Contaminants
The three kinds of contaminantion
Chemical, Biological, physical
The contaminant to do with beef
E Coli
The NSW Legislation that all food sold needs to be fit for consumption.
What does HACCP stand for?
Hazard Analysis Critical Control Point
Work Health and Safety
The contaminant to do with rice
Bacillus cereus
The contaminant to do with deli meats
Listeria
Environmental Health Officer
What item do you use to SHARPEN a knife?
Whetstone
Work, Health and Safety Act (2011)
The contaminant to do with canned and bottled food.
clostridium botulinum
Name the two bacterial contaminants associated with poultry
Camphylobacter, Salmonella
The licence needed to serve alcohol
When conducting a risk analysis, what is the least and MOST effective
PPE + Elimination
The colour of the signage for PPE
Blue and white
The contaminant that typically occurs when dealing with meat, stews and gravies.
clostridium perfringens
The two viral contaminants
Hepatitis and Rotavirus
The NSW government agency concerned with audits, giving out information on food safety.
What is the step before PPE when looking at the risk matrix?
Administrative controls
What does HSR stand for, and HSR compulsory if you have a WHS committee in the workplace?
Health and Safety Representative - no, you do not need a HSR if you have a WHS committee.
Name the four TOXIN contaminants
Bacillus cereus
Clostridium Perfingens
Clostridium Botulinum
Staphylococcus aureus
Name the four bacterial contaminants:
Listeria, E-Coli, Camphylobacter, Salmonella
Agriculture and Fisheries, Food production, Food services and catering, retail
The documentation needed when dealing with cleaning chemicals.
Safety data sheets
What are the four kinds of cost when a person is injured?
Economical, Social, Individual & Organisational