Hygine
In a hospitality environment, where must staff always wash their hands to prevent the spread of food borne illness?
In a designated hand-washing sink
To whom should a food handler immediately report an identified hazard, such as a frayed electrical cord?
A manager or supervisor, following organisational procedures.
What is the term for the transfer of bacteria from raw food or unclean surfaces to ready-to-eat food?
Cross-contamination.
How does a 'food-borne disease' differ from 'food poisoning' in terminology?
A disease is the condition transmitted, while poisoning is the sickness resulting from consumption.
What is a food handler's legal and civil obligation if they observe unsatisfactory work practices that may affect customer health?
They must promptly report the practices or hazards to the workplace.
How does the improper use of gloves contribute to the risk of cross contamination?
Gloves worn for several different tasks pose the same risk as unwashed hands.
What is the definition of a 'hazard' in the context of workplace safety?
Anything that has the potential to cause harm to a person, property, or equipment.
Which type of contamination is indicated by strong odours or slime on the surface of food?
Biological (Microbial) contamination.
What temperature range is known as the 'Temperature Danger Zone' for bacterial growth in food?
Between 5C and 60C.
What does the term 'duty of care' imply for food handlers and supervisors?
The legal and moral responsibility to protect consumers from the risks of contaminated food.
In the effective cleaning process, what is the specific objective of the 'wash' step?
To use hot water and detergent to remove dirt, grease, and food residue.
What immediate action should a staff member take upon identifying a workplace hazard to protect others?
Remove or isolate the hazard immediately.
How often must a Food Safety Supervisor (FSS) have obtained formal certification to remain valid within a business?
Within the past 5 years.
According to the 2/4-hour rule, what must be done with potentially hazardous food that has been in the danger zone for less than 2 hours?
It must be refrigerated or used immediately.
Why is it a legal requirement for food handlers to report personal health issues like airborne or infectious diseases to their employer?
To manage the risk of contamination posed to customers and colleagues.
How does the purpose of 'sanitising' a surface differ from the purpose of 'cleaning' it?
Cleaning removes visible residue, while sanitising reduces bacteria and organisms to a safe level.
Why is it necessary to maintain food processing records for inspection by an Environmental Health Officer (EHO)?
To demonstrate that potentially hazardous foods are being kept within allowed time limits.
During what hours does an Environmental Health Officer (EHO) have the right to enter a premises?
At any time during normal operating hours.
What is the mandatory action for potentially hazardous food that has been held in the danger zone for 4 hours or longer?
The food must be thrown out.
What is the first principle of the HACCP preventative food safety management system?
Hazard Analysis.
What are the five steps for effective cleaning and sanitising in the correct order?
Pre-clean, Wash, Rinse, Sanitise, and Dry.
What colour and type of dressing must a food handler use for cuts or sores?
Blue, visually detectable waterproof bandages.
Who is ultimately accountable for ensuring a hospitality business complies with food safety legislation?
The owner or operator.
The presence of glass, wood, or insects in food is categorised as _____ contamination.
Physical.
In the HACCP system, what is a 'Critical Control Point' (CCP)?
A step where control can be applied to prevent, eliminate, or reduce a hazard to an acceptable level.