Use hygienic practice - Stout

Environmental Hygiene

100

These two pests are common in food premises and can spread disease if not controlled.

Rodent, rat, cockaroach, flies

200

Where in the fridge should raw chicken be stored?

Bottom shelf

300

Why should raw chicken be stored on the bottom shelf?

To prevent drips of juice contaminating other foods.

400

When do we empty bins? (2 answers needed)

WHen they are full, end of lesson

500

What is the difference between cleaning and sanitising?

Cleaning- removal of visibledirt

Sanititising- Kills bacteria.

Personal Hygiene

100

What colour bandaid should you use?

Blue

200

List 3 occasions where you must wash your hands

- Variable answers.

300

Why should you notify your manager if you are vomitting, sneezing or coughing

Because you can contaminate foods with the bacteria/spread illness.

400

What is does an EHO stand for and what is their job?

Environmental Hygiene Officer, Inspect food premises to ensure that restaurants are following the Food Safety NSW Act (2003).

500

What are three implications of not following personal hygiene standards? 

Fine

Written warning

Close down

Court

Food Hygiene

100

What is a perishable food?

Food that spoils quickly, without the correct storage (refrigeration)

200

What is the danger zone temperature?

5-60C

300

What happens in the danger zone?

Bacteria grow rapidly

400

Other than chicken, what other food contains salmonella?

Eggs

500

What are the three contaminant categories, and provide an example of each

Physical

Chemical

Biological

Haccp

100

How many steps does HACCP have?

7

200

What does HACCP stand for?

Hazard Analysis and Critical Control Points. 

300

What is the goal of HACCP?

Identify hazards that could cause food bourne illness and prevent them from occuring.

400

What is an example of a critical control point? (Where hazards can be controlled)

Delivery (receiving food), cooking, preparation, storage, serving.

500

Describe the HACCP process for cooking chicken

Identify hazard- Raw chicken- salmonella 

CCP- Cooking

Critical limit- cook until 75C internally

Monitoring procedure- use thermometer to check inside

Corrective action- keep cooking

Verification- Check with supervisior

Record keeping- keep records of temperature logs.

Random

100

Name one food that has bacteria in it, but for a positive reason

Yoghurt, kimchi, kombucha

200

How many weeks work placement do we do in total?

2 (70hrs)

300

What is an open sandwich?

A sandwich with a slice of bread with toppings - no lid.

400

What must you do with foods stored in the danger zone, after 4 hours occuring to the 2/4 hour rule?

Throw it out

Less than 2 hours in danger zone- store in fridge

2-4 hours, then you must use immediately

4hours plus- throw away.

500

Describe the 6 things that bacteria needs to grow? FAT TOM

Food

Acidity- neutral

Time

Temperature

Oxygen

Moisture (water)