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Environmental Hygiene
Personal Hygiene
Food Hygiene
WhS and haccp
Random
100

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

Rodent, rat, cockaroach, flies

100

Why do we not wear fake nails?

Food can get stuck, or trapped dirt.

100

What is a perishable food?

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

100
True or false: Sexual assault is a WHS issue
True
100

What is SHOE and what do they stand for?



Extra 100 p if you can provide example of each

Cost of Workplace injury.

Social

Human

Organisational

Economic 

200

Where in the fridge should raw chicken be stored?

Bottom shelf

200
List 3 occasions where you must wash your hands

- Variable answers.

200

What is the danger zone temperature?

5-60C

200

What does HACCP stand for?

Hazard Analysis and Critical Control Points. 

200
Safework Nsw - one thing they do to control WHS issues

Inspect places for hazards and provide free advice

investigate incidents 

provide training on hazards 

300

Why should raw chicken be stored on the bottom shelf?

To prevent drips of juice contaminating other foods.

300

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

Because you can contaminate foods with the bacteria/spread illness.
300

What happens in the danger zone?

Bacteria grow rapidly

300

What is the goal of HACCP?

Identify hazards that could cause food bourne illness and prevent them from occuring.
300

What is an example of a hazard, and a risk in kitchen?

Answers may vary

Hazard- object that cause danger

Risk- something that could happen, likelihood

400

When do we empty bins? (2 answers needed)

WHen they are full, end of lesson

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).

400
Other than chicken, what other food contains salmonella?

Eggs

400

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

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

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

What is the difference between cleaning and sanitising?

Cleaning- removal of visibledirt

Sanititising- Kills bacteria.

500

What are three implications of not following personal hygiene standards? 

Fine

Written warning

Close down

Court

500

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

Physical

Chemical

Biological


500

What are 3 employee and 3 employer responsibilites for creating a safe work environment?

ANswers will vary


500
The risk management hiercharcy is steps to minimise risk and prevent injury. What is the correct ordeR? (done first)


Monitor

Review
Eliminate

Subsitute (which can inc isolation, providing training and safety equipment)

Elimination
Subsitution

MOnitor

Review