Hygiene
What is the 2 hour 4 hour rule?
Before 2 hours - fridge
2-4 hrs- use
after 4 hrs - throw away
What is a PCBU?
Person conducting business or undertaking
What types of customers are there?
Internal, external, new, repeat/regular
Who is responsible for following WHS and Food Safety Legislation?
Everyone!!!
What is the food temperature danger zone? and what happens in this temperature zone?
5 - 60 degrees, bacteria multiplies rapidly.
What is the difference between personal and environmental hygiene?
Personal = you
Environmental = workspace
What does HSR stand for?
Health and Safety Representative
How do you establish customer needs, preferences and expectations?
Active listening
Open, closed and reflective questions
Observation / recognition of non-verbal cues
What are the 3 key legislations for WHS?
Work, Health and Safety Act 2011 (NSW)
Work, Health and Safety Regulation 2017 (NSW)
Codes of practice
What does HACCP stand for?
Hazard Analysis Critical Control Points
What are the 4 vulnerable customer groups?
Elderly, babies, pregnant, immune compromised.
Identify the key bodies in WHS
Safe Work NSW
Safe Work Australia
Local council
Unions
Associations
Identify the 3 forms of communication:
Verbal, non-verbal and written
What are the 3 key legislation's for food safety?
Food Act 2003 (NSW)
Food Regulation 2015 (NSW)
Australia and New Zealand Food Standards Code
What does SOP, SDS and PPE stand for
SOP = Standard operating procedure
SDS = Safety data sheet
PPE = Personal protective equipment
What are the stages of food handling?
Storage, preparation, display, serve, disposal
What are the hazard categories? (HINT: Name 9)
Biological, security, materials, manual handling, human, environment, tools, process, electricity/gas
What are the key steps to complaint handling?
Active listening, clarify, record and respond
What is the difference between an Act, Regulation and, Code of practice?
Act = the overarching law
Regulation = guidelines / standards for meeting the Act
Code of practice = Set of procedures to follow to ensure all responsibilities of the Act are adhered to.
How does participation and consultation in WHS work?
All employees should be provided the opportunity to participate in WHS meetings and consult on any issues or items raised to discuss whether in formal meeting time or with their HSR.
What is the role of a Food Safety Supervisor (FSS)?
To ensure workplace compliance with the Food Act 2003 and up to date certification.
What is the Hierachy of Controls?
1. Eliminate the risk
2. Substitution
3. Engineering controls
4. Admin controls
5. PPE
What does quality customer service look like?
Knowledge of products / services, customer focussed, timely, organised, professional, seeking feedback for improvement.
What set of legislation does a FSS and a HSR fall under?
HSR = WHS Act 2011
How does effective mise en place impact a chefs cook?
It allows them to work efficiently and in an organised manner as to maintain hygiene and safety standards whilst also maximising time pressures.