Food Safety
What is the 'Danger Zone' temperature range for food?
5-60
What is the first thing that should be done when cleaning a slicer?
Unplug the slicer
What does PPE stand for, and name two examples used in hospitality?
PPE = Personal Protective Equipment. Examples: gloves, hairnets, aprons, safety shoes.
What is the first thing you should do when a customer enters the venue?
Greet them promptly with a smile and friendly tone.
Name two sectors of the hospitality industry.
Sectors: Accommodation, Food & Beverage, Entertainment & Leisure, Travel & Tourism.
Name two signs of food spoilage.
Signs: sour smell, slimy texture, discoloration, mould.
What technique helps retain the shape of a whole chicken when roasting?
Trussing
Name one responsibility of an employer and one of an employee under WHS legislation
Provide a safe work environment. Employee: Follow safety instructions and use PPE.
What are three qualities of excellent customer service?
Friendly attitude, good communication, problem-solving.
What is the difference between front-of-house and back-of-house roles?
Front-of-house: customer-facing (e.g., waiter). Back-of-house: behind the scenes (e.g., chef).
What are harmful microorganisms that can cause illness called?
Pathogens
Which dimensions are correct for a jardinière precision cut?
3mm3mm3mm
What is the correct procedure if a fire breaks out in the kitchen?
Turn off heat sources (if safe), raise the alarm, evacuate according to procedures, use fire extinguisher if trained.
How would you handle a complaint about undercooked food?
Apologise, offer to replace the meal or inform the supervisor. Stay calm and polite.
What is mise en place and why is it important?
French term for “put in place”; prepping ingredients and equipment before service.
What legislation governs food safety practices in NSW?
NSW Food Act 2003 and Food Standards Code (Australia New Zealand)
What is the primary importance of ergonomics for food handlers in maintaining safe work practices?
to reduce the risk of injury and promote well being
What does a Safety Data Sheet (SDS) provide information about?
it provides information about a chemical's hazards, safe handling, storage, and emergency procedures.
Why is body language important in hospitality customer service?
It shows professionalism, confidence, and approachability—positive posture and eye contact are key.
Name and describe two types of menus
À la carte: individual priced items; Table d’hôte: set menu with fixed price.
Explain how to calibrate and use a food thermometer.
Insert thermometer into thickest part of food, wait for steady reading. To calibrate: place in ice water (should read 0°C) or boiling water (should read 100°C).
What is the most appropriate first aid response for a customer experiencing an anaphylactic reaction after consuming nuts?
call an ambulance and administer epipen
Explain the hierarchy of hazard control with an example relevant to hospitality.
Hierarchy: 1) Eliminate, 2) Substitute, 3) Engineer controls, 4) Admin controls, 5) PPE. Example: Using a machine guard to prevent cuts.
Provide an example of upselling in a restaurant.
Example: Suggesting a side dish or dessert with a main meal ("Would you like fries with that?").
Explain the role of a Food and Beverage Attendant in a fine dining setting.
Greets guests, takes orders, serves food/drinks, ensures customer satisfaction with fine etiquette.