1.4 Hospitality and catering

Question 1

What is cross contamination?

Answer 1

The process by which bacteria or other micro-organisms are unintentionally transferred from one substance or object to another, with harmful effect.

Question 2

What are the four main types of food contamination?

Answer 2

• Biological contamination
• Chemical contamination
• Allergenic contamination
• Physical contamination

Question 3

What does biological contamination refer to?

Answer 3

Food that is contaminated by micro-organisms or substances they produce.

Question 4

What is chemical contamination?

Answer 4

Food that has been contaminated with a natural or artificial chemical substance.

Question 5

What is allergenic contamination?

Answer 5

When a food that causes an allergic reaction comes into contact with another food.

Question 6

What is physical contamination?

Answer 6

When a foreign object contaminates food.

Question 7

What are some examples of biological contaminants?

Answer 7

• Bacteria
• Viruses
• Parasites
• Moulds

Question 8

What are some examples of chemical contaminants?

Answer 8

• Pesticides
• Processing chemicals
• Drug residue

Question 9

What are common sources of physical contamination?

Answer 9

• Bones
• Pits
• Bugs
• Glass
• Metal
• Hair

Question 10

How can cross-contamination be prevented in the kitchen?

Answer 10

• Wash hands and surfaces often
• Keep raw and ready-to-eat foods separate
• Thoroughly wash fruits and vegetables
• Cook to the right temperature
• Store raw meat at the bottom of the fridge
• Use colour-coded chopping boards

Question 11

What is the correct chopping board color for raw meat?

Answer 11

Red

Question 12

What is the correct chopping board color for cooked meat?

Answer 12

Yellow

Question 13

What is the correct chopping board color for salad and fruit?

Answer 13

Green

Question 14

What is the correct chopping board color for vegetables?

Answer 14

Brown

Question 15

What is the correct chopping board color for raw fish?

Answer 15

Blue

Question 16

What is the correct chopping board color for bakery and dairy?

Answer 16

White

Question 17

What are key personal hygiene practices for food handlers?

Answer 17

• Washing hands regularly
• Keeping fingernails short and clean
• Wearing clean chef whites
• Tying back long hair
• Avoiding smoking around food
• Not wearing jewellery

Question 18

Why should chefs not work with food for 48 hours after sickness?

Answer 18

Viruses can be passed on to customers.

Question 19

What are some hygiene hazards in the kitchen?

Answer 19

• Dirty dishes left in the sink
• Pests
• Improperly stored food

Question 20

What are common pests found in food preparation areas?

Answer 20

• Rodents
• Insects
• Birds

Question 21

What are some signs of a pest infestation?

Answer 21

• Droppings
• Marked food
• Dead pest
• Odd smell
• Debris
• Nibbled wrapping
• Gnaw marks on woodwork

Question 22

What is the danger zone temperature range for food?

Answer 22

Between 8°C and 60°C

Question 23

What is the core temperature for cooked food?

Answer 23

70°C for two minutes or 75°C for 30 seconds

Question 24

What temperature should a fridge maintain?

Answer 24

Between 2°C and 5°C

Question 25

What is the temperature for a freezer?

Answer 25

−18°C or below

Question 26

What are key practices for using correct temperatures in food safety?

Answer 26

* Using a temperature probe * Checking food deliveries for damage and temperature * Storing raw meats separately or covering them * Labeling foods * Checking storage temperatures regularly

Question 27

Fill in the blank: Pests need food, warmth, and _______ to survive.

Answer 27

shelter

Question 28

What are the three kinds of pests commonly found in places where food is prepared?

Answer 28

Rodents, Insects, Birds ## Footnote These pests can pose health risks in food safety.

Question 29

What is the 'danger zone' in food safety?

Answer 29

The temperature range where food is most at risk of developing harmful bacteria. ## Footnote Typically between 5°C and 63°C (41°F and 145°F).

Question 30

What is the core temperature required for high-risk food to kill bacteria?

Answer 30

The internal temperature high-risk food must meet to kill bacteria. ## Footnote Usually at least 75°C (167°F).

Question 31

What is biological contamination?

Answer 31

Food contaminated with the unwanted presence of micro-organisms, such as bacteria and viruses, which can lead to illnesses when consumed.

Question 32

What does hot holding refer to in food safety?

Answer 32

Maintaining the temperature of hot food so it remains safe to eat.

Question 33

What is physical contamination in food safety?

Answer 33

Food containing inedible objects, such as metal or plastic.

Question 34

Fill in the blank: A process by which bacteria or other micro-organisms are unintentionally transferred from one substance or object to another is called _______.

Answer 34

cross contamination

Question 35

List two ways to prevent cross contamination.

Answer 35

* Use separate chopping boards for raw and cooked food * Wash hands frequently

Question 36

What is one color of chopping board and its use?

Answer 36

Red - for raw meat.

Question 37

State three key temperatures used in the kitchen.

Answer 37

* Above 70°C * 75°C * Below 5°C

Question 38

List four personal hygiene rules in food safety.

Answer 38

* Do not wear jewelry in the kitchen * Thoroughly wash fruit and vegetables * Store raw meat on the bottom shelf of a fridge * Tie hair back

Question 39

True or False: Biological contamination only involves bacteria.

Answer 39

False ## Footnote It also includes viruses and other micro-organisms.

Question 40

What is the significance of maintaining hot food temperatures?

Answer 40

It ensures food remains safe to eat and prevents bacterial growth.