basic food safety practices

Question 1

1. identify four requirements required by law that you must follow regarding your own personal hygiene.

Answer 1

• wash hands
• waterproof bandages
• wear and maintain uniform
• do not sneeze, cough or blow on food
• do not smoke or spit in food preparation areas
• report all illness

Question 2

2. what can you do in workplace to avoid bacteria growing?

Answer 2

• presence of food (clean surfaces/removal of waste).
• moisture (dry surfaces/equipment)
• pH value (effective cleaning/products)
• available oxygen, (correct storage, airtight lids)
• temperature (food danger zone 5 c -6 c storage)

Question 3

3. what powers do environment officers have regards with regards to your workplace?

Answer 3

• enter premises (by force if necessary), take samples measurements and take video and/or photographic evidence.
• power to issue improvement notices and power to close

Question 4

4. why should you not wear your outdoor clothes in a food preparation area?

Answer 4

• you can bring contaminants (e.g bacteria) into food preparation area.

Question 5

5. how do you report and correct incidences that are not consistent With the food safety program?

Answer 5

• will vary according to the organisation: e.g
• report to via chain of command, depending on incident they may make decision.
• out of date stock, incident report.

Question 6

6. how does a sanitiser clean differently to a detergent?

Answer 6

• sanitiser destroys bacteria (disinfects)

- a detergent removes only dirt and grime

Question 7

7. what would indicate to you that pests were present in your workplace? how would you prevent pests entering your workplace and reinfesting?

Answer 7

INDICATION
- dead bodies 
-eggs
- maggots 
- larvae 
- live insect
- damaged packaging 
- hair 
- smell of urine/faeces 
PREVENTATION 
- Prevent entry 
- pest control inspectors 
- regular rotation and inspection of stock 
- keep food in containers suitable storage 
-separate/dispose of waste food
- regularly good hygiene

Question 8

8. explain your organisations policy and procedure for the disposal of food?

Answer 8

• should be able to explain their organisations food safety program regarding food disposal; e.g waste disposal flowchart.