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Hospitality Regulations > Exam Term 1 > Flashcards

Exam Term 1 Flashcards

1
Q

“Sale and Supply of alcohol act” What are the two main objectives of this act?

A
  1. It should be undertaken safely and responsibly
  2. Minimise excessive consumption of alcohol
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2
Q

Regulatory agencies which can inspect bars and restaurants

A
  • Police
  • District licensing committee
  • Medical officer of health
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3
Q

What days in NZ can alcohol not be sold?

A
  1. Good Friday
  2. ANZAC Day until 1pm
  3. Christmas day
  4. Easter Sunday
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4
Q

6 key concepts of host responsibility

A
  1. Prevents intoxication
  2. Provides and actively promotes food
  3. Doesn’t serve to minors
  4. Arrange safe transport options
  5. Serves alcohol responsibly or not at all
  6. Provides and actively promotes low and non-alcoholic options
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5
Q

What NZ government body is responsible for food safety?

A

Ministry of Primary Industries

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6
Q

What to do if a freezer or fridge has been left open overnight?

A

freezer - Cook all food, do not refreeze, close door to cool down, maintenance check
Fridge - Throw out all food, close door to cool down, maintenance check

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7
Q

What is foodborne disease?

A

Disease caused by contamination

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8
Q

What is food poisoning?

A

A illness caused by food contamination with bacteria

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9
Q

What is food spoilage?

A

An appearance different from the food in its fresh form, such as colour, texture and oder (30 minutes - 10 days)

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10
Q

What are pathogens?

A

An organism that can produce disease such as fungi and mold

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11
Q

What bacteria does unpasteurised milk contain?

A

Listeria

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12
Q

What bacteria does rice have?

A

Bacillus Cereus

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13
Q

What bacteria does deli meats and salads have?

A

Listeria

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14
Q

What bacteria does undercooked meats have?

A

Salmonella, campylobacter

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15
Q

Strategies to avoid cross contamination

A
  1. using seperate utencils and choppings boards
  2. Fridge storage
    - Wash Hands
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16
Q

Hazards that can present in food?

A
  • Physical
  • Chemical
  • Microbiological
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17
Q

Ways to identity hazards

A
  1. Full restaurant walk around
  2. Ask Staff
  3. past records
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18
Q

Who is the security department responsible for?

A
  • The building
  • Employees
  • In house guests
  • Visitors
  • Day users
19
Q

Background checks when hiring Security ?

A
  • Social media
  • Previous employers
  • Police check
  • Drug test
20
Q

Ransomware definition?

A

Takes information and certain systems hostage

21
Q

Dark hotel hacking definition?

A

Business guest targeted via hotels wifi

22
Q

Customer data/identity theft definition?

A

Stealing guest identity and personal information

23
Q

When was WorkSafe NZ introduced?

A

4 April 2016

24
Q

What agency would you contact for an accident at sea?

A

Maritime

25
Q

Who does ACC apply to?

A

Everyone including visitors who are injured in an accident in New Zealand

26
Q

Advantages to a business implementing a safe work environment?

A
  • Health and wellbeing
  • Minimising absences
  • Reputation
27
Q

Workplace stressors?

A
  • Physical - Heat, cold, sick
  • Physical danger
  • Pressure of work
  • Understaff
  • Long hours
  • Angry customers
28
Q

HSWA four steps that should be taken after a major accident?

A
  1. Preserve the site
  2. Notify WorkSafe as soon as possible
  3. Record the accident
  4. Keep record of notifiable events
29
Q

What does SCAB stand for?

A

Speech
Coordination
Appearance
Behaviour

30
Q

Areas where young people cannot enter, they are restricted to an area away from alcohol ​

A

Restricted

31
Q

An area where a young person can enter but must be supervised by a parent or guardian​

A

Supervised

32
Q

Anyone any age can enter​

A

Undesignated

33
Q

Consuming alcohol on premises- Club​

A

On-Lisence

34
Q

Consuming off premises- Liquor store, supermarket​

A

Off- Licence

35
Q

RSA, sports clubs, have to be a member of the club to drink there​

A

Club Lisence

36
Q

Temporary, festivals​

A

Special Lisence

37
Q

What is not responsible promotion of alcohol

A

a discount of 25% or more on alcohol​

free alcohol, (except tasting samples)​

a benefit (such as a prize or gift) when alcohol is bought.​

38
Q

Phishing attack

A

sending / receiving emails that appear to be from a genuine source. One of the oldest, encouraging people to share personal information

39
Q

DDoS

A

distributed denial of service attack, hacking hotel’s systems such as sprinkler systems or security cameras

40
Q

POS/Payment card

A

biggest threat for hotels. 3rd party crime, attacking the vendor

41
Q

Ways to stop security breaches

A
  • Stay ahead of the security curve
  • Make your security spend for customer data unbudgeted
  • Develop a Security-Centric Culture at the Top Level.
  • Recognize that customer data security is not a cost center but a revenue center.
42
Q

HWSA main goals?

A

The recognise that a well functioning health and safety system relies on participation, leadership and accountability by government, business and workers

The set out principles, duties and rights in relation to workplace health and safety

A guiding principle is that workers and others need to be given the highest level of protection from workplace health and safety

We can’t do this alone, everyone needs to work together on health and safety

43
Q

Ways to ensure food is cooked correctly with no bacteria?

A
  • Temperature check
  • Cooked at 75C
  • Juice will run clear
  • Training correctly
44
Q

Ways to stop food poisoning at a buffet?

A

Pay attention to temperature (over 60C)
only reheat once over 75C
Check temperature every 2 hours

Hospitality Regulations (1 decks)

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