Participate in Safe Food Handling Practices Flashcards Preview

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Flashcards in Participate in Safe Food Handling Practices Deck (52)
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1

Why is it essential for workers to understand the importance of safe work practices?

Encourages them to practice all levels of hygiene

2

What is 'paddock to plate' and why does it relate to food safety?

'Paddock to plate' is the process from the primary producers to the final destination. This explains that all steps of the process are vital in achieving food safety

3

Name the five areas safe food practices can be implemented

- Storage
- Preparation
- Display
- Service
- Disposal

4

Name an aspect of safe food handling involved with storage

FIFO

5

Name an aspect of safe food handling involved with preparation

Personal and environmental hygiene

6

Name an aspect of safe food handling involved with display

2-4 hour rule
Keep within 5-60 degrees

7

Name an aspect of safe food handling involved with service

Clean and sanitised crockery

8

Name an aspect of safe food handling involved with disposal

Quickly dispose of uneaten food

9

Name five vulnerable customer groups

- Babies
- Pregnant women
- Elderly people
- Chronically ill
- People with allergies

10

Name the four business requirements involved with the preparation and sale of food

- Provide notification of the operation of a food business
- Nominate a food safety supervisor
- Implement a food safety program
- Allow inspections of food and premises

11

Name the four prevalent food laws, standards and codes

- Food Act 2003
- Food Regulation 2010
- Food Amendment Act 2009
- Australia New Zealand Food Standards Code

12

What are the main aims of the Food Act?

- Ensure food is safe for human consumption
- Provide misleading conduct in relation to food

13

What are the main aims of the Food Regulations?

- Reduce food-borne illness
- Sets minimum standards establishments must adhere to fo food safety
Specifically focuses on vulnerable customer groups

14

What are the main aims of the Food Amendment Act?

- Prevent customers from becoming ill due to food
- Business must elect an FSS (food safety supervisor) who undergoes training to ensure food practices comply with standards

15

What are the main aims of the ANZFSC?

- Standards for food labelling

16

What is the role of the NSW Food Authority?

Ensures all food in NSW is safe and correctly labelled and advertised so that consumers are able to make informed decisions about the food they are eating

17

What are local councils required to do?

Inspect food premises for compliance with legislation

18

What does the NSW Food Authorities partnership with councils allow them to do?

- Ensure each business has a FSS
- Inspect food handling controls, including storage, display, transport and processing
- Evaluate the risk of cross-contamination
- Check pest control practices
- Check that there’s sufficient and appropriate food labelling

19

What are the consequences of failing to observe leegislative and regulatory requirements?

- Poor reputation
- Decrease in customers and profits
- Warnings
- Fines
- Ceasing of business

20

List the reasons for a food safety program

- Ensure safe consumption
- Ensure quality control

21

Name the four essential elements of a food safety program

- Identify potential food safety hazards
- Monitor the means of control
- Regularly review the program
- Determine where each hazard can be controlled and the means of control

22

Why is it essential for a business to keep a record of their food safety program?

Allows for a simple procedure, leasing to easy interpretation and safe food handling practices

23

What does HACCP stand for?

Hazard analysis and critical control point

24

List the 7 principles of HACCP

- Hazard analysis
- Determine critical control points
- Establish critical limits of critical control points
- Monitoring
- Taking corrective action
- Verification
- Documentation and keeping records

25

Expand upon hazard analysis

Identify the points in the food production cycle where hazards may occur

26

Expand upon determining critical control points

Critical point in the food production cycle where a hazard can be controlled or removed

27

Expand upon establishing critical limits of critical control points

Provide a standard for vital issues

28

Expand upon monitoring

Monitoring critical limits is essential to make sure they’re not breached

29

Expand upon taking corrective action

When the hazards identified aren’t under control food
handlers must take corrective action to rectify the breach of food safety

30

Expand upon verification

Verify that HACCP procedures are working in order to
ensure that identified hazards are being controlled