Term
| Bacteria - If food becomes contaminated by bacteria it can ...... |
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Definition
| cause food poisoning if eaten. |
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Term
| A blue band-aid should be used on cuts and wounds that are on a part of the body that could come into contact with food or food preparation surfaces or equipment. |
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Definition
| This will ensure that the cut or wound is covered and that, if the band-aid accidently becomes loose and falls into food, it will be much easier to see than a skin-coloured or transparent band-aid. |
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Term
| A chemical hazard in food is..... |
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Definition
| when the food has been contaminated by chemicals that are not safe to consume, such as cleaning chemicals, or by naturally occurring toxins, for example the chemical that causes potatoes to go green. |
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Term
| All high-risk food should be stored below.... |
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Definition
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Term
| Food contamination occurs when... |
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Definition
| something is found in food that shouldn’t be there. It can be harmful. |
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Term
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Definition
| Products that have been in storage longer will have the shortest shelf life and should be used before newer products. |
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Term
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Definition
| Food poisoning is an illness caused by eating contaminated food. |
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Term
| The most common cause of food poisoning is from .... |
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Definition
| eating food contaminated by harmful bacteria. |
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Term
| The most common symptoms of food poisoning include (5 things) |
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Definition
| diarrhoea, stomach cramps, nausea, vomiting and fever. |
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Term
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Definition
| when food goes ‘off’ (for example, sour milk or mouldy bread).The smell, taste and look of the food makes it unfit to eat and it should be thrown in the bin. |
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Term
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Definition
| a very small living organism that can only be seen under a microscope and includes bacteria, viruses and some fungi. |
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Term
| Personal hygiene helps to ................ |
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Definition
| prevent food contamination |
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Term
| What are 5 personal hygiene habits vital to prevent food contamination? |
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Definition
- Washing hands regularly and thoroughly is a vital element of personal hygiene.
- Tie hair back
- Clean apron
- Cover cuts and/or sores
- No jewelery or nail polish
- Not working around food when you are sick. |
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Term
| Common pests in food preparation areas include |
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Definition
| mice, flies, ants and cockroaches. |
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Term
| Why are pests unwanted creatures in food premises? |
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Definition
| Pests must be kept out of food preparation areas as they can spread germs and damage stored food and equipment. |
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Term
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Definition
| an inedible object found in food that shouldn’t be there and that could cause physical harm if the food is eaten. Examples of physical hazards include plastic, glass and band-aids. |
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Term
| What do you need to be aware of when handling raw meat, poultry, seafood? |
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Definition
| raw food should not be handled in a way that will cause the contamination of cooked and ready-to-eat food. |
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Term
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Definition
| where an authority, such as the Department of Health, decides that food is unsafe for sale and that it needs to be recalled from throughout the food supply chain. |
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Term
| A sanitiser is a cleaning chemical that is used to |
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Definition
| kill bacteria on food preparation surfaces and equipment, or reduce them to a safe level. Sanitisers used for food preparation surfaces and equipment must be food safe. |
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Term
| Food is said to be unsafe when |
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Definition
| it causes harm after consumption. |
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Term
| What is a correct way to defrost a chicken? |
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Definition
a) On the bench
b) In the refrigerator on the bottom shelf
c) In the sink
d) Cook it still frozen |
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Term
| When should food handling gloves be changed? |
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Definition
a) After handling rubbish
b) After every break
c) After picking things off the floor
d) Between handling raw and cooked foods
e) All of the above |
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Term
| What are the basic steps for cleaning effectively in the order they should be done? |
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Definition
a) Washing and rinsing
b) Scraping, washing, sanitising and wiping
c) Scraping, washing, sanitising, rinsing and air drying
d) Scraping and sanitising |
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Term
| Food poisoning bacteria grow well in high risk foods. What is an example of some high risk foods? |
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Definition
a) Dried, uncooked rice and pasta
b) Flour and powdered, dry milk
c) Fish, oysters and sushi
d) Chocolate bars |
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Term
| What should happen with rubbish bins in food preparation areas? |
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Definition
a) Keep them out of sight
b) Keep them in a dry storage area
c) Regularly empty and wash them out
d) Leave them to overflow
e) Colour them to match the kitchen |
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Term
| What should NOT be done when storing food in a refrigerator? |
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Definition
a) Cover, label and date foods
b) Place raw and cooked meat on the same tray
c) Store cooked food above raw food
d) Rotate stock - first in, first out rule |
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Term
| Which of the following is the correct order of the process for taking the temperature offood? |
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Definition
a) Insert the probe, sanitise the probe, read and record the temperature, and wash the probe
b) Insert the probe, wash the probe, sanitise the probe, and read and record the temperature
c) Sanitise the probe, wash the probe, insert the probe, and read and record the temperature
d) Wash the probe, sanitise the probe, insert the probe, and read and record the temperature
e) Wash the probe, insert the probe, read and record the temperature, and sanitise the probe |
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Term
| How should chemicals be stored in food premises? |
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Definition
a) Away from food preparation/storage areas
b) In food grade containers
c) In empty soft drink bottles
d) In the dry goods storage area of the floor |
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Term
| How should potentially hazardous food be cooled after cooking? |
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Definition
a) It should be put into the fridge straight away
b) It should be put into a suitable storage container, cooled on the bench and then put into the fridge, cool room or freezer
c) It should be left out overnight to cool and put into the fridge, cool room or freezer the following morning
d) It should be put into another container and put into the freezer to rapidly cool it before putting it into the fridge |
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Term
| What are food grade sanitisers used in the kitchen for? |
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Definition
a) Remove grease, dirt and grime
b) Remove surface bacteria
c) Kill bacteria after using detergent
d) Make the kitchen smell clean |
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Term
| When should you restart food handling work if you have been away sick? |
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Definition
a) When you feel better
b) After one week
c) When your doctor advises that you can or you have had no symptoms for 48 hours
d) The next day |
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Term
| What should you do if you have a cut on your hand when you are going to be doing a food handling role? |
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Definition
a) Cover it with a band aid
b) Leave it uncovered
c) Cover it with a blue band aid and disposable gloves
d) Bandage with gauze |
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Term
| What can you do to stop food poisoning? |
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Definition
a) Protect the food
b) Prevent the growth of food poisoning bacteria
c) Destroy or reduce bacteria
d) All of the above |
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Term
What should you always do when storing food in the freezer? |
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Definition
a) Cover, label and date foods
b) Keep foods frozen solid
c) Rotate stock - first in, first out rule
d) All of the above |
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Term
| What should the temperature at the centre of hot food reach when cooking? |
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Definition
a) 60°C
b) 75°C or higher
c) 70°C d) 150°C |
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Term
| Which of the following is an example of a BAD food hygiene practice that could lead to cross contamination? |
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Definition
a) Chopping raw and cooked meat on the same chopping board
b) Washing vegetables in clean water
c) Keeping food in food grade containers
d) Washing hands before handling food
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Term
| What is the 'Danger Zone'? |
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Definition
| The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such FSANZ define the danger zone as 5°C to 60 °C |
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