Hygiene Revision - Beginning of Safe Food Handling

How does your uniform of pants, jacket or shirt and apron help you with food hygiene and safety?

• They are made of material that does not burn easily

• They provide protection against hot surfaces, food and equipment.

• The apron can be changed if it is dirty to limit cross-contamination

• All of the above

What should you do if you notice an unsafe food practice?

• Say nothing

• Report it to your supervisor or manager straight away.

• Tell your workmate to pass it on

• Write an incident report after you have finished your shift.

Which of these temperature ranges is not in the danger zone for potentially hazardous food?

• 5 to 10°C

• 0 to 5°C

• 20 to 45°C

• 50 to 100°C

How long can food be held in the temperature danger zone?

• 1 hour

• 4 hours

• 12 hours

• overnight

CCP stands for:

• Critical Control Plan

• Critical Control Points

• Critical Constant Points

• Contamination Control Plan

FIFO stands for:

• The storage principle of ‘First in/ First out’

• The government department responsible for food safety

• The Federal Institute of Food Organisations

• The ‘Fly in/ Fly out’ food delivery system

Cooked food should be stored:

• Next to raw food

• In the meat refrigerator

• Below raw food

• Above raw food

Food stored in the refrigerator should be at a temperature of:

• Below 1°C

• Between 5°C and 21°C

• Between 1°C and 4°C

• Between 1°C and 10°C

Which type of food needs to be stored under temperature control?

• Non-perishable food

• Dry pasta and rice

• Potentially hazardous food

• Tinned food

Which of the following is a microbiological food hazard?

• fungus

• bacteria

• vermin

• broken glass