REHIS food hygiene - Intro

Which 3 groups of people are most at risk from food poisoning?

• Adolescents, the elderley and women

• Babies, sick people and the elderly

• Hospital patients, teenagers and adults

• Pregnant women, toddlers and healthy men

3 benefits of good food hygiene are?

• Complaince with legislation, loyalty, food wastage

• Food wastage, low profits and compliance with legislation

• Good reputation, legislation compliance and higher profits

• High staff morale, poor reputation and increased shelf life

One of the main faults resulting in food poisoning outbreaks is?

• Preparing food too far in advance and cooling food too slowly

• Hygienic food handlers

• Poor transportation of food

• Reheating food to the right temperature

Another main fault resulting in food poisoning outbreaks is?

• Eating uncontaminated food

• Unhygienic and sick food handlers

• Clean transportation

• Cooking food to the right temperature

The 4 main hazards are:

• Microbiological, physical, chemical, anaphylactic

• Microbiological, psychological, chemical, allergenic

• Microbiological, allergenic, chemical, physical

• Microbiological, hypoallergenic, comical, physical

An employee might ose this, if food premises are closed down?

• Food wastage

• Wages/Job

• Overtime payments

• Low morale

The main reason for high standards of cleanliness in a food premises is?

• Get more customers

• Protect customers from food poisoning

• Keep staff happy

• Bigger profits

These will be LOW if food hygiene standards are not maintained?

• Deaths

• Pest infestations

• Food spoilage

• Staff morale and profits

The definition of SAFE FOOD is?

• Food free from contamination and will not cause illness

• Presence of pathogenic bacteria

• More people fall ill

• Food that is tasty

The definition of food hygiene/safety is...?

• Groups of people at risk of illness

• Presence of something harmful in food

• Food free from contamination

• Conditions necessary to control hazards so food is safe