Hygiene revision #1

Which of the following is a consequence of poor hygienic work practices for customers?

• Enhanced dining experience

• Reduced risk of foodborne illnesses

• Potential health hazards

• Improved workplace reputation

What is the purpose of handwashing in the hospitality industry?

• Enhance customer service

• Prevent cross-contamination

• Save water and resources

• Improve workplace morale

HACCP stands for: a) Hazardous Analysis and Critical Control Points b) Hospitality and Culinary Care Practices c) Hygienic Approaches for Customer Complaints and Prevention d) Hazard Analysis and Critical Control Points

• Hygienic Analysis and Critical Control Points

• Hospitality and Culinary Care Practices

• Hygienic Approaches for Customer Complaints and Prevention

• Hazard Analysis and Critical Control Points

What is the role of the NSW Food Authority in food safety?

• Conducting pest control inspections

• Regulating food safety standards

• Issuing food safety certifications

• Enforcing workplace policies

Define cross-contamination and provide an example.

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OFF

What is personal hygiene?

• The employee maintaining high levels of cleanliness

• Keeping work surfaces clean and sanitized

• Paying attention to physical cleanliness and appearance of a work station

• Separating raw and cooked foods

Why is handwashing important in maintaining food hygiene?

Evaluate responses using AI:

OFF

What are the potential risks of poor handling and storage of food?

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OFF

Why is it important for employees to maintain high levels of personal cleanliness and appearance in the hospitality industry?

Evaluate responses using AI:

OFF

Explain the significance of separating raw and cooked foods during storage and preparation.

Evaluate responses using AI:

OFF