are = Xsn201810 5254492963 52856 9929.94820 = TASK) QU HYCINE Started on Compl ay. 17 February 2018, 9:10 state Finished wed on Suny, 18 February 2018, 6:09 PM Time taken 20 hours S8 mins enn 2 wenn 3 veton 4 were 5 ‘Grade 31-17 our of 37.00 49) Read this case study, then answer the questions 1 = 5 ‘You wor as akichen han in subursan hol. You clear all he crockery an cule from the bistro and all acuprnent and ents sed by tho cooks in the kichon. You use an automat dishwasher fr rest items. Some larger ar heavily sold tors, or preparation equipment pats such a the Blades om ‘a sar, have tobe washed by hand. You ako empry the garbage bins in he kichen curing and eter service and remove tera ze extemal bulk ‘Your woreplac’s ood nylene procedures n't apply lo you because you ve el handing ood, oly leaning up alewards. True or Fale? ‘Te Fale y ‘You dont need to wash your hands after handing the rubbish, going othe ole or using chemicals as your hands aa in hot water alle tie. Select one Fale y Te Falee ‘The dishwasher is an efectve way ofboth cleaning and sanitsng items, Select one Tue Falke 'As you workin the Kchen and are never seen by customers, your personal hygiene standards and cleanliness of your uniform are rot important. Select one Fale yueten wenn 7 ween 8 wen 9 ue 10 ‘Accoes he food standards codon pariculr ho heath and hygioe requirments f food handlers, Which ofthe following stamens is found in Divison, subd 4, ‘Afood hanlor must, when engaging in any food handling operation Select one oF more ake all practicable measures to ensures or herby anything from his or er body, and anything he o hes wearing does 0 contin ood or sie kel to come ino contet wih ood; 4 the all practicable measures wo prevent unnecestry contact wi eadyto-zt food nsue outer clothing is of level of eeanizss that i appropiate fr the handling of Too tha is Being conducted, dno ea over umprseted food or sre ikl to come ino conte! with ood \ich chaste ofthe food standards code deals wth food handling conte? Selecs one a. Chapter? © b.chapter 3. y Chapter 1 4. Chapter 4 HACCP is. food satay system thal Mentfas where hazards may oceuin ood production proces and puts ino place scons to prveat he hazards ‘tom occuring, What dows HACCP stand fr? Selecs one a, Hazards and eritcl contol points ». Hazards and cooling eral produce { Asystematic method of keeping food safe by identifying where problems can occur ©. tazard analysis erical contel pointy 1 Wich of the following are examples of organisational fod hygiene procecur you must folow as a food nandler Select one: 3. Disposal of garbage and other wase, emergency ane evacuation procedutes, correct storage of equlament an stock ©. Cleaning and saniising practees, fod storage procedures, use of personal protective dothing and equipment. / «Food recall procedures, storage and processing of guest information, maintenance of equ pment 4. Safe and hygienic clothing standard, location and use of hard washing facie, reporting of breaches in safety and hygiene procedures. 4 Which ofthese techniques helps preven food poisoning by removing or minimising any potential hazards? Selec one Destroy bacteria by freezing food for atleast 2 days before thawing and cooking immesately », Cook food for atleast two hours, and then chil fora least four hours afterwards before using 38 desires © © Prevent bacteria from mutiplying by keeping hazarcous foods outside the temperature danger zone. 4, Ensure deliveries are not stored unt they have bean checked bythe store persor, even itis takes all ayuesten ‘nyt impartant for foes safety not ta wear your chefs uniform to ans from work, and o wear a clan apron when preparing food? var .co ter Select one oF mare! 0 ¥ a. To keep your uniform clean %&:S08 otto bring in potential contaminants to the Kitchen % € To ensure you are wearing dean clothes when handling ‘cod 4, So you look professional ‘Your answers correct ‘qven 2 Contains food i food thats unsafe o eat, Food may be contaminates by: choose one or mor: vin .00 ot Sect one or more: oo a acteri, chemicals of foreign matter Yb Bacteria transferred from unclean surfaces, unclean nar, unclean equipment, or other fooes / Pests ransering bacteria fom the envranment to food 44, Virases spreading to surfaces orto food from peoples hands or mouths ‘questen 3 What the temperature range ofthe danger zone? save ooo Select one bs -60ey Your answers correct, ‘weston 16 What is she maximum amount of time food can 3¢ inthe danger zone before being discarded? vive 00 om or Sect one: oa a. Dhours ee thours eV hour 4.28 hows ‘weston 1S. Which ofthe following is regarded 25a personal health issue and therefore should be reporcea? ek oo ome Select one oo a. You are suffering from diarrhoea anc are voting. 3. You ae suffering fom hay ever and have aruney nase that you need to Blow fom tne to time. You are clagnosed with Hepat 8 4. You have a bum on you finger which Is covered by 2 banda and rubber glove.wen IS ——_6, Your Badly eu tage has become infected and he bandald you used to cover ithas fallen ff since you started work, What should you de? wa oo outer Sect one 0 a. Leave work immediately and vis the decor, © Repor it immediatly and dens al foo that may have Been contaminated: «Geta new covering for your wound and ther look forthe bandaid that fll of. 4, Throw ou al the food 2s you nave no way of finding the banca, Repor the incident to your manager ‘union 77, In Which ofthese stuatons should you cease partlpatng In food handling activities as You could potentially contaminate fod? vivk 00 ow or Select one 0 2 fyou are vomiting because you ae pregnan 2. you have a infected t0 nal «you have splashed food on your apron, 4. you are inthe infectious stage of ahead cold. ‘que 89, Which one of te following statements is correct”, save 00 tet Select one eo Nall polis can be worn as lang a it looks neat ané tidy and isnot chipped. ©, When working ina food! preparation ares you can wea” any ype of shoe as long a itis enclosed, «Any jewellery or piercings can be worn 25 long as the rings or necklaces don't have stones in them 4. you need to cover or protect a wound then you must use organisation approved bandages and dressings. uwnton 1910, Why must you wear a halrnet, cap or chef hatin food preparation area? vie oooater Slee one = 8: To protect your heae from any insects or dus that might fall from the cen, 5 Te prevent your halt from geting in the way when you ave serving customers. {Ta stop your har fom faling onto equipment or into the food and contaminating 4, Because its a requrement of the workplice’s employment conditions ‘uenn20 11. How can you imi rect contact with ready-to-eat foods? sink 00cm of Select one: ea a. Wear disposable gloves or use utensils to handle food. ». Allow customers o prepare thelr own food from an open buffet. «Make sure all foods are refrigerated at he correct temperature 4, Limi the number of staff who can handle the food ‘uesien21. 12, Which ofthe flowing isan unhygienie personal trait which could contaminate food of 3 food contact surface? va 00a Select one 0 Blowing your rose using a dsposable tissue and washing your hands afterwards ©. Using a tating spoon to taste dishes and cleaning between uses Regularly touching your nase, ha or mouth wile preparing food. 4, Securing your hai using tes and chipsveer 22 nn 23, veto 24 enn 25 nen 26 ween 27 etn 28, 13, Whi ofthese san unhygentc practice? 4 Foleing napkins and waters cloths on a dining table covered withthe clean table cot 2. Placing any infected linen in a separate linen B86 Using the same cleaning cloth and chemical to wipe down surfaces inthe dining area aftr service 4 4.Using a tea towel for mulple tasks while preparing and serving food without changing i fora new one or eeaning it between asks, 14, There are correct procedures to follow when washing your hands. Which does nt follow correct procesure? Select one 2. Apply soap and develop a later by working your opposite hand up and down, 2. inse the soap off with warm running water ry your hands with a rowel or tea towel. 4. Use a designated hang washing sink, not the preparation sink in the Kitchen or bar. 16, You must wash your hands using appropiate facies. What does ‘appropriate faites’ mean? Select one a. You must have a designated hand washing sink. ©, The hand! washing facility must have soap and an air yer, «The facity must have afoot operates system So you don’t have to touch the tp handles. > 4. You must havea hand washing ‘acilty in a separate area tothe kitchen, ‘What should you do your supplier has delivered food that wasn't frazen hard and showed signs of being thawed? 2. Put nthe Feezer immediately o stop bacterial growth 7 8. ut inte freezer immesiately 0 make sure food is frozen correctly « Retum to supplier 64. Thaw totally and cook immediately ‘Your answers correct, Freezing destroys bacteria. True or False? see Fale y see Fale y Bactaria can only be kl by sarising, her by vary hot wate 600 or by chemical sanisr. True or Fas? Selecs one Te x Falke‘uenion29, food business must not use ary chipped, broken or cracked eating or dicking uns fr handing food. Teue o false? vere o0 carer Select one "0 True y False ‘ween30 food bunnass must have a thermometer that accurstly measure te tmperatite of potently razardou ood to SC Tue or false? vik 00 ome Select one: oo Te x False vente 31 Trermometers need 10 be cleanec and sanitised before every use. True or False? weve oooutat | Select one oa Tey Fale ‘quesion32 A foo safery Program is only require by ll business that serve any food type to vuevable persons. eo sete Tey Falee ‘Thats correct. These places are Hospitals, schools, and ages care fies. ‘even 33. food safety program can include the following Fanatv core Selec rom the following the corect responses eo Select one oF more: + Systematically identity the potential hazards that may be reasonably expected to occur inal food hancling operations ofthe food business v ‘+ arecpe database that all staf members must use + provide for appropriate corrective ation when that hazate ofeach of those hazards, fund not tobe under control v 6 + sft rostering s0 you know when you ae suppose tobe working «All staff information and contact detail Your answer is parialy correct. ‘You have correctly selected 2. Using the link provided forthe website Fd Standards Avstralla New Zealand, comalet the following questions. naps: www legislation gow.au/Detalls#2009C00816 nap: wov nalts act. gov au/puble-information /ousinesss/ food-safety regulation food-business-inspections-common-complance‘quien 34 Reding the website, he Match se following words with thelr meanings. Mat ovcatt Contaminant. yar any oii char pe ae mat, other stare ha my compromise fa suo sty v Contamination... mosns he intosucton ot occurence of contaminant nfo v avard rears @bclogical chemical er physcal agent" or craton of, food thal nas the poral to cause an adverse neath fect in humans. v ‘Your answers correct, ‘aun 35. Tae healtnprotecuon service of the ACT monitors compliance with the food act and FSANZ they work with industry to improve and maintan food come ety within the ACT oo Select one Tey Fale ‘qwstn36—_Heathrepresenstives do nt have the ability o report and issue infringement notices to any business that does not comply withthe Food Safety comet Law, oo Select one: ‘Tue False y ‘qensen37—_What woul be the ramifications fora food busines f they fall oabige bythe Fos Standards Code? Select rom the following the correct answers. oa see Loss of business v 1+ Poor or decreased business reputation v + No ramcations at all just continue with business as usual eo + Prohibition order issued and the possible lasure of business until deemed safe tor food preparation v