Cookery for the Hospitality Industry 6th Edition

Test: Chapter 3 – Catering hygiene and HACCP

principles

Multiple-choice questions
Highlight or circle the correct answer, or enter your answer in the space provided. Note that some
multiple-choice questions may have more than one correct answer.

1. What is the main type of micro-organism responsible for food poisoning?

a Bacteria
b Mould
c Virus
d Parasite
Answer: a

2. Food should be cooked to which temperature?

a 5°C
b 75°C
c 100°C
d 60°C
Answer: b

3. Which of the following can cause food to be contaminated because of physical

hazards from food handlers?
a Jewellery
b Dust
c Rodent droppings
d Incorrectly diluted chemicals
Answer: a

4. Which of the following can cause food to be contaminated because of chemical

hazards from food handlers?
a Hair
b Dust
c Live insects
d Perfume
Answer: d

5. Which of the following statements are true about thermometers and their
calibration?
a A thermometer must be available at all times in a food service
establishment.

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Cookery for the Hospitality Industry 6th Edition

b A thermometer must be checked regularly to ensure that it is accurate.

c A thermometer must be accurate to 1°C.
d All of the above
Answer:

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Cookery for the Hospitality Industry 6th Edition

6. At what temperature should dishware be rinsed?

a 60°C
b 75°C
c 83°C
d 89°C
Answer: c

7. Sanitising is:
a Applying detergent to a clean surface
b Done before washing
c Reducing bacteria by application of heat or chemical
d Wiping all surfaces with a clean cloth
Answer c:

8. Cross-contamination of food occurs when:

a Cleaning and sanitising equipment and benches
b Keeping food stored in food-grade containers
c Washing hands before handling food
d Using food handling gloves for handling money
Answer: d

9. Which of the following are allergens?

a Sources of gluten
b Fruits and vegetables
c Fish and fish products
d Red meat
Answer: a and c

10. Which of the following is a nutrient claim that must be substantiated if the
claim is questioned?
a Low-fat mince
b Cholesterol-free
c High in fibre
d All of the above
Answer: d

Cambridge University Press © Dodgshun, Peters, O’Dea 2011

Cookery for the Hospitality Industry 6th Edition

True or false questions

Highlight or circle the correct answer, or enter your answer in the space provided.

Answer true or false about storage of food

1. Safe food and quality safe food are free from True False
visible and invisible contamination.
2. Bain-marie should only be used to keep hot True False
food hot.
3. The temperature of the bain-marie should be True False
60º C or higher.
4. Food should be cooled down within 2 hours, True False
from 21º C to 5º C.
5. Food in a freezer should be kept at –18º C or True False
below.
6. The temperature in a dry store should be True False
between 11º C and 18º C.
7. Raw food should be stored on the higher True False
shelves in the kitchen cold room.
8. Cold temperatures can be relied upon to True False
destroy many bacteria.
9. If potentially hazardous foods are to be True False
displayed or sold hot, they must be kept at a
temperature of 30° C or higher.
Answers: True, True, True, False, True, True, False, True, False

Answer true or false about sanitisation and hygiene

10. All food contact surfaces, equipment and True False
utensils must be cleaned and sanitised when
they become contaminated.
11. The purpose of detergent, which is a True False
chemical product, is to kill bacteria.
12. Use the same cloth to wipe benches True False
utensils and crockery.
13. Cross-contamination is when bacteria True False
contaminate food or a food surface.
14. A food-safety program is a written True False
document that shows the staff roster.
15. Frozen foods do not contain bacteria. True False
Answers: True, True, False, True, False, False

Short-answer questions
Enter your answer in the space provided.

1. Define ‘quality safe food’.

Safe food is food that is free from visible contamination or spoilage. Quality safe food must
also be free from ‘invisible’ contamination by microbes such as bacteria and mould, which
may cause illness or produce dangerous spores or toxins.

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Cookery for the Hospitality Industry 6th Edition

2. Name 4 possible ways by which the food can become contaminated.

Inadequate cooking; inappropriate holding temperatures; cross-contamination; poor personal
hygiene; chemical and physical contamination

3. Why does microbial food contamination occur?

Through poor food-processing systems before the food items are received into store.
By contact with unclean surfaces in food preparation areas (floors, benches, slicers, knives).
Through contact with domestic animals, insects or rodents, cockroaches, flies or rats.
By cooks and other food handlers who neglect to wash their hands and who have a low
standard of personal hygiene.
By raw food coming into contact with cooked food (raw meat and unwashed vegetables or
fruits).

4. Describe the type of environment in which bacteria grow well.

Suitable foods (sugars, alcohols and amino acids as sources of energy, foods that are low in
carbohydrates and fats).
Sufficient moisture (bacteria mostly require higher water activity levels for growth than
moulds).
Favourable temperatures (body temperature is ideal).
Time (if the above conditions are right, the number of bacteria present in food can double
approximately every 20 minutes).
Near-neutral pH (acid/alkali conditions).

5. What are the three types of contamination that can occur? Provide a brief
explanation of each type of contamination.
Food can become contaminated with physical hazards from food handlers (e.g. jewellery,
hair), cleaning activities (steel wool, scourers and cloths), premises (dust, flaking paint),
faulty equipment (nuts, bolts, screws and filings), insects and vermin (dead or live insects,
rodent droppings) and from the food itself (seeds or stones that may be present in the raw
foods).
Food can become contaminated with chemical hazards from poor cleaning practices (e.g.
incorrectly diluted chemicals), incorrectly stored chemicals (storing chemicals in food
containers), food handlers (perfumes) and the use of inappropriate chemicals in the premises
and equipment (diesel-powered forklifts in a stores area, non food-grade lubricants in
equipment).

6. What are some measures that can be taken to ensure personal hygiene standards are
met?
Some general tips include:
 Shower/bath and change clothing daily.
 Shampoo hair regularly, ensure your hair brush is kept clean and you wear clean
head coverings (especially if your hair is long).
 Keep hands and fingernails clean, and ensure any sores or cuts are disinfected,
cleaned and covered with a waterproof dressing and/or wear surgical gloves
when handling food.
 Keep fingernails short and clean.
 Clean, well fitting shoes should be maintained and used for work only (do not
wear your work shoes unless you are at work).

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Cookery for the Hospitality Industry 6th Edition

 Ensure teeth are clean and maintained.

 Wash your hands thoroughly with soap and hot water, and dry your hands with a
paper towel or air dryer (do not use old linen cloths lying around – your hands
may be just as dirty when you have finished drying them as they were before you
washed them).
 Wash your hands regularly! You should wash your hands:
 before starting work
 after a work break
 when you have been to the toilet
 after handling anything dirty or unwashed
 after handling garbage or chemicals
 after handling uncooked food and before handling food that is ready to
eat
 after smoking
 after using a tissue or touching your hair, face, body.
 Do not smoke where food is stored, prepared or served (workplaces usually have
a designated smoking area outside the building).
 Avoid wearing jewellery or watches.

7. What is an allergen?
An allergen is a substance that can cause illness through eating it or having contact with it.

8. What is HACCP?

Hazard Analysis and Critical Control Points.

HACCP predicts what could go wrong with the safety of food. It is a proactive system that
aims to prevent, control and/or eliminate potential hazards.

9. What are the seven principles of HACCP?

Principle 1 – Conduct a hazard analysis.
Principle 2 – Determine the Critical Control Points (CCPs).
Principle 3 – Establish critical limit/s.
Principle 4 – Establish a system to monitor control of CCPs.
Principle 5 – Establish corrective action to be taken when monitoring indicates that a
particular CCP is not under control.
Principle 6 – Establish procedures for verification to confirm that the HACCP systems
are working effectively.
Principle 7 – Establish documentation concerning all procedures and records appropriate to
these principles and their application.

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Cookery for the Hospitality Industry 6th Edition

10. What are the benefits of an HACCP-based food safety program?

1 HACCP is the most effective way to ensure food safety.
2 HACCP offers a simple, systematic approach to identifying and controlling hazards at
all stages of the process, from purchase of ingredients through to sale or service.
3 Rather than relying on end-product testing, HACCP prevents a food safety problem
from occurring in the first place.
4 HACCP provides a business with confidence in its food products and customers can
feel secure about food safety standards.
5 Through identifying and controlling hazards that can affect food safety and by
improving food-processing systems, the overall quality of food products is enhanced.
6 HACCP helps the business comply with Australian and international legal
requirements.
7 The implementation of HACCP can support a ‘due diligence’ defence for the business
if food safety problems do occur. (i.e. a legal defence that shows a business has taken all
reasonable precautions and exercised all due diligence to avoid the occurrence of a food-
borne incident).

11. List five areas of typical Critical Control Points requiring steps to prevent, eliminate
or reduce hazards in a food service environment.
Receiving, mixing, preparation, cooking, cooling, re-heating, hot and cold holding

12. What are the basic steps in cleaning dishes, utensils and equipment?
Put away food before starting to clean floors and walls.
Rinse by pre-soaking, sweeping and wiping down a surface.
Wash utensils in clean hot water (at about 60°C), using a suitable detergent and brushes.
Rinse in very hot water (at least 82°C) or use a chemical sanitiser.
Air-dry.
Dismantle equipment and wash the parts in a sink, wipe down fixed parts with a clean cloth.

13. Who should be part of a HACCP team?

A typical HACCP team may consist of the executive chef, restaurant manager, sous chef,
porter and kitchen assistants.

14. What is the purpose of the HACCP team?

The HACCP team has to develop the HACCP plans (FSP) and to implement it into the
operation.

15. How is the food-safety program communicated?

Leading by example; regularly communicating with staff; on and off-the-job training
sessions; presenting the information in a way that is easy and simple to follow.

Cambridge University Press © Dodgshun, Peters, O’Dea 2011