The Essentials of Food Safety in Catering (D)

True or False? It is particularly important to keep all cuts, burns, boils, scratches, grazes, and similar abrasions covered with a waterproof dressing, a blue plaster and a glove, to avoid contaminating food with bacteria.

True

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False

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True or False? To avoid cross-contamination when you change from one task to another, you must wash your hands.

True

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False

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True or False? Gloves can provide a false sense of security as you may not change them as often as washing your hands.

True

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False

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If you are sick with a respiratory illness or vomiting and/or diarrhoea, you need to:

Report for work in person and ask the Head Chef / your supervisor to be booked off.

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Stay at home and call your supervisor, manager or head chef and consult a doctor, clinic, or emergency room if necessary.

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Which of the following statements are true? Select 3.

Human scalp often contains Staphylococcus Aureus, a food poisoning organism that can be transferred to food.

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Staff in a kitchen should wear hairnets to prevent hair from falling into the food.

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If you need to, turn away from food and comb or scratch your head before continuing with what you are doing.

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If you scratch your head, bacteria can get under your nails and contaminate food that you touch.

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Which of the following statements shows the correct cleaning sequence? To clean your kitchen work area sufficiently, you should…

Disinfect, Preclean, Rinse off, Main clean, Final hot water rinse, Dry.

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Rinse off, Preclean, Main clean, Final hot water rinse, Dry, Disinfect.

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Preclean, Rinse off, Main clean, Final hot water rinse, Dry, Disinfect.

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Main clean, Preclean, Rinse off, Final hot water rinse, Dry, Disinfect.

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The term “clean as you go” means (select 2):

Clean as you work through production steps.

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Clean as you go on lunch break.

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Clean as you leave to go home.

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Clean before you serve the food.

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Indicate if this statement is True or False. Pests include Birds, Cockroaches, Flies, Rodents.

True

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False

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Indicators for the presence of vermin could include the following (select 2):

Absent staff members.

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Gnaw marks on wood and torn packaging.

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Larvae, droppings.

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Missing stock from your storeroom.

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To store chemicals correctly, you need to store them:

in a food store but on the bottom shelf

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In the fridge to keep them cool.

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In a lockable room or cabinet away from food.

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In the office area.

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______________ (fill in the correct word) are the main carriers of Staphylococcus bacteria

Dogs

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Rats

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Humans

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Vegetables

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Flies

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Which of the following food items can cause serious allergic reactions and even death in people who consume them?

Milk and eggs

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Green leafy vegetables

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Peanuts and tree nuts

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Wheat, soy, fish and shellfish

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Sesame

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Olive oil

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True or False? When reheating food, food items need to be brought to 60°C / for a short period of time.

True

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False

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True or False? The ideal conditions for bacteria growth include food, moisture, warmth, and ph. balance.

True

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False

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Which of the following FOUR statements are true? Common causes of cross-contamination include:

Using the same utensils for preparing raw food, then cooked food without washing between tasks.

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Defrosting meat on a high shelf without a drip tray so that the juices drip onto cooked food.

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Washing hands when changing tasks.

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Using the same colour cutting boards for meat and vegetables.

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Storing washed and unwashed foods together.

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Separating cooked and raw food in storage.

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Chilled and frozen foods should be checked within ______________________ minutes of delivery and then taken to the designated storage area.

15 minutes

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30 minutes

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45 minutes

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1 hour

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The term FIFO stands for:

Final Internal Freezer One

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First in Fridge then Freezer

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First In First Out

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First Freeze then Thaw

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At what temperature should frozen food be stored:

-8 to -15°C → 17.6 to 5°F

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-18 to -22°C → -0.4 to -7.6°F

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-5 to -8°C → 23 to 17.6°F

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-2 to -5°C → 28.4 to 23°F

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Indicate which 4 of the following statements are TRUE:

The 'Danger Zone' of food is between 5°C to 60°C / 41°F to 140°F

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Any sighting of pests should be reported to a Supervisor.

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To control pests successfully, you have to purchase pre-washed food.

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To control pests successfully, you have to implement regularly pest control..

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If you clean the kitchen regularly and have bi-annual pest control, you will be able to control pests successfully.

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Food thermometers need to be sanitised once a day.

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Calibrating a food thermometer means that you insert it into an ice slurry and then you check that the thermometer displays a temperature of 0 degrees Celsius.

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Rotate food in all storage areas and especially in the freezer to prevent freezer burn.

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Dry storage refers to an area where the following items are kept:

Meat

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Rice

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Seafood

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Flour

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Vegetables

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