Cafe 90073 Answers
Part 1: Written Questions 1. Explain the hygiene procedures in your workplace.
In café 90073 the following hygiene procedures must be adhered to; * Personal hygiene- no nail polish, hair tied back, regular showers, wash hands regularly * Correct food storage- FIFO * Suitable dress & protective wear- enclosed shoes, apron, mesh gloves to operate meat slicer * Avoidance of cross contamination- coloured coded chopping boards * Safe & hygienic handling of disposal- double wrapping glass, taking rubbish to skip on regular basis to avoid attracting rodents * Documentation of food safety program- HACCP * Following hygiene legislation- The Food Act (2003), The Food Regulations (2010), Food Standards Australian …show more content…
& New Zealand (1991) 2. List three hygiene hazards. * Not washing hands between raw and cooked meats, can lead to cross contamination * Not disposing rubbish regularly, can lead to rodent infestation, which in turn spreads disease and bacteria * Not tying back hair and wearing a cap/hat, will increase risk of hair entering food or work areas 3. What steps would you take to report a personal health issue?
If it is in your capacity to fix the problem directly with the individual at fault you should do so, for example; if a person was wearing nail polish, you could simply tell them this is not permitted in the food industry when directly handling food as it is unhygienic with the risk of the polish flaking off into food. Although for most issues you should notify your supervisor, it is then their job to control or eliminate the issue. If the problem continues the individual is at risk of losing their job. 4. What steps do you take if food has been contaminated? seafood: wrap in plastic bag and place in fridge until rubbish is put out fruit & vege: put in scrap bin meat: wrap in newspaper and throw away 5. List three causes of food contamination. * Microorganisms: caused from bacteria in food e.g. not washing your hands before mis en place * Chemical hazards: can occur naturally in some foods such as green potatoes, as they let off dangerous toxins that cause food contamination * Physical hazards: this includes dangerous physical objects found in food, such as plastic, glass, elastic bands or Band-Aid’s. 6. Name two strategies to avoid cross contamination
Always store raw meat, poultry and seafood in sealed containers and preferably on a lower shelf to prevent their juices dripping onto other foods.
Always rinse fresh vegetables and fruits to remove dirt and grime, (esp. root vegetables) because if you are cutting the vege/fruit on chopping board the dirt can hold bacteria and other microorganisms that cause food poisoning. 7. Name the legislation that covers food hygiene in NSW
Food Act NSW (2010) 8. Where could you access this information?
The New South Wales Government legislation 9. Name two types of sanitisers in your workplace.
Pine O Cleen & Glen 20 10. Identify two environmental risks to food
Soil and Pesticides 11. Explain what you would do in the following situations a) Fire in the kitchen
Depending on the cause of the fire will alter what you use (if possible) to extinguish it. It is important to stop the oxygen fuelling the fire, therefore use an emergency blanket to smother flames or become resourceful using a saucepan lid or closing the oven door. Electrical and oil fires must be contained using a carbon dioxide or dry chemical extinguisher, but NOT by using water! For a larger fire that is threatening to spread, call 000, whilst evacuating customers and staff immediately. b) Accident to a colleague
If necessary, administrate first aid and call 000. Notify management as the person may require doctor referrals, which will com under WorkCover legislation c) Armed hold up
Do not react back in a violent or aggressive manner, try to stay calm and follow the armed robbers instructions. Once armed robbers have left the building press the emergency buzzer, this will send a message to the local police station. If anyone is injured call ambulance, 000. d) List two of your responsibilities under the WHS legislation. * Report any workplace hazards e.g. damaged or unsafe equipment * Obey health and safety procedures e.g. wearing correct PPE- enclosed shoes, apron, hat 12. List two of the responsibilities of the owner/managers regarding WHS legislation. * Train all employees for the correct operation of equipment * Record and monitor WHS systems and procedures to ensure employees are adequately protected 13. If you notice a hazard what steps would you take? 1. minimise or eliminate the hazard; if this isn’t possible 2. engineer the hazardous area to become safer by changing layout or design 3. report the hazard and monitor it 14. What steps do you take to ensure your work area is free from hazards?
Signs (e.g. lighted exit signs), policies and procedures from legislation (The Food Act NSW 2003), (The Food Regulations 2010), (Food Standards Australia & New Zealand), risk identification plan, HACCP plan, good house keeping 15. List two consequences for the enterprise if employees/employers do not follow WHS legislation. * If an employer fails to protect the employees they will be in breach of the law and liable for a fine of up to $100 000. * Loses employees as they don’t feel safe, this makes it hard to get a stable workplace, which then effects the quality and consistency of food served at the establishment.
Part 2: Case Study 1. List the chain sequence of events, which caused or could have caused the food poisoning to occur. * Aprons were on after being exposed to outside germs * They did not wash their hands, this can cause cross contamination * The colour of the chopping board isn’t stated and whether it was new, therefore we do not know if the board had been previously been used. These unknown facts could mean that the board to carve the pork already had microorganisms crawling over it. * The pork should have been placed in the fridge and covered or maintained at a temperature higher than 60°C, this will ensure that bacteria wont grow in the food and cause food poisoning * The raw chicken should have been cut away from the cooked pork, this would have prevented the hygiene hazard of the chickens juices trailing onto the pork board. 2. Who would have been most at risk from this outbreak of food poisoning?
Everyone who ate the meals of course, however, within these groups there are certain “high-risk” people including; * The
elderly * Children * Pregnant women * Sick people e.g. low immune system or allergies 3. Name the bacteria, which most likely caused the food poisoning to occur?
Salmonella
4. List all the common symptoms of the bacteria. * Fever * Nausea * Vomiting * Diarrohea * Chills * Headache * Abdominal pain * Muscle aches 5. List the correct food handling procedures to be followed to minimise/ eliminate this type of food poisoning in the workplace.
The first step to any food preparation should be washing your hands, this will remove any dirt or grim from fingers and fingernails that could be carrying potential diseases. Other personal hygiene measures such as, tying back your hair, no nail polish and a clean uniform are all part of personal hygiene procedures that will minimise the potential for food contamination and poisoning.
It is important that staff store these high-risk foods (poultry, eggs, meat, unpasteurised milk, cheese) appropriately. That is, by storing at the correct temperature 0-4°C for fridge and -18°C for the freezer. When stock arrives it is important to keep records on a HACCP plans (hazard analysis critical control point). After which store should be rotated using FIFO, this will ensure older stock gets used first. During service foods must be kept at the correct temperature as well e.g. in a baine marie. This will prevent the food to enter the danger zone (5-60C), this is where bacteria grows at its peak increasing the risk of food poisoning.
In café 90073 the following hygiene procedures must be adhered to; * Personal hygiene- no nail polish, hair tied back, regular showers, wash hands regularly * Correct food storage- FIFO * Suitable dress & protective wear- enclosed shoes, apron, mesh gloves to operate meat slicer * Avoidance of cross contamination- coloured coded chopping boards * Safe & hygienic handling of disposal- double wrapping glass, taking rubbish to skip on regular basis to avoid attracting rodents * Documentation of food safety program- HACCP * Following hygiene legislation- The Food Act (2003), The Food Regulations (2010), Food Standards Australian …show more content…
& New Zealand (1991) 2. List three hygiene hazards. * Not washing hands between raw and cooked meats, can lead to cross contamination * Not disposing rubbish regularly, can lead to rodent infestation, which in turn spreads disease and bacteria * Not tying back hair and wearing a cap/hat, will increase risk of hair entering food or work areas 3. What steps would you take to report a personal health issue?
If it is in your capacity to fix the problem directly with the individual at fault you should do so, for example; if a person was wearing nail polish, you could simply tell them this is not permitted in the food industry when directly handling food as it is unhygienic with the risk of the polish flaking off into food. Although for most issues you should notify your supervisor, it is then their job to control or eliminate the issue. If the problem continues the individual is at risk of losing their job. 4. What steps do you take if food has been contaminated? seafood: wrap in plastic bag and place in fridge until rubbish is put out fruit & vege: put in scrap bin meat: wrap in newspaper and throw away 5. List three causes of food contamination. * Microorganisms: caused from bacteria in food e.g. not washing your hands before mis en place * Chemical hazards: can occur naturally in some foods such as green potatoes, as they let off dangerous toxins that cause food contamination * Physical hazards: this includes dangerous physical objects found in food, such as plastic, glass, elastic bands or Band-Aid’s. 6. Name two strategies to avoid cross contamination
Always store raw meat, poultry and seafood in sealed containers and preferably on a lower shelf to prevent their juices dripping onto other foods.
Always rinse fresh vegetables and fruits to remove dirt and grime, (esp. root vegetables) because if you are cutting the vege/fruit on chopping board the dirt can hold bacteria and other microorganisms that cause food poisoning. 7. Name the legislation that covers food hygiene in NSW
Food Act NSW (2010) 8. Where could you access this information?
The New South Wales Government legislation 9. Name two types of sanitisers in your workplace.
Pine O Cleen & Glen 20 10. Identify two environmental risks to food
Soil and Pesticides 11. Explain what you would do in the following situations a) Fire in the kitchen
Depending on the cause of the fire will alter what you use (if possible) to extinguish it. It is important to stop the oxygen fuelling the fire, therefore use an emergency blanket to smother flames or become resourceful using a saucepan lid or closing the oven door. Electrical and oil fires must be contained using a carbon dioxide or dry chemical extinguisher, but NOT by using water! For a larger fire that is threatening to spread, call 000, whilst evacuating customers and staff immediately. b) Accident to a colleague
If necessary, administrate first aid and call 000. Notify management as the person may require doctor referrals, which will com under WorkCover legislation c) Armed hold up
Do not react back in a violent or aggressive manner, try to stay calm and follow the armed robbers instructions. Once armed robbers have left the building press the emergency buzzer, this will send a message to the local police station. If anyone is injured call ambulance, 000. d) List two of your responsibilities under the WHS legislation. * Report any workplace hazards e.g. damaged or unsafe equipment * Obey health and safety procedures e.g. wearing correct PPE- enclosed shoes, apron, hat 12. List two of the responsibilities of the owner/managers regarding WHS legislation. * Train all employees for the correct operation of equipment * Record and monitor WHS systems and procedures to ensure employees are adequately protected 13. If you notice a hazard what steps would you take? 1. minimise or eliminate the hazard; if this isn’t possible 2. engineer the hazardous area to become safer by changing layout or design 3. report the hazard and monitor it 14. What steps do you take to ensure your work area is free from hazards?
Signs (e.g. lighted exit signs), policies and procedures from legislation (The Food Act NSW 2003), (The Food Regulations 2010), (Food Standards Australia & New Zealand), risk identification plan, HACCP plan, good house keeping 15. List two consequences for the enterprise if employees/employers do not follow WHS legislation. * If an employer fails to protect the employees they will be in breach of the law and liable for a fine of up to $100 000. * Loses employees as they don’t feel safe, this makes it hard to get a stable workplace, which then effects the quality and consistency of food served at the establishment.
Part 2: Case Study 1. List the chain sequence of events, which caused or could have caused the food poisoning to occur. * Aprons were on after being exposed to outside germs * They did not wash their hands, this can cause cross contamination * The colour of the chopping board isn’t stated and whether it was new, therefore we do not know if the board had been previously been used. These unknown facts could mean that the board to carve the pork already had microorganisms crawling over it. * The pork should have been placed in the fridge and covered or maintained at a temperature higher than 60°C, this will ensure that bacteria wont grow in the food and cause food poisoning * The raw chicken should have been cut away from the cooked pork, this would have prevented the hygiene hazard of the chickens juices trailing onto the pork board. 2. Who would have been most at risk from this outbreak of food poisoning?
Everyone who ate the meals of course, however, within these groups there are certain “high-risk” people including; * The
elderly * Children * Pregnant women * Sick people e.g. low immune system or allergies 3. Name the bacteria, which most likely caused the food poisoning to occur?
Salmonella
4. List all the common symptoms of the bacteria. * Fever * Nausea * Vomiting * Diarrohea * Chills * Headache * Abdominal pain * Muscle aches 5. List the correct food handling procedures to be followed to minimise/ eliminate this type of food poisoning in the workplace.
The first step to any food preparation should be washing your hands, this will remove any dirt or grim from fingers and fingernails that could be carrying potential diseases. Other personal hygiene measures such as, tying back your hair, no nail polish and a clean uniform are all part of personal hygiene procedures that will minimise the potential for food contamination and poisoning.
It is important that staff store these high-risk foods (poultry, eggs, meat, unpasteurised milk, cheese) appropriately. That is, by storing at the correct temperature 0-4°C for fridge and -18°C for the freezer. When stock arrives it is important to keep records on a HACCP plans (hazard analysis critical control point). After which store should be rotated using FIFO, this will ensure older stock gets used first. During service foods must be kept at the correct temperature as well e.g. in a baine marie. This will prevent the food to enter the danger zone (5-60C), this is where bacteria grows at its peak increasing the risk of food poisoning.