Topic 2 : The Food Safety Pillars

How does food get contaminated in the production chain? Choose one correct answer

During the slaughtering process, incorrect washing of the chicken can cause the contamination to transfer to the meat
Infected udders of a cow can transfer to the calf, causing infections of the meat.
A hen’s reproductive organs can get infected and exposed during the slaughtering process.
In the fields, the soil has chemicals such as nitrogen and phosphorus that is natural to the environment, but dangerous to humans.

How does food get contaminated in the Processing chain? Choose the incorrect answer

If contaminated water or ice is used to wash fruits or vegetables the contamination can spread to those items
Peanut butter can become contaminated if roasted peanuts are stored in unclean conditions or come into contact with contaminated raw peanuts.
During the slaughtering process, unpasteurised milk can infect the cows udders

How does food get contaminated in the Preparation chain?

Not sufficiently washing chicken before cooking.
Not sufficiently washing fruits and vegetables.
Contamination could also occur within a refrigerator is operating at a warm temperature.
The contents of a glass jar that breaks in transport can also contaminate nearby foods.

Food safety can only effectively be developed in three stages. Name two stages

Awareness & Understanding
Understanding & Creation
Awareness & Development
Implementation & Verification

Using the food safety pillars, allows you to____?

Identify potential chemical suppliers
Identify potential maintenance repairs
Identify potential risks of food poisoning
Understand the basic requirements for setting up a food truck business

The dishwasher is designed to wash a high volume of plates, cups, cutlery and crockery in a consistent way that is unaffected by____.

human error
temperature control
chemical usage
the type of item washed

The rinse cycle has three functions. Choose one correct answer

Sanitise the glasses
Rinse off dirt and excess food residue
Sterilise the equipment
Speed up the machine

The dishwasher and scullery use the same amount of chemical to clean and rinse. True or False

True
False

The cleaning steps for cutting boards are____?

Remove excess dirt, clean with a cloth and spray with a sanitiser
Remove excess dirt, Add extra soap, scrub with a plastic bristled brush, spray with a sanitiser
Add extra soap into basin, rinse off in the rinse water, Store in a drying rack, Spray evenly with a sanitiser
Remove excess dirt, add extra soap onto the cutting board, Scrub with a plastic bristled brush, rinse off in the rinse water, store in a drying rack, Spray evenly with a sanitiser
Remove excess dirt, add extra soap onto the cutting board, scrub with a steel brush, rinse off in the rinse water, store behind the basin tap, spray evenly with a sanitiser

Wooden cutting boards should never be washed. True or false.

True
False

Access to hot water is ____?

important to help wash the floors.
important to help effectively clean, rinse and sanitise
not important if a sanitiser is used
not needed if no rinse basin is in use
not important if there is a 3 sink system in place.

Sanitiser in rinse basin is designed to keep the rinse water clean and free of germs, and an additional sanitising step for equipment. True or False?

True
False

Equipment such as ____ needs clean as you go.

Shelves in all areas
All food contact areas
Cooking equipment
All of the above

The contact time for the sanitiser on a surface is ____?

depends on how busy you are
1 to 3 minutes
10 to 15 minutes
3 to 5 minutes
4 hours

When is hand washing important?

Between raw and ready-to-eat food preparation
Between handling chicken and red meat
Between spraying on multi-purpose cleaner and sanitiser
Between entering and leaving the cold room
All of the above
None of the above

Which statement is incorrect?

The hand sanitiser performs the same function as the hand soap.
The hand sanitiser can used as an extra step in hand washing
The hand sanitiser can used in a food servery
The hand sanitiser can be used after drying your hands
None of the above

Personal hygiene requirements in the kitchen include____

Fingernails must be kept short and clean
The correct safety uniforms are worn
A chef hat must be worn at all times
If you are bald you are allowed to wear a watch.
Only 1 & 2 are correct
Only 2 & 4 are correct
None are correct
All 4 answers are correct.

Which statement is correct?

Gloves are worn in the kitchen to prevent the need for constant hand washing.
The CDC estimates that up to 36% of food-borne illness can be traced to staff not wear gloves
Wearing gloves can create an illusion of false security in mind of the food handler
A pair of gloves should be worn for 4 hours. This is to ensure that the food costs do not increase

Any food that has been cut or prepared and will not undergo any cooking must be stored on the lowest shelf. True or False?

True
False

Fruits & vegetables that have not been cut or prepared can be stored below RTE-foods

True
False

The dry store can be overlooked in terms of food safety, because of the long shelf-life of the products. True or False?

True
False

The Danger Zone is ____?

a temperature range in which bacteria grow and multiple at its fastest.
a temperature range in which food defrosts too quickly
where bacteria grow too close to the wash basin
where the cutting boards are kept

Which statement is correct?

All hot foods must be kept above 60.0 °C (149 °F) at all times.
Reheating of food must be heated to a temperature of 70 °C (158 °F)
High-risk cold foods such as prepared salads, deli meats and dairy, these foods must be displayed below 5 degrees C (41 °F).
Cold foods should be pre-chilled in a fridge or freezer for at least 30 minutes, and the cold display should be operating below the required temperatures before foods are placed out on display
Only 1 & 4 are correct
Only 2 & 3 are correct
All 4 are correct
All 4 are incorrect
Only 3 is correct

When it comes to freezing foods, cooked foods intended to be frozen____?

should be left out at ambient temperature or on the counter until cold to prevent steam.
should not be left out at ambient temperature or on the counter for extended periods.
should be placed directly into the freezer so that bacteria no do grow.

Yellow cutting boards can be used for cooked chicken. True or False?

True
False

What to look for when receiving supplier goods? Choose 2 correct answers

Check expiry dates and batch codes
Discard damaged packaging and keep the product
Evaluate the speed of the delivery vehicle
Check packaging is in a good condition
Dry goods should undergo a rigorous check for temperature

Ice-cream should only be received no warmer than -18°C (0°F)

And frozen food no warmer than -12°C (10°F)
And perishable food no warmer than 18°C (64°F)
Ice-cream should only be received if it is still solid
And vegetables must be kept in a cardboard box until cooked

Which statement is correct about cooling procedures?

Only stews and large batch meals need to be cooled in a fridge
If a kitchen doesn’t have access to blast chillers, leave foods out for 4 hours to cool.
Once foods have cooled sufficiently, the foods must then be placed in a fridge away from any possible contamination, once cooled, can then be covered
Take foods off the heat and immediately place in a fridge away from any possible contamination

Defrosting of frozen foods should take place as quickly as possible. True or False?

True
False

Cover or wrap leftovers in airtight packaging, or store them in sealable containers. And follow cooling procedures by___?

Placing in cold water before reheating the leftovers
Allowing to cool slightly, place in the fridge and eat first thing in the morning
Allowing to cool slightly, place in the fridge, uncovered until cooled, cover or wrap
Allowing to cool overnight, cover and wrap and cooking in the microwave for 20 minutes

Keeping good records in the kitchen helps you____?

Prove that the kitchen is keeping good checklists
Prove that you are at risk of food poisoning
Prove that you have an active system in place to prevent food poisoning
Prove that it is impossible to your kitchen can cause food poisoning

Which two statements are most correct?

A first kit in the kitchen is important for staff and customers
A first aid kit is not important if there is a near by clinic
Plasters, burn gel and make-up removal kits are critical to food safety
1st aider training is essential when cleaning out the oil frier.
A trained 1st aider should always be on duty to treat immediate 1st aid requirements

A digital probe thermometer is needed to record only food temperatures once per day. True or False

True
False

Choose the incorrect statement.

Cleaning checklists must be marked against a cleaning schedule.
Cleaning checklists must reflect the conditions of the kitchen when checked.
Cleaning checklists must always be marked off as clean.
Cleaning schedules should show each area of the kitchen and allocated cleaning duties to staff.

Having an active food safety system in place is important___. Choose as many correct answers as possible.

Because it tells us that cleaning is only important when someone is looking.
Because it helps give peace of mind that food made in the kitchen is 5 star quality.
Because it shows that food safety is top of mind and essential to the kitchens preparation of food
Because it shows that the kitchen is doing everything possible to serve safe food.
Because it helps in the overall management of the kitchen, that will not only prevent food poisoning but help in minimising food wastage

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Topic 2 : The Food Safety Pillars

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