Transcript A Question of Hygiene

A Question of Food Hygiene
Introduction – What’s the problem?
Question 1




Name 3 groups of people who are likely to be
very ill as a result of food poisoning?
The very young
The elderly
People who are already ill
Pregnant women
Introduction – What’s the problem?
Question 2





List 5 of the main faults resulting in food poisoning
outbreaks
Undercooking
Cross-contamination from raw to high risk food
Infected food handlers
Hot food stored below 63°C
Leftovers not reheated to correct temperature
Introduction – What’s the problem?
Question 3



What are the 3 main hazards involving food
poisoning bacteria?
Contamination of food by bacteria
Storage of food at wrong temperature
Poor cooking
Introduction – What’s the problem?
Question 4
State 3 benefits of GOOD food hygiene
 Satisfied customers
 Less food wastage
 Good working conditions
Introduction – What’s the problem?
Answer 5
J
PROFITS
B
Bacteria and other Enemies
Question 7

Which can cause serious illness?
Pathogens
Bacteria and other Enemies
Question 8
It means splitting in two or doubling in size. What
is this process called?
B
I
N A
R Y
F
I
S
I
S
O N
Bacteria and other Enemies
Question 9
How often can some food poisoning bacteria divide
in the right conditions?
Every 10 minutes
Bacteria and other Enemies
Question 10
Is the following statement TRUE or FALSE?
‘Bacteria are too small to see with the
naked eye.’
 True
Bacteria and other Enemies
Question 11
What are the conditions bacteria need for growth?
1 Warmth
2 Food
3 Moisture
4 Time
Bacteria and other Enemies
Question 12
Is the following statement TRUE or FALSE?
‘Bacteria are ONLY found on rats, mice
and cockroaches’
 False
Bacteria and other Enemies
Question 13
Is the following statement TRUE or FALSE?
‘Contaminated food always smells,
looks and tastes bad’
 False
Bacteria and other Enemies
Question 14
Is the following statement TRUE or FALSE?
‘Raw foods are always HIGH-RISK foods’
 False
Bacteria and other Enemies
Question 15





Name 5 high-risk foods:
Cooked meat and poultry
Cooked meat products
Milk, cream, eggs and products made from raw
eggs e.g. mayonnaise, mousses, quiche
Shellfish
Cooked rice
Bacteria and other Enemies
Question 16a
Name 3 different types of micro-organisms
1 Moulds
2 Viruses
3 Bacteria
Bacteria and other Enemies
Question 16b

Which type of bacteria cause food to perish
and become unfit?
Pathogens
Bacteria and other Enemies
Question 17







Fill in the missing temperatures and shade in the
DANGER ZONE on diagram in workbook
Boiling temperature
100°C
Cooking temperature
75°C
Hot holding temperature
63°C
Body temperature
37°C
Chill temperature
1 to 4°C
Freezer temperature
-18°C
Danger Zone
5 to 63°C
Bacteria and other Enemies
Question 18
What is a toxin?
 Poisons produced by food poisoning
bacteria (pathogens)
Bacteria and other Enemies
Question 19
What is a spore?
 A resistant resting phase of bacteria
protecting them against conditions such
as high temperatures
Bacteria and other Enemies
Question 20

Given the right conditions how often can
some food poisoning bacteria divide into
two?
10 minutes
Bacteria and other Enemies
Question 21

How long does it take for some bacteria to
increase from 1000 to 1,000,000?
1 hour 40 minutes
Bacteria and other Enemies
Question 22
Where should high-risk foods be stored?
 In the fridge
Bacteria and other Enemies
Question 23

What happens to most food poisoning
bacteria at temperatures below 5°C?
Most will not grow (go asleep)
Bacteria and other Enemies
Question 24
What happens to all bacteria in frozen food?
 All stop growing (go asleep)
Bacteria and other Enemies
Question 25
Is the following statement - true or false?
‘All bacteria produce spores’?

False
Bacteria and other Enemies
Question 25
Is the following statement - true or false?
‘Bacteria can multiply inside the spore’

False
Bacteria and other Enemies
Question 25
Is the following statement - true or false?
‘Spores can survive high cooking
temperatures’

True
Food Poisoning and Foodborne Disease
Question 26
Describe what is meant by the following term
Food poisoning
An acute illness, usually with symptoms of
diarrhoea, vomiting, nausea and stomach
pain caused by eating contaminated food
Food Poisoning and Foodborne Disease
Question 26
Describe what is meant by the following term
onset period

Period between infection and the first signs
of illness
Food Poisoning and Foodborne Disease
Question 26
Describe what is meant by the following term
Nausea

Feeling sick
Food Poisoning and Foodborne
Disease
Question 26
Describe what is meant by the following term

Symptoms
Changes in bodily functions experienced by
a person suffering from a specific illness
Food Poisoning and Foodborne Disease
Question 27
List 3 causes of food poisoning
1 Bacteria or their toxins
2 Moulds
3 Chemicals / metals / poisonous plants /
poisonous fish
Food Poisoning and Foodborne Disease
Question 28
1
2
3
4
State 4 different foods which are common
sources of food poisoning organisms
Raw meat / raw poultry
Raw milk / raw eggs
Shellfish
Cooked rice
Food Poisoning and Foodborne Disease
Question 29
1
2
3
4
State 4 parts of the body where you are
most likely to find bacteria
Nose
Mouth
Skin
Intestine
Food Poisoning and Foodborne Disease
Question 30
Raw meat, raw milk, raw eggs and raw
poultry are a source of which food poisoning
bacteria?
Salmonella
Food Poisoning and Foodborne Disease
Question 31
Name 2 poisonous plants that could cause
food poisoning
1Toadstools
2Undercooked kidney beans
Food Poisoning and Foodborne Disease
Question 32
Name 2 types of metal that could cause food
poisoning
1Copper
2Zinc
Food Poisoning and Foodborne Disease
Question 33
Which bacteria is the commonest cause of
diarrhoea?
Campylobacter
Food Poisoning and Foodborne Disease
Question 34
1
2
3
4
What are the 4 main symptoms of food
poisoning?
Stomach pain
Diarrhoea
Vomiting
Nausea / fever
Food Poisoning and Foodborne Disease
Question 35
Do viruses multiply in food?

No
Food Poisoning and Foodborne Disease
Question 36
Some foodborne disease bacteria can
multiply in a refrigerator

true (Listeria)
Food Poisoning and Foodborne Disease
Question 37
Is the following statement TRUE or FALSE?
‘Foodborne disease organisms do not need
to multiply in food to cause illness’
 True
Food Poisoning and Foodborne Disease
Answer 38

See page 12 in food hygiene handbook
Food Poisoning and Foodborne Disease
Question 39
Is the following statement TRUE or FALSE?
‘Animals and flies are a source of food
poisoning bacteria’
 True
Food Poisoning and Foodborne Disease
Question 40
Is the following statement TRUE or FALSE?
‘Some food poisoning bacteria can affect
the nervous system’
 True
Food Poisoning and Foodborne Disease
Question 41
Is the following statement TRUE or FALSE?
‘Sewage contamination of food can result
in foodborne disease’
 True
Food Poisoning Prevention
Question 42
The food poisoning chain consists of 3 major
hazards. Solve the crossword in workbook to
reveal the answers.
Food Poisoning Prevention
Answer 42
S
MULTIPLICATION
R
V
CONTAMINATION
V
A
L
Food Poisoning Prevention
Question 43
Food Poisoning can be prevented by:
Protecting food from contamination by:
1
Buying food from approved suppliers
2
Training food handlers
3
Good hygiene
4
Separation of raw and high-risk foods
5
Effective cleaning and disinfection
Food Poisoning Prevention
Question 44
1
2
3
Food Poisoning can be prevented by:
Depriving food poisoning bacteria of their
ideal growth conditions by:
Storing food out of the danger zone
Preparing food – in danger zone short time
Cooling food quickly
Food Poisoning Prevention
Question 45
Food Poisoning can be prevented by:
Destroying food poisoning bacteria within food
by:
1 Thorough cooking
2 Heat treatment such as canning,
pasteurisation
Food Poisoning Prevention
Question 46
What is the usual temperature for the centre
of food to ensure that it is fully cooked and
safe to eat?

Chicken displaying 75°C
Contamination Hazards
Question 47

Draw a circle around the 10 possible sources
of food poisoning bacteria on cartoon
Contamination Hazards
Question 48
There are 4 types of contamination of food:
What are they?
Contamination Hazards
Answer 48
M
I
PHYSICAL
R
O
B
CHEM ICAL
O
L
O
ALLERGENIC
I
C
A
L
Contamination Hazards
Question 49
Give 4 examples of chemical hazards and 4 methods
of controlling chemical hazards
HAZARDS
CONTROLS
Food deliveries
Use approved suppliers
Chemical deliveries
Keep separate from food
deliveries
Chemical storage
Keep in a locked area
Cleaning chemicals
Don’t spray near food
Contamination Hazards
Question 50
What is contamination?

The presence or introduction of a hazard
Contamination Hazards
Question 51
State 6 foods which commonly contain allergens:
1
Peanuts
2
Milk
3
Shellfish
4
Eggs
5
Cereals (gluten)
6
Celery
Contamination Hazards
Question 52
What should the food handler have done with
the food before he started cleaning?

Covered it
Contamination Hazards
Question 53
Study the diagram below. What does it
show? Fill in the missing letters to reveal the
answer.
ROUTES OF CONTAMINATION
Contamination Hazards
Question 54
What is the transfer of bacteria from
contaminated (usually raw) foods to high-risk
foods called?
CROSS
CONTAMINATION
Contamination Hazards
Question 55


Contamination can take place both directly and
indirectly. An example of DIRECT contamination
would be raw meat touching cooked meat. Give 2
examples on INDIRECT contamination.
Handling cooked meat then raw meat without
washing hands
Same board used for preparing raw and cooked
meats without washing in between
Contamination Hazards
Question 56
Fill in the missing letters to discover the most common
physical contaminant found in food.
H
A
I
R
Contamination Hazards
Question 57
What is a hazard?

Anything that may cause harm to the consumer
Contamination Hazards
Question 58
List 10 common physical contaminants frequently
found in food.
1
3
5
7
9
Hair
Jewellery
Pills
Staples
Cigarette ends
2
4
6
8
10
Nuts and bolts
Pen tops
Plasters
Stones
Drawing pins
HACCP
Question 59
What are the principles of HACCP?
HACCP
Answer 59
Identify the HAZARD
HACCP
Answer 59

Identify the CRITICAL
CONTROL
POINT
HACCP
Answer 59

Establish CRITICAL
LIMITS
HACCP
Answer 59

Monitor the CONTROL
MEASURES
HACCP
Answer 59

Establish CORRECTIVE
ACTIONS
HACCP
Answer 59

Establish procedures for VERIFICATION
HACCP
Answer 59


Establish DOCUMENTATION
RECORD the system
HACCP
Question 60
What do the initials HACCP stand for?

HAZARD ANALYSIS
CRITICAL
CONTROL POINT
HACCP
Question 61
When should a HACCP system be reviewed?

If there are any changes
Purchase and Storage of Food
Question 62
1
2
3
4
5
Write down 5 checks to be made when food is
delivered
Freshness
Temperature
Colour
Contamination
Satisfactory packaging
Purchase and Storage of Food
Question 63
What should you do if frozen food is
delivered as it is thawing?
1
2
Reject the food
Notify the supervisor and the supplier
Purchase and Storage of Food
Question 64
1
2
3
Do you consider this person to be a
‘reputable supplier’?
If not, why not?
Raw meat and vegetables in together
Man not wearing protective clothing
Food not packaged / covered
Purchase and Storage of Food
Question 65
Why is it important to keep delivery records?

If there is a food complaint or case of food
poisoning, records can help trace the source
Purchase and Storage of Food
Question 66
Where should potatoes be stored?

Potatoes should be stored in the dark to
prevent sprouting or turning green
Purchase and Storage of Food
Question 67
STORAGE
Dry food stores should be …..
1 Dry and clean
2 Cool
3 Well lit
4 Well ventilated
5 Free of PESTS
Purchase and Storage of Food
Question 68
Where should vegetables be kept until used?
 On a vegetable rack in a suitable store
Purchase and Storage of Food
Question 69
1
2
3
4
State 4 reasons why canned food may be
rejected?
If cans are blown
If cans are badly dented
If cans are rusted
If cans are seam damaged
Purchase and Storage of Food
Questions 70-73
REFRIGERATORS
 Check out the fridge and decide which is the
correct shelf to store your food on
Purchase and Storage of Food
Fresh cream cakes
 Shelf A
Raw chicken
 Shelf D
Lettuce
 Shelf C
Cooked meat
 Shelf B
Purchase and Storage of Food
Question 74
1
2
Why should you cool hot food before it is
placed in the refrigerator?
It would raise the temperature of the food
being stored above 5°C
It would cause condensation and then
contamination
Purchase and Storage of Food
Question 75
Before placing food in a refrigerator it should
be allowed to cool but for how long?

90 minutes
Purchase and Storage of Food
Question 76
1
2
3
Food in refrigerators should be covered to
prevent …..
Drying out
Cross-contamination
Absorption of odour
Purchase and Storage of Food
Question 77

Why should raw food be kept separate from
high-risk food?
To prevent contamination of high-risk food
with food-poisoning bacteria
Purchase and Storage of Food
Question 78
Opened and part-used cans of food, especially acid
food such as fruit, fruit juice or tomatoes, must not be
left in the can and stored in the refrigerator as this may
result in chemical contamination.
What should you do with the contents of the can?
Put in a suitable container, such as a plastic bowl,
cover and place in the refrigerator
Purchase and Storage of Food
Question 79
List 3 controls relating to chilled storage
1 Display temperature should be checked
every time the fridge is used
2 Display temperature should be recorded at
least twice a day
3 Raw food must be kept apart form high-risk
food
Purchase and Storage of Food
Question 80
What are the three Cs for chilled food storage?
Complete the crossword to reveal the answers
C
COOL
V
CLEAN
R
E
D
Purchase and Storage of Food
Question 81

What training should staff receive on using
the refrigerator?
Instruction on correct use in relation to
contamination and temperature control
Purchase and Storage of Food
Question 82
What is recommended as a good cleaning
agent for refrigerators?
 Bicarbonate of soda
Purchase and Storage of Food
Question 83
What is the correct temperature for storing
frozen food?
 -18°C
Purchase and Storage of Food
Question 84
Pork, sausages, offal, fish, butter and soft
cheese may be kept in a freezer at -18°C for
a number of months but how many?
 6 months
Purchase and Storage of Food
Question 85
What is the recommended temperature for a
refrigerator?
 1°C - 4°C
Purchase and Storage of Food
Question 86
In a freezer, food should not be stored
- - - - - the load line
ABOVE
Purchase and Storage of Food
Question 87
1
2
3
If thawing a frozen chicken in a refrigerator,
you must know ……………..
The temperature of the REFRIGERATOR
The weight of the CHICKEN
The TIME taken by a chicken of this weight
to thaw
A Question of Food Safety
Question 88
What is stock rotation?

Older food being used first
A Question of Food Safety
Question 89
Why is it important?

To avoid spoilage of food
Preparation, Cooking & Serving
Question 90
Which types of food should be checked
throughout the day?

Short-life perishable foods stored in the
fridge
Preparation, Cooking & Serving
Question 91
Fill in the missing letters to complete this
well-known rule associated with stock
rotation:
FIRST IN
FIRST OUT
Preparation, Cooking & Serving
Question 92
Look at ‘best-before’ dates and tick which
can should be used first
 BB Feb. 2008
Preparation, Cooking & Serving
Question 93
What are the main hazards associated with
food preparation?


Cross contamination
Multiplication of bacteria
Preparation, Cooking & Serving
Question 94




List 4 controls that should be used in food
preparation
Core cooking temperature of 75°C for 2
minutes
Core cooking temperature of 82°C for
reheating food
Unused reheated food should be discarded
Training given on hazards and controls
Preparation, Cooking & Serving
Question 95
Cooking temperatures should reach at least
______ °C in the centre

75°C
Preparation, Cooking & Serving
Question 96
You can check the temperature by using a
P__B_
TH_______E_
PROBE
THERMOMETER
Preparation, Cooking & Serving
Question 97
What are the hazards associated with the
cooling of food?


Multiplication of bacteria not killed during
cooking
Production of toxins
Preparation, Cooking & Serving
Question 98
What should be used for tasting food?
A _L___ ___0_

A CLEAN SPOON
Preparation, Cooking & Serving
Question 99
How can food be cooled down quickly?
 In a blast chiller
 In a ventilated cool room
 Using iced water
Preparation, Cooking & Serving
Question 100
List 4 controls used when serving food
–
–
–
–
Use refrigerated buffets / display units
Plates and utensils must be clean and dry
Food should be pre-wrapped/covered
Keep raw food/high-risk food separate
Preparation, Cooking & Serving
Question 101
What is the minimum legal temperature for
hot holding?
•
63°C
Preparation, Cooking & Serving
Question 102
List 4 signs of food spoilage:
•
•
•
•
changes in texture e.g. dry or spongy
slime/stickiness
discolouration
mould growth
Preparation, Cooking & Serving
Question 103
List 4 things that accelerate (speed up)
spoilage:
•
•
•
•
Poor temperature control
Inadequate packaging
Rough handling
Pest infestation
Preparation, Cooking & Serving
Question 104
Why are foods preserved?
• to prevent or delay spoilage
Personal Hygiene
Question 105
Look at the food handlers in your workbook
and circle 14 different hygiene faults

Class discussion
Personal Hygiene
Question 106
Why must head covering be worn by food
handlers?

To prevent hair and dandruff from
contaminating food
Personal Hygiene
Question 107


State 2 occasions when protective clothing
should be removed
When travelling to and from work
During lunchtime sporting activities e.g.
football
Personal Hygiene
Question 108

What is the main reason for food handlers to
wash their hands?
Hands are the main way of transferring food
poisoning bacteria because they are in direct
contact with food
Question 109



Suggest 3 other things that a food handler
may do that could result in food
contamination from the mouth.
Cough over food
Taste food with an unwashed spoon
Blow into glasses to polish them
Personal Hygiene
Question 110




State 4 physical contaminants of food which
may result from food handlers
Hair
Jewellery
Nail varnish
False fingernails
Personal Hygiene
Question 111



As the mouth may contain food poisoning
bacteria, state 3 things food handlers should
not do:
Don’t pick or scratch nose
Don’t cough or sneeze over food
Don’t work with food if you have a bad cold
or infection
Personal Hygiene
Question 112
Fingernails should be:


Short
Clean
Personal Hygiene
Question 113
Wash-hand basins must be provided with:



Warm water
Liquid soap
Nailbrush
Personal Hygiene
Question 114





Describe 5 occasions when you must always wash
your hands:
After visiting the toilet
Before handling food
In between handling raw food and ready-to-eat food
After combing hair or touching face etc
After handling waste food
Personal Hygiene
Question 115
Why should cuts be covered?

To prevent contamination of food by harmful
bacteria and blood
Personal Hygiene
Question 116



What are 3 important points about dressings
used to cover cuts?
Use a waterproof dressing
Use a coloured dressing – usually blue
Make sure cut is completely covered
Personal Hygiene
Question 117
Brightly coloured (usually blue) dressings are
recommended for use in food premises.
Why?

Easy to see if they fall into food
Personal Hygiene
Question 118
Is the following statement TRUE or FALSE?
“You must wash your hands after visiting the
toilet”

TRUE
Personal Hygiene
Question 119
Is the following statement TRUE or FALSE?
“I don’t need to wash my hands after
scratching my nose”

FALSE
Personal Hygiene
Question 120

Look at the picture in your workbook and
draw a circle around 3 potential
contamination hazards
Answer 120

Class discussion
Personal Hygiene
Question 121


Why should jewellery not be worn whilst
handling food?
Harbour dirt and bacteria
Stones and small pieces of metal could end
up in food
Personal Hygiene
Question 122


A food handler MUST NOT handle food
when suffering from:
Diarrhoea
Food-borne infection
Personal Hygiene
Question 123
Where should outdoor clothing be kept?

In a separate area from food room unless
stored in suitable lockers
Personal Hygiene
Question 124






List 6 ailments which should be reported to a
supervisor
Diarrhoea
Vomiting
Heavy colds
Skin infections
Ear or eye discharge
Infected cuts
Personal Hygiene
Question 125
List 4 properties of protective clothing
 Clean and washable
 Light coloured
 Press-studs or velcro fastening
 Should cover ordinary clothing
Personal hygiene
Question 126
Why is protective clothing worn?

To protect food from contamination
Personal Hygiene
Question 127

Food handlers must be trained ………..
COMMENSURATE
WITH THEIR
WORK ACTIVITY
Premises and Equipment
Question 128
Premises should be well

L I T and
VENTILATED
Premises and Equipment
Question 129
Workflow should be continuous from
R A W material to F I N I S H E D product
Premises and Equipment
Question 130
Separate areas should be provided for
R A W and H I G H - R I S K foods
Premises and Equipment
Question 131
What should be provided at wall/floor joints?
COVING
Premises and Equipment
Question 132
Walls should be
SMOOTH
and
IMPERVIOUS
Premises and Equipment
Question 133
Floors should be even, easy to
C L E A N and
ANTI–SLIP
Premises and Equipment
Question 134
If windows are open they may need to be
fitted with cleanable
FLY
SCREENS
to stop pests entering food areas
Premises and Equipment
Question 135
Food contact surfaces should be:
 Smooth
 Durable
 Impervious
 Non-toxic
Premises and Equipment
Question 136



State 3 reasons why this equipment is not
suitable for use:
Cracked spoon
Badly designed fish slice
Damaged knife
Premises and Equipment
Question 137
Waste bins inside, 3 hygiene rules to remember:



Use bins with foot operated lids
Empty regularly
Thoroughly clean
Premises and Equipment
Question 138
Refuse areas outside, 3 hygiene rules to remember:



Keep area clean and tidy
Dustbins should have tight-fitting lids
Dustbins should be impervious and durable
Food Pests and Control
Question 139
What are Food Pests?

A food pest is an animal which lives in or on
our food
Food Pests and Control
Question 140






Rearrange the jumbled letters to discover common
food pests found in the food industry
Rat
Mouse
Fly
Wasp
Pigeon
Cockroach
Food Pests and Control
Question 141
State 4 signs of pest infestation
 Droppings from mice
 Damaged packaging
 Eggs from animals
 Fur or Hair
Food Pests and Control
Question 142
Why is it important to control pests?
 To prevent spread of disease
 To prevent contamination and waste of food
 To prevent loss of custom and profit
 To prevent loss of staff who do not want to
work in infested premises
Food Pests and Control
Question 143





What should be done to reduce the risk of
pest infestation?
Premises and refuse areas are kept clean
Food is always covered
You “clean as you go”
Food is not left outside
Food is stored in pest proof containers
Food Pests and Control
Question 144
Look at the kitchen. Can you spot where the
pests are getting into the premises?
Answer 144

Class discussion
Cleaning and Disinfection
Question 145
Effective CLEANING and DISIFECTION
reduces the risk of :

Food Poisoning
Cleaning and Disinfection
Question 146
What 3 types of energy are used in cleaning?
CHEMICAL
E
PHYSICAL
T
Cleaning and Disinfection
Question 147
What is cleaning?

Cleaning involves the application of energy
to a surface, to remove dirt and grease
Cleaning and Disinfection
Question 148
Fill in the missing letters to complete this
important cleaning rule
CLEAN AS YOU GO
Cleaning and Disinfection
Question 149
State 4 reasons for cleaning
 To remove matter on which bacteria would
grow
 To allow disinfection of equipment and
surfaces
 To remove dirt and grease
 To comply with the law
Cleaning and Disinfection
Question 150




State 4 items of equipment that need
cleaning and disinfecting throughout the day
Brushes
Cloths
Buckets
Sinks
Cleaning and Disinfection
Question 151
Where should cleaning chemicals be stored?
 Stored separately from food, preferably in
lockable cupboards or stores
Cleaning and Disinfection
Question 152
What is the first thing you should always do
with a new or unfamiliar cleaning chemical?

READ THE LABEL
Cleaning and Disinfection
Question 153
Which of the following statements is correct?
 Cleaning must be planned
Cleaning and Disinfection
Question 154






What should be included within a cleaning schedule
what is to be cleaned
the amount and type of chemical and equipment to
be used
who is to clean it
when is it to be cleaned
how is it to be cleaned
who is responsible for checking it has been carried
out correctly
Cleaning and Disinfection
Question 155
What is the usual temperature of hot water
used to disinfect?
 82°C
Cleaning and Disinfection
Question 156
What should you do before cleaning
electrical equipment?

Switch off at mains
Cleaning and Disinfection
Question 157



Match the names of the cleaning agents to
the description of what they do?
Sanitizer – reduces bacteria to a safe level,
removes dirt and grease
Disinfectant - reduces bacteria to a safe
level
Detergent - removes grease and dirt
Cleaning and Disinfection
Question 158
1.
2.
3.
4.
5.
6.
What are the 6 stages of the cleaning procedure?
Pre-clean
Main clean
Rinse
Disinfection
Final rinse
Drying
Cleaning and Disinfection
Question 159
What do chemical disinfectants need to make
them work?

APPROPRIATE CONTACT TIME
A Question of Food Hygiene
Question 160
What is the maximum fine for a serious
hygiene offence?
UNLIMITED
Food Hygiene Legislation
Question 161


What can happen to a person found guilty of
an offence?
Fine of up to £5000
Up to two years imprisonment
Food Hygiene Legislation
Question 162
Complete the following defence
DUE
DILIGENCE
Food Hygiene Legislation
Question 163




Describe 4 different powers of authorized
officers under food safety law
Enter food premises at any reasonable time
Provide guidance, advice & training
Investigate food poisoning complaints
Send informal letters
Food Hygiene Legislation
Question 164


When can a food premises be closed
immediately?
Imminent risk to public health
What notice would be used?
Hygiene Emergency Prohibition Notice
Food Hygiene Legislation
Question 165
Which of the following statements is correct?
 Environmental health practitioners/officers
can inspect food premises at any reasonable
time
Food Hygiene Legislation
Question 166
What temperature must reheated food be
raised to?

82°C
Food Hygiene Legislation
Question 167
What do the initials FSA stand for?
 Food
 Standards
 Agency
Food Safety Management
Question 168
State 3 types of record that should be maintained
as part of a food safety management system
 Cleaning schedule
 A supplier’s list
 Staff training records
 A diary
Food Safety Management
Question 169

What is the main reason for implementing
HACCP?
To reduce the risk of food poisoning
Food Safety Management
Question 170

Circle 10 potential food safety faults

Teacher will discuss answers with you
Food Safety Management
Question 171

What type of defence may depend on the
completion of accurate records?
Due diligence (this involves taking
reasonable care to ensure food safety)
Food Safety Management
Question 172

What is the legal requirement of food
business operators with regard to HACCP?
To implement a food safety management
system
Food Safety Management
Question 173

What is Safer food, better business?
A toolkit to help businesses set up and
implement HACCP