Student Name: Mairin Yansakon

Student ID: 00005705

Task:

Trainer: Anthony David

Course: Cert III CC

Unit: SITXFSA001

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Written Questions

Q. 1. Under the two headings below identify five advantages of following good hygiene
practices in your workplace and five possible consequences of poor food hygiene practices.

ADVANTAGES OF GOOD HYGIENE PRACTICES CONSEQUENCE OF POOR HYGIENE

PRACTICES

Q. 2. Indicate if the following statements are True or False:

Salmonella is killed when cooking above 75ºC.

Ans.

Food in a hot Bain Marie needs to be above 60ºC

Ans.

Coffee is considered food under the law

Ans.

An elderly man of 80 has a higher risk of food poisoning than a 25-year-old football player.

Ans.

It would be good practice to report food safety hazards to your supervisor

Ans.

It would be good practice to use gloves when handling ready to eat food.

Ans.

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Q3. Give one example of Chemical Contamination of food:

Ans.
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Q4. Give one example of Physical Contamination of food:

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Q5. Give one example of Microbiological Contamination of food:

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Q6. What is the difference between food spoilage and food poisoning?

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____________________________________________________________________

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Q7. Cleaning and sanitising is also an overlooked area that can lead to food poisoning
outbreaks. Explain the meaning of the following terminology related to food hygiene:

Sanitising

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Food Standards code

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Salmonella

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Spores

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Personal hygiene

Q8. Give four personal hygiene standards for food handlers:

1___________________________________________________________________

2___________________________________________________________________

3___________________________________________________________________

4__________________________________________________________________

Q9. A food handler will need to wash their hands very often. Give four occasions when a
food handler would be expected to wash their hands:
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2___________________________________________________________________

3___________________________________________________________________

4__________________________________________________________________

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Q10. Describe what would be considered good and appropriate hand wash facilities for a
kitchen? ____________________________________________________________________

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Q11. From a food safety point of view, why is a uniform important for chefs, cooks and food
handlers?

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Problem solving

Q12. It’s a busy summer’s day and you notice that the temperature of your under bench
refrigerator is creeping up and is now 7ºC, it was 4ºC an hour ago. You suspect it is not
working properly.

What should you do?

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____________________________________________________________________

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Q13. You work as a cook and it is the start of winter and you are showing all the signs of
having the flu.

What should you do from a work point of view?

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Bacterial growth

Q14. What are the FIVE conditions that bacteria need in order to grow and multiply?

1___________________________________________________________________

2___________________________________________________________________

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3___________________________________________________________________

4___________________________________________________________________

5__________________________________________________________________

Q15. Given the correct conditions, how long will it take food poisoning bacteria to double in
number?

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Q16. What is the temperature range known as the ‘Danger Zone’?

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Q17. Why is it called the ‘Danger Zone’?

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Cross contamination

Q18. What is ‘Cross Contamination’?

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Q19. Give two examples of Cross Contamination:

1___________________________________________________________________

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2___________________________________________________________________

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Q20. Explain the steps to wash your hands properly:

1___________________________________________________________________

2___________________________________________________________________

3___________________________________________________________________

4___________________________________________________________________

5___________________________________________________________________

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6 ___________________________________________________________________

Hygiene practices

Q21. Describe two practices that would be considered poor hygiene practices in a kitchen:

1___________________________________________________________________

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2___________________________________________________________________

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Q22. Food can occasionally become contaminated from the food handler or from other
food during normal storage or preparation of food. In these cases, what action should you
take?

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____________________________________________________________________

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Quiz

1. What is the Danger Zone and why is it dangerous?

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2. Give an example of Cross Contamination

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3. What are the three types of food contamination?

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4. Tell me what you know about Salmonella

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5. Explain the Two-Hour Four-Hour rule
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 _____________________________________________________________________
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6. What is the name of the food laws in your state?

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7. What is the difference between Food Spoilage and Food Poisoning?

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8. Explain the process of Bacteria Growth

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9. Who are food safety problems reported to at your venue?

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10. Give some examples of good personal hygiene, including hand washing
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Project

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1. Why does a bacterial spore not die when it is cooked??

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2. Name 2 bacteria that can forms spores

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3. When working as a food handler when should you change your gloves?

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4. If raw chicken often contains salmonella bacteria, how do we avoid salmonella food
poisoning in chicken dishes?

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5. Briefly explain how you rotate stock that is placed in the cool room/refrigerator?

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6. Why shouldn´t cooked and ready to eat food be stored below raw food in the cool
room/refrigerator?

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7. Why are chemicals stored well away from food?

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8. When should you wash and sanitise utensils, knives, chopping boards, food mixers,
bar mixes and slicers?

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9. Given the right conditions bacteria double their number in 20 min. If food started
with 250 bacteria per gram of food, after 3 hours how many would there be?

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10. Which bacteria can grow in the refrigerator or cool room?

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11. If a food handler was suffering from the flu virus, how can this virus be transferred to
the customers who eat the food?

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12. Give three ways to control pests in a food business.

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13. Whom Should food safety issues be reported to at your venue?

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14. Give three foods that a person who is gluten intolerant should avoid eating.

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15. Name three foods that are often associated with food allergies.

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16. What type of bacteria is most commonly associated with raw egg and often causes
food poisoning in dishes containing raw egg.

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17. Briefly detail three good practices for purchasing and handlings eggs.

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