Question 3.

3.1.a

What is re-thermalisation and under what circumstances might specialised re-thermalised systems be
used?

Submitted answer:

Re-thermalization and regeneration are terms that also apply to specialized, advanced meal systems
that can reheat foods to serving temperatures, such as tray meal carts or bulk service carts. These
systems can be found in hospitals, restaurants, hotels, lodging houses, function and convention centers,
and institutional kitchens. They can also be used to heat airplane meals for transportation catering. They
cut down on labor hours while also ensuring that food quality criteria are satisfied for 100 to 10,000
meals in a single setting.

Satisfactory Marked 10 months ago by L. Alcala

Previous trainer comments 2

3.1.b

Make a list of six foods that might be classified as perishable.

Submitted answer:

Dairy products such as milk and cheese

Meat and poultry

Seafood

Fruits

Cooked leftovers

vegetables

Satisfactory Marked 10 months ago by L. Alcala

Previous trainer comments 2

Question 3.2

3.2.a

List three temperature devices that might be used when preparing food.
Submitted answer:

ice point

Boiling center point

calibration

Satisfactory Marked 10 months ago by L. Alcala

Previous trainer comments 2

3.2.b

How can a HACCP or other food safety plan aid in protecting food from contamination?

Submitted answer:

The HACCP plan is created by assessing the facility's food safety threats at crucial control points. The
HAACP lays out the procedures and controls in place to minimize or eliminate such risks. HACCP makes it
easy for management and staff to understand the importance of food safety.

objectives. The food contamination prevention target they're striving for, as well as the particular steps
required to get there. HACCP examines and analyses how they secure and display food.

Satisfactory Marked 10 months ago by L. Alcala

Previous trainer comments 2

Question 3.3

3.3.a

Explain how you can ensure the following:

that food is safely prepared

that food is safely served

that food is safely sold to customers.

Submitted answer:

1. that the food is cooked safely

Store the food at a temperature that is comfortable for you. It should either be kept cold (ideally in a
refrigerator) or hot (preferably in a microwave). Before touching the food, wash your hands well.

meal, as well as after handling it. Last but not least, keep all kitchen surfaces and utensils spotless.

2. that the meal is served safely

If food safety is maintained during handling, storage, and transportation, the food can be safely served.
Also, make sure that display cabinets are clean and sanitary at all times.

3. ensure food is sold to customers in a safe manner

Using food-safe packaging materials. Using protective barriers and keeping an eye on food displays.
Protect raw and prepared foods from insects, rodents, and dust by covering them.

Satisfactory Marked 10 months ago by L. Alcala

Previous trainer comments 2

3.3.b

What action should you take if you observe food handling practices that are inconsistent with the
organisation’s food safety plan and with relevant hygiene legislation?

Submitted answer:

To begin, establish whether the irregular food handling practices have resulted in a food adulteration
occurrence. If this is the case, the food item in question must be put on hold until it can be evaluated
and/or disposed of. Following that, the food handler or individual responsible for the non-conformance
will be given the necessary training to ensure that no deviations from the food safety plan occur. In
addition, depending on the severity of the problem, a corrective action report documenting any steps
done may be required.

In this case, a re-evaluation and recording of the food safety plan may be necessary.