1.Write the definition of the following words as outlined in the Food Safety Standards:

Contaminant

Contamination

Potentially hazardous foods

2.List three responsibilities an employer has in relation to food safety.

3.List three responsibilities that you have as an employee in relation to food safety.

4.List three consequences of unsafe food handling practices for a business.

5.List three powers that Environmental Health Officers (Health Inspectors) have.

6.What is a food safety program?

7.What are the six key areas of a food safety program?

8.Complete the table by providing an example of how each of the following hygiene hazards can be a risk and a way the risk can be controlled.

Hygiene hazard

Example of hazard

Control

Airborne disease

Foodborne disease

Infectious disease

9.List all of the occasions that you need to wash your hands.

10.What are the seven principles of the Hazard Analysis Critical Control Points (HACCP) system?

11.List five personal hygiene and grooming practices you need to follow.

12.List the seven categories of potentially hazardous foods.

13.What are the common symptoms of food poisoning?

14.Complete the table by filling in the three main types of food contaminants, how they occur and the result of contamination.

Type of contaminant

How can it occur?

How can it make you ill?

15.List five food storing principles.

16.Complete the table by providing a description of the problem and the correct procedure.

Scenario

What is the problem?

What should have been done?

A pizza is reheated to 70C

Raw chicken was stored in the fridge above the cooked meat stored in a container

Lasagne has been in the hotbox for five hours

The bins are overflowing so someone place rubbish in an open box next to the bins

The same knife to cut the raw chicken is used to cut the cooked chicken breast in half

Someone has the flu and has come to work

Someone is drying their hands on a kitchen cloth