USE HYGIENIC PRACTICES FOR FOOD SAFETY ASSESSMENT TASK: KNOWLEDGE EXAMINIATION PART A: SHORT ANSWER RESPONSES (50 MARKS) 1. Provide five (5) examples of kitchen hygiene and how performing this prevents contamination. KITCHEN HYGIENE EXAMPLE PREVENTATIVE MEASURE 1 . 1. 2. 2. 3. 3. + 4- 4. 5. +2. Most food poisoning occurs through improper hygiene practices. Provide an example for each of the following criteria, and explain how food safety is potentially put at risk: BREACH OF HYGIENE WHAT WILL HAPPEN? WHY? A) Fruit and vegetables not washed before use Response: B) Storage temperatures and cooling times Response: excessive + C) Cutting boards not washed between use Response. D) Pests Response: + UM3. (a) What is the name of the person who inspects food outlets? Response: (b) What level of government do they operate at? Response: (c) What can they do to a business in case of a serious food safety breach? Response: LOCAL AUTHORITY IN EXECUTING PERSON AND THEIR POWERS CHARGE OF FOOD SAFETY UNDER THE HEALTH ACT Response: Response: + +