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26 Cards in this Set
- Front
- Back
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What is FSANZ |
Food Safety Australia New Zealand. FSANZ provide technical advice to governments on food policy issues. |
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Food Safety Plan and why is it important |
A (FSP) is a written document that outlines how a business is managing the safety if the food prepared, served, manufactured or sold. |
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Conditions for the growth of bacteria |
F - food A - acidity T - time T - temperature O - oxygen M - moisture |
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What is HACCP |
Hazard Analysis Critical Control points. A system that outlines any risk and helps prevent them from happening, mainly involving hygiene. |
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· Cost of poor hygiene |
- Food poisoning outbreaks, sometimes resulting in death - Customer complaints - Wastage of food due to spoilage - Pest infestation - Fines and possible closure of business - Loss of reputation - Poor staff morale |
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· Benefits of good hygiene |
- High consumer confidence - Compliance with the law - Good working environment for staff |
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3 types of Food contamination |
Bacterial contamination: Contamination by pathogenic (harmful) bacteria to otherwise good food. E.g. mould. Chemical contamination: When good food is contaminated by exposure to harmful chemicals. E.g. Chemical agents. Physical contamination: Items falling or being mixed into food during cooking or handling. |
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· Pest control |
Build them out - Block small holes Starve them out -Don’t leave food out Chase them out - Extermination (pest control) |
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What should be included in an order for stock? |
- Your name - Your contact details - Suppliers name and contact details - Date of order - Delivery date - Item specifications e.g.quantity, size, date - Order number |
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What should be checked upon delivery? |
- Quality - Quantity - Freshness - Temperature - Use by date - Weight - Specifications |
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· Storage conditions When storing food make sure cooked food is above raw food. Under no circumstances should you store food on the floor. |
“Dry storage”: Foods that don’t need to be refrigerated as they have a long shelf life. E.g. tea, pasta, rice. "Cold storage”: Foods must be kept in fridge or cool room below 5C. “Frozen storage”: Need to be kept frozen solid at -15C or colder. |
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Food spoilage and potentially hazardous food |
Food that has surpassed its use by date and has changed in appearance. Smelly, discoloured or slimy. |
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Potentially hazardous foods include: |
- High moisture foods e.g. milk - High protein foods e.g. meat - Low acid foods e.g. dairy - Foods containing starch e.g.cooked rice/pasta |
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· FIFO/LILO |
FIFO: first in first out. Used for fresh foods that need to be used up quickly. E.g. fresh produce. Fruit LILO: Last in last out. Foods that have a longer storage life. E.g Rice, pasta, dried food. |
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Costs of work place accidents Organisational Costs: Business’ replace employees and equipment. Workers compensation and insurance. |
Human Costs: most common accidents. Covers emotional, psychological or physical pain. Social Costs: Medical support, this involves Family and friends. Economic Costs: Medical and rehab costs. Loss of wages. |
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What is OHS and what do they work on |
Occupational Health and Safety. - Reduction of work related accidents - Elimination of risks to health and safety at work - The protection of people at work against risk to health and safety - Involvement of employee’s in the identification and management of health and safety issues |
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What are chemical hazards? |
Dangerous goods (explosives or flammables) Chemical handling (acids, bleaches,cleaning agents) |
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What are physical hazards? |
Impact on the body that arise as a result of work load, equipment in use, lack of training and time pressure. |
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What information is needed in an incident report? |
- Date of incident - Time of incident - Details of incident - Names of people involved |
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What are some attributes needed to work in the Hospitality industry? |
- Clear and pleasant speaking voice- Readiness in all tasks - Ability to speak a second language - Respect towards customers - Willingness to start in a lower position and work your way up. |
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10 Divisions in a large hotel |
- Food and Beverage - Leisure - Kitchen - Security - Front office - Housekeeping - Sales and Marketing - Accounts and Finance - Human Resources - Maintenance |
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Front of house: |
-Front office - Receptionist - Concierge - Hotel manager - Cashier - Food and beverage |
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Back of house: |
- Maintenance - Housekeeping - Food production/kitchen - Human resources - Maintenance |
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The connection between Hospitality and tourism industries |
They rely on each other so heavily. Tourists come over using the tourism industry and when they arrive they rely on the hospitality industry. Tourism – Flights, day trips and activity. Hospitality - Accommodation and food. |
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Factors that have impacted the Hospitality and Tourism Industry |
- Olympics - Grande Prix - Australian open - Natural Disasters - Terrorism - Australian Dollar |
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What is stock? |
Stock is the goods within a shop/business that is available for sale/distribution. |
