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26 Cards in this Set

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What is FSANZ

Food Safety Australia New Zealand. FSANZ provide technical advice to governments on food policy issues.


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.


Conditions for the growth of bacteria


F - food


A - acidity


T - time


T - temperature


O - oxygen


M - moisture


What is HACCP


Hazard Analysis Critical Control points.


A system that outlines any risk and helps prevent them from happening, mainly involving hygiene.


· 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

· Benefits of good hygiene


- High consumer confidence


- Compliance with the law


- Good working environment for staff


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.


· Pest control


Build them out - Block small holes


Starve them out -Don’t leave food out


Chase them out - Extermination (pest control)


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


What should be checked upon delivery?


- Quality


- Quantity


- Freshness


- Temperature


- Use by date


- Weight


- Specifications


· 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.

Food spoilage and potentially hazardous food


Food that has surpassed its use by date and has changed in appearance. Smelly, discoloured or slimy.


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


· 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.


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.




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

What are chemical hazards?


Dangerous goods (explosives or flammables)


Chemical handling (acids, bleaches,cleaning agents)


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.


What information is needed in an incident report?


- Date of incident


- Time of incident


- Details of incident


- Names of people involved


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.


10 Divisions in a large hotel


- Food and Beverage - Leisure


- Kitchen - Security


- Front office


- Housekeeping


- Sales and Marketing


- Accounts and Finance


- Human Resources


- Maintenance

Front of house:


-Front office


- Receptionist


- Concierge


- Hotel manager


- Cashier


- Food and beverage


Back of house:


- Maintenance


- Housekeeping


- Food production/kitchen


- Human resources


- Maintenance


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.


Factors that have impacted the Hospitality and Tourism Industry


- Olympics


- Grande Prix


- Australian open


- Natural Disasters


- Terrorism


- Australian Dollar


What is stock?

Stock is the goods within a shop/business that is available for sale/distribution.