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57 Cards in this Set

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personal hygiene

personal hygiene is about being clean as a person -you the employee or employer , paying extra attention to your physical cleanliness and appearance to ensure that no harmful microorganisms e.g bacteria or objects e.g hair can be transferred from you to your customers.


is the term for the transferal of microorganisms from contaminated food/areas/ people uncontaminated .

example of Cross-contamination

cooked food to uncooked , from preparation areas to storage area and from person to person.


cleaning involves scraping , rinsing , washing and rinsing again to removes all traces of soap.


sanitizing involves sterilizing an area using antibacterial spray/wipes or sanitizing products.

Golden Rules Of Personal hygiene

-make sure hair's tired by hairnet

-full clean uniform

-no nail polish

-no jewelry

-wash your hands using correct procedures

where was the first HACCP system used?

its was used to produce food for the first astronauts travelling into space.

The advantages of a HACCP system

HACCP is a systematic approach to food safety relying upon the prevention of problems arising and the checking of danger areas rather than relying on end product testing.

Dry storage

is for foods that do not need to be refrigerated.

holding hot food

needs to be held below 5 c to stop the growth of food poisoning bacteria.

The three type of food poisoning

-bacterial (chemical) food poisoning

salmonella, camplobacter,e.coli,and listeria

-viral(biological) food poisoning

norovirus,rotavirus and hepatitis A

-toxins(physical food poisoning

staphylococcus,aureus,bacillus,cereus and clostridum

what are micro-organisms

micro- very small organism -living thing

examples of micro-organisms include




chemical accidents

accidental spills explosions fires or other harmful incidents involving chemicals substances that a toxic or hazards material


free from dirt ,unsoiled ,unstained free from foreign matter

Cleaning agents/chemicals

any materials with a chemical composition that assists with the removal of dirt dust, bacteria and mould from the surface of an object

leaning schedules

a periodic table of cleaning tasks starting how often they should be done the times at which they should.

kitchen Equipment

Portable fixed tools and machinery such as ovens . that can be used for cooking or preparing food.


articles or ganments made from linen or a similar cloth,such as cotton (e.g napkins sheets and able cuts.


to keep in a condition that meets standards and requirements.

Safe and hygienic work practices

routines /processes to ensure a safe and hygienic workplace for workplace for staff and guest


reduce or eliminate harmful micro organisms such as a salmonella and listeria sterilise.


area where you prepare foods for storage

waste disposal

the removal and dumping of unwanted material following specific guidelines.

to make impure or unfitfor consumption byhumans or animalsby the presenceof environmentalchemicals, radioactiveelements, bacteria ormicro-organisms fromanother source
food safety
the sources and methods used to keep food safe for human consumption. This includes handling,preparation and storage of food.
Hygiene legislation and regulations
To ensure safety, stability and continuitywithin the hospitality and tourism industry,laws and regulations are in place to protectcustomers, employees and employers.
The Food Act 2003 (NSW) (as amended)
is the primary law governing food for human consumption in New South Wales. Its main aim is to protect the health of the public by preventing the sale of unsafe food.
The Food Regulation 2010
underpins the Authority’s and local councils’ food regulatory work, which aims to reduce the incidence of food-borne illness linked to certain food sectors in New South Wales.
Hazard Analysis Critical Control Points(HACCP) is a process that ensures the risk of contamination is prevented at all critical points in the production of food.HACCP cannot replace hygienic and safefood-handling procedures; instead, it isa process by which a team can monitorpotential problems and take correctiveaction before food can pose a health risk tothe consumer.
Food poisoning
is a general term to describe the illnesses transmitted to people who have eaten contaminated food. The cause of food poisoning can be hard to detect because it usually cannot be seen, smelt or tasted (in contrast to food spoilage).
Personal hygiene risks include:
poor personal grooming and oral hygiene, resulting in bacterial and other food contamination

• open cuts and wounds

• not washing hands after eating,smoking, handling garbage or using the bathroom.

Environmental hygiene risks include:
• poor garbage storage and disposal/ contaminated garbage

• inappropriate and irregular cleaning practices of premises, equipment and utensils

• poor handling and storage of foods

• poor organisational work practices

• vermin infestation and contamination by vermin waste

• airborne dust

Staphylococcus aureus
is generally a non-fatal form of bacteria toxin that can be found in food. Illness may develop soon after eating and last up to a couple of days.
is the best-known food poisoning bacteria. It exists in several strains, some more potent than others. Salmonella-affected food causes inflammation of the intestine, resulting in nausea, vomiting, abdominal pain, and sudden and frequent diarrhoea.
is a bacterial contaminant of food that is particularly dangerous to pregnant women. Symptoms are flu-like. The foods mainly infected are raw milk, soft cheese and pre-prepared, chilled, ready-to-eat foods such as coleslaw.
Clostridium botulism
is a toxin producing bacterium. Although rarely a cause of food poisoning, it can be fatal. The toxin produced is deadly and works on the central nervous system. It initially causes digestive problems, followed by double vision and constipation, fatigue and headaches, then paralysis, and finally respiratory and heart failure.
is a bacterial contaminant of food found in soil, insects, animals, dairy products and poultry. Campylobacteria does not usually grow on food, as an initial contamination is enough. Campylobacteria causes symptoms similar to Salmonella, including gastric upset with severe abdominal pains and diarrhoea. It can be found in raw meat, raw poultry, raw milk and cream.
Bacillus cereus
toxin bacteria are naturally found in soil and can be found in a wide range of foods of both animal and plant origin. The spores can also be found in dry products such as dry soups, spices, dried dairy products, infant formula and seasonings.
Hepatitis A
is a viral contaminant of food. Drinking alcohol or taking drugs can cause hepatitis. It can also be caused by infectious viruses. Hepatitis A occurs when the hepatitis A virus is taken in by mouth. The virus then multiplies in the liver and is passed in the faeces.
is the main cause of serious gastroenteritis in babies and young children in Australia. The infection can cause severe vomiting and dehydrating diarrhoea that can lead to shock and death.
a disease caused by consuming contaminated food or drink
spread when droplets of pathogens are expelled into the air due to coughing, sneezing or talking
any disease caused by the invasion of a pathogen that subsequently grows and multiplies in the body.
A disease is an abnormal condition of an organism, associated with specific symptoms and signs, that impairs bodily functions. Diseases canbe food-borne, air-borne or infectious


The study of people's efficiency in their working environment

Give example of Good And Bad Ergonomics


-reduces cost

-improves productivity

-improves quality

-improves employee engagement



Manual Handling

"manual handling" means any activity requiring the use of force exerted by a person to lift, lower, push, pull, carry or otherwise move, hold or restrain a person, animal or thing.

biological hazards

infections that are contagious, including those caused by bacteria and viruses

Human factors (self and others)

including stress, violence /bullying, fatigue ,carelessness,failure to follow procedure, lack of supervision ,poor personal hygiene, using incorrect techniques, Ignoring safety concerns,taking short-cuts and knowingly using unsafe tools/equipment

WHS Registration

Means regulations under the WHS act. It covers: - Health and safety duties.

- Incident notification.

- Workplace entry provisions for OHS purpose.

Code of practice

Provides practical guidance for people who have WHS duties regarding how to achieve the standards required under the Act and suggests effective ways to identify and manage risks. Including:

- "manual handling" means any activity requiring the use of force exerted by a person to lift, lower, push, pull, carry or otherwise move, hold or restrain a person, animal or thing. and handling of dangerous goods and substances.

- manual handling.

- risk assessment

Objectives of the WHS act 2011

To provide for a balanced and nationally consistent to secure the health and safety of workers and workplaces.

The Work health and safety

provides a framework to protect the health , safety and welfare of all workers at work. also protects the health and safety of all other people who might be affected by the work.


is everyone's responsibility in the workplace , and is everyone's business be alert

The food Act 2003

the main aim of the the food act 2003 is to protect the health of the public by preventing the sale of unsafe food