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51 Cards in this Set
- Front
- Back
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what does “FSANZ” and what does it do? |
food standards australia new zealand. sets food standards aim is safe food supply |
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what was in the food act 2003 |
to protect the health of the public |
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what does “HACCP” mean and what does it mean? |
Hazard Analysis Critical Control Point eliminate chances of contamination. food is controlled, checked and tested to ensure its safe |
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what does “FSP” mean and what is it? |
food safety program implemented to ensure food is produced safely for human consumption |
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what did the food regulations 2015 implement |
sets minimum food safety requirements |
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what is the NSW food Authority |
government agency food regulation system single point of contact on food safety |
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what is “EHO” and what is it |
Environmental health officers access risks, and to develop, regulate, enforce and monitor laws |
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what is personal hygiene |
being clean as a person physical |
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environmental hygiene |
inappropriate food handling always use cleaning material change chopping boards safe storage temperatures control sanitising |
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hazards impacting food safety |
poor handling and cleaning practices results in contaminated or unsafe food |
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potential hygiene hazards |
preventable if properly trained hygiene risks can cause food poisoning |
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strategies for minimising personal health risk issues |
report personal health issues report incidents do not handle food if sick notify someone if you think you contaminated food |
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environmental hygiene risks |
poor garbage storage inappropriate cleaning poor handling and storage poor organisation vermin infestation airborne dust equipment is dirty linen contaminated by human waste inappropriate storage |
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what are the steps for HACCP? |
there are 7 1. hazard analysis 2. identify CCP 3. establish critical control limit 4. monitoring procedures 5. taking corrective action (CCL aren’t met) 6.Record keeping 7. verification procedures |
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what is cleaning |
removing physical items using hot soapy water |
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what is cleaning |
removing physical items using hot soapy water |
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what is sanitising |
is the removal of bacteria using anti-bacterial sprays or dishwahses |
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workplace hazards. five subtopics |
biological- contaminate e.g. virus chemical- e.g. cleaning agents, sanitisers physical- hair, nails, skin, glass, bandaids electrical/mechanical - e.g. grinders psychological - e.g. stress |
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CCP |
critical control point between 5° to 60° is dangerous below 5° - chilled below -10° - frozen above 60° - cooking 100° - bacteria destroyed |
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what is compliance and how to businesses become compliant |
a rule, law, policy they need to meet legal obligations to protect health and safety welfare. Also a business license is needed |
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what is an allergy |
an immune system reaction that occurs soon after eating a certain food. not life threatening |
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what is an allergy |
an immune system reaction that occurs soon after eating a certain food. not life threatening |
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what is anaphylaxis |
serve allergic reaction with bad reactions body has become hyper-sensitive life threatening |
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food-borne illness |
transmitted by eating food that is contaminated due to incorrect storage and food handling below 5° and above 75° bacteria can’t survive |
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high risk foods |
dairy eggs meat seafood |
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cross contamination |
bacteria transferred from one substance to another which is harmful |
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high risk foods |
dairy eggs meat seafood |
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cross contamination |
bacteria transferred from one substance to another which is harmful |
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WHS act 2011 what is it |
work health and safety act 2011 Protects the health, safety and welfare of workers and others affected |
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costs of workplace injuries. 4 subtopics |
human costs social costs economic costs organisational costs |
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name some injuries that can occur in the workplace |
slipping over burning sharp objects trips chemicals stress |
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what is PPE |
personal protective equipment e.g eye glasses, gloves and leather shoes |
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emergency situations |
identify and report hazards and security and emergency issues accurately and in a timely manner |
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high risk foods |
dairy eggs meat seafood |
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cross contamination |
bacteria transferred from one substance to another which is harmful |
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WHS act 2011 what is it |
work health and safety act 2011 Protects the health, safety and welfare of workers and others affected |
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costs of workplace injuries. 4 subtopics |
human costs social costs economic costs organisational costs |
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name some injuries that can occur in the workplace |
slipping over burning sharp objects trips chemicals stress |
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what is PPE |
personal protective equipment e.g eye glasses, gloves and leather shoes |
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emergency situations |
identify and report hazards and security and emergency issues accurately and in a timely manner |
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ergonomics meaning |
the study of people’s efficiency in their working environment |
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prevention measures for injuries in the kitchen |
keep kitchen clean store dangerous objects in a safe location keep first aid kit handy keep counters clear of mess |
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duty of care |
to take responsible care to avoid injury. exists when someone’s actions could reasonably be expected to affect other people |
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duty of care |
to take responsible care to avoid injury. exists when someone’s actions could reasonably be expected to affect other people |
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roles and responsibilities for safety |
directions on how work is to be carried out safely |
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duty of care |
to take responsible care to avoid injury. exists when someone’s actions could reasonably be expected to affect other people |
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roles and responsibilities for safety |
directions on how work is to be carried out safely |
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impacts of poor hygiene and safety procedures |
can contaminate food can get injured |
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duty of care |
to take responsible care to avoid injury. exists when someone’s actions could reasonably be expected to affect other people |
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roles and responsibilities for safety |
directions on how work is to be carried out safely |
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impacts of poor hygiene and safety procedures |
can contaminate food can get injured |
