Cafe 90073 Answers
Part 1: Written Questions 1. Explain the hygiene procedures in your workplace.
In café 90073 the following hygiene procedures must be adhered to; * Personal hygiene- no nail polish, hair tied back, regular showers, wash hands regularly * Correct food storage- FIFO * Suitable dress & protective wear- enclosed shoes, apron, mesh gloves to operate meat slicer * Avoidance of cross contamination- coloured coded chopping boards * Safe & hygienic handling of disposal- double wrapping glass, taking rubbish to skip on regular basis to avoid attracting rodents * Documentation of food safety program- HACCP * Following hygiene legislation- The Food Act (2003), The Food Regulations (2010), Food Standards Australian …show more content…
Part 2: Case Study 1. List the chain sequence of events, which caused or could have caused the food poisoning to occur. * Aprons were on after being exposed to outside germs * They did not wash their hands, this can cause cross contamination * The colour of the chopping board isn’t stated and whether it was new, therefore we do not know if the board had been previously been used. These unknown facts could mean that the board to carve the pork already had microorganisms crawling over it. * The pork should have been placed in the fridge and covered or maintained at a temperature higher than 60°C, this will ensure that bacteria wont grow in the food and cause food poisoning * The raw chicken should have been cut away from the cooked pork, this would have prevented the hygiene hazard of the chickens juices trailing onto the pork board. 2. Who would have been most at risk from this outbreak of food poisoning?
Everyone who ate the meals of course, however, within these groups there are certain “high-risk” people including; * The
In café 90073 the following hygiene procedures must be adhered to; * Personal hygiene- no nail polish, hair tied back, regular showers, wash hands regularly * Correct food storage- FIFO * Suitable dress & protective wear- enclosed shoes, apron, mesh gloves to operate meat slicer * Avoidance of cross contamination- coloured coded chopping boards * Safe & hygienic handling of disposal- double wrapping glass, taking rubbish to skip on regular basis to avoid attracting rodents * Documentation of food safety program- HACCP * Following hygiene legislation- The Food Act (2003), The Food Regulations (2010), Food Standards Australian …show more content…
Part 2: Case Study 1. List the chain sequence of events, which caused or could have caused the food poisoning to occur. * Aprons were on after being exposed to outside germs * They did not wash their hands, this can cause cross contamination * The colour of the chopping board isn’t stated and whether it was new, therefore we do not know if the board had been previously been used. These unknown facts could mean that the board to carve the pork already had microorganisms crawling over it. * The pork should have been placed in the fridge and covered or maintained at a temperature higher than 60°C, this will ensure that bacteria wont grow in the food and cause food poisoning * The raw chicken should have been cut away from the cooked pork, this would have prevented the hygiene hazard of the chickens juices trailing onto the pork board. 2. Who would have been most at risk from this outbreak of food poisoning?
Everyone who ate the meals of course, however, within these groups there are certain “high-risk” people including; * The