Food safety

• What is the primary responsibility of every food business regarding customer health?

  To ensure the health and safety of customers while visiting their establishment
• What does HACCP stand for?

  Hazard Analysis and Critical Control Points
• What is the purpose of HACCP in food businesses?


  To ensure dangers and risks are noted and how to avoid them
• What should be the temperature range for high-risk foods upon receipt?


  Between 0°C and 5°C
• What should be done if food items do not meet the temperature standards upon delivery?


  Refuse any items that are not up to standard
• What are some risks associated with food storage?

  Food poisoning, cross-contamination, and out-of-date foods
• What is the FIFO method in food storage?


  First In, First Out, a method for stock rotation
• What should be done to prevent cross-contamination during food preparation?


  Use colour coded chopping boards and wash hands
• What is the recommended core temperature for cooking high-risk foods?


  75°C
• What are the consequences of not maintaining good personal hygiene in food preparation?


  Increased risk of contamination from physical, microbiological, and chemical sources
• What is the maximum temperature hot foods should be held at during serving?


  63°C
• How long can hot foods be held at 63°C before risking food poisoning?


  No more than 2 hours
• What temperature should cold food be served at?


  5°C or below
• What are the requirements for food businesses regarding food safety?


  • Assess and review food safety risks
  • Identify critical control points to reduce or remove risks
  • Ensure procedures are followed by all staff
  • Keep records as evidence of effective procedures
• What is a food hazard?


  Something that makes food unfit or unsafe to eat
• What are the three main types of food safety hazards?

  • Chemical: from substances or chemical contamination
  • Physical: objects in food
  • Microbiological: harmful bacteria
• What is an example of a chemical food hazard?

  Cleaning products causing contamination
• What is an example of a physical food hazard?

  Objects like metal or plastic in food
• What is an example of a microbiological food hazard?


  Bacterial food poisoning such as Salmonella