8064_ EXAM 1_CITY AND GUILDS _ FOOD SAFETY – REVISION SHEET

1. Define food safety/ food hygiene

• Good personal hygiene
• Keeping food safe and free from contamination (Microbial, Physical, Chemical, Allergens)
• Keeping work environment clean
• Storing food safely
• Actions taken to produce safe food

2. Define food poisoning

Illness caused from food or drink containing bacteria, toxins, pesticides etc.

3. Control points of a food safety management system (HACCP/ISO)

• Identify hazards associated with food safety
• Identify control points and critical control points
• Set control limits
• Apply corrective actions
• Auditing
• Validation/verification of documentation

4. HACCP is: Hazard Analysis Critical Control Points

5. Seven Principles of HACCP

1. Hazard analysis
2. Identification of control points and critical control points
3. Determine critical limits
4. Establish monitoring procedures
5. Corrective action
6. Audit and validation/verification documentation.
7. Maintaining records

6. Critical Control point – Safety of food must be controlled at this point.

7. Critical Limit – The value which determines that food is acceptable or not acceptable for
consumption.

8. Corrective action – is implemented when control method fail or control is lost.

9. Benefits of food safety management systems (HACCP/ISO)

• Reduces the risk associated with food safety
• Saves the business money in the long run
• Reduces the risk of food poisoning
• Improves food safety standards
• Ensures compliance with the law
• Improved food quality standards
• Processes to produce safe food

10. Key food safety records used in a food safety management system
• Fitness to work records
• Training records/logs
• Pest control records
• Temperature records – hot and cold
• Refrigerator/freezer temperature records
• Cleaning records
• Rotation of stock records
• Audit records

11. Key requirements of food safety legislation.

• Personal hygiene practices
• Compliance with training policies
 • Compliance with organisational policies and procedures
• Compliance with food safety legislation.

12. Features of protective clothing for food handlers

• No external pockets
• Press studs and Velcro rather than buttons
• Able to cover all own clothes
• Durable
• Easy to clean
• Light in colour
• Head covering
• Long sleeves

13. Poor personal hygiene practices

• Eating/chewing
• Spitting
• Nail biting
• Scratching
• Smoking
• Infrequent cleaning of oneself
• Infrequent cleaning of working environment
• Touching any part of the body
• Tasting using fingers
• Wetting fingers to open bags

14. Handwashing should occur

• Starting work
• Between different tasks
• After handling raw foods
• Touching any part of the body
• Returning from breaks
• Returning from the toilet
• After smoking
• After handling money
• After handling chemicals
• After cleaning
• After handling bins or waste
• After touching face , Coughing, Sneezing, Nose blowing,
• After cleaning a wound

15. Procedure for safe hand washing

• Locate the resources required for safe hand washing
• Turn on taps
• Wet hands
• Apply non perfumed soap
• Create lather
• Rub hands palm to palm.
• Rub the back of your left hand with your right palm with interlaced fingers. Repeat with the
other hand.
• Rub your palms together with fingers interlaced.
• Rub the backs of your fingers against your palms with fingers interlocked.
• Clasp your left thumb with your right hand and rub in rotation. Repeat with your left hand
and right thumb.
• Rub the tips of your fingers in the other palm in a circular motion, going backwards and
forwards. Repeat with the other hand.
• Rinse hands with warm water
• Dry thoroughly with a disposable towel.
• Use the disposable towel to turn off the tap. Rinse hands
• Dry hands with disposable paper towel
• Turn off taps using paper towel avoiding contaminating clean hands
16. Reportable illnesses and infections
• Diarrhoea
• Vomiting
• Colds
• Sore throats
• Congested eyes
• Skin infections
• Stomach upset
• Suspected food poisoning

17. RIDDOR is the reporting of injuries, diseases and dangerous occurrences regulations important
for health safety in the work place, not for food safety.

18. Explain the term carriers

• Healthy: Person who carries the virus or bacteria without showing any symptoms
 Convalescent: Recovering from the virus or bacteria and continues to be a carrier and can
still transmit

19. Importance of being ‘fit for work’

20. Features of plasters suitable for use by food handlers

• Non-food coloured usually blue
• Waterproof
• Metal strip

21. Sources of pathogenic bacteria found in human beings.

• Staphylococcus Aureus – in our hands, hair, nose, mouth, ears, throat, septic cuts, open
wounds, spots and boils
• Clostridium perfringens found in our intestines
• E-coli found in our intestines
• Salmonella found in our intestines

22. Different types of cleaning resources needed to keep the work area clean and hygienic
• Detergent
• Sanitisers
• Disinfectant
• Sterilisers
• Bactericides
• Mops
• Buckets
• Cloths
• Vacuum cleaner

23. Practices used in a ‘clean as you go’ policy

Definition of ‘Clean as you go’ - Planned cleaning at all stages especially prior to starting a new
job, maintaining a clear workstation free from dirt and obstruction
Practices to be followed
• Working tidily
• Removing waste
• Cleaning down worktops
• Sanitizing work areas
• Emptying bins
• Sweeping floor area
• Mopping

24. The correct order in which the six stages of cleaning is used
• Pre-clean
• Main clean
• Rinse
• Disinfect
 • Rinse
• Dry

25. Double sink washing up method:

• Pre clean
• Main clean using detergent
• Second sink to disinfect using chemicals or water at the correct temperature

26. Key features of cleaning schedules

• Who is responsible
• What needs to be cleaned
• When or how often it needs to be cleaned
• How it should be cleaned
• What safety measures are required or considered

27. The process for cleaning tools and equipment

• Use personal protective equipment
• Dismantle component parts before cleaning
• Use the six-stage cleaning process
• Reassemble component parts after cleaning

28. The safety requirements for handling and storing chemicals

• Storage away from foods
• Storage in original containers
• Labelling
• Decanting
• Personal protective equipment (PPE)
• Dilution
• Manufacturers’ instructions
• Applying local legal requirements when working with chemicals

29. The features of equipment and surfaces suitable for use in food handling areas
• Smooth
• Non-porous
• Easily cleaned
• Non-toxic
• Resistant to corrosion

30. How waste should be managed safely

• Unfit food
• Food waste
• Packaging

31. The importance of keeping the waste storage area clean

• To prevent odours
• To prevent pests
• To prevent bacteria growth

32. How common types of pests pose a risk to food safety

• Rodents
• Cockroaches
• Insects
• Domestic pets

33. Risk to food safety

• Damage to property
• Carry diseases
• Carry pathogenic bacteria
• Dead bodies and droppings are physical contaminants
34. Signs of food pest infestation
• Droppings - rodents
• Smell – rodents, insects
• Smear marks- cockroaches
• Pupae cases, larvae – cockroaches, insects
• damaged/gnawed packaging – rodents (gnawing means to chew)
• food spillages – rodents, ants

35. Pest management reporting and control procedures

• Environmental
• Design
• Proofing
• Physical
• Chemical.

36. Different methods of pest control

• Kick plates
• Bait points
• Insectacutors
• Bristle strips
• Self-closing door
• Fly screens
• Building maintenance

37. The checks that should be made when storing foods

• Food temperature
• Storage area conditions are correct
• Damage
• Dates
• Quality
• Signs of pest infestation
• Temperature probe is working correctly
• Raw and cooked foods stored separately

38. Checks that should be made when accepting deliveries of ambient (room temperature),
chilled or frozen foods
Check for - Damage, dates, quality, quantities, pest infestation, temperature.

39. The methods of storing foods safely

• Placed in appropriate storage area
• Covered
• Wrapped- in suitable containers
• Labelled
• Dated
• Off floor
• Chilled and frozen food to be stored correctly as soon as possible

40. Stock rotation systems

• FIFO (first in first out)
• Day dots
• Date systems
• Labelling

41. Difference between 'best before' and 'use by’ dates

‘Best before dates’ are a guidance of optimum freshness and nutritional value.
‘Use by date’ is an indicator as to the last day a product should be consumed

42. Storage conditions for food

• Ambient: dry and well-ventilated storeroom
• Chilled: store cooked and raw foods separately
 • Frozen: store cooked and raw foods separately
• Optimum storage temperatures:
- ambient food: 14ºC to 18ºC
- chilled food: 1ºC to 5ºC (lower for fresh fish, 0ºC to 3ºC)
- frozen: -18ºC to -22ºC
• Display temperature for ice cream (-12˚C).

43. Reasons why certain foods require refrigeration

• To prevent spoilage bacteria from spoiling the food
• To prevent pathogenic bacteria growing on foods
• To comply with food safety legislation

44. Types of food contamination

• Chemical- cleaning chemicals, pesticides, fertilizers
• Physical – nuts, bolts, screws, hair, insect bodies
• Microbiological- bacteria, moulds, fungi
• Allergenic- dairy, ground and tree nuts, soy, shellfish

45. Define the term cross contamination

Cross contamination is the transfer of harmful bacteria or allergen from one item or food or
work surface or person to food via direct, indirect or drip methods. It is one of the main causes
of food poisoning.
Examples
• If raw uncooked meat is kept beside or touches cooked food
• A food worker sneezing or coughing onto food.
• If you use the same chopping board and knife for raw meat and then cooked meat without
washing and disinfecting the board and knife.
• Handling raw food and then ready to eat food.
• Using the same scales to weigh wheat flour and then gluten free flour
• Open bags of flour in a store

46. Types of cross contamination

• Direct- from raw to cooked food
• Indirect – via a vehicle such as food handler, utensil etc.
• Drip- due to dripping of blood or juices

47. Ways of reducing cross contamination

• Good personal hygiene practice
• Cleaning and disinfecting of work area
• Keeping foods covered and separated
• Separately zoned areas for raw and cooked foods
• Colour coded systems
• Thorough cleaning procedures
• Thorough cooking
• Safe storage practices
• Linear workflow
• Appropriate training

48. Rules to observe when using probe thermometers

• Disinfect probe before and after use
• Calibration of equipment.

49. Best practice for thawing/defrosting foods

• Adhering to food regulation guidelines
• Use of thawing cabinets
• Use of fridges
• Use of refrigerated rooms

50. The documents used for recording food storage and temperature control.
 • Delivery monitoring record
• Fridge/freezer monitoring record
• Cooking/cooling record
• Reheating record
• Chilling record

51. The micro-organisms associated with food poisoning

• Pathogens: Salmonella, clostridium prefingens, Bacillus cereus, clostridium botulinum,
staphylococcus aureus, e-coli.
• Salmonella (eggs/poultry),
• E-coli (Beef)
• Clostridium prefingens (stews/sauces/gravies),
• Bacillus cereus(cereals such as rice/noodles/pasta),
• Clostridium botulinum (canned/bottled goods),
• Staphylococcus aureus (human beings),
• Listeria and pseudomonas grow in refrigerators as they are psychrophilic bacteria. Listeria
is found in soft cheeses, ice cream and other dairy products.

• Spore forming bacteria –cl. Perfringens, clos. Botulinum, bacillus cereus.

• Food borne diseases: bacillary dysentery, typhoid/paratyphoid, listeria, campylobacter

enteritis.
• Spoilage organisms: harmless organisms, moulds, viruses, yeasts, toxins

52. Non-bacterial causes of food poisoning

• Metals
• Poisonous plants
• Chemicals
• Equipment
• Tampering
• Viruses

53. Sources of physical contaminants

• People
• Equipment
• Pests
• Premises
• Product

54. The conditions for bacterial growth

• Warmth
• Food
• Moisture
• Time

55. Method of increasing shelf life – preservation.

56. Sources of physical contaminants

People (eg hair, unwashed hands, jewellery), equipment (eg screws, broken parts), pests (eg droppings),
premises (eg flaking paint), product (eg pieces of packaging).

57. Types of high-risk foods

• Ready to eat food
• Foods that receive no further heat treatment or cooking
• Cooked meats
• Poultry
• Dairy products
• Cooked rice
• Stocks
 • Sauces
• Fish
• Shellfish

58. Common symptoms of food poisoning

• Nausea
• Diarrhoea
• Vomiting
• Abdominal pain

59. The people most at risk from food poisoning

• Young children
• Elderly
• Sick
• Pregnant women
• Those with immune deficiency

60. Sources of common allergens and intolerances

• Peanuts
• Tree nuts
• Eggs
• Shellfish
• Gluten
• Sesame seeds
• Milk
• Soya
• Mustard
• Sulphur dioxide
• Celery

61. The symptoms of common food allergens and intolerances

• Tingling
• Swelling
• Breathing difficulties
• Vomiting
• Diarrhoea
• Cramps
• Anaphylactic shock

62. Define the term temperature danger zone

• 5°C to 63°C

63. How temperature requirements impact the safety of food

Pathogenic bacteria will grow rapidly given the right conditions;
They will grow best within the temperature danger zone. 37°C is ideal,
Cooking food thoroughly to 75°C kills most pathogenic bacteria however some can survive
Cooking
• Core temperature - 75°C
• Thorough cooking

Hot Holding
• Temperature 63°C.
• Time - hot food that is not in a temperature controlled environment can be held for up to 2
hours, provided it is not detrimental to the quality of the food.

Chilling
• Core temperature - 5°C
Maximum temperature - 8°C,
• Time - Cold food that is not in a temperature controlled environment can be held for up to 4
hours, provided it is not detrimental to the quality of the food.
 Re-heating
• Core temperature -75°C
• Only reheat once

64. Techniques that prevent food poisoning

• Cleaning procedures
• Good personal hygiene
• Pest control
• Temperature control
• Storage procedures
• Separate areas for preparation
• Cooking
• Chilling

65. Different heat treatment processes

Cooking, pasteurisation, sterilisation, ultra heat treatment, canning.

66. The best practice for chilling food

• Rapid cooling of food - Chill hot food to under 5°C within recommended guideline of 90
minutes and refrigerate
• Methods for chilling: blast chiller; freezer; stand/stir food over ice cold water; decant large
quantities into smaller portions
 Do not mix hot with cold foods

67. Advantages of wearing gloves

• Barrier for cuts
• Reduction of bacterial contamination
• Public perception

68. Disadvantages of wearing gloves

• Skin infection
• Cost
• False sense of security i.e. gloves not changed frequently enough