Food Hygiene Basics

What is the primary purpose of hygiene?

Temperature control is one of the main factors contributing to food-borne illness.

What are the three main ways people can get sick from contaminated food?

Poor personal ________ is a significant factor contributing to food-borne illnesses.

Match the factors to their contributing percentages in food-borne illnesses:

What is a reason why food hygiene is important for businesses?

The presence of foreign objects in food is classified as a chemical hazard.

Name one type of chemical contamination that can occur in food.

Definition of Hygiene

Hygiene involves the science of preventing the spread of infectious diseases.
Essential in hospitality to ensure safe food production.

Causes of Foodborne Illness

Contaminated food can lead to illness through biological, chemical, and physical means.
Biological: Microorganisms like bacteria, viruses, moulds, and animal parasites.
Chemical: Toxins from poisonous plants, fertilizers, pesticides, and metals like lead and aluminium.
Physical: Foreign objects such as glass inadvertently included in food and beverages.

Main Contributing Factors to Foodborne Illness

Temperature control issues.
Inadequate hot holding of food.
Poor personal hygiene and handwashing among food handlers.
Cross-contamination between raw and cooked foods.
Lack of proper decontamination strategies.

Importance of Food Hygiene

Prevents consumers from becoming infected with foodborne diseases.
Protects businesses and food handlers from legal issues under the OHS Act.
Safeguards and enhances the reputation of the business in the hospitality sector.

Consequences of Contamination

Contaminated sources can cause severe harm or even death to consumers.
Negative impact on the reputation of hospitality establishments if linked to outbreaks.
Potential business closure due to health violations or outbreaks traced back to the establishment.

This quiz covers the essential concepts of food hygiene, including how contamination affects food safety and the key factors that contribute to food-borne illnesses. Learn about the importance of temperature control, cooking practices, and decontamination to ensure safe food handling in hospitality settings.