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Questions and Answers
What is the emphasis of the EC Directive 852/2004 regarding personal hygiene for food handlers?
What is the emphasis of the EC Directive 852/2004 regarding personal hygiene for food handlers?
Which learning outcome relates to the understanding of Food Hygiene standards?
Which learning outcome relates to the understanding of Food Hygiene standards?
How are final exams weighted in the assessment of this module?
How are final exams weighted in the assessment of this module?
What should an employee do if they are suffering from a disease likely to be transmitted through food?
What should an employee do if they are suffering from a disease likely to be transmitted through food?
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Which of the following is NOT a food safety skill required before handling food?
Which of the following is NOT a food safety skill required before handling food?
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What percentage does Continuous Assessment 1 contribute towards the final module marks?
What percentage does Continuous Assessment 1 contribute towards the final module marks?
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Which of the following best describes a requirement of the quality management systems for ingredients?
Which of the following best describes a requirement of the quality management systems for ingredients?
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What is the total percentage of marks allocated to Continuous Assessments in the module?
What is the total percentage of marks allocated to Continuous Assessments in the module?
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What is the primary reason for wearing uniform or protective clothing in a food operation?
What is the primary reason for wearing uniform or protective clothing in a food operation?
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Which situation is a proper time to wash hands according to hygiene practices?
Which situation is a proper time to wash hands according to hygiene practices?
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What should be avoided to minimize the risk of bacterial cross-contamination?
What should be avoided to minimize the risk of bacterial cross-contamination?
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How frequently should protective clothing be changed in a food operation?
How frequently should protective clothing be changed in a food operation?
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What is a critical reason for not wearing protective clothing outside the food premises?
What is a critical reason for not wearing protective clothing outside the food premises?
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When should hands be washed after using a handkerchief or blowing the nose?
When should hands be washed after using a handkerchief or blowing the nose?
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Which of the following is NOT considered a hygienic practice?
Which of the following is NOT considered a hygienic practice?
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What action should be taken if hot water and soap are unavailable for hand washing?
What action should be taken if hot water and soap are unavailable for hand washing?
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What is one reason for maintaining staff facilities in a hygienic condition?
What is one reason for maintaining staff facilities in a hygienic condition?
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Which action is NOT recommended for maintaining a clean work area?
Which action is NOT recommended for maintaining a clean work area?
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Why is it important to obey food safety signs in the workplace?
Why is it important to obey food safety signs in the workplace?
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What should employees do if they observe unhygienic practices?
What should employees do if they observe unhygienic practices?
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Which of the following is an essential skill employees should demonstrate related to food safety?
Which of the following is an essential skill employees should demonstrate related to food safety?
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What should you do if you notice unhygienic practices that may compromise food safety?
What should you do if you notice unhygienic practices that may compromise food safety?
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What is the purpose of having a satisfactory waste disposal system in a food operation?
What is the purpose of having a satisfactory waste disposal system in a food operation?
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Which of the following is NOT recommended for keeping a waste disposal system satisfactory?
Which of the following is NOT recommended for keeping a waste disposal system satisfactory?
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When checking food deliveries, which condition is critical to ensure?
When checking food deliveries, which condition is critical to ensure?
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Which of the following statements best describes cross-contamination?
Which of the following statements best describes cross-contamination?
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What is meant by high and low-risk activities in food safety?
What is meant by high and low-risk activities in food safety?
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What should be done with signs of pest infestation?
What should be done with signs of pest infestation?
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What is a proper practice for maintaining waste storage areas?
What is a proper practice for maintaining waste storage areas?
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Which of the following is NOT essential when segregating food and non-food items during deliveries?
Which of the following is NOT essential when segregating food and non-food items during deliveries?
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What action should be taken if food being delivered does not meet hygienic requirements?
What action should be taken if food being delivered does not meet hygienic requirements?
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Which element is important when considering the delivery vehicle's condition?
Which element is important when considering the delivery vehicle's condition?
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Which of the following is NOT a source of physical contamination?
Which of the following is NOT a source of physical contamination?
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What is the primary condition that must be met for bacteria to grow in food?
What is the primary condition that must be met for bacteria to grow in food?
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What practice is essential in preventing cross-contamination in food operations?
What practice is essential in preventing cross-contamination in food operations?
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Which of the following best defines a food safety hazard?
Which of the following best defines a food safety hazard?
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Which of the following is an example of a chemical contaminant?
Which of the following is an example of a chemical contaminant?
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How should raw and ready-to-eat/cooked products be treated during food operations?
How should raw and ready-to-eat/cooked products be treated during food operations?
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What is a key step to take during food handling to minimize hazards?
What is a key step to take during food handling to minimize hazards?
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Which scenario describes a low-risk activity involving food?
Which scenario describes a low-risk activity involving food?
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What does good hygiene practice include when preparing food?
What does good hygiene practice include when preparing food?
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Which of the following statements is true regarding bacterial growth?
Which of the following statements is true regarding bacterial growth?
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What should an individual do if they are suffering from diarrhoea while working in food preparation?
What should an individual do if they are suffering from diarrhoea while working in food preparation?
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Which of the following practices is essential for maintaining a high standard of personal hygiene?
Which of the following practices is essential for maintaining a high standard of personal hygiene?
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What precaution should be taken when wearing gloves in food handling?
What precaution should be taken when wearing gloves in food handling?
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What is the reason for avoiding the consumption of food in a food operation?
What is the reason for avoiding the consumption of food in a food operation?
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Where should the most sensitive foods be stored in relation to raw and ready-to-eat products?
Where should the most sensitive foods be stored in relation to raw and ready-to-eat products?
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What temperature should cold food be stored at to ensure safety?
What temperature should cold food be stored at to ensure safety?
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What is the correct storage temperature for frozen food?
What is the correct storage temperature for frozen food?
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What action should be taken if an employee has a family member with a food-related illness?
What action should be taken if an employee has a family member with a food-related illness?
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What should be done with cuts and grazes on hands while preparing food?
What should be done with cuts and grazes on hands while preparing food?
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What hygiene practice should be avoided while handling food?
What hygiene practice should be avoided while handling food?
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Study Notes
Food Safety Level 1
- The course covers quality management systems for food ingredients and components.
- It identifies relevant EU regulatory, industrial, and retailer standards in the food industry.
- The course defines the legal implications of non-conformance in food operations.
- It details the quality control (QC) testing pathway in food manufacturing.
- Food safety level 1 and level 2 food hygiene standards are covered.
Module Learning Outcomes
- Describe quality management systems for ingredients and components.
- Identify relevant EU regulatory, industrial, and retailer standards in the food industry.
- Define the legal implications of non-conformance.
- Describe the QC testing pathway in food manufacturing.
- Comply with Food Hygiene standards Level 1 and Level 2.
Learning Outcomes - Lecture 1
- Comply with Food Safety Level 1 from FSAI (Food Safety Authority of Ireland).
- Ensure learning outcomes are covered after the lecture.
Reminder on Continuous Assessments
- Final exams in January 2025 are worth 60% of the total marks.
- Continuous Assessments (CAs) are worth 40%.
- CA1 is scheduled for 10/12/2024 and is worth 20%, covering Food Safety Level 1 and Food Safety Level 2.
EC Directive 852/2004 - Annex II Chapter XIII - Personal Hygiene
- All food handlers must maintain high personal cleanliness and wear appropriate protective clothing.
- Individuals with diseases transmissible through food, such as diarrhoea or skin infections, are prohibited from handling food.
- Such individuals must immediately report their illness to the food business operator.
FSAI - Food Safety Level 1
- Employees need to know certain food safety skills before handling food.
- Nine food safety skills are expected to be demonstrated before starting work in a food business.
FSAI - Food Safety Level 1 - Stage 1
- Maintain and wear uniforms/protective clothing hygienically.
- Maintain a high standard of handwashing and personal hygiene.
- Demonstrate correct hygiene practices if ill
- Avoid unhygienic practices in a food operation.
- Demonstrate safe food handling practices.
- Maintain staff facilities in a hygienic condition.
- Obey food safety signs.
- Keep work areas clean.
1. Wear and maintain uniform/protective clothing hygienically
- Statement: Understand the reasons for wearing uniforms/protective clothing.
- Reason: Protective clothing is designed to protect the product from the worker, not vice versa.
- Statement: Refrain from wearing personal clothing over protective clothing.
- Reason: Risk of bacterial and physical cross-contamination.
- Reason: Dirty uniforms spread bacteria
- Statement: Change protective clothing daily and more frequently as required.
- Reason: Stop the spread of bacteria
- Statement: Refrain from wearing protective clothing outside the premises or when travelling to/from work.
- Reason: Stop the spread of bacteria and foreign material.
2. Maintain a high standard of hand-washing
- Wash hands using the correct procedure.
- Wash hands as frequently as necessary and always:
- before starting or recommencing work
- after using the toilet
- before handling cooked or ready-to-eat foods
- after handling or preparing raw food.
- after handling rubbish.
- after smoking.
- Reason: Prevent the spread of bacteria.
- After Coughing, sneezing, blowing nose or touching skin/hair/face, use a handkerchief, then wash hands.
- After cleaning duties, wash hands.
- After handling money, wash hands.
- Take appropriate action if hot water, soap, etc. are not available.
3. Maintain a high standard of personal hygiene
- Keep hair neat, tidy and covered in the presence of food.
- Wear suitable clean protective clothing.
- Keep fingernails short and clean, free of nail varnish.
- Refrain from wearing inappropriate jewellery.
- Refrain from wearing excessive perfume, deodorant, after-shave and make-up.
- Keep cuts, sores, or grazes covered with clean, conspicuously colored waterproof dressing
- When using gloves, use in a hygienic manner as per relevant standard - change frequently or when damaged.
- All steps are aimed at reducing the risks of physical or microbial cross-contamination.
4. Demonstrate correct hygienic practice if suffering from ailments and illnesses that may affect food safety
- Report to the manager/supervisor if suffering from any ailments/illness, (in particular, diarrhoea or vomiting), which may affect the safety of food.
- If absent from work due to any ailments/illnesses which may affect the safety of food.
- If they suffered diarrhoea or vomiting while on holidays, especially overseas.
- If anybody living with them is suffering from ailments/illness that may affect the safety of food.
- Avoid working near open food if suffering from any ailment or illness that may affect the safety of food, in particular, diarrhoea or vomiting.
- Stop the spread of bacteria/disease.
5. Avoid unhygienic practices in a food operation
- Never chew gum or consume food in a food operation.
- Never taste food with fingers.
- Never handle food after touching face, nose, or head.
6. Demonstrate safe food handling practice
- Handle food/utensils as little as possible.
- Store raw and ready-to-eat products separately, avoiding direct contact.
- Most sensitive food should be stored on top.
- Correct use of color-coding systems where provided.
- Store hot food at >63°C in Bain Marie.
- Store cold food as per relevant standard (below).
- Store frozen food as per relevant standard (-18°C).
- Package food appropriately when necessary.
- These practices prevent the growth and spread of bacteria and reduce physical and allergen cross-contamination.
7. Maintain staff facilities in a hygienic condition
- Keep locker rooms and other staff areas in a hygienic condition.
- Help reduce microbial and physical contamination risks and is also necessary for pest control.
8. Obey food safety signs
- Be aware of the food safety signs that exist in the workplace.
- Adhere to the instructions of the food safety signs.
- Signage reminders of hygienic best practice.
9. Keep work area clean
- Clean as you go.
- Follow cleaning programs as instructed.
- Ensure food contact surfaces are clean before commencing work.
- Use cleaning agents and equipment as instructed.
- Ensure food does not come in contact with cleaning agents.
- Store cleaning agents in designated storage areas.
- Clean plant reduces microbial growth; best practices reduce chemical cross-contamination risk.
Level 1 Stage 2
- What employees need to know within the first month of employment.
- Note for employees involved in low-risk activities - this training may be delivered within 3-6 months of employment.
- List of 11 food safety skills needed to be demonstrated.
Level 1 Stage 2 - Introduction
- Demonstrate legal responsibility for safe food for consumers.
- Recognize how food can be put at risk by chemical, physical and biological hazards.
- Demonstrate cross-contamination understanding and necessary hygiene practices to prevent it.
- Explain differences between high and low-risk activities.
- Avoid unnecessary handling of food, food utensils, and surfaces.
- Record food temperatures when applicable to the job.
Level 1 Stage 2 - Introduction (continued)
- Keep appropriate food safety records.
- Keep pests out of the food operation and operate a satisfactory waste disposal system.
- Take action when aware of unhygienic practices that may risk food safety.
- Co-operate with authorized enforcement officers.
- Check deliveries appropriately when applicable to their jobs.
1. Demonstrate their legal responsibility in ensuring safe food for the consumer
- Follow the food safety instructions from their supervisor/manager.
- Use correct hygienic procedures when working in a food operation.
- Act in accordance with legal requirements.
- Report any illness to supervisor.
- Follow good hygiene practice and wear provided PPE.
2. Recognize how food can be put at risk by chemical, physical and biological hazards
- Define a food safety hazard.
- List possible sources of physical contamination.
- List possible sources of chemical contaminants.
- List possible sources of bacteria.
- State the conditions required for bacterial growth.
3. Demonstrate an understanding of cross-contamination and the hygiene practice necessary to prevent it
- Explain what cross-contamination is and how it can occur.
- Give examples of steps taken to avoid cross-contamination.
- Ensure raw and ready-to-eat/cooked products do not come into direct contact.
- Separate storage and preparation surfaces for raw and ready-to-eat foods.
- Correct use of color-coding systems to prevent contamination.
4. Explain the difference between high and low-risk activities
- Understand high/low-risk activities.
- Define high-risk food products.
- Examples of high-risk foods.
- Define low-risk food products.
- Examples of low-risk foods.
- Additional controls for high-risk food operations.
5. Avoid unnecessary handling of food, food utensils, and surfaces
- Handle food as little as possible.
- Use appropriate utensils when handling food.
- Refrain from unnecessary handling of surfaces in contact with food.
6. Where applicable to the job: Record the temperature of foods as required
- Use a temperature probe correctly.
- Know when to probe food products (core temp).
- Know the temperature limits as per relevant standard/current legislation.
- Record the temperature of foods probed.
- Contact manager if food is outside the required temperature specification.
7. Keep appropriate food safety records
- Complete food safety records as appropriate to their work area.
- Food safety record details: date, time, reading/temperature, signature/initials of the person taking the reading.
- Contact manager if food is outside its specification.
- Return food safety records to the storage area.
8. Keep pests out of the food operation and operate a satisfactory waste disposal system
- Report signs of infestation to supervisor.
- Place all waste into designated containers.
- Keep waste bins clean.
- Remove waste daily or more frequently if required.
- Keep doors and windows closed/screened.
- Keep waste which is outside the premises covered.
- Maintain waste storage areas in a hygienic condition.
- Apply hygiene practices in the storage area.
9. Take action when aware of unhygienic practices that may put the safety of food at risk
- Report to their manager when they become aware of unhygienic practices, signs, and conditions that may risk food safety.
10. Co-operate with authorized enforcement officers
- Provide all reasonable assistance to enforcement officers.
- Provide the information they may reasonably require.
11. Where applicable to the job: Check deliveries appropriately
- When food is delivered, ensure food/non-food items are segregated.
- Ensure food is at the correct temperature.
- Ensure food is free from pest infestation and obvious contamination.
- Ensure raw and ready-to-eat/cooked foods are segregated.
- Ensure appropriate packaging.
- Follow procedure if food does not meet hygiene requirements.
- Transfer accepted deliveries to the correct storage area.
- Ensure canned food is not blown, rusty or dented.
- Ensure food is within its use-by or best-before dates.
- Ensure delivery personnel and vehicles are hygienic.
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Description
Test your knowledge on food hygiene standards, emphasizing the EC Directive 852/2004 and best practices for food handlers. This quiz covers essential topics including personal hygiene, assessment weights, and proper food safety skills. Ensure you understand the critical aspects of maintaining hygiene in food operations.
