Food Legislation and Safety Standards
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Questions and Answers

What is the role of WorkCover NSW?

  • To act as a union for workers
  • To provide legal representation for employees
  • To enforce WHS safety legislation (correct)
  • To create workplace safety advertisements

    • Safe Work Australia focuses solely on providing financial support for workplace injuries.

    False

    What does PCBU stand for?

    Person Conducting a Business or Undertaking

    Workers compensation claims are often represented by __________.

    <p>union representatives</p> Signup and view all the answers

    Match the following types of costs of workplace accidents with their descriptions:

    <p>Human cost = Includes death and permanent injury Social cost = Can cause long-term family effects Economic cost = Involves medical and rehabilitation expenses Organisational cost = Time spent on investigation and paperwork</p> Signup and view all the answers

    What is an offense regarding WorkCover NSW inspectors?

    <p>Denying entry to inspectors after a complaint</p> Signup and view all the answers

    Only financial costs are considered when assessing the impact of workplace accidents.

    <p>False</p> Signup and view all the answers

    What is one way to assist injured persons in the workplace during an emergency?

    <p>Contact emergency services or provide first aid</p> Signup and view all the answers

    What is the main purpose of using a waiter's tray with a cloth when adjusting a cover?

    <p>To maintain cleanliness and hygiene</p> Signup and view all the answers

    In buffet service, customers are served by waiters at their table.

    <p>False</p> Signup and view all the answers

    What is the term used for the adjustment of table settings based on customer orders?

    <p>Adjusting the cover</p> Signup and view all the answers

    Counter service typically includes ____ food.

    <p>takeaway</p> Signup and view all the answers

    Match the style of service with its characteristic:

    <p>Bistro Service = Cheaper menus, may serve alcohol Table Service = Food served directly to tables by waiters Buffet Service = Self-service from displayed food A la carte Service = Well-presented menu with individually priced dishes</p> Signup and view all the answers

    What influences the ambiance of a dining area?

    <p>Musical choice and lighting</p> Signup and view all the answers

    One in three injuries to workers is due to manual handling.

    <p>True</p> Signup and view all the answers

    What is the technical term for changing the table setting when a new order is made?

    <p>Adjusting the cover</p> Signup and view all the answers

    What type of menu involves a rotating selection used commonly in hospitals and airlines?

    <p>Cyclic menu</p> Signup and view all the answers

    The Responsible Service of Alcohol (RSA) course is not required for staff serving alcohol in NSW.

    <p>False</p> Signup and view all the answers

    What is needed from a customer when making a reservation at a restaurant?

    <p>Name, contact number, date/time of booking, number of customers, arrival time, special requests, any special needs.</p> Signup and view all the answers

    A meal of up to 7 courses with limited choices is known as a __________ menu.

    <p>Degustation</p> Signup and view all the answers

    Match the following types of menus with their descriptions:

    <p>Set menu = Two or more courses with a limited range of dishes Buffet menu = Guests serve themselves from a large table of food Cyclic menu = Menu that rotates weekly or monthly Carte du jour = Short list of menu items in season or on special</p> Signup and view all the answers

    Which step is NOT part of the service steps outlined?

    <p>Prepare the bill</p> Signup and view all the answers

    Menu styles include both limited choice and wide range options.

    <p>True</p> Signup and view all the answers

    What should be used to polish glassware before setting tables?

    <p>A clean, lint-free cloth</p> Signup and view all the answers

    Which of the following is an example of a secondary source of information?

    <p>Australian Bureau of Statistics</p> Signup and view all the answers

    Quality assurance involves assessing the final product to determine if it meets the organization's standards.

    <p>False</p> Signup and view all the answers

    What is the main purpose of accreditation in hospitality?

    <p>To regulate an organization's standards such as a star rating system.</p> Signup and view all the answers

    The __________ industry includes activities such as meetings, incentives, conferences, and events.

    <p>MICE</p> Signup and view all the answers

    Match the following key departments with their primary focus:

    <p>Accounts/Finance = Financial management Food &amp; Beverage = Food service management Human Resources = Employee management Sales/Marketing = Promoting services</p> Signup and view all the answers

    Which department is primarily responsible for inspecting cleaned rooms?

    <p>Housekeeping</p> Signup and view all the answers

    Quality is defined as satisfying the needs of a customer at a price they are not willing to pay.

    <p>False</p> Signup and view all the answers

    What does HACCP stand for?

    <p>Hazard Analysis Critical Control Point</p> Signup and view all the answers

    What do restaurants receive if they are considered very good according to the Good Food Guide?

    <p>One to three chefs hats</p> Signup and view all the answers

    The Scores on Doors program focuses on the financial performance of restaurants.

    <p>False</p> Signup and view all the answers

    What legislation requires all food to be prepared hygienically to prevent food poisoning?

    <p>NSW Food Act 2003</p> Signup and view all the answers

    The _____ Act 2007 regulates the sale and service of alcohol in NSW.

    <p>Liquor</p> Signup and view all the answers

    Match the following food trends with their descriptions:

    <p>Pulled pork = A slow-cooked, flavorful shredded meat Crazy Milkshakes = Over-the-top milkshake creations Food Truck = Mobile vendors offering meals Uber eats = Food delivery service from various restaurants</p> Signup and view all the answers

    What is a requirement in the Work Health and Safety Act 2011?

    <p>Guidelines for workers' safety and injury prevention</p> Signup and view all the answers

    The Smoke Free Environment Act 2000 allows smoking in public places if designated areas are provided.

    <p>False</p> Signup and view all the answers

    What is the primary focus of the Fair Trading Act 1987?

    <p>Consumer protection</p> Signup and view all the answers

    What is one advantage of online reservation systems for organizations?

    <p>Reservations open 24/7</p> Signup and view all the answers

    Digital menu boards can malfunction and stop working.

    <p>True</p> Signup and view all the answers

    Name one type of kitchen equipment that can improve efficiency.

    <p>Blast chiller</p> Signup and view all the answers

    Organizations may provide ___ internet access to customers.

    <p>free</p> Signup and view all the answers

    Match the equipment with its function:

    <p>Blast chiller = Prevents food deterioration Salamander = Broiling food Soup kettle = Rapid heating of water Dishwasher = Cleaning dishes</p> Signup and view all the answers

    What is a potential disadvantage of using online reservation systems?

    <p>Costly per transaction</p> Signup and view all the answers

    Complimentary beverages cannot be offered on social media.

    <p>False</p> Signup and view all the answers

    What is the role of POS systems in organizations?

    <p>To process orders and finalize accounts</p> Signup and view all the answers

    Study Notes

    Legislation

    • National Food Standards Australia New Zealand Act 1991
    • National Food Standards Australia New Zealand Regulations 1994
    • NSW Food Act 2003
    • NSW Food Regulation 2015
    • Food Standards Australia New Zealand (FSANZ) is a government authority responsible for developing and administering the Food Standards Code.

    State Legislation

    • NSW Food Act 2003 - ensures all food for sale is safe and suitable for consumption
    • NSW Food Act 2003 - prevents misleading conduct in connection with food sales
    • NSW Food Regulation 2015 - outlines the application of the Food Standards Code in NSW.

    Food Poisoning

    • Illness caused by pathogenic bacteria or toxins in food.
    • Bacteria are single-celled microorganisms.
    • Microorganisms (too small to see) include some that are harmful (pathogens) and essential for processes like breaking down food.
    • Pathogens cause illness when present in large numbers.
    • Cross-contamination is the unintentional transfer of microorganisms from one substance to another creating risks.

    Correct Temperatures

    • Cool room: 5°C
    • Freezer: -18°C
    • Danger Zone: 5°C - 60°C

    HACCP

    • Hazard Analysis Critical Control Point.
    • Used by high-risk businesses (hospitals, food production).
    • Identifies hazards in the food chain and puts controls in place to prevent problems.
    • Analysing Hazards, Identifying Critical Points
    • Controlling Critical Points.

    Bacteria

    • Campylobacter
    • Listeria monocytogenes
    • Salmonella
    • E.Coli
    • Staphylococcus aureus
    • Clostridium Botulinum

    Salmonella

    • Source: Intestines and feces of humans, animals, water & soil, chicken, egg, poultry
    • Infect: Contaminated water or food
    • Symptoms: Death, nausea, vomiting, diarrhoea, fever, headaches, cramps.

    Staphylococcus Aureus

    • Source: Humans (pimples, nose, cuts), animals/poultry
    • Infections: contact with open cuts/wounds
    • Symptoms: Appear 1-6 hours, last 24 hours - nausea, vomiting, cramps & diarrhoea.

    Listeria

    • Sources: Raw milk and processed meat, wet areas, floors, vehicles, people, cheeses
    • Symptoms: 8-90 days, flu like, fever, nausea, diarrhoea, vomiting & miscarriage

    Clostridium perfringens

    • Source: Environment - dirt on fruit/vegetables, raw meat/poultry, and intestines of animals/humans.

    Bacillus cereus

    • Source: Various foods (like rice and leftovers, soups, sauces).
    • Symptoms: Diarrhoea, abdominal cramps, nausea & vomiting, lasting 24 hours

    Escherichia Coli

    • Source: Intestines of humans & animals
    • Infections: Undercooked ground beef, contaminated water/vegetables
    • Symptoms: 12-24hrs - fever, vomiting, kidney failure, death.

    Clostridium botulinum

    • Source: Soil, raw meats, fruit/vegetables, seafood
    • Symptoms: 12-36 hours - nausea, diarrhoea, slow recovery, paralysis, death.

    Personal Hygiene

    • Wear clean clothes daily
    • Cover open wounds
    • Do not spit, cough, sneeze on food
    • Tie long hair back
    • Keep nails short
    • No jewelry

    Environmental Hygiene

    • Cleaning rosters
    • Enough hand-washing stations
    • No broken/cracked utensils
    • Clean food surfaces and glasses
    • Garbage storage facility
    • Food kept at correct temperature

    Pest Control Systems

    • Temp control under 5°C or over 60°C (freezing below -18°C)
    • Prevent cross-contamination.

    Safety Data Sheets (SDSs)

    • Documented properties of hazardous chemicals
    • Lists safe use procedures and first aid treatment in workplace accidents.

    EHO (Environmental Health Officer)

    • Responsible for checking if businesses are following food hygiene laws

    Food Storage

    • Temperature control
    • Separate raw and cooked foods to prevent cross-contamination
    • Use-by-dates for food

    Food Service Styles

    • Counter service
    • Bistro service
    • Buffet service
    • Table service.

    Communication

    • Different mediums (verbal, nonverbal, written)
    • Formal and informal communication.
    • Open vs. closed questions for various situations.
    • Barriers to communication (e.g. biases, emotions, physical barriers).

    Teamwork

    • Combine action efficiently and effectively towards a common goal
    • Increase efficiency and reduces mistakes.

    Anti-Discrimination Act 1977

    • Protects equality in employment, services, and public areas.

    Workplace Relations and Employment

    • Types of employment (full-time, part-time, casual)
    • Employment contracts and awards
    • Customer expectations
    • Technology developments
    • Emerging market opportunities

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    Hospitality Exam Notes PDF

    Description

    Explore the key legislation governing food safety in Australia and New Zealand. This quiz covers the National Food Standards Act and various NSW regulations, delving into food poisoning causes and prevention. Test your knowledge on how legislation ensures safe food consumption.

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