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 (B)

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 (D)</p> Signup and view all the answers

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

<p>False (B)</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 (A)</p> Signup and view all the answers

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

<p>False (B)</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 (A)</p> Signup and view all the answers

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

<p>True (A)</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 (D)</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 (B)</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 (C)</p> Signup and view all the answers

Menu styles include both limited choice and wide range options.

<p>True (A)</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 (D)</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 (B)</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 (D)</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 (B)</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 (A)</p> Signup and view all the answers

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

<p>False (B)</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 (D)</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 (B)</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 (C)</p> Signup and view all the answers

Digital menu boards can malfunction and stop working.

<p>True (A)</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 (B)</p> Signup and view all the answers

Complimentary beverages cannot be offered on social media.

<p>False (B)</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

Flashcards

PCBU

Person Conducting a Business or Undertaking

WorkCover NSW

Enforces WHS legislation in NSW through inspections, investigations, and penalties for workplace accidents.

Safe Work Australia

Coordinates national efforts to prevent workplace injuries, illnesses, and deaths.

Union Representatives

Represent employees' interests in workplace safety, often involved in workers' compensation claims and legal advice.

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Workplace Accident Costs (Human Cost)

The toll on people's lives, including death, injury, pain, and suffering. Affects families heavily.

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Workplace Accident Costs (Social Cost)

Long-term effects on families and community, requiring counselling and impacting morale.

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Workplace Accident Costs (Economic Cost)

Financial burdens including medical costs, lost wages, increased insurance, fines, and replacement staff costs.

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Workplace Accident Costs (Organisational Cost)

The time and effort spent replacing staff, investigating accidents, and completing paperwork.

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Report Safety Concerns

Notify WHS committee, manager, or supervisor about safety issues.

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Assist Injured Persons

Help injured people at work, following minimum-contact procedures (000 for emergencies).

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Manual Handling Techniques

Important procedures for safely lifting and carrying heavy objects to prevent injuries.

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Cover (in service)

A place setting at a table, adjusted according to customer orders, like adding a soup spoon or replacing a knife.

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Adjusting the Cover

Changing a place setting at a restaurant table based on customer orders.

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Ambiance (in service)

The character and atmosphere of a place, influenced by factors like music, lighting, and decor.

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Counter Service

A service style where customers order and pay at a counter, and may carry food or drinks to the table.

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Bistro Service

A casual service style often found in cafes/bars; customers may collect food themselves or waiters can deliver on request

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Buffet Service

Customers select food from a display, served themselves; commonly used for functions.

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Table Service

Waiters bring food and drinks directly to the tables.

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A la carte service

A service style where customers order dishes individually, with each dish having its own price.

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Silver Service

Waiters serve food from a platter onto customers' plates.

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Table d'hôte

A fixed price meal with a set menu of courses.

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Cyclic Menu

A menu that changes weekly or monthly, often used in hospitals, retirement homes, or airlines.

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Set Menu

A menu offering two or more courses with limited dish choices, often used for events like weddings or birthdays.

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Carte du Jour

A short menu of seasonal or discounted items, often displayed on a blackboard and announced to customers.

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Buffet Menu

A menu with a wide variety of food items prepared and displayed, allowing guests to serve themselves.

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Degustation Menu

A menu of 7 or less courses, serving wine selection matched to dishes.

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Reservation

A table booking for a specific date and time.

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3-minute Check (Entree)

Checking table after entree service to clear and refill water.

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RSA Course

A course requiring all staff who serve alcohol to have completed Responsible Service of Alcohol training.

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Glassware Polishing

Holding glassware in hot water then polishing with a clean cloth.

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Complimentary Beverages

Free drinks offered by businesses to customers as a promotional strategy.

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Guest evaluation forms

Documents used to gather feedback from guests about their experience.

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Scores on Doors

A hygiene/food safety program showing inspection results to consumers. It awards stars (3, 4, or 5) for hygiene compliance in NSW.

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Social Media Specials

Deals or discounts offered by businesses for customers liking or sharing their social media posts.

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Good Food Guide

An annual restaurant guide by Sydney Morning Herald's food critics. It rates restaurants with scores (and chefs' hats).

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Popularity of menu items

Tracking which menu items are most frequently chosen by customers.

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Customer complaints

Formal expressions of dissatisfaction from customers.

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NSW Food Act 2003

NSW law focusing on food preparation hygiene to prevent food poisoning.

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Viral Controversies

Highly popular, but often negative, discussions on social media about a business.

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Liquor Act 2007 (NSW)

NSW law covering liquor licenses and related regulations.

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Telephone surveys

Collecting information from customers through phone calls.

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Social Media Policy

Guidelines for how employees and businesses can use social media platform for work purposes.

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Free Wifi

Internet access offered for free, frequently limited by time or speed to manage costs.

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Secondary Sources

Information obtained from pre-existing research.

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Gaming Machines Act 2001 (NSW)

NSW law governing gaming machines, including rules for applications, machines, hours, winning probabilities,warnings.

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Critic Websites

Platforms like TripAdvisor where customers can share opinions on products and services.

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Sources of information

Various places where businesses can find information to improve their operations.

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Smoke-Free Environment Act 2000 (NSW)

NSW law prohibiting smoking in public places.

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Work Health and Safety Act 2011

NSW law for workplace safety guidelines, to prevent injuries and fatalities.

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Industry

Group of businesses that make similar products or services.

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Online Reservations

A system for accepting service bookings online, offering efficiency and flexibility.

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Allied industries

Different industries that cooperate and support each other.

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Kitchen Equipment

Tools and appliances used in food preparation, affecting efficiency, speed, and menu variety.

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Fair Trading Act 1987 (NSW)

NSW law ensuring safe products with accurate information.

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Privacy Act 2003

NSW law protecting customers' personal information.

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POS System

Point-of-sale systems used to process orders, manage transactions, and track inventory and sales.

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Sector (in Hospitality)

Specific areas of the Hospitality industry.

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Key Departments

Specific parts of a hospitality business, each focused on a particular area.

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Pulled Pork

A type of cooked pork.

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Group Buying Websites

Online platforms offering discounts on products or services when a certain number of buyers aggregate their costs.

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Crazy Milkshakes

Creative milkshakes.

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Quality

Meeting customer needs at a price they are willing to pay.

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Digital Menu Boards

Electronic displays used to show menus, enabling customers to place their own orders.

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Ipads/Tablets

Portable devices used for various tasks in the workplace, from recipes to ordering and financial analysis.

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Savoury Desserts

Savoury and dessert dishes.

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Quality Assurance

Maintaining consistent service and product standards.

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Quality Control

Evaluating the final outcome to check against standards.

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Bush foods

Cuisine using local or native foods.

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Pop up shops

Temporary retail businesses

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Accreditation

A system for evaluating and rating an organization's standards.

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HACCP

Hazard analysis, focusing on preventing food safety hazards.

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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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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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