Podcast
Questions and Answers
What is the minimum height at which shelves must be kept above floor level in dry goods stores?
What is the minimum height at which shelves must be kept above floor level in dry goods stores?
- 20cm
- 30cm (correct)
- 35cm
- 25cm
Which of the following materials is suitable for bulk food containers?
Which of the following materials is suitable for bulk food containers?
- Glass
- Stainless steel (correct)
- Cardboard
- Plastic
What should be done with food items that have passed their 'use-by date'?
What should be done with food items that have passed their 'use-by date'?
- They can be donated to food banks
- They should be topped up with fresh supplies
- They can be stored for later use
- They must be discarded (correct)
What is the primary reason for safe food handling in food service establishments?
What is the primary reason for safe food handling in food service establishments?
Which of the following best defines high-risk foods?
Which of the following best defines high-risk foods?
Which of the following is NOT a requirement for food storage in a dry goods store?
Which of the following is NOT a requirement for food storage in a dry goods store?
How should stock be organized in the storeroom?
How should stock be organized in the storeroom?
What is one of the critical conditions required for food storage?
What is one of the critical conditions required for food storage?
Which of the following is NOT a safe food handling process?
Which of the following is NOT a safe food handling process?
Why should plastic rubbish bins not be used for storing food?
Why should plastic rubbish bins not be used for storing food?
Where should heavier items be stored in a dry goods store?
Where should heavier items be stored in a dry goods store?
How should high-risk foods be stored to ensure safety?
How should high-risk foods be stored to ensure safety?
Which condition must be avoided in a dry goods store concerning light?
Which condition must be avoided in a dry goods store concerning light?
What does the Temperature Danger Zone refer to?
What does the Temperature Danger Zone refer to?
Which of the following is an example of high-risk food?
Which of the following is an example of high-risk food?
In safe food handling, what is the role of a Food Safety Supervisor?
In safe food handling, what is the role of a Food Safety Supervisor?
What is the proper way to store fresh poultry?
What is the proper way to store fresh poultry?
How long can fresh fish be stored in the coldest part of the cool room?
How long can fresh fish be stored in the coldest part of the cool room?
What must be avoided when storing raw and cooked meats?
What must be avoided when storing raw and cooked meats?
What temperature should shellfish be stored at?
What temperature should shellfish be stored at?
What temperature is ideal for storing fresh fish to prevent deterioration?
What temperature is ideal for storing fresh fish to prevent deterioration?
Which of the following methods is recommended for storing cleaned fish on ice?
Which of the following methods is recommended for storing cleaned fish on ice?
How often should trays used for storing poultry be changed?
How often should trays used for storing poultry be changed?
What is the correct procedure for storing live fish?
What is the correct procedure for storing live fish?
What should be determined when a reading from a refrigerated unit is outside the prescribed parameters?
What should be determined when a reading from a refrigerated unit is outside the prescribed parameters?
What temperature should a coolroom ideally operate at?
What temperature should a coolroom ideally operate at?
What is the acceptable accuracy for a thermometer used in temperature readings of storage units?
What is the acceptable accuracy for a thermometer used in temperature readings of storage units?
What must be recorded when corrective action is taken due to an out-of-control reading?
What must be recorded when corrective action is taken due to an out-of-control reading?
What could be a reason for an out-of-control reading aside from unit malfunctions?
What could be a reason for an out-of-control reading aside from unit malfunctions?
What aspect is not necessary to consider immediately upon an 'out of control' reading?
What aspect is not necessary to consider immediately upon an 'out of control' reading?
What document is specifically used to record the temperatures of refrigerated and freezer units?
What document is specifically used to record the temperatures of refrigerated and freezer units?
What is indicated by an 'out of control' reading for a coolroom?
What is indicated by an 'out of control' reading for a coolroom?
Study Notes
Educational and Industry Expertise
- Areas of expertise include Tourism, Retail Travel, Hospitality Management, Ecotourism, and Resort Management.
- Training programs available in Coffee Making, Barista Training, Patisserie, Bakery, Butchery, and Confectionery Manufacturing.
- Focus on Professional Cookery, Food Science and Technology, as well as Business and Retail Management.
- Marketing and Human Resources are integral to the curriculum.
William Angliss Institute
- Enrolls over 1000 international students across Melbourne and offshore campuses.
- Established partnerships with government, industry, and education broaden opportunities for students and staff.
- Recognition of Prior Learning (RPL) allows exemptions based on previous qualifications or work experience.
Learning Programs
- Designed for hands-on participation, promoting mastery through the 5Es learning process.
- Emphasis on adherence to safe food handling practices, which are legally mandated.
Safe Food Handling
- Key food handling processes include safe storage, preparation, and serving.
- Discussion on the Temperature Danger Zone and its significance in food safety.
Safety in Food Storage
- Food must be stored fit for human consumption, observing specific environmental conditions.
- Dry goods storage requirements include:
- Fly and vermin-proof facilities, well-ventilated with good lighting.
- Avoid direct sunlight and keep shelves 30cm above the floor for cleaning access.
- Prohibit storage of food directly on floors and use food-grade containers with tight-fitting lids.
- Implement FIFO (First In, First Out) inventory rotation.
Refrigerated Storage Guidelines
- Different types of food stored appropriately in coolrooms or refrigerators.
- Meat should be stored in single layers, fat side up, and covered with plastic wrap.
- Fresh poultry stored on drip trays, can remain in refrigeration for about three days.
- Fish and shellfish require special handling; fish should be stored on crushed ice and kept at 1°C for maximum freshness.
Monitoring and Corrective Action
- Temperature monitoring of coolrooms and freezers is essential, with daily readings taken.
- An out-of-control coolroom indicates temperature issues that may need corrective action.
- Corrective actions should be documented and monitored to maintain safe food storage conditions.
Safety Practices
- Always store raw and cooked foods separately to prevent contamination.
- Maintain cleanliness and proper hygiene standards during food storage and handling.
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Description
Test your knowledge in various sectors of the hospitality and tourism industry including hotel management, ecotourism, and food science. This quiz covers topics like barista training, patisserie, and event management. Ideal for students and professionals looking to enhance their expertise.
