Hospitality and Tourism Industry Quiz

Questions and Answers

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?

Glass

Stainless steel (correct)

Cardboard

Plastic

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?

To comply with legal regulations Signup and view all the answers

Which of the following best defines high-risk foods?

Foods that spoil quickly and can cause foodborne illnesses Signup and view all the answers

Which of the following is NOT a requirement for food storage in a dry goods store?

Must have windows allowing direct sunlight Signup and view all the answers

How should stock be organized in the storeroom?

FIFO - First In, First Out Signup and view all the answers

What is one of the critical conditions required for food storage?

Food must retain its quality in specific environmental conditions Signup and view all the answers

Which of the following is NOT a safe food handling process?

Storing foods at ambient temperatures Signup and view all the answers

Why should plastic rubbish bins not be used for storing food?

They can crack and do not prevent pests Signup and view all the answers

Where should heavier items be stored in a dry goods store?

On the middle or bottom shelves Signup and view all the answers

How should high-risk foods be stored to ensure safety?

In tightly sealed containers at appropriate temperatures Signup and view all the answers

Which condition must be avoided in a dry goods store concerning light?

Direct sunlight Signup and view all the answers

What does the Temperature Danger Zone refer to?

The temperature range that promotes bacterial growth Signup and view all the answers

Which of the following is an example of high-risk food?

Cooked rice Signup and view all the answers

In safe food handling, what is the role of a Food Safety Supervisor?

To identify correct storage conditions for all foods used Signup and view all the answers

What is the proper way to store fresh poultry?

On drip trays, covered and in a refrigerator Signup and view all the answers

How long can fresh fish be stored in the coldest part of the cool room?

One to two days Signup and view all the answers

What must be avoided when storing raw and cooked meats?

Storing them together on the same tray Signup and view all the answers

What temperature should shellfish be stored at?

At 1°C Signup and view all the answers

What temperature is ideal for storing fresh fish to prevent deterioration?

1°C Signup and view all the answers

Which of the following methods is recommended for storing cleaned fish on ice?

On crushed ice in a perforated tray set into another tray Signup and view all the answers

How often should trays used for storing poultry be changed?

Regularly, depending on conditions Signup and view all the answers

What is the correct procedure for storing live fish?

In fresh or salt water tanks for short periods Signup and view all the answers

What should be determined when a reading from a refrigerated unit is outside the prescribed parameters?

Whether corrective action is needed Signup and view all the answers

What temperature should a coolroom ideally operate at?

Less than 5 degrees Celsius Signup and view all the answers

What is the acceptable accuracy for a thermometer used in temperature readings of storage units?

<ul> <li>or - 1ºC</li> </ul> Signup and view all the answers

What must be recorded when corrective action is taken due to an out-of-control reading?

Action taken on a Corrective Action form Signup and view all the answers

What could be a reason for an out-of-control reading aside from unit malfunctions?

A large food load placed in the unit Signup and view all the answers

What aspect is not necessary to consider immediately upon an 'out of control' reading?

The reading's historical data Signup and view all the answers

What document is specifically used to record the temperatures of refrigerated and freezer units?

Storage Temperature Record Signup and view all the answers

What is indicated by an 'out of control' reading for a coolroom?

The coolroom is not operating as it should. Signup and view all the answers

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.