BASIC PERSONALHYGIENE

(Questions)

  1. THE IMPORTANCE OF HYGIENE

Hygiene isa vital aspect of our business, as guests will not patronize our store if they believe it is unhygienic, as they will fear for their health.

Poor hygiene practices can affect a business in whichmanner? (3)

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Which three factors contribute towards good hygiene? (3)

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  1. FACTORS THAT ENCOURAGE BACTERIAL MULTIPLICATION

List the Fourfactors that bacteria need in order to multiply and give one example of each (8)

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Please complete below chart

Temperature / Conditions / Bacterial Action / Safety
-18°C / 1) / Dormant – not able to multiply from -2°C / 2
3 / Cold stores and Fridges / 4 / Safe
5 / Room temperature (10°C - 36°C)
Body Temperature (37°C)
Warm Food (38°C - 63°C) / Bacteria able to Multiply / 6
7 / Storing hot food (food must be preheated to 90°C before it is stored at this temp) / 8 / Safe
73°C – 100°C / Cooking temperatures / 9 / Safe
10 / Boiling food and pressure cookers / Most bacteria and bacterial spores are killed / Safe
  1. WAYS TO DESTROY GERMS

Which two ways can we kill germs and bacteria? (2)

Total for Page 1 (16)

How can we slow down bacteria growth?- (1)

1.

It is important to sterilize food, which is going to be consumed in its raw state, like salads and garnish. Which Methods can be used to prevent bacteria growth when preparing food items?

(3)

  1. Washing garnish and salad items in a s_____ water solution.
  1. Drizzle l______or o______juice over the fruits such as apples, bananas, paw-paws etc. The high natural acidic levels in these citrus products prevent bacterial growth and discolouring in other fruits.

Prevent bacteria growth when storing food items by: Please complete (4)

  1. F______food when storing food for l______periods of time: Food must be frozen at ______degrees Celsius. It can then be stored for a period of up to 3 months.
  1. Storing f______food (meat, fruit and vegetables etc), between 1 and 4 degrees Celsius.
  1. AVOIDING CROSS-CONTAMINATION

Cross-contamination is the transfer of bacteria from one source to another.

Name 7 ways that cross-contamination can occur in our Business (7)

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4.1.PERSONAL HYGIENE

If good personal hygiene is practiced it will prevent contamination of food products.

Then following personal hygiene disciplines are to be instilled in all. List the requirements with regards to Hands that you would monitor. (7)

HANDS:

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Total for Page 2 (22)

4.2.HANDLING FOOD CORRECTLY

Handling food correctly prevents cross contamination:- (7)

If food products are stored & prepared correctly the risk of cross contamination is greatly reduced. What requirements must be maintained in order to avoid cross contamination.

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What does FIFO stand for? F______I______F______O___ (13)

Please complete:

  1. N______food must always be packed behind o_____ food to ensure that the older product is used first.
  1. If all food packaging is marked with a ‘r______by’ and ‘u______’ date before storing, it ensures that the older stock is never left to spoil.
  1. It ensures that patrons always receive a g______q______product.
  1. If FIFO is practised it helps to keep t______of the stock in store and helps prevent t______,as people are aware that stock is regularly checked.
  1. FIFO also has a positive effect on food costs as it minimises w______.

4.3.HANDLING EQUIPMENT AND UTENSILS CORRECTLY

To prevent cross-contamination, different colour-coded chopping boards are used to prepare various products. Namely:-

  1. Brown is used for prepping Ribs and Pork products
  2. BLUE is used for prepping Fish products
  3. RED is used for preparation of meat such as beef and lamb.
  4. GREEN boards are used for fruit, vegetables and garnish.
  5. YELLOW is used for all chicken products.
  6. WHITE boards are used for prepping bread and cheese.

After use, the correct way to clean these boards, are as follows. Boards must be:-

  1. Scrubbed in hot soapy water and sterilized with antibacterial solution after each use.
  2. Stacked on the sides when storing to allow all moisture to drain from the boards.

NOTE: Don’t store different coloured boards together – they are to be stored separately in their designated sections in a board rack.

Cutting boards accepted in Spur:

We use Teflon boards and replace them when cutting marks appear on the board.These grooves trap dirt and harbour bacteria.

Wooden chopping boards may not be used as they cannot be cleaned properly and house bacteria.

Total for Page 3(20)

  1. HANDLING CLEANING EQUIPMENT CORRECTLY

Each area has a designated colour for cleaning equipment to ensure that, for example, the same mop, which is used to mop the toilet floor, is not used to mop the floor in the kitchen or grill section, as bacteria are spread in this manner.

The various items of equipment needed in each section are:

  1. A mop with a colour coded handle
  2. Colour coded cloths
  3. A heavy duty scrubbing brush
  4. Two buckets – one colour is to be used for soapy water and the other for clean rinsing water.
  5. A scraper, so that steak knifes are not used for scraping gum off the bottom of tables or for scraping muck off the floor.
  6. Sanitiser spray bottles.
  7. The grill section is always supplied with its own grill brush to remove carbon from the grill.

The colour of the cleaning equipment that is used in each section is:- (6)

  1. The Grill Section-______
  2. The Tex Mex Section-______
  3. The Making Section-______
  4. The Kitchen-______
  5. The Toilets-______
  6. Front of House-______

Total for Page 4 (6)

  1. COLD FOOD STORAGE

The best way to store food products and keep them from spoiling is to refrigerate or freeze them.

The following practices will ensure that refrigeration works effectively and in turn, reduces the growth of bacteria in food products:- (8)

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Why is it important to monitor the amount of stock that is issued to the Front under-

counterfridges (2)

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  1. MAINTAINING THE COLD CHAIN

The term, “The Cold Chain” refers to:-

Keeping food at the correct temperature- constantly (all the time,) under hygienic conditions – to ensure that it remains fresh & ‘safe’ until served to guests

Our suppliers are also responsible for maintaining the cold chain!To ensure that food products are received in a clean and sterile condition, what factors must be checkedbefore accepting deliveries? (3)

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When defrosting frozen products for prepping purposes, it is vital to maintain the cold chain. Explain the defrosting cycle in detail. (4)

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  1. HYGIENIC STORAGE OF DRY GOODS:

How should dry goods be stored? (8)

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Total for Page 5 (25)

TOTALPAGE 1 =______/16

PAGE 2 =______/22

PAGE 3 =______/20

PAGE 4 =______/6

PAGE 5 =______/25

TOTAL MARKS = ______/89 = ______%

© Spur Group (Pty) Ltd.

WARNING: Any and all copyright any other form of intellectual property rights subsisting in theMenu Testsand the content thereof (“Menu Tests”) vests in Spur Group (Pty) Ltd (“Spur”) by virtue of the Copyright Act 98 of 1978 and all other applicable laws from time to time. TheTestsare authorised for use by franchisees of Spur only.All other rights not expressly granted herein are exclusively reserved for Spur. No part of theTestsmay be utilized, reproduced, distributed, downloaded or transmitted in any form or by any means, electronic or mechanical or by means of any information storage and retrieval system, without the express prior written permission of Spur. Although the information contained in theTests is presented in good faith and believed to be accurate, Spur assumes no responsibility for any errors that may appear herein nor does Spur give any warranties or make any representations in respect hereof.

Basic & Personal Hygiene – September 2011