Food Safety Training - August 2020

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Across
  1. 2. To clean - means that the area is “_ _ _ _ _ to touch, and free of extraneous visible matter and objectionable odour”
  2. 7. Food _ _ _ _ _ _ _ _ are also to be cleaned daily
  3. 8. The Food _ _ _ _ _ _ _ _ Checklist must be completed and signed each time a delivery is made
  4. 10. In the classroom sanitiser is _ _ _ _ _ _ _ onto a paper towel to wipe over tables
  5. 11. Sanitisers are products that _ _ _ be used in a food preparation area
  6. 13. Food items are only reheated _ _ _ _
  7. 14. Food _ _ _ _ _ _ _ areas are clearly designated and food items stored above floor level
  8. 16. Our Food _ _ _ _ _ _ Program is our guiding document that outlines our policies, procedures and checklists. It is endorsed by Logan City Council
  9. 17. Temperature of the _ _ _ _ _ _ must be below 5 degrees Celsius
  10. 18. Benches, storage areas, work surfaces and sinks must be cleaned _ _ _ _ _
  11. 19. _ _ _ _ _ _ _ is critical to food safety
  12. 22. children are encouraged to _ _ _ _ their hands and dry them with a paper towel or hand dryer before and after meals
  13. 25. Calibration requires placing into _ _ _ _ _ _ _ water and then into icy water to ensure the accuracy of the device
  14. 26. Packaging must be in _ _ _ _ condition
  15. 28. We need to record on the Food Product _ _ _ _ _ _ Register when we receive notification of any foods that have been recalled from the supplier. This register is at the back of our kitchen bible
  16. 29. There are eight _ _ _ _ _ _ _ _ which are: Introduction and Menu, Professional Development, Hazard Analysis, Cleaning and Maintenance, Product Recall, Pest Control, and Complaint Register
  17. 33. Food items are stored in airtight containers and are _ _ _ _ _ _ _ _ with expiry dates from the original packaging
  18. 34. Disinfectants are products that _ _ _ _ _ _ be brought into a food preparation area. The label on these items will state “not to be used in a food area”
  19. 35. _ _ _ _ _ _ _ _ _ _ _ _ must be taken daily of the fridge, dishwasher rinse cycle and reheated food
  20. 36. When receiving an order you must check _ _ _ _ _ _ dates are correct
  21. 37. There is an _ _ _ Management Plan for centres who keep chickens
  22. 38. The _ _ _ _ _ _ cleaning schedule outlines the tasks that must be completed and signed for on a _ _ _ _ _ _ basis
  23. 39. Once food is reheated the temperature must be recorded and _ _ _ _ _ _ for by the person taking the temperature
Down
  1. 1. Disinfectants kill all bacteria, but if used in food production areas or on food preparation equipment will _ _ _ _ _ _ _ _ _ _ _ into the food and the consumer will be inducing harmful substance
  2. 2. Separate _ _ _ _ _ _ coded chopping boards are used for different types of foods
  3. 3. Who is our meals supplier? Kids _ _ _ _ _ _ _ Foods
  4. 4. We are required to complete a Food Safety Supervisor _ _ _ _ _ _ _ _ Audit twice per year to ensure that our processes and procedures are up to date and current
  5. 5. Food items including purees are reheated to a minimum of _ _ _ _ _ _ _ _ _ _ _ degrees Celsius for two minutes prior to serving
  6. 6. Chemicals are stored _ _ _ _ _ _ _ _ to food items
  7. 7. Thermometers require calibration _ _ _ _ _ per year
  8. 9. How often do we receive our meals? _ _ _ _ _
  9. 10. Floors must be _ _ _ _ _ after each meal, and mopped after lunch and at the end of the day (more often if required)
  10. 12. Protocols for hand _ _ _ _ _ _ _ include:- a designated sink, hands are rinsed in WARM water, liquid soap is used and hands are rubbed together vigerously for a minimum of 20 seconds under running water. The entire hand including palms, backs of hands, in-between each finger, under the fingernails, around the wrist and forearm (up to the elbow) are included in the washing process. Hands are rinsed thoroughly before being dried with a paper towel
  11. 14. Food preparation areas must be cleaned and _ _ _ _ _ _ _ _ _ prior to use
  12. 15. Temperature of the _ _ _ _ _ _ _ _ _ _ rinse cycle must be above 82 degrees Celsius
  13. 20. Sanitisers do _ _ _ kill all bacteria – but reduce it to a safe level
  14. 21. To sanitise – is a method by which you “apply heat, or _ _ _ _ _ _ _ _ _, or both to a food contact surface so the number of micro-organisms is reduced to a safe level which will not spread disease”
  15. 23. After applying a _ _ _ _ _ _ _ _ _ to a food production area or equipment, it must be allowed to air-dry before being reused
  16. 24. The kitchen has a daily _ _ _ _ _ _ _ _ schedule which outlines tasks that must be completed and signed for daily
  17. 27. There are a number of areas of the _ _ _ _ that need to be done according to the weekly cleaning schedule, these include seal on the door, fan guard wiped, interior walls wiped, glass cleaned, outside door handle cleaned, interior light checked
  18. 30. There are a number of areas of the microwave that need to be cleaned weekly, these include _ _ _ _ _ _ _ _ walls and door wiped, heating plate removed and wiped, outside casing wiped
  19. 31. The temperature of cold foods must be _ _ _ _ _ 5 degrees Celsius
  20. 32. Ensure all equipment, utensils and food are stored away. No _ _ _ _ _ _ _ is to be left on benches
  21. 34. Tables and _ _ _ _ _ _ must be sanitised with a company-approved product after each meal