Food safety program/plan Assessment

Task 1: Written questions

Part A – Food safety

Question1. 

• Explain the purpose and contents of a food safety program/plan.
• Explain why it is important to have a food safety program.
• What five monitoring documents/checklists are included in a food safety program/plan?
• List four food safety procedures found within a food safety plan/program.

Question2. What document provides the basis for food safety requirements for Australian businesses?

Question3.List three possible consequences of failing to observe food safety requirements.

Question4. What is the definition of 'clean' in terms of food safety?

Question5. 

1. What is the definition of ‘contaminant’ in the food standards?
2. According to the Food Safety Standards, what are 'potentially hazardous foods'?

Question6. Describe the role of local councils regarding food businesses and food safety.

Question7. 

1. At what temperature should frozen food be stored at?
2. At what temperature should food cool rooms / refrigerators operate at?
3. Describe the requirements of the ‘2/4 Rule’.
4. What are the parameters of the ‘temperature danger zone’?
5. Why is it important for food handlers to know about the temperature danger zone?

Question8. 

1. List the three types/classifications of food contamination.
2. What are three conditions commonly required for development of microbiological contamination?
3. List four food safety monitoring techniques applied in a commercial kitchen.

Question9. 

1. List three types of food that fall into the following kitchen supply categories:

1. Frozen food
2. Perishable food
3. Semi-perishable food
4. Non-perishable food

2. Provide two safe handling practices that should be implemented when handling the following food types:

Food type

• Dairy
• Dried goods
• Eggs
• Frozen goods
• Fruit and vegetables
• Meat and fish

Question 10. In the table below, list the Critical Control Points for food production systems. For each point, List three methods you could use to control food hazards at that critical control point.

Critical Control Point

• Receiving
• Storing
• Preparing and processing
• Displaying and/or serving
• Packaging
• Transporting
• Disposing

Question 11.

• Describe the process for cold calibration of a food thermometer.
• How can you identify if a food thermometer is faulty?
• How should a food thermometer be cleaned?
• What is the minimum checking period for food thermometers and what is the degree of accuracy they must have?

Question 12. Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and surfaces. 

Question 13. List three actions that should be used to control pests in a kitchen environment.

Question 14. List the five groups of people who are more likely to be at risk of food poisoning

Question 15. Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.

Question 16. List the basic steps that should be followed when receiving a delivery of food stock for a commercial kitchen.

Question 17

A: What are the four basic steps to cleaning?
B: For each of the following cleaning agents, provide a description of what they are used for in a commercial kitchen.

Cleaning agent

• Detergents
• Sanitisers
• Abrasive cleaners
• Disinfectants
• Bleach

C: Describe four types of manual cleaning equipment used in a commercial kitchen.

D: Name three types of electrical cleaning equipment used in a commercial kitchen.

Question 18. You are using a commercial food processor when you hear an unfamiliar rattling noise and notice a burning smell coming from the piece of equipment. You immediately stop using it and disconnect the power.
Complete the maintenance request form, describing what happened. Use today’s date and your training organisation’s location.

MAINTENANCE REQUEST FORM

• Date:
• Item:
• Reported by:
• Location:
• Problem:
• Assigned to:
• Date completed:
• Completed by:
• Comments:

Question 19

1. Give an example of when you would be required to change or adjust the blades on a piece of equipment in a commercial kitchen.
2. Give an example of a time when you would need to oil a piece of commercial kitchen equipment.
3. How can you ensure that you are following safe operational practices when changing blades and oiling equipment?

Part B – Preparing appertisers and salads

Question 1. 

1. Explain what a ‘banquette’ is and how it can be used
2. Explain what a ‘bouchee’ is and how it can be used.
3. What is a canapé?
4. What is ‘tapas’?
5. What is an ‘amuse gueule’ and what is another term for it?

Question 2.

1. What is the name given to an emulsion of egg yolk, oil with vinegar commonly applied as a salad dressing?
2. What is ‘French dressing’ made from and what is another name for it?
3. List three common garnishes for appetisers and salads.

Question 3.

1. What are three key pieces of information that can be found on stock date codes?
2. What are three items of information usually found on internal stock rotation labels?
3. Why should a kitchen worker would check the contents of stock date codes and rotation labels?
4. Describe what the acronym FIFO stands for and how it helps in controlling stock.

Question 4. List five factors used to judge a salad once it is served.

Question 5. List four quality indicators to look for once salads and appetisers are served.

Question 6. List five examples of cookery methods that you may use when preparing of appetisers and salads.

Question 7. What are the six main parts of a mise-en-place plan for a commercial kitchen?

Question 8. How should salad ingredients be stored to ensure food safety and optimise their shelf life?

Question 9. Provide a description of each of the precision vegetable cuts, including approximate measurement sizes.

• Julienne
• Brunoise
• Gros Brunoise
• Jardinière
• Macedoine
• Paysanne
• Mirepoix
• Parisienne
• Noisette
• Tourne

Question 10

1. Name the appropriate knife to use when removing the bones from poultry, meat and fish.
2. Name the appropriate knife to use when filleting fish.
3. What is a palette knife generally used for?
4. Name the appropriate knife to use when making precision cuts of fruit and vegetables.
5. What is the name of a multipurpose knife that is designed to perform a range of kitchen tasks rather than specialise in one particular task?
6. What is a utility knife used for in a commercial kitchen?

Question 11

1. List five knife safety rules that should be followed in a commercial kitchen. 
2. Describe the correct way to wash knives in a commercial kitchen.
3. Provide a basic description of how to sharpen a knife with a steel.

Question 12. Convert the following oven temperatures from Celsius to Fahrenheit:

Question 13. Explain the difference between a classical salad and contemporary (modern) salad.

Question 14. Describe the nutritional value of the foods listed below

Get your Food safety program/plan assignment solved by our Commercial Cookery Experts from Exam Question Bank . Our Assignment Writing Experts are efficient to provide a fresh solution to all question. We are serving more than 10000+ Students in Australia, UK & US by helping them to score HD in their academics. Our Experts are well trained to follow all marking rubrics & referencing Style. Be it a used or new solution, the quality of the work submitted by our assignment experts remains unhampered.

You may continue to expect the same or even better quality with the used and new assignment solution files respectively. There’s one thing to be noticed that you could choose one between the two and acquire an HD either way. You could choose a new assignment solution file to get yourself an exclusive, plagiarism (with free Turn tin file), expert quality assignment or order an old solution file that was considered worthy of the highest distinction.