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15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Welcome.

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Presentation on theme: "15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Welcome."— Presentation transcript:

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2 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Welcome to VCE Hygiene and Safety Who Wants to be a Millionaire 50:50

3 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

4 © Mark E. Damon - All Rights Reserved A: 5 degrees to 60 degrees celcius B: 0 degrees to 60 degrees celcius D: a place you should stay away from 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 The danger zone is: C: 50 degrees to 60 degrees celcius

5 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

6 © Mark E. Damon - All Rights Reserved A: Yeast C: Staphylococcus aureus B: Salmonella D: Faeces 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Which of the following is not a microorganism :

7 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

8 © Mark E. Damon - All Rights Reserved A: Clean your work surface C: Wash your hands B: Remove pests from the kitchen D: Dry dishes thoroughly 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 A important personal hygiene rule prior to food preparation is?

9 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

10 © Mark E. Damon - All Rights Reserved A: 4 dgrees to 8 degrees C: 0-60 degrees B: 5 degrees to 12 dgrees D: below zero 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Refrigeration is the cooling of food between? :

11 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

12 © Mark E. Damon - All Rights Reserved A: Easily visible C: Invisible to the naked eye B: Always obvious D: Very small 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 ‘Microorganisms are;

13 © Mark E. Damon - All Rights Reserved Congratulations! You’ve Reached the $1,000 Milestone! Congratulations! C o n g r a t u l a t i o n s !

14 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

15 © Mark E. Damon - All Rights Reserved A: A paper clip in food C: Bacteria B: Detergents and sanitisers 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Which of the following is a chemical contaminant and can cause food poisoning: D: Mice droppings

16 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

17 © Mark E. Damon - All Rights Reserved A: Temperatures above 80 degrees C: A food source, oxygen and cool environment B: a cold environment D: food, warm environment and time 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Bacteria always require the following to grow:

18 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

19 © Mark E. Damon - All Rights Reserved A: never leaving a griller unattended C:cleanliness of food premises- clean as you go B: wiping down the benchtop and using a sanitiser after food prep D: pest control- build them out, starve them out and chase them out 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Which is not an important environmental hygiene rule includes:

20 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

21 © Mark E. Damon - All Rights Reserved A: Using separate boards for raw meat and cooked meat C: handling different foods with different tongs or food handling gloves B: cutting meat and vegetables on a red chopping board D: Storing cooked foods above raw meat in the refrigerator 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Which of these is not an example of prevention of cross contamination :

22 © Mark E. Damon - All Rights Reserved 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100

23 © Mark E. Damon - All Rights Reserved A: storing raw and cooked food together C: Double dipping B: using the same chopping board for raw meat and vegetables D: preparing, storing and serving food out of the danger zone 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 Major risks of cross contamination does not include?:

24 © Mark E. Damon - All Rights Reserved Congratulations! You’ve Reached the $32,000 Milestone! Congratulations! C o n g r a t u l a t i o n s !

25 © Mark E. Damon - All Rights Reserved CONGRATULATIONS YOU’RE A WINNER!

26 © Mark E. Damon - All Rights Reserved A:FSANZ C:AQIS B:HACCP D:Federal Government 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 The statutory body operating at national level and responsible for imports, exports and quarantine is?:

27 © Mark E. Damon - All Rights Reserved A: mandatory warning statement C:a product recall B: nutrient content claim D: high level health claim 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 A statement made by a manufacturer about the amount of a nutrient, energy or a biologically active substance in food is?:

28 © Mark E. Damon - All Rights Reserved A: general food standards, food product standards, food safety standards, primary production standards C:general food standards, food label standards, food safety standards, primary production standards B: general food standards, food product standards, food safety standards, export standards D: general safety standards, food label standards, food safety standards, secondary production standards 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 The Australian/NZ Food Code is set out in 4 chapters containing?:

29 © Mark E. Damon - All Rights Reserved A: means hazards analysis crazy control points C: a food plan that standards for hazards cotrolling pressure points in cookery B: a food safety system that identifies food hazards and control points in food production D: gives warnings about general safety standards 50:50 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 $1 Million $500,000 $250,000 $125,000 $64,000 $32,000 $16,000 $8,000 $4,000 $2,000 $1,000 $500 $300 $200 $100 HACCP is?:

30 © Mark E. Damon - All Rights Reserved Congratulations! You’ve Reached the $1 million Question! the $1 million Question! ! ! Congratulations! C o n g r a t u l a t i o n s !

31 © Mark E. Damon - All Rights Reserved

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