See + Try- Handle food hygienically
Area A - Receiving dock/store
Carla:
There are six events in this scene. Choose the best option in each event.
Go to the Work tips for this area
1st event
The early bird
Carla:
Look at that! There’s a bird eating the bread delivery.
Level of bacteria rises
You’re the first to arrive at work and have noticed a bird pecking at the bread delivery. What are you going to do?
1) Shoo it away.
Incorrect
Think again. The bread may have been contaminated, as birds carry bacteria and insects.
2) Report the problem to the supervisor.
Correct
That’s correct. The bread can’t be used as it may have been contaminated - birds carry bacteria and insects. The supervisor can follow it up with the supplier to arrange for replacement goods.
3) Throw out the bread that has been pecked and store the rest away.
Incorrect
That’s incorrect. The bread that hasn’t been pecked may still have been contaminated, as birds carry bacteria and insects. None of the bread should be used.
4) Move it to the store if it looks OK.
Incorrect
This is not a good idea. The bread may have been contaminated as birds carry bacteria and insects.
2nd event
Use by when?
Carla:
The use-by date of the cream is today!
Use-by date on bottles of cream is today
You have noticed the use-by date of the milk in the delivery is today. What should you do?
1) Reject the delivery of the milk.
Correct
Well done! Use-by dates of goods should be checked on delivery and rejected if they are past their use-by date or if there is not an appropriate amount of time left for the goods to be used.
2) Put it at the front of the store so it gets used first.
Incorrect
That’s incorrect. While it will be used first it may not all be used today, resulting in wastage.
3) Put it away following the first-in-first-out (FIFO) principle.
Incorrect
That’s not good practice. While the FIFO principle is important for storage, in this case the goods do not meet food safety practices.
3rd event
More in store
Carla:
Can you see those biscuits left on the floor?
There are packets of biscuits on the floor in the store. Should you do anything about this?
1) No, leave them on the floor if they’re not in the way.
Incorrect
Think again. Food should not be stored on the floor as it may become contaminated.
2) Yes, put them on the shelf - at the front.
Incorrect
Think again. While packaged dry goods must not be stored on the floor, there’s more you should take care to do.
3) Put them away using the first-in-first-out principle.
Correct
Well done! You should get these goods off the floor. Applying the first-in-first-out principle, will ensure that stocks are rotated with the oldest stock being used first .
4th event
Cake mix
Carla:
Yuk! Somebody's left raw meat above the cake!
There’s meat stored on an upper shelf with no drip tray underneath it. What are you going to do about this?
1) Cover the cake to protect it from contamination.
Incorrect
Think again. The cake is already cross-contaminated from the meat dripping above it.
2) Throw out the cake and discuss the problem with other kitchen staff.
Correct
Well done!
This cake is cross-contaminated from the meat juices and must be thrown out.
Foods should be covered during storage to protect them from contamination and raw meats should be stored on a tray to catch any drip.
3) Move the meat to a lower shelf and cover the cake. Report the problem to your supervisor.
Incorrect
Try again. The cake has already been cross-contaminated from the meat dripping above it. Discussing the problem is a good idea, but this mistake can be prevented by kitchen staff doing the right thing. Why not discuss it with them first?
4) Put a tray under the meat to catch the drip.
Incorrect
Try again. This action could lead to a food poisoning incident! The cake has already been cross-contaminated from the meat dripping above it.
5th event
Cold goods?
Carla:
That's a tray of cold goods.
Temperature of cold goods: Starts at –10 degrees Celsius and goes up to 0 degrees Celsius
There is a box of cold goods sitting in the dock area. What are you going to do?
1) Leave it there.
Incorrect
That’s not a good idea. These goods could reach the temperature danger zone.
2) Check the temperature and move them to the cold store immediately. Report the problem.
Correct
Well done! Cold or frozen goods must be moved to temperature-controlled storage immediately after receipt of delivery to prevent them from reaching the temperature danger zone. Reporting the problem will prevent recurrences.
3) Come back later when I’m not busy and put them away.
Incorrect
Think again. In the meantime these goods could reach the temperature danger zone.
6th event
Not so cool
Carla:
Here's the cool room – notice the temperature?
You’ve noticed the temperature gauge on the cool room reads 10°C. What are you going to do?
1) Check it again later to see if it has cooled down.
Incorrect
That’s not a good idea. The goods in the cool room are perishing!
2) Move stock that is still at or below 5°C to alternative refrigeration. Report the problem.
Correct
That’s correct. Refrigeration units must operate at or below 5°C. Report equipment not working properly so that it can be repaired quickly.
3) Report the problem - so that it will be repaired.
Incorrect
That’s incorrect as it’s only part of the answer. What else could you do?
4) Nothing - it’s just a temperature fluctuation.
Incorrect
Think again. Refrigeration units must operate at or below 5°C. Poor storage conditions will reduce the shelf life of goods resulting in a food safety hazard.
Carla:
There are six events in this scene. Choose the best option in each event.
Go to the Work tips for this area
1st event
Look at those chooks!
Carla:
What's wrong with those chooks?
There are chickens defrosting on the sink. What should you do?
1) Move them to the cool room.
Correct
Well done. You have prevented a food safety hazard. Foods should be defrosted in the cool room, not at room temperature, to ensure they don’t reach the temperature danger zone.
2) Leave them there, as it wasn’t me who left them there.
Incorrect
Think again. Foods should not be defrosted at room temperature.
3) Put a tray underneath them.
Incorrect
That’s incorrect. A drip tray is a good idea, but there’s something more important you should do.
2nd event
Using the cutting board
Carla:
That board was used for cutting chicken – what will you do with it now?
The board has been used for preparing raw chicken. Is it OK to leave the board there?
1) No, it should be cleaned and sanitised before it is used again.
Correct
That’s correct. Utensils, knives, chopping boards and work surfaces should all be washed and sanitised after being used to prepare raw chicken. This will prevent cross-contamination.
2) Yes, I should get to my next job quickly - there’s lots of work to do.
Incorrect
That’s incorrect. Think again. You will leave behind a potential food safety hazard!
3) No, I should wipe the board with a dishcloth before it is used again.
Incorrect
That’s not safe practice. You will create a potential food safety hazard!
4) Turn the board over and use the other side.
Incorrect
That’s incorrect. Think again.
3rd event
Is the chook cooked?
Carla:
OK, let's see how that chicken is going.
Temperature of chicken: 65°C (not moving).
The internal temperature of the chicken is 65°C. What should you do?
1) Take them out of the oven, as they look well browned.
Incorrect
Think again. You can’t rely on colour and smell as indicators of doneness for high-risk foods.
2) Continue cooking until an internal temperature of 75°C is reached.
Correct
Well done. Poultry should be cooked to 75°C. Cooking foods to this temperature destroys most bacteria.
3) Continue cooking until an internal temperature of 100°C is reached.
Incorrect
That’s not a good idea. The poultry will overcook at this temperature and have a dry texture.
4th event
Cooling off
Carla:
Time to take that veal casserole out of the oven!
You have just finished making a veal casserole for service tomorrow. How will you cool it?
1) Move the dish near the window in the kitchen to help it cool faster.
Incorrect
That’s incorrect. There are better ways to speed the cooling process.
2) Move the dish to the cool room straight away.
Incorrect
Think again. Very hot foods should not be placed in the cool room, refrigerator or freezer, as they will raise the temperature of other foods.
3) Leave it out for a while and then put the dish in the cool room.
Incorrect
Try again. That’s only part of the answer.
4) Transfer the food to shallow containers and stir occasionally. Then put the dish in the cool room.
Correct
Well done. Very hot foods should not be placed in the cool room, refrigerator or freezer, as they will raise the temperature of other foods. Large volumes of wet dishes such as soups and casseroles cool slowly, even when refrigerated.
5th event
Taste test
Carla:
Marco's tasting the sauce – what do you notice about how he does it?
Marco is tasting the sauce and has a clean spoon ready for each tasting. What is he doing?
1) Creating more washing up. He could have dipped his finger in.
Incorrect
That’s incorrect. This is not a good way to prevent contaminating the food!
2) Creating more washing up. He could have used the cooking spoon.
Incorrect
Think again. He will be contaminating the food with his saliva the next time the cooking spoon goes back into the pot!
3) He’s tasting the sauce to check the seasoning. He is correctly using a clean spoon for each taste.
Correct
That’s correct. Using a clean spoon for every tasting will prevent bacteria or viruses being transferred to the food through saliva.
4) He’s tasting the sauce to check the seasoning. But he only needs to use one spoon for each tasting.
Incorrect
Think again. Marco’s saliva will transfer to the sauce on the next taste if he keeps using one spoon.
6th event
Low on gloves
Carla:
Those gloves are just about all gone!
You have noticed that the supply of single-use gloves has nearly run out. What should you do?
1) Report the situation to the supervisor immediately.
Correct
That’s correct. The supervisor will order more gloves.
2) Use the same pair all day, if necessary, to save gloves.
Incorrect
Think again. It is essential that single-use gloves be changed frequently, as you would wash your hands, to prevent contamination of food.
3) Don’t wear gloves, if necessary.
Incorrect
That’s not safe practice. Single- use gloves are an important way of minimising the handling of ready-to-eat foods like salads, sandwiches, cold desserts and even garnishes.
Simulation C - Service area
Carla:
There are six events in this scene. Choose the best option in each event.
Go to the Work tips for this area
1st event
Would you like ice with that?
Katya:
Is that enough ice for you?
You’ve observed Katya picking up ice with her hand. Will you do the same?
1) Yes, it’s OK to do this.
Incorrect
No, it is not safe to use your hands! Using your hands to dispense ice poses a risk of bacterial or viral contamination of the drink.
2) No, it is safer to scoop the ice with the glass.
Incorrect
If the glass were to break when being used as a scoop it would pose a risk of physical contamination of glass shards.
Try again.
3) No, it is safer to use a scoop.
Correct
Well done. Even though it saves time you must not use your hands to dispense ice; a scoop is the safest option.
2nd event
Off the boil
Carla:
The temperature of that food has read 50°Celcius for the last half hour.
Temperature of dishes is 50°C (not moving).
The temperature of food in the bain-marie has read 50°C for the last half hour. What are you going to do?
1) Remove the dish from service and throw it out.
Incorrect
Try again. It is not necessary to throw the food out as it has not been in the temperature danger zone for four hours.
2) Leave it a while to heat up more and then retest it.
Incorrect
That’s incorrect. A bain-marie is not used to heat food just to keep it hot.
3) Remove it, reheat it to 75°C and return it to the bain-marie.
Correct
That’s correct. Food that has a temperature below 60°C should be removed from service and reheated to 75°C as it poses a food safety risk.
3rd event
Did you see that?
Carla:
What's that customer doing?
You noticed a customer drop a serving spoon and then pick it up and put it back on the servery. What corrective action should you take?
1) Rinse it and put it back.
Incorrect
Try again. Rinsing is not sufficient to remove bacteria.
2) Nothing - it was only on the floor for a couple of seconds.
Incorrect
That’s not safe practice. A few seconds is long enough for the serving spoon to become contaminated.
3) Replace the spoon with a clean one.
Correct
Well done. Serving utensils that become contaminated during service should be removed and replaced with clean, sanitised utensils.
4th event
Top up
Carla:
That's nearly empty.
You’ve noticed a dish in the bain-marie is nearly empty up. How will you replenish it?
1) Replace the nearly empty container with a fresh one.
Correct
That’s correct. You must not mix fresh batches of food with old batches.
2) Add more of the heated dish to the nearly empty container.
Incorrect
That’s incorrect. You must not mix fresh batches of food with old batches as at the end of service, leftover food must be discarded when it has been on display for more than 60 minutes.
3) Add some more of the dish to the container and stir a few times to help it heat through.
Incorrect
Think again. You must not mix fresh batches of food with old batches as at the end of service, leftover food must be discarded when it has been on display for more than 60 minutes. Also you must not use a bain-marie for reheating.
5th event
Dressing up
Carla:
It's time to serve that cake!
You have a dressing over a cut on your finger and need to cut and serve a piece of cake. What should you do?
1) Wear a single-use glove.
Correct
Well done. Single-use gloves act as a barrier between the food handler and the food.
2) Nothing - the dressing is clean.
Incorrect
That’s incorrect. Even clean dressings can harbour bacteria and they may fall off into the food unnoticed.
3) Take the band-aid off first as it harbours germs.
Incorrect
Think again. You need a barrier between your injury and the food!
6th event
Closing down
Katya:
This is left over from the lunch buffet. I’ll leave it out in case the waiters want a snack, and throw it out later.
A dish with cold meat has been out (unrefridgerated) for the lunch service. Should Katya be offering this food to other staff?
1) Yes, this cold meat can be eaten immediately or otherwise thrown away.
Correct
That’s correct. The rule is that any ready-to-eat high-risk food that has been stored in the temperature danger zone a total of two hours or more, but less than four hours, must be used immediately.
2) No, she’s wasting food. It should be refrigerated for tomorrow’s buffet.
Incorrect
Think again. These cold meats have been in the temperature danger zone for a total of more than two hours if they’ve been out for lunch!
3) Yes, but it could also be wrapped up for the staff to take home.
Incorrect
That’s not safe practice for ready-to-eat, high risk food. This could pose a food safety hazard if the food is not consumed straight away.