Reference no: EM133009547

1. Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services)

2. Provide 4 examples of common causes of cross-contamination relevant to your area of training (for example food and beverage, cookery or accommodation services)

3.On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the morning you feel better and you decide to go work. What are your responsibilities under the Food Act?

4.List 2 examples of ramifications of poor hygiene standards in an establishment:

5. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2:

6. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination:

7. You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse or similar). What tool do you need to use to prevent cross contamination?

8. A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must be considered when preparing the customer's meal to prevent contamination with or through other foods?

9.List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper)

10.List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety