PRS1023
Oct/Nov 2012
Question 1:
1.1 4 1.11 4 1.21 2
1.2 5 1.12 4 1.22 2
1.3 3 1.13 2 1.23 3
1.4 1 1.14 4 1.24 5
1.5 2 1.15 5 1.25 4
1.6 3 1.16 4 1.26 4
1.7 4 1.17 2 1.27 3
1.8 4 1.18 2 1.28 5
1.9 5 1.19 3 1.29 5
1.10 3 1.20 3 1.30 5
Question 2:
2.1. (Page 428 8th edition)
Personnel and especially food handlers - must meet health standards and take great
care to maintain a high level of personal health.
- Hands should be washed thoroughly before handling food.
- Injuries on hands covered with waterproof plasters.
- Use gloves and hair nets.
Safe food handling techniques should be practised.
Keep kitchen and kitchen equipment clean and sanitised.
Food service area should be kept clean and sanitised.
Tables should be washed and disinfected before and after meals.
Traffic through the kitchen should be minimised to reduce the amount of dirt and
bacteria that are brought in.
Dishes: - should be washed with hot water and detergent
- Rinse dishes in hot ,clear, water
- Sanitise dishes with chlorine bleach solution
- Air dry
Food that has been on the tables should not be saved.
In fridge, store raw meat in covered containers away from veggies, fruit, milk, etc.
Milk fridge for baby foods and bottles.
All raw produce should be inspected for spoilage upon delivery and should be
thoroughly washed before use.
Sanitise spills from raw meats, fish and poultry and wipe all spills immediately.
Dry foods stored in rodent-proof covered containers (cereals, flour, sugar, etc.)
Food items stored separately from non-food items.
Tops of cans should be washed before opening.
Can opener should also be washed daily.
All dairy products must be pasteurised.
Kitchen sink and faucet handles should be kept clean and sanitised frequently.
Safe water supply.
Frozen foods should only be thawed – in the refrigerator
- in cold water
- in microwave oven
Oct/Nov 2012
Question 1:
1.1 4 1.11 4 1.21 2
1.2 5 1.12 4 1.22 2
1.3 3 1.13 2 1.23 3
1.4 1 1.14 4 1.24 5
1.5 2 1.15 5 1.25 4
1.6 3 1.16 4 1.26 4
1.7 4 1.17 2 1.27 3
1.8 4 1.18 2 1.28 5
1.9 5 1.19 3 1.29 5
1.10 3 1.20 3 1.30 5
Question 2:
2.1. (Page 428 8th edition)
Personnel and especially food handlers - must meet health standards and take great
care to maintain a high level of personal health.
- Hands should be washed thoroughly before handling food.
- Injuries on hands covered with waterproof plasters.
- Use gloves and hair nets.
Safe food handling techniques should be practised.
Keep kitchen and kitchen equipment clean and sanitised.
Food service area should be kept clean and sanitised.
Tables should be washed and disinfected before and after meals.
Traffic through the kitchen should be minimised to reduce the amount of dirt and
bacteria that are brought in.
Dishes: - should be washed with hot water and detergent
- Rinse dishes in hot ,clear, water
- Sanitise dishes with chlorine bleach solution
- Air dry
Food that has been on the tables should not be saved.
In fridge, store raw meat in covered containers away from veggies, fruit, milk, etc.
Milk fridge for baby foods and bottles.
All raw produce should be inspected for spoilage upon delivery and should be
thoroughly washed before use.
Sanitise spills from raw meats, fish and poultry and wipe all spills immediately.
Dry foods stored in rodent-proof covered containers (cereals, flour, sugar, etc.)
Food items stored separately from non-food items.
Tops of cans should be washed before opening.
Can opener should also be washed daily.
All dairy products must be pasteurised.
Kitchen sink and faucet handles should be kept clean and sanitised frequently.
Safe water supply.
Frozen foods should only be thawed – in the refrigerator
- in cold water
- in microwave oven
