Changing the way you learn

Question	Answer
HACCP	Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards, whether they be microbiological, chemical or physical, that may be a danger in the food preparation process.
Washing Hands	Should be done every 20 minutes with hot soapy water.
48 hours rule	When suffering from vomiting or diarrhoea, you should only return to work 48 hours after the symptoms have cleared.
High-Risk Areas	Areas in the workplace you should be vigilant of, as there is a high hazard risk associated with them.
Clean As You Go	A rule of thumb when working that helps to keep the building clean and tidy throughout the day.
Manual Handling	When lifting any item remember to bend your knees, use your leg muscles and straighten your back holding the item at waist level.
'The Danger Zone'	The temperature range where bacteria multiply exponentially (Between 5°C and 63°C).

Food and Health Safety Flashcards

	Created by Andrew Burke over 8 years ago