FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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someone complained about having a bad meal there.
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there are no color-coded chopping boards
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there is an imminent risk to health if it stays open
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the paper towel dispensers are empty
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Detailed explanation-1: -Environmental health officers are responsible for monitoring and enforcing health and hygiene legislation. They also investigate when there’s an incident, such as pollution, a noise problem, toxic contamination, pest infestation or an outbreak of food poisoning.
Detailed explanation-2: -If you’re not making the cut, you need to focus on three assessment areas: (1) the conditions of your building, (2) how you handle, store, and prepare food, and (3) how records are kept, cleaning is organised, and staff are trained.
Detailed explanation-3: -The frequency of inspections ranges from six months for the highest risk businesses to five years for low risk businesses. The score will also determine the rating the business is awarded under the Food Hygiene Rating Scheme.