16) The manager is responsible for training you about food safety in your job duties, which includes:a) Showing you when and how to wash your hands properlyb) Preparing the food on one ticket to be ready at the same timec) Keeping workers motivated to ensure high food productiond) Showing you how to count back money change to customers

14) The manager is responsible for knowing the food sanitation rules. This includes the supervision of food handlers in:a) Following the restaurant's policies on complaintsb) Routine clean up of the parking lot and restroomsc) Recognizing problems with employee healthd) Handling customer's money and credit cards

Maintaining a safe and sanitary food service establishment is the responsibility of:The managerThe ownerThe food service workerAll employees

13) The food sanitation rules require someone at your restaurant to:a) Be in charge during the hours of operationb) Know the rules and be in charge of the operationc) Be available to take food orders and prepare foodd) Know the food sanitation rules

You are the food safety supervisor for “Nice ‘n’ Healthy” café, which provides morning teas andlunches from a small shopfront in a suburban shopping strip. The café sells hot and coldbeverages, ready-prepared cakes and slices, freshly made sandwiches, hot dishes such asquiche, gourmet pies, salads, and fruit salad. It has an ‘eat-in’ or ‘take-away’ option forcustomers. It employs one full-time manager (you) and three part-time waitresses.The government has recently required all food businesses to produce and utilise a writtenHACCP plan. You are charged with the responsibility of developing the plan. Describe, in detailand with reference to the details above, how you would develop the HACCP plan. (10 marks)

As the owner of a successful concessionaire business, you have secured your first contract to cater school meals for a prominent Academy. This involves cooking and preparing meals daily for over 3,000 primary and high school students and staff. The facility has three (3) restaurants, from which you will serve a range of cold and hot grilled foods and snacks. You have the responsibility to ensure food safety from farm to the consumer. All fresh vegetables are sourced from local farms. You are therefore required to create a good food hygiene practice guide for the school Board, as part of the management system. The manual should be a comprehensive document that will be based on policies of best practices, and will be used for training and inspection of safe food handling, storage and preparation at the school. The aim is to reduce the risk of poor practices, and ensure a documented system that can provide traceability and assist in due diligence.