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Staff Assessment
Current
Fitness for Work and Biological Control
General Questions
Right to Work
Personal Details
Complete
Welcome to the staff assessment.
This quiz/questionnaire/test is designed to show us where you are with the practices and procedures here at Pick's Organic Farm. The assessment is designed to be supportive - you won't get in to trouble for not knowing the answer to any question - but it helps us to understand what support you might or might not need.
Your role at Picks
Which of these roles do you / will you carry out for Pick's?
Standing at Market
Butchery or Production
Working in the plucking shed
Working on the farm
Driving
Please tick all that apply
Fitness for work
When can I come back to work after having symptoms of food poisoning?
24 Hours
48 Hours
72 Hours
I don't need to tell Nicky - that's my business
When do you start counting the hours?
From when you first feel ill
When you have the biggest bout of diarrhoea
When the symptoms stop
You have a cut on your hands what should you do?
Dress it with a skin coloured plaster so that the customers won't see you have a cut
Dress it with a brightly coloured plaster so that if the plaster comes off you will notice
Don't dress it but keep washing your hands
Call Nicky and tell her you can't work
Legally what symtoms must you notify Pick's about? (tick all that apply)
Diarrhoea
poorly toe
Toothache
Vomiting / Sickness
Headache
HACCP Planning
HACCP stands for ?
Health And Control of Catering Procedures
Hazard Analysis and Critical Control Point
Hygiene And Catering Control Policy
Hygiene And Catering Control at Pick's
What is the most important reason as to why does a food business carry out HACCP?
Why does a food business carry out HACCP?
To stop Pick's getting into trouble with the local council, environmental health dept, court
To make sure all stalls are the same standard
To ensure that Pick's can sell the most meat
To make sure that food sold is safe to eat
Who's responsibility is it to make sure that the HACCP guidelines are implemented?
The people / person handling the food
Whoever packs the van
The van driver
Nicky
The environmental health officer at market
Where can you find the latest copy of the trading at market procedure?
the staff page online
In the office
Ask Nicky
Ask Butcher Dave
In the cleaning box
Who is responsible for ensuring you know the latest information about the produce, the safety protocols and procedures, and the allergens?
Whoever is driving the van
Its my responsibility
The Director - Nicky
Biological Control - Temperatures
From a food safety perspective, what is the key purpose of the Polystyrene boxes that we take meat to market?
Store the meat
Keep the meat neat ready for market
Cool the meat
Slow down the rate at which the meat warms up
What temperature should the meat in the cooler boxes be kept at?
0-4°c
4-10°c
6-12°c
10-20°c
What temperature should cooked to reach before serving
75°c for at least 30 seconds before serving
63°c for at least 30 seconds before serving
55°c for at least 30 seconds before serving
45°c for at least 30 seconds before serving
What temperature should the fridges at the farm be kept at?
0-4°c
4-10°c
6-12°c
10-20°c
What temperature should the freezers at the farm be kept at?
0 to -4°c
-4 to -10°c
-6 to -12°c
-18 to -25°c
Why is it this temperature range and not any temperature below freezing?
Do freezers kill bacteria?
Yes
No
What should you do it you find a fridge at above 8°c ?
Turn the fridge temperature down and go back to work
Inform the lead butcher so that the matter can be investigated and actioned
Do nothing - its not your job to manage the fridge temperatures
Do nothing immediately but try to remember to mention it to Nicky next time you see her
Do nothing but make sure you put a temperature of 4°c or below on the temperature record sheet as you don't want anyone to get in to trouble
What temperature should 'hot-held' food in a bain-marie / chaffing dish be?
Greater than 60°c
Greater than 63°c
Greater than 75°c
What should happen to food, that is not in a 'hot-hold' dish, that is not sold with 2 hours of cooking
Its on the griddle - don't worry about it
Bin it
Try and sell it first
Biological Control - Cross-Contamination
Why do you have a kettle in your setup?
For a nice morning cuppa
So you can keep warm during the winter markets
So you can fill your handwash unit
To keep your sausages in
Which side should you put your bread on the stall?
The left-hand side - so that it is on the end of the stall
The right-hand side - so that it is easier to get to (for right-handed people)
The opposite side to the raw meat
How high up should the bread be?
Either on a table or upturned bread-crate - so that it is not in contact with the floor
High enough for customers to see - so they can choose which bread they would like
Anywhere you like - its in a bag so it'll be ok
What is the significance of different coloured tongs in your setup?
There are green and red tongs so that you can tell which one is which - one is for serving customers and one is for serving staff
There are green and red tongs so that you can tell which one is which - one is for serving bread and one is for serving meat
There are green and red tongs so that you can tell which one is which - one is for turning food that is not ready and the other is for ready to eat food
Which is the correct procedure for cleaning tables?
Sanitiser in hot water (wait for contact time), followed by sanitiser then a potable rinse
Washing up liquid in hot water, followed by sanitiser (wait for 5 minutes) then a potable rinse
Bleach in hot water, followed by sanitiser (wait 5 minutes) then a potable rinse
It doesn't matter as long as you use some chemicals
When diluting sanitiser why should you follow the instructions on the bottle?
If you follow the instructions on the bottle the manufacturer will encourage you to use more than is necessary and therefore sell more
If you use a more dilute solution we will save money
If you use a more concentrated solution it will clean better
By following the instructions on the bottle you can make sure the cleaning product is able to kill bacteria, without being at a dangerous level that could poison someone.
Immediately after breaking an egg onto the griddle you should:
Ask the customer is they would like it turned
Fetch a replacement egg
Wash your hands/change your gloves
Have a break
Which of these foods is ready to eat
Cooked Burger
Raw Onion
Unwashed Lettuce
Unwashed Potato
Bread Roll
All of the above
None of the above
Select all that apply
Which of these things should you do before serving food?
Tie long hair back
Clean / trim finger nails if they are dirty
Change clothes / put on an apron
Ensure that bread is not near raw meat or in a place that raw meat could be 'splashed' on to it
Ensure that you only sell food during permitted trading hours
Ensure that bread is not on floor so that dogs or vermin could get at it nor it could come into contact with shoes
Ensure you have 'raw' and 'cooked' tongs
Ensure you have 'raw' and 'cooked' temperature probes
All of the above
None of the above
Select all that apply
What should you do if you find signs of pests
Contact Elyce
Talk to a customer
Contact a Pest Control Company
What's the worst thing that could happen to a customer that ate an under-cooked sausage?
They feel a little sick
They are ill
They go blind
They die
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