Food Production Assistant

Introduction to Food Production and the Role of an Assistant

3 Topics | 1 Quiz

Overview of food production in South Africa

Key responsibilities of a food production assistant

Understanding workplace roles and teamwork

Basics of Food Production Assistants’ Roles

Food Safety Principles and Personal Hygiene

3 Topics | 1 Quiz

Core food safety principles in food production

Personal hygiene standards for food handlers

Preventing food contamination through hygiene

Fundamentals of Food Safety and Hygiene

Safe Food Handling and Storage

3 Topics | 1 Quiz

Correct handling of raw and cooked foods

Temperature control for safe food storage

Labeling and dating food items

Safe Food Handling and Storage Practices

Cleaning and Sanitation in Food Production

3 Topics | 1 Quiz

Cleaning schedules and routines

Sanitizing tools and equipment

Waste disposal and pest control basics

Cleaning and Sanitation Procedures

Food Production Equipment and Tools

3 Topics | 1 Quiz

Common equipment used by food production assistants

Safe operation of food production tools

Basic maintenance and care of equipment

Food Production Equipment Knowledge

Workplace Health and Safety in Food Production

3 Topics | 1 Quiz

Recognizing hazards in food production

Personal protective equipment (PPE) use

Emergency procedures and first aid basics

Health and Safety Awareness for Food Assistants

Quality Control and Food Standards

3 Topics | 1 Quiz

Understanding food quality requirements

Monitoring food freshness and appearance

Reporting defects and deviations

Quality Control Essentials

Basic Food Preparation Techniques

3 Topics | 1 Quiz

Measuring and portioning ingredients

Safe food cutting and handling methods

Simple cooking and reheating procedures

Food Preparation Basics

Documentation and Record Keeping

3 Topics | 1 Quiz

Maintaining food safety logs

Recording cleaning and temperature checks

Importance of accurate reports

Food Safety Documentation Practices

Practical Application and Final Review

3 Topics | 1 Quiz

Applying knowledge in everyday tasks

Problem solving common food safety issues

Preparing for workplace readiness

Final Knowledge Check for Food Production Assistants

Safe Food Handling and Storage Practices

Food Production Assistant Safe Food Handling and Storage Safe Food Handling and Storage Practices

Safe Food Handling and Storage Practices

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Question 1 of 5

1. Question
Why should raw and cooked foods be kept separate?
- To stop cross-contamination
- To store them together
- To mix different flavours
- To save fridge space
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Question 2 of 5

2. Question
What is the ‘danger zone’ temperature range for bacteria growth?
- Between 5˚C and 60˚C
- Below freezing point
- Above 70˚C
- Room temperature only
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Question 3 of 5

3. Question
What information must be included when labeling stored food?
- Name of food and storage date
- Only the cooking time
- The chef's name
- Purchase price of food
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Question 4 of 5

4. Question
Where should raw meat be stored in the fridge?
- On the bottom shelf
- On the top shelf
- Next to cooked food
- In the fridge door
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Question 5 of 5

5. Question
Which sign shows food may be spoiled?
- Unpleasant smell or colour change
- Slightly cool to the touch
- Food stored in sealed containers
- Cooked food left out briefly
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