FOOD PREPARATION COURSE Questionnaire   Sahaja Yoga Australia
Australian Health Regulations require those involved in cooking and serving food to have completed a Food Handling Training Course.  Please watch the video and complete and submit the questionnaire and form.  Thank you.
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The Course for Sahaja Yoga Meditation involves:
  • Watching an instruction video
  • Completing a Questionnaire
  • Filling in the Declaration form with name and details
  • Submitting your completed form 
  • Your Course Completion will be recorded
Answers for verification are at the end of the Form.
Form works best on a Desktop or Phone.
FOOD PREPARATION VIDEO
Please watch the 9 minute video for questionnaire answers.
Or you can DOWNLOAD the video   https://youtu.be/-8kE9ZxqBFs
1.   Do you always wash your hands after visiting the toilet?
Column 1
Yes
No
2.  How long do you scrub your hands with disinfectant soap?
Column 1
5 seconds
10 seconds
20 seconds
3.    Which is more hygienic?
Column 1
A ..... A cloth towel used by others
B .... Disposable paper towels
4.  Should you use Cold or Warm water for washing hands?
Column 1
A ..... Cold
B .... Warm
5.   Should you wash your hands in the same area as you wash food?
Column 1
Yes
No
When cooking should you wash your hands:
Column 1
6..... Never
7..... When you start handling food
8..... Each time you change from meat to vegetables
9..... If you clean any surfaces
10..... If you handle rubbish bags or bins
11..... If you sneeze, cough or touch someone
12..... If you handle dirty bags with food items in them
13..... if you handle cooking utensils left after meals
When should you use disposable gloves?
Column 1
14..... Never
15..... Always
16..... When serving food by hand
17..... When handling cold meats etc
18..... When cutting bread
19..... When using cleaning spray, bleach or any chemicals
20..... When cleaning up spills, blood or other contaminants
Food Storage: 
See notes on top of Temperature page before answering
21.  Should cooked and uncooked food be stored together?
Column 1
Yes
No
22.  Should cooked meat be stored at the top or bottom of refrigerator?
Column 1
Top
Bottom
23.  Should meat be kept refrigerated until ready to prepare?
Column 1
Yes
No
Should meat be thawed;
Column 1
24..... On a bench
25..... In a microwave
26..... In a refrigerator
27..... Out in the sun
28.  Should frozen meat be checked to ensure it is completely thawed?
Column 1
Yes
No
29.  How long can meat be kept out of a refrigerator before it needs to be thrown out?
30.  Is it OK to leave meat for a long time to cool before being placed in a refrigerator?
Column 1
Yes
No
31.  What temperature should COLD FOOD be kept UNDER?  (Celsius)
32.  What temperature should HOT FOOD be kept ABOVE?  (Celsius)
33.  How many times can cooked food be reheated and used again?
Column 1
1
2
3
4
34.  How long can COOKED FOOD be kept ABOVE 5C and BELOW 60C before it is thrown out?  In Minutes
35.  Do you check the USE BY DATES on food?
Column 1
Yes
No
36.  Do you note the USE BY DATES and throw expired items out?
Column 1
Yes
No
With purchasing perishable food, how long before you should refrigerate it?
Column 1
37..... 2 hours
38..... 4 hours
39..... 8 hours
40..... Immediately
When shopping frozen or cold items are to be placed:
Column 1
41..... On top of other food
42..... Under other food
Do refrigerators need cleaning:
Column 1
43..... Regularly
44..... Once a month
45..... Once a year
Should work benches be cleaned:
Column 1
46..... Constantly
47..... Once a month
48..... Once a year
Cutting Boards.   To avoid contamination we will be using colour coded cutting boards.
BLUE - Sandwiches and Cooked Meat
GREEN - Vegetables and Fruit
YELLOW - Dairy Products
RED - Raw Meat and Poultry

Please indicate cutting board colours next to foods.
49.  Raw Meat and Poultry
50.  Vegetables and Fruit
51.  Sandwiches and Cooked Meat
52.  Dairy Products
ANSWERS TO QUESTIONS FOR VERIFICATION
Workplace Health & Safety.        DECLARATION

I will pay full attention to all safety aspects of the kitchen regarding gas stoves, hot pots, wet floors, fire safety, etc. etc. and will encourage those not involved in the cooking to leave the area for safety reasons.

I am familiar with the location and use of fire blankets.

I am aware of the Medical Team contacts and the First Aid Kit location.

I will immediately report any accidents with a written report provided to the Medical Team representatives.

I will wear appropriate footwear and clothing for the tasks undertaken.

I will advise anyone not adhering to safety procedures to do so, or report them to the appropriate Food Preparation Coordinator to follow up with.

I understand the requirement to ensure all Cooking Equipment is washed as soon as practical after it is used.

I understand the requirements regarding Waste Disposal.

I will adhere to instructions and requests from the Kitchen and Health/Hygiene Coordinators.

DECLARATION:

I have viewed the Training for Food Preparation Video and will utilise the information provided.

I do not have any potentially contagious viruses, diseases, skin infections or allergies which could spread to others. I do not have any family members with a contagious medical condition.

I will adhere to all the NSW Health Department Food Regulations relating to Sahaja Yoga and seek assistance if unclear about any matters.

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Address   (Street Number/Name - Suburb - City - State - Postcode) 
Phone:
Email:
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