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School

Australian Institute of Business *

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SITXFSA001

Subject

Health Science

Date

Jan 9, 2024

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docx

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Uploaded by CaptainSummer10645

Q1. Select the correct answer to the following question. The Danger Zone refers to the temperature zone where bacteria multiply rapidly. It ranges from: A. -4ºC to +2ºC B. +3ºC to +65ºC C. +5ºC to +60ºC D. +10ºC to +88ºC Q2. Drag the correct answers to the drop-boxes on the right. Workplace hygiene procedures encompass: Personal Hygiene Food Safety Cleaning Training Q3. Select the correct answer to the following question. The authority governing correct food handling processes in Australia and New Zealand is: A. Food Standards New Zealand Australia B. OZ Food Standards C. Food Standards Australia New Zealand D. Commonwealth Food Standards Q4. Indicate true or false. The following statements are: T - The food acts outline basic hygiene and temperature requirements for food handling. F - FSANZ details the role of Environmental Health Officers (EHOs) in Australia. T - Each state and territory in Australia has its own legislation which governs food safety. T - An EHO has the right to enter food premises at any time during operating hours. F - An EHO can only inspect food production and storage areas of a business. Q5. Select true or false to the following statement. An Environmental Health Officer has the right to take food samples from any area on premises for the purposes of testing for bacteria. - True Q6. Drag the correct answers to the drop boxes. The following sources could provide you with information relating to food safety, legislation and common procedures in the workplace. The FSANZ website The Food Standards website Your local council

Standard Operating Procedures Food legislation at state levels Q7. Drag the correct answers to the drop-boxes on the right. Identify the hygiene hazards: Contaminated food The presence of vermin or pests Any airborne dust Contaminated linen Dirty equipment and utensils Untrained staff Q8. Indicate true or false. The following factors are examples of poor organisational hygiene practices: F - Failure of staff to use perfume. T - Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals. T - Unsafe food handling that may lead or has led to cross-contamination. T - Incorrect cleaning practices that are not in line with your organisation’s food safety program. F - Updating practices to keep them consistent with current requirements. Q9. Select true or false to the following statement. It is an employee’s responsibility to take immediate action to remove or minimise any hazard in accordance with organisational and legal obligations. - True Q10. Select true or false to the following statement. Failure to comply with food legislation can result in breach notices, fines and prosecution. - True Q11. Select true or false to the following statement. Food businesses cannot be closed down, no matter how serious a food safety law breach is or how many there are. - False Q12. Drag the correct answers to the drop-boxes on the right. Effective personal hygiene would require that you: Shower daily Shave (if required) and wash your hair Do not touch your hair during work Tie back long hair In kitchens, cover hair with a hairnet or hat

Do not wear jewellery in the kitchen Do not wear makeup in the kitchen Keep your nails short and clean Q13. Select true or false to the following statements. F - Cuts or wounds on hands or fingers do not need to be covered with a bandaid, provided you are careful. T - Bandaids on hands or fingers must be covered with a glove, where direct contact with food is likely. F - Gloves will ensure that no cross-contamination occurs. T - Bacteria from food could enter wounds and cause infections. T - Bandaids in food preparation areas are coloured to aid detection in foods if a bandaid is accidentally lost. Q14. Drag the ticks to the correct answers. A food handler who has a symptom that indicates the handler may be suffering from a food-borne disease, or knows he or she is suffering from a food-borne disease, must, if at work: Report that he or she is or may be suffering from the disease, to his or her supervisor. Not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease. Report any incidents of or potential food contamination as a result of the disease to their supervisor. Take all practicable measures to prevent food from being contaminated as a result of the disease. Q15Indicate true or false. Common causes of cross-contamination would include: T - Using the same utensils for preparing raw food, then cooked food without washing between tasks. T - Defrosting meat on a high shelf without a drip tray so that the juices drip onto cooked food. F - Washing hands when changing tasks. T - Storing washed and unwashed foods together. F - Separating cooked and raw food in storage. Q16. Drag the correct answers to the drop-boxes on the right. Food can be contaminated in 3 ways. Select the correct forms of contamination:

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