HLTFSE001 Follow basic food safety practices QUIZ 2
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School
TAFE NSW - Sydney Institute *
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Course
CHC30121
Subject
Health Science
Date
Feb 20, 2024
Type
Pages
6
Uploaded by SuperIron100859
2/14/24, 1:38 PM
Course
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HLTFSE001 | Follow basic food safety practices
Assessment event 1: Knowledge Part 2
CHAT
2/14/24, 1:38 PM
Course
https://www.studytafensw.edu.au/coursemod?t=quiz&id=379314
2/6
Started on
Friday, 15 December 2023, 2:50 PM
State
Finished
Completed on
Friday, 15 December 2023, 2:52 PM
Time taken
2 mins 41 secs
Grade
11.00 out of 11.00 (100%)
Question
1
Correct
Mark 1.00 out of 1.00
According to current national, state or territory food safety laws, standards and codes, food safety programs must contain
particular elements. Read the statement/s carefully and indicate True or False.
Processes and procedures that comply with food safety standards
Details on the daily routine used in the service, including the times meals are served to the children
The controls the Early Childhood Service has in place to manage any potential food safety hazards
A copy of the cleaning contract related to cleaning the food preparation area
True
False
True
False
Your answer is correct.
Question
2
Correct
Mark 1.00 out of 1.00
Consider the following statements about clothing and footwear requirements for working in the kitchen/moving between food
handling areas. Read the statement/s carefully and indicate True or False.
Clothing and footwear requirements must be observed when moving between food handling areas
Clothing worn in the food preparation area ideally can also be worn on a break
Footwear may include non-slip and steel toe cap protected shoes
Clothing requirements often include aprons, disposable gloves and hairnets
Wherever possible, aprons, overalls and other outer protective clothing should only be worn in food handling
areas
Enclosed footwear that is made of fabric
True
False
True
True
True
False
Your answer is correct.
Question
3
Correct
Mark 1.00 out of 1.00
Consider the personal hygiene requirements related to personal illness for those preparing food. Read the statement/s carefully
and indicate True or False.
CHAT
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Course
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It is the responsibility of food businesses to ensure foods are not contaminated by individuals who are
carrying an illness
Food must not be prepared by individuals who suspect that they are unwell
Food can be prepared by individuals who are known to be carrying an illness
It is important for individuals involved with food preparation to report any illness they are experiencing
True
True
False
True
Your answer is correct.
Question
4
Correct
Mark 1.00 out of 1.00
Consider the appropriate approaches to managing items including linen, tea towels and towels that may be contaminated with
human waste, including blood and body secretions. Read the statement/s carefully and indicate True or False.
Clean and dirty should be kept separately and labelled clearly
The storage place for contaminated items should be close by the food preparation area to make it easy to
put these items away
Any contaminated items, such as dirty clothes, linen, towels, and any other soiled material, should be kept
separately in a designated area
Any contaminated items may be kept in a common area as long as there is a label on the cupboard
An ideal location for storing contaminated items such as linen, tea towels and towels is a laundry
True
False
True
False
True
Your answer is correct.
Question
5
Correct
Mark 1.00 out of 1.00
Consider the following statements related to the risks that pests and vermin pose to food safety. Read the statement/s carefully
and indicate True or False.
Options for managing vermin in a food preparation space at a workplace include setting out bait (away from
food products so that food cannot be contaminated), or seeking professional assistance to eradicate the pests
It is the responsibility of the business to prevent pests from being at the workplace
If food transport vehicles are regularly cleaned they will not pose a threat to pests or vermin
Pests and vermin are a risk to food handling practices due to the micro-organisms they may carry, leading to
potential illness
If pests are detected in your food handling workplace you will always need to contact a professional pest
controller
True
True
False
True
False
CHAT
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Your answer is correct.
Question
6
Correct
Mark 1.00 out of 1.00
Identify when as a minimum individuals involved with food preparation need to practice hand washing hygiene. Read the
statement/s carefully and indicate True or False.
Immediately after smoking
Following coughing, sneezing, blowing the nose, or using the toilet
Immediately after touching one’s own hair, scalp or wound
Before going home
Immediately after handling raw food
Immediately after eating or drinking
Prior to taking a break
Before commencing or when recommencing work with food
Immediately after taking a phone call
True
True
True
False
True
True
False
True
False
Your answer is correct.
Question
7
Correct
Mark 1.00 out of 1.00
Consider the following statements related to the use and storage of cleaning equipment to manage workplace hygiene hazards
when handling food and food contact surfaces. Read the statement/s carefully and indicate True or False.
Cleaning equipment should be stored close by the food in the food preparation area
Any food preparation and serving equipment, as well as surfaces, floors, and any other objects need to be
thoroughly cleaned
Cleaning equipment should be stored in a lockable cupboard where children cannot gain access
Sufficient cleaning equipment (for example chemicals, cloths, mops, vacuums, etc.) needs to be available
and on hand at all times
Areas where food is being prepared should be cleaned only before foods are being cooked
False
True
True
True
False
Your answer is correct.
Question
8
Correct
Mark 1.00 out of 1.00
Consider the following statements related to an organisation’s procedures for managing food hazards. Read the statement/s
carefully and indicate True or False.
CHAT
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If an individual does not follow the organisation’s procedures for food safety this can lead to issues with food
contamination or food-borne illnesses
Individuals have a responsibility to follow all organisation procedures that their business has in place relating
to its food safety program
It is the responsibility of the workplace to manage procedures regarding food safety. So, it is not the
responsibility of individuals to take action to report any processes or practices they see that are inconsistent
with the food safety procedures
If an individual has an illness or injury the organisation’s food safety procedures are likely to support the
individual to continue preparing food
True
True
False
False
Your answer is correct.
Question
9
Correct
Mark 1.00 out of 1.00
Consider the ways individuals can ensure the materials, equipment and utensils in the food handling area are maintained to a
suitable standard. Read the statement/s carefully and indicate True or False.
Continuing to use materials, equipment and utensils that are faulty if they are still working sufficiently
Cleaning materials, equipment and utensils that will be used for food and drink once daily
Applying heat and chemicals, or other processes, so that the number of micro-organisms on the material,
equipment or utensil has been reduced to a level that does not compromise the safety of the food with which it
may come into contact and does not permit the transmission of infectious disease
Ensuring all materials, equipment and utensils are kept clean and in a sanitary condition
False
False
True
True
Your answer is correct.
Question
10
Correct
Mark 1.00 out of 1.00
Consider the following statements about food safety programs. Read the statement/s carefully and indicate True or False.
Food safety programs are intended to help workplaces manage risks related to food hazards
Food businesses, including Early Childhood Services, will be audited periodically by a qualified auditor to
ensure the business is operating in line with their food safety program
There are no dedicated food safety standards that workplaces need food safety programs to comply with
Workers who are handling food should follow most aspects of the food safety program
True
True
False
False
Your answer is correct.
Question
11
CHAT
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Course
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© TAFE NSW 2024
Correct
Mark 1.00 out of 1.00
Consider the following statements related to waste collection, recycling and handling procedures for workplaces involved in food
handling. Read the statement/s carefully and indicate True or False.
Workplaces need to have facilities for the storage of garbage and recyclable matter that are adequate for the
volume and type of garbage and recyclables produced by the business
All waste collection and recycling bins should be effectively designed so that they can be easily cleaned
Lids may or may not be required for bins to prevent pests and vermin; it depends on the type of garbage or
recycling matter
True
True
False
Your answer is correct.
CHAT
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