2. SITXFSA006 - Test

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Australian Institute of Business *

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SITXFSA006

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Health Science

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Jan 9, 2024

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docx

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Q1. Drag the ticks to the correct answers. What does the legislation governing food handling practices outline and how is this governed at state, territory and local government levels? The food safety standards are administered through the Australia New Zealand Food Standards Code. The Food Standards Code sets the standards for Food labelling, Food composition, Product contaminants and Codes of conduct. The Food standards provide the minimum requirements for food businesses and allow for planning of all food-related operations around this framework. It is a criminal offence to supply food that does not conform to the Code. It is illegal to sell food which is damaged, deteriorated, has been tainted, or which is unfit for human consumption. Q2. Indicate true or false to the following statements relating to the role and rights of an Environmental Health Officer (EHO)? T - EHOs, commonly referred to as Health Inspectors, have wide-reaching powers to conduct checks of premises, compliance with building codes and adherence to safe food handling practices. T - An EHO has the right to enter your premises at any time during normal operating hours, including in the middle of your busiest lunch service! F - In Australia, the state health authority is in charge of enforcing building codes, supervising safe food handling and conducting inspections of food premises through an EHO. T - A well-run kitchen should be able to maintain good hygiene practices, even during the busiest times. T - An EHO has the right to inspect any and all areas of your business including taking food samples from any area, for the purposes of testing for bacteria. T - Failure to comply with food legislation can result in breach notices, fines and prosecution. Q3. Indicate true or false. The following HACCP statements are: T - A hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring. F - Maximum internal temperatures are critical limits for cooking. F - Once critical limits have been set, they do not need to be monitored. T - All businesses must make sure that their HACCP procedures are working correctly. T - Under HACCP all testing, monitoring and verification must be recorded and those records must be stored.

Q4. Place the seven (7) principles of HACCP in correct order: 1. Hazard Analysis 2. Critical Control Points 3. Critical Limits 4. Monitoring and Sampling 5. Corrective Action 6. Verification 7. Record Keeping Q5. Drag the ticks to the correct answers. The following statements relating to hazards and hazard analysis are: Hazards are any biological, chemical or physical properties which could cause a food safety problem. Hazards can occur at any part of the food production pathway. Hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring. Q6. Drag the ticks to the correct answers. The following statements relating to a critical control point are: A Critical Control Point is a point, step or procedure at which control can be applied so the hazard can be prevented, eliminated or reduced to an acceptable level. Any critical control point which has been identified needs to be analysed and documented as part of HACCP. Q7. Indicate true or false. How would a critical limit be determined and applied during the cooking process? T - Critical limits are the maximum or minimum levels which ensure safety of the product. T - If the number of bacteria in a sample is below a certain level, then the product is deemed acceptable. T - If the number of bacteria is above the maximum level, the product is deemed unacceptable. F - Maximum internal temperatures are critical limits for cooking. T - Minimum internal temperatures are critical limits for cooking.

Q8. Drag the ticks to the correct answers. The following statements relate to procedures for monitoring and sampling: The systems and procedures used in food production must be monitored to make sure they are being followed. Samples are taken at each step so they can be tested to see whether the critical limits have been breached. If the monitoring and sampling indicates an unacceptable level, then the processes and procedures must be adjusted to prevent it happening again. Q9. Indicate true or false. What are the legal requirements for record keeping and verification of HACCP procedures? T - All testing, monitoring and verification must be recorded and those records must be stored. T - By storing all HACCP related records you can prove that your procedures meet the requirements. F - If all recording mechanisms are in place then all HACCP procedures must be working correctly. T - Businesses must make sure that their HACCP procedures are working correctly. T - There is a variety of procedures that can be followed to verify the accuracy of the HACCP program. Q10. Drag the ticks to the correct answers The following standards for ordering procedures contribute to good HACCP standards: Have clear product specifications in place Have good standards for quality in place Have delivery and hygiene procedures in place Use suppliers with appropriate accreditation, who meet food safety requirements. Q11. Indicate true or false. The following are standard procedures for systematically checking deliveries on arrival: T - Use a data logger in transit and check the temperature of refrigerated itemsTrue T - Check for any signs of deterioration, such as frozen food starting to thawTrue T - Food items should have no obvious contaminationTrue F - Measure the temperatures of all perishable foods once these have been unloadedFalse T - Canned foods must not have dents or protrusionsTrue T - Milk products must be the normal shape, e.g. yoghurt containers are not bloatedTrue T - Ensure separation of cooked and raw foods to prevent cross-contaminationTrue Q12. Drag the ticks to the correct answers. Select the correct requirements for the correct and safe storage of foods:

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All perishable foods must be stored outside the danger zone below 5ºC or above 60ºC. Keep items separated and stored according to their potential for cross- contamination, e.g. cooked foods on the top shelf, raw foods below, all food to be covered. Keep main food groups separate in coolroom, e.g. dairy, meat and vegetables on different shelves at the appropriate temperature, i.e. below 5ºC. Use clean, sanitised containers made from food safe materials for the storage of raw and prepared foods. Store dry foods in a cool, dry location on shelves with even temperature and good ventilation. Q13. The following rules apply to ensure food safety during the preparation of food: Drag the ticks to the correct answers. Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks. Wash, peel and rewash (WPRW) items in clean water to prevent contamination from chemicals and bacteria. Wash all equipment and tools used for raw food prior to using them for cooked food. Clean and sanitise benches and cutting boards in between production steps. Q14. Select the correct answer to the following question. The food safety standards require the internal temperature of food to be reduced from: A. 90ºC to 41ºC in a maximum of 4 hours and from 41ºC to 1ºC within a further maximum period of 2 hours. B. 60ºC to 21ºC in a maximum of 2 hours and from 21ºC to 5ºC within a further maximum period of 4 hours. C. 60ºC to 21ºC in a maximum of 4 hours and from 21ºC to 3ºC within a further maximum period of 2 hours. D. 80ºC to 21ºC in a maximum of 2 hours and from 21ºC to 5ºC within a further maximum period of 4 hours. Q15. What are the requirements for transportation of foods? Indicate true or false. T - Prevent any cross-contamination and apply general food handling principles. T - Transport food at the correct temperature. T - Ensure that frozen food remains frozen while in transit.

T - Use a data logger to record food temperatures during transport. F - Remove all packaging during transport. F - Check portable food storage equipment annually for temperature compliance. Q16. Indicate true or false. The hygiene requirements and legal aspects for foods intended for selling and displaying include: T - Prevent any cross-contamination and apply general food handling principles. T - High risk food items must not be held or displayed for long periods. F - Any damaged food must be reheated to 100ºC for at least 5 minutes to be sold. T - Use gloves, palette knives, meat forks or tongs to minimise contamination. T - Separate serving utensils must be provided for each food item. T - Sneeze guards or other protective barriers must be placed on all display items. T - Items must be monitored frequently using a temperature probe and log, and food that remains in the danger zone for a prolonged period of time must be discarded. T - It is your responsibility to supervise the display and sale of food to make sure there are no breaches of food safety practices!True Q17. Drag the common monitoring procedures to ensure safe food at critical control points to the drop-boxes on the right: Measuring temperatures of storage equipment Measuring food temperatures with thermometers Enforcing time limits for receiving Conducting bacterial swabs to determine contamination levels Q18. Drag the examples of documents which are essential for correct recording mechanisms under HACCP to the drop-boxes on the right: Record of Goods Received Approved Food Suppliers Freezer Temperature Record Cooling/Heating /Holding Log Temperature Calibration Record Staff Sickness Register Q19. Drag the ticks to the correct answers. Examples of food safety incidents which would require urgent implementation of an investigation or corrective action include: Customers and/or staff suffer food poisoning Single use items are misused, e.g. plastic cups are reused Expired food is displayed and/or sold, e.g. pre-packaged pies and sausage rolls Food is found to have been contaminated or spoiled The food handling environment is found to be unclean or unhygienic

Q20. Select from the drop-down menus to choose the correct answers. Match the type of contamination to the correct definition: Biological contamination arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses and fungi Physical contamination occurs when food contains foreign matter such as glass, scourer shavings, wood and porcelain pieces Chemical contamination happens when food is in contact with pesticides, toxic material or other substances, such as detergents Q21. Indicate true or false. Identify the correct hygiene procedures for cleaning and sanitising utensils and equipment to eliminate potential hazards during the preparation and service of foods: T - Floors, walls, equipment and benches should be cleaned on a regular basis to prevent accumulation of dirt to prevent pests from breeding. T - Fridge seals, slicing machines, blenders, and mincers are areas that require special attention. F - Once equipment has been sanitised it must be rinsed. T - You must discard any broken, chipped or cracked glassware or crockery you discover during cleaning or stacking as these pose safety and potential hygiene hazards. T - Using commercial dishwashers can assist in kitchen hygiene, as pots, ladles and other kitchen utensils, cutlery, crockery and glasses can all be washed at the correct temperature. F - Colour-coded boards which have been sanitised correctly will ensure that no cross-contamination occurs in the kitchen. Q22. Drag the ticks to the correct answers. The following examples are effective measures for controlling or eliminating vermin and pests: The rubbish container should be covered to prevent flies and other vermin feeding on the scraps. Good cleaning regimes and pest control management are the best ways to contain pests. Fly zappers and fly strips are prohibited in many food preparation areas due to the risk of carcasses contaminating food.

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Flyscreens and plastic curtains help to keep out adult insects. Pests, such as rats, need to be kept under control using barriers or poisoning. Pets are also carriers of bacteria and are never allowed in a food establishment with the exception of guide dogs, which are limited to food service and accommodation areas only. Q23. Drag the ticks to the correct answers. There are several groups of people who are generally more at risk of food poisoning and therefore special care in the selection and preparation of food is a requirement: High risk groups include the elderly, pregnant women and children. People with immune deficiencies and food allergies also belong in the high risk category of customers. People with allergies to certain foods, such as nuts, may react badly to the slightest contamination. People who are already unwell due to various reasons. Q24. Drag the ticks to the correct answers. Drag the correct statements relating to the use and the legal requirements for food thermometers to the drop-boxes on the right: The probe thermometer must be accurate within 1ºC, meaning that if the internal temperature is 4ºC, the thermometer must display a temperature between 3ºC and 5ºC. A thermometer can be calibrated by placing the probe in a container of barely-melted ice. The thermometer should read between -1ºC and +1ºC. Before the thermometer is used it must be cleaned and sanitised. Use detergent and an appropriate sanitiser, then rinse or air-dry (depending on the thermometer and sanitiser used). Q25. Select from the drop-down menus to choose the correct answers. What are the general requirements for single use items and for foods which are to be disposed of or returned to a supplier? Match the appropriate procedure to the relevant action. Food is subject to recall This can occur when the manufacturer has identified dangerous levels of pathogens or contaminants; faulty packaging or incorrect labelling; or incorrect processing Food has been returned A customer or business that has purchased food from you may return items due to a fault, e.g. torn packaging or contamination Food is not safe to eat Food items may become contaminated with microorganisms or physical contaminants; become damaged; or deteriorate in quality

Food is suspected of not being safe to eat You might suspect that food is unsafe, for example, the food may have stayed in the danger zone for too long. Although you cannot tell if the food is unsafe, you can assume it is unsafe and therefore dispose of it Whenever single-use items are available It is essential that these are stored, displayed and packaged appropriately to prevent customers touching more than 1 item at a time. These must not be reused and torn or damaged items must never be given out Destroying or disposing of food If large amounts of food are to be disposed of, you may need to destroy it before dumping it, so that it cannot be taken from the dump and used. An alternative is to donate or sell appropriate food items as animal feed Q26. Indicate true or false. According to the Food Safety Standard 3.2.2, which of the following foods are examples of potentially hazardous foods? T - Raw and cooked meat such as casseroles, curries and lasagne. T - Dairy products, e.g. milk, custard and dairy-based desserts such as cheesecakes and custard tarts. F - Fresh fruit and vegetables. T - Cooked rice and pasta. Q27. Drag the ticks to the correct answers. When cleaning utensils which come in direct contact with customers, the following aspects need to be considered to prevent food safety issues: All cutlery, crockery and glasses need to be cleaned and polished. You should double check that there is no food residue, airborne dust or lipstick left on the items. Never put your fingers on the rim, as this can transfer bacteria to customers’ lips. Crockery and glasses need to be washed and free of any chips or cracks, as these can trap food residue, which could contaminate food. You also need to clean all small and large equipment, especially in hard to reach places. Items like blenders can develop mould or bacteria if not cleaned properly. It is important to identify and report any maintenance or equipment cleaning needs that you cannot immediately handle yourself.

Q28. Drag the ticks to the correct answers. The following aspects must be considered when handling and preparing foods to avoid allergic reactions through allergens in customers: Food allergies occur when someone reacts badly to a particular type of food. Allergic reactions to nuts are common and severe enough for labelling requirements to be put in place for all foods that may have been in contact with nuts. Anaphylaxis is a severe allergic reaction that can involve swelling and possibly closing of the throat, swelling and rash on the face, restricted breathing and low blood pressure. Anaphylaxis can be caused by many different allergens and can have very severe consequences including unconsciousness and even death. It is essential that you take this matter seriously as an allergic reaction may result in death! If you are unsure of what would constitute a “safe” menu choice, always consult with a dietitian or other dietary expert. Many customers with health issues may have a list that specifies what ingredients they can and cannot have. Q29. Select from the drop-down menus to choose the correct answers. Match the potential allergen to the correct consideration for ingredients and preparation methods when catering for people with allergies: Gluten No wheat, rye, barley – beware of hidden gluten, e.g. in beer MSG Is part of many stock powders and flavourings

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Lactose Convenience products can contain milk powder, etc. Salicylates Preparation steps required and recipe modification, e.g. spice substitutes Histamine Recipe modification to exclude any products containing histamine Sulphites Dried fruit and potato, pickled radish and wine often contain sulphite Fish and shellfish Consider hidden seafood, e.g. anchovy paste, fish sauce Q30. Indicate true or false. The following procedures must be followed to prevent cross-contamination when preparing food or beverages for customers with allergic reactions: T - Use separate utensils wherever possibleTrue T - Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc. F - Use the same utensil for all dishes you prepare. T - Do not use serving utensils for more than 1 item. T - Ensure grillers, sandwich, waffle and focaccia makers are clean before using with gluten-free breads and other foods. T - Do not use a common deep-fryer to serve any foods for people with gluten intolerance. T - Use gloves and change them between preparation tasks. Q31. Indicate true or false. Which of the following food and beverage categories are at risk from contamination due to the use of eggs? T - Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter). T - Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream). T - Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies). F - Egg dishes usually prepared for breakfast or brunch (e.g. omelettes, scrambled eggs). Q32. Indicate true or false. Because of the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent cross-contamination. To maintain safety of eggs you should do the following: T - Use an egg separator when separating eggs.

T - Acidify raw egg products below pH 4.2 with lemon juice or vinegar. T - Keep raw egg products below 5ºC. F - Store eggs in their original packaging in a dry store below 20ºC. T - Make raw egg products fresh every day and discard within 24 hours. T - Wash and dry your hands before and after handling eggs. T - Clean and sanitise equipment and surfaces before and after using with eggs. T - As fresh eggs are a potential source of Salmonella poisoning, use treated convenience products for high risk foods which do not use any cooking processes.

2. SITXFSA006 - Test

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