2. SITXFSA005 - Test

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School

Australian Institute of Business *

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SITXFSA001

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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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Biological Chemical Physical Q17. Select the correct answer to the following question. Pathogenic bacteria in the danger zone will double every: A. 5 minutes B. 20 minutes C. 40 minutes D. hour Q18. Drag the ticks to the correct answers. Which of the following are catering cycle steps where correct food handling applies? Receiving the foods Preparing the dishes Holding and serving meals Q19. Select true or false to the following statements. T - Food can become contaminated through contact with clothing such as an apron or parts of the chef’s jacket. F - If a food handler washes their hands in the toilet facilities they do not need to wash their hands again when they return to the kitchen. T - Raw vegetables from a coolroom must be washed before placing them on any food preparation areas. F - Hand washing facilities need to include bar soap, deodorant, cloth towels and a hairbrush. F - Pest control is part of a maintenance regime and inspections should be done annually. Q20. Select true or false to the following statements. F - Screens, cracks, holes and damp spots are not important for keeping vermin out of premises, providing you spray pesticide regularly. T - Access for pests and lack of sanitation in garbage storage areas are the major contributors to pest problems. Q21. Select true or false to the following statement. Most food poisoning cases are the result of mishandling food – storing it at the wrong temperature, cross- contamination and incorrect reheating. - True Q22. Select true or false to the following statement. Some viruses are transmitted

when workers do not wash their hands properly after going to the toilet. - True Q23. Place the procedure for washing hands in the correct order. 1. Wet your hands under hot running water 2. Lather hands with soap 3. Use a brush to scrub your hands, fingers, nails and wrists thoroughly 4. Rinse off hands under hot running water 5. Dry hands thoroughly using single use paper towels Q24. Select from the drop-down menus to choose the correct answers. Match the definitions: Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface. Sanitation means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of bacteria. Q25. Drag to the options that would most likely apply: Which of the following can cause food-borne illnesses? Bacteria Parasite Moulds and Toxins Allergens Mishandled eggs Q26. Drag the ticks to the options that would most likely apply: Food allergies occur when someone reacts badly to a particular type of food. The following aspects must be considered to ensure that the correct foods are prepared and served to persons with allergies: Allergens and associated with this customer requirements for foods are a serious matter as an allergic reaction may result in death. Always listen carefully to customers and fully understand what they can and can’t consume Many customers with health issues may have a list that specifies what ingredients they can and cannot have.

It is essential that a chef does not dismiss customers 鈥 ?dietary requests as the customer may face serious consequences if the recipe contains incorrect ingredients. Q27. Indicate true or false: The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain any allergens to be clearly labelled. If a business is involved in the production or sale of foods that could cause problems, it is essential to implement procedures for avoiding cross-contamination: T - Use separate utensils wherever possible. T - Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc. T - Utensils must not be shared between dishes. 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. F - The use of gloves will ensure no cross contamination can occur. Q28. 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). Q29. Drag the ticks to the options that would most likely apply. 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: Use an egg separator when separating eggs Acidify raw egg products below pH 4.2 with lemon juice or vinegar Keep raw egg products below 5ºC Make raw egg products fresh every day and discard within 24 hours Wash and dry your hands before and after handling eggs Clean and sanitise equipment and surfaces before and after using with eggs Use separate containers for each batch. Q30. Drag the ticks to the correct answers. A food safety program acts as a

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preventative measure for health and safety, by setting out the processes that staff must follow. According the Food Safety Standard 3.2.1 a food business must: systematically examine all of its food handling operations in order to identify the potential hazards that may reasonably be expected to occur; if one or more hazards are identified in accordance with paragraph (a), develop and implement a food safety program to control the hazard or hazards; comply with the food safety program; conduct a review of the food safety program at least annually to ensure its adequacy. Q31. Select from the drop-down menus to choose the correct answers. As part of HACCP at each step of the food handling cycle, it is important to identify and remove potential causes of contamination. Match the general, preventative action with the relevant step of the catering cycle: Ordering ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures. Receiving ensure that deliveries are systematically checked on arrival. Storing ensure that food is stored according to requirements. Preparing separate food items and avoid the danger zone wherever possible Processing, packaging and holding par-cooking, precooking and cook-chill.

Transporting minimise any adverse effects on food. Selling and displaying minimise waste and contamination. Disposing separate and store appropriately.

2. SITXFSA005 - Test

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