Stage 2 Assessment - etrainu - IFSP... · 2013. 12. 16. · Food Safety Standard 3.1.1 requires food businesses and food handlers in Australia to comply with the Food Standards Code

SITXFSA001A Implement food safety procedures WEB Assessment

May 2009

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N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\Development Page 1

Stage 2 Assessment

QUESTION 2.1

All businesses that prepare and serve food products must comply with the standards as set out in

the Food Safety Code 2001, except for those businesses exempt under the code? (TRUE or FALSE)

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 2.2

What is cross-contamination?

ANSWERS CORRECT

When a biological, physical or chemical is transferred from one product to another. 1

When a food handler gets angry with a contaminant 0

When a food is crossed with a contaminant 0


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QUESTION 2.3

Please mark all possible ways in which food may be contaminated? (Please select 5

responses)

ANSWERS CORRECT

Employee was sick 1

Not washing hands 1

Pests (rats or insects) 1

Poor storage 1

Poor hygiene in the workplace 1

Following proper hygiene practices 0

QUESTION 2.4

Why do we regulate for food safety? (Please select 3 responses)

ANSWERS CORRECT

Consumers want confidence in the food we buy and eat 1

Businesses want to gain and maintain consumer confidence 1

Governments want the best possible food practices in public health interest 1

Because we have to have something to regulate 0


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QUESTION 2.5

Which of the following meet the definition of a food under the Model Food Act 1999? (Please

select 6 responses)

ANSWERS CORRECT

Drinks 1

Food additives 1

Processing aids 1

Ingredients 1

Substance that is intended for food preparation 1

Any substance regulated by the Food Standards Code 1

Fish food 0

Glassware 0

Shampoo 0


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QUESTION 2.6

Food Poisoning is typically caused by which of the following? (Please select 3 responses)

ANSWERS CORRECT

Contamination in the air 0

Biological contamination 1

Physical contamination 1

Chemical contamination 1

QUESTION 2.7

The Food Standards Code 2001 was developed by which independent agency?

ANSWERS CORRECT

Food Standards Australia (FSA) 0

Food Standards New Zealand (FSNZ) 0

Food Standards Australia New Zealand (FSANZ) 1

Food Standards International (FSI) 0

QUESTION 2.8


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Food Safety Standard 3.2.1 only applies in those states where a food safety program is required for

some or all classes of businesses.

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 2.9

Food Safety Standard 3.2.2 sets out specific food handling controls which all businesses in

Australia must comply with. Which of the following statements are covered under this standard?

(Please select 8 responses)

ANSWERS CORRECT

Storage of food 1

Receipt of food 1

Processing of food 1

Display of food 1

Packaging of food 1

Transportation of food 1

Disposal of food 1

Recall of food 1


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Eating of food 0

Drinking of food 0

QUESTION 2.10

Food Safety Standard 3.1.1 requires food businesses and food handlers in Australia to comply with

the Food Standards Code 2001.

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 2.11

Food Safety Standard 3.2.3 sets out requirements for the food premises, fixtures, fittings,

equipment and food transport vehicles under the Food Safety Code 2001.

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 2.12


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Which of the following are responsibilities of food businesses under the Food Standards Code

2001 (Please select 8 responses)

ANSWERS CORRECT

Must have a copy of Food Act on site 1

Staff must be trained appropriately 1

Ensure all equipment meets required temperature for use 1

Buy only from reputable suppliers 1

Control pests and vermin in the property 1

Control and provide proper storage areas 1

Make a profit 0

Serve more customers 0

Comply with requests from Environmental Health Officers 1

Meet building regulations and all food regulations form local councils 1


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Question: 2.13

Instructions to Participant

Food may be contaminated at any stage in the food production cycle. It is important that we are aware of how and when a food safety hazard may occur and

affect the products we use to feed our patrons. Please place the pictures below in the correct sequence to demonstrate the food production cycle.

Drop 1 Drop 2 Drop 3 Drop 4 Drop 5 Drop 6 Drop 7

1 2 3 4 5 6 7 Pic 1 Pic 2 Pic 3 Pic 4 Pic 5 Pic 6 Pic 7

Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 Text 1

PRODUCTION:

Agricultural or

pesticidal

contamination

due to chemicals

entering the food

cycle of the animal

or plant.

TRANSPORT: Dust

and particles are

able to transfer

from vehicle to

product or from

product to

product if the

storage is not

adequate.

STORAGE:

Incorrect storage

procedures can be

a likely source of

contamination

through transfer

of bacterial cross

contamination or

incorrect storage

temperature.

RE-

THERMALSATION:

Incorrect

procedures when

defrosting or

preparing high risk

foods can cause

many forms of

food poisoning.

PREPARATION:

Poor hygiene

practices of food

handlers can

cause bacterial

contamination

during the

preparation stage.

COOKING:

Improperly

cooked food can

lead to high

growth of bacteria

in the right

circumstances.

HOLDING (Hot and

Cold): Food that

has been cooked

may be held in a

Bain Marie at a

temperature of

above 63⁰C for up

to 4 hours.


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QUESTION 2.14

What are the safe temperatures for holding food in a display cabinet?

ANSWERS CORRECT

Between 5⁰C and 63⁰C 0

Above 63⁰C 1

Below 0⁰C 1

Below 5⁰C 0

QUESTION 2.15

Which groups of customers are more susceptible to harm from food contamination?(Please select

6 responses)

ANSWERS CORRECT

Aged persons 1

People with allergies 1

Environmental Health Officers 0

Children 1

People with immune deficiencies 1


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Policemen 0

Babies 1

Chefs 0

Pregnant women 1


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Stage 3 Assessment

QUESTION 3.1

What are the three major sources of contamination? (select all correct answers)

ANSWERS CORRECT

Biological 1

Physical 1

Chemical 1

Natural 0

Artificial 0

Regulated 0


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QUESTION 3.2

What are the 3 major sources of bacterial food poisoning?

ANSWERS CORRECT

Unwashed hands 1

Insects or rodents 1

Cross contamination 1

Using plastic gloves 0

Air drying crockery 0

QUESTION 3.3

How could you eliminate or reduce the risk of food poisoning? (Select 9 Responses)

ANSWERS CORRECT

Cook all cooked foods above 75⁰C. 1

Store all chilled foods below 5⁰C. 1

Follow personal hygiene standards. 1

Do not cut cooked and uncooked food on the same chopping board. 1

Store all foods at the correct temperature. 1


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Check and inspect all incoming goods. 1

Ensure proper food handling practices. 1

Store hot food in a Bain Marie at 45⁰C so it doesn’t dry out. 0

Dispose of waste promptly to reduce cross-contamination 1

Follow appropriate cleaning procedures 1

Use leftovers for staff meals 0

QUESTION 3.4

Contamination due to physical objects, can be eliminated in which of the following ways? (select

all correct answers)

ANSWERS CORRECT

Ensure all surfaces are clean 1

Ensure walls, ceilings, fans, stove hoods are clean and free from oil, grease,

cobwebs, rust etc. 1

Ensure preparation area is free from foreign objects such as pens, pins, papers etc 1

Inspect all produce during preparation process 1

Wash all vegetables to remove dust and dirt, insects etc. 1

Use inedible decorations in the food such as plastic animals or coins. 0


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Ensure all equipment, machinery and utensils are maintained, clean, free from rust

and paint chips, not broken or cracked etc. 1

QUESTION 3.5

What is the temperature danger zone for bacteria growth?

ANSWERS CORRECT

below minus 18 degrees Celsius 0

between 6 and 10 degrees Celsius 0





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Question: 3.6

You have just received a delivery of some supplies for your business. You have been given

the task of placing all the items in the correct storage areas at the correct storage

temperatures. Drag the picture of the items onto their correct storage temperature?

All photos are in Assessment Flash Photos

1 2 3 4 5

6 7 8 9 10


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1. Text: 3-6°C Picture: Fruit & Vegetables

2. Text: 6-10°C Picture: Dry Goods

3. Text: 1-3°C Picture: Dairy Products & Eggs

4. Text: 0-2°C Picture: Meat & Poultry, Fish & Seafood

5. Text: Below -18⁰C

Picture: Frozen Chicken


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QUESTION 3.7

What rules should you follow for single use items?(Please select 2 responses)

ANSWERS CORRECT

Save money by reusing single use items 0

Never recycle a used item 1

Always wash condiments in soapy water 0

Do not reuse a single use item already used by a customer 1

QUESTION 3.8

What steps should you follow to clean and sanitise your thermometer? (Please select 4 responses)

ANSWERS CORRECT

Place probe under an open flame 0

Rinsing the sanitiser away if necessary (refer to the instructions on the sanitiser) 1

Allowing the probe to air dry or thoroughly drying it with a disposable towel 1

Use a solution of Hydrochloric Acid 0

Sanitising the probe in an appropriate way for your thermometer (alcohol swabs are often used)

1

Washing the probe with warm water and detergent 1


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QUESTION 3.9

What steps should you follow to use your thermometer properly? (Please select 3 responses)

ANSWERS CORRECT

Wave it around in the air to sanitise it 0

place the probe into the food and wait until the temperature reading has stabilised before reading the temperature

1

make sure that the thermometer is clean and dry 1

After dropping it don’t worry about calibrating it 0

measure different parts of a food as the temperature may not be the same, for example, if food is being cooled in a refrigerator the top of the food may be cooler than the middle of the food

1

QUESTION 3.10

You should always sanitise your thermometer in between uses?

ANSWERS CORRECT

TRUE 1

FALSE 0


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QUESTION 3.11

What are three methods to calibrate your thermometer?

ANSWERS CORRECT

Dip in luke warm water 0

Use a calibration thermometer 1

Use the Ice point method 1

Place under your armpit 0

Use the Boiling point method 1


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Stage 4 Assessment

QUESTION 4.1

A Hazard Analysis is used to identify potential hazards in a system or process?

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 4.2

What is a food safety control measure?

ANSWERS CORRECT

A procedure or system to control a food safety hazard 1

A way of measuring the control a safety plan will have 0

A way of safely measuring food 0

A process of controlling measurement of food 0


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QUESTION 4.3

What details of a food are required to properly identify hazards relating to a product? (Select all

correct answers)

ANSWERS CORRECT

Production treatments 1

Packaging 1

Durability – Shelf life 1

Storage conditions 1

Handling procedures 1

Source 1

Taste 0

Colour 0

QUESTION 4.4

What is a Critical Control Point?

ANSWERS CORRECT

A step in a process at which a food safety control measure is crucial to the safety of

the food. 1

A control which is critical at a point in a system. 0

The point at which a control may cause a critical problem. 0


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The point at which a control will not cause a critical problem. 0

QUESTION 4.5

A frozen product arrives and you notice that the temperature is -15⁰C and the packaging is

damaged due to water. Water is dripping from the delivery van. What do you do?

ANSWERS CORRECT

Store the product in the refrigerator immediately. 0

Store the product in the freezer. 0

Continue to defrost the product because you can use it tonight. 0

Reject the product and return to supplier. 1


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QUESTION 4.6

What does the acronym HACCP stand for? (Select all correct answers)

ANSWERS CORRECT

Hazard 1

Analysis 1

Critical 1

Control 1

Point(s) 1

Crucial 0

Procedure 0


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QUESTION 4.7

A food safety control measure can be put in place to control a food safety hazard? (TRUE/FALSE)

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 4.8

A critical limit is an acceptable control measure? (TRUE/FALSE)

ANSWERS CORRECT

TRUE 1

FALSE 0

QUESTION 4.9

Which of the following are effective control measures? (Select all correct answers)

ANSWERS CORRECT

Ensuring refrigeration temperature of 1⁰C -4⁰C 1

Ensuring frozen products are below -18⁰C 1

Ensuring food in a hot display are kept above 63⁰C 1

Ensuring cooked and raw foods are always separated 1


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Cutting cooked and raw foods with the same knife to save time. 0

Keeping chemicals in separate storage areas 1

Conducting product inspections upon arrival to ensure quality standards. 1


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QUESTION: 4.10


Implementing a HACCP system is based on the seven principles. Please drag each picture into the correct sequence needed to effectively implement a

HACCP system.


1 2 3 4 5 6 7

Pic 1 Pic 2 Pic 3 Pic 4 Pic 5 Pic 6 Pic 7

Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here


QUESTION: 4.11

Conduct a Hazard

Analysis

Determine Critical

Control Points

(CCP).

Establish

critical

limit(s).

Establish a

system to

monitor control

of the CCP.

Establish

corrective

actions

Establish

Documentation

Verification and

Audit of Food

Safety Plan


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You have just received a frozen chicken carcass from your supplier for a dish you will prepare in four days time. Drag the pictures into the correct sequence

you will use to prepare and cook your chicken dish?


1 2 3 4 5 6 7 Pic 1 Pic 2 Pic 3 Pic 4 Pic 5 Pic 6 Pic 7

Insert Picture Here

Use photo in Assessment

Flash Photo

Insert Picture Here

TO BE TAKEN

Insert Picture Here

TO BE TAKEN

Insert Picture Here


Flash Photo

Insert Picture Here

TO BE TAKEN

Insert Picture Here


Flash Photo

Insert Picture Here

TO BE TAKEN


Check

Temperature

on receipt of

goods.

Store in

freezer

Remove from

Freezer and

place in

Refrigerator to

defrost.

Prepare

chicken from

your recipe.

Cook at

temperature

above 75⁰C.

Store ready for

Service at a

temperature of

between 63 ⁰C

and 75⁰C.

After 4 hours if

unused throw it

out.

Documents

Stage 2 Assessment - etrainu - IFSP... · 2013. 12. 16. · Food Safety Standard 3.1.1 requires food businesses and food handlers in Australia to comply with the Food Standards Code