What is the aim of a food safety plan?

Help businesses identify and manage risks related with food

What is cross-contamination?

Transfer of micro-organisms from a source to another source

A surfactant that allows oils to be suspended in water

Which of the following identifies common barriers to effective communication?

Lack of feedback, individual differences, negativity

Which of the following correctly identifies the role of an environmental health officer?

To assess risks, regulate, enforce and monitor legislation

Which are examples of environmental hygiene issues?

Irregular cleaning, vermin, poor garbage storage

Which are the following identifies only examples of mechanical equipment

Food processors, blenders, mincers, slicers

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Revision - Kitchen Operations

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Questions 10

Answers

1
Which law regulates the hygienic preparation of restaurant food in NSW?
Work Health and Safety Act 2011
Food Act 2003
Food Standards Act Australia New Zealand 1991
Imported Food Control Act 1992
2
If a colleague has sanitiser splashed in their eyes, what is the best source to consult?
Material Safety Data Sheet
Work colleague
The employer
The Internet
3
What is the aim of a food safety plan?
Help businesses identify and manage risks related with food
To comply with WHS laws in relation to food
To ensure all businesses follow the Food Act 2003
To identify where business should be investing in safety
4
What is cross-contamination?
Transfer of micro-organisms from a source to another source
Mould that contaminates products in storage
Food poisoning caused by eating spoiled food
Bacteria that occurs naturally
5
What is a detergent?
A smooth, thick liquid scouring agent used to remove stains
A surfactant that allows oils to be suspended in water
A substance containing chemicals
A chemical agent used to destroy the growth of organisms
6
What is the danger zone for optimal microbial growth?
10-80 degrees
5-60 degrees
0-100 degrees
45-75 degrees
7
Which of the following identifies common barriers to effective communication?
Lack of feedback, individual differences, negativity
Sympathy, passive listening, verbal cues
Work practices, inconsistency, non-verbal cues
Empathy, active listening, complaining
8
Which of the following correctly identifies the role of an environmental health officer?
To develop food standards
Set the minimum food safety requirements for industry sector
To ensure the risk of contamination is prevented
To assess risks, regulate, enforce and monitor legislation
9
Which are examples of environmental hygiene issues?
Open cuts, vermin, poor work practices
Unwashed hands, open cuts, poor work practices
Poor garbage storage, dust, unwashed hands
Irregular cleaning, vermin, poor garbage storage
10
Which are the following identifies only examples of mechanical equipment
Knives, food processors, stoves, refrigerators
Slicers, chopping boards, whisks, stoves
Blenders, peelers, deep fryers, dishwashers
Food processors, blenders, mincers, slicers

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