Quiz History - Assessment One

Assessment One Results for Dibyendu Karmakar
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Correct answers are hidden.
Score for this attempt:

19.33 out of 20
Submitted Jun 12 at 22:13
This attempt took 10 minutes.
1
/ 1 pts
Question 1
Within the Food Safety Standard 3.1.1 and 3.2.2, you will find it refers
to contaminant, contamination and potentially hazardous food. It is
important that you know the definition of these words when following
the food standards. Match the key words with the correct meaning.
The introduction or Contamination

occurrence of a
contaminant in food.
(Standard 3.1.1)
Any biological or Contaminant

chemical agent, foreign
matter, or other
substances that may
compromise food safety
or suitability. (Standard
3.1.1)
Food that has to be kept Potentially hazardous fo

at certain temperatures to
minimise the growth of
any pathogenic
microorganisms that may
be present in the food or
to prevent the formation
of toxins in the food.
(Standard 3.2.2)
Partial 0.33
/ 1 pts
Question 2
There are a number of sources of information that a business or

employee can seek information from in relation to taking part in hygienic
practices within the hospitality industry. Select three (3) correct sources.

Your local council

Department of Agriculture and Food

Wikipedia

Work Safe Australia

The Food Standards website

Food legislation at a state level
1
/ 1 pts
Question 3
As an employee, you must take immediate action to minimise or where

possible remove any food hazard to comply with legal responsibilities
and organisational expectations.

True

False
1
/ 1 pts
Question 4
Food businesses must do all they practically can to make sure that
people on their premises do not contaminate food in areas where food
is exposed, such as the kitchen. This includes food handlers but it also
includes other people who visit the premises, such as tradespeople and
members of the public.
Select two (2) practical procedures an organisation can put in place to

ensure this happens.

Restricting people who are not food handlers from food handling areas

Where other people have legitimate reasons for being in these areas,
supervising these people to make sure that they do not handle, sneeze,
blow, cough or eat over exposed food or surfaces likely to come into
contact with food

Only let people that are not qualified food handlers within the food area

Only let approved people in the food preparation area outside of normal
service periods
1
/ 1 pts
Question 5
According to 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.

True

False
1
/ 1 pts
Question 6
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.

True

False
1
/ 1 pts
Question 7
Set out the food safety program in a written document and retain that
document at the food premises.

True

False
1
/ 1 pts
Question 8
Comply with the food safety program.

True

False
1
/ 1 pts
Question 9
Conduct a review of the food safety program at least annually to ensure

its adequacy.

True

False
1
/ 1 pts
Question 10
The enforcement and regulation of the Food Standards is not the

responsibility of state/territory authorities or local councils.

True

False
1
/ 1 pts
Question 11
Hygiene risks relevant to food safety can be caused by airborne, food-

borne and infectious diseases. Match the disease to the correct
description.
Caused by pathogenic Airborne diseases

microbes small enough to
be discharged from an
infected person via
coughing, sneezing,
laughing and close
personal contact
Disorders caused by Infectious diseases

organisms — such as
bacteria, viruses and
fungi and can be acquired
by ingesting
contaminated food or
water
Likely to be transmitted Food-borne diseases

through consumption of
contaminated food such
as raw or undercooked
chicken
1
/ 1 pts
Question 12
Food handling in Australia and New Zealand is governed by which

authority?

New Zealand and Australian Food Safety Standards

Food Standards Australia New Zealand

Australian and New Zealand Standards for Food Safety
1
/ 1 pts
Question 13
An accredited Environmental Health Officer is able to take food

samples from any area of operation within the premises for testing of
bacteria.

True

False
1
/ 1 pts
Question 14
A person handling food who knows that they are coming down with or
suffering from a food-borne disease must if at work do the following:
Inform a manager or supervisor that they may be suffering from a

disease.

True

False
1
/ 1 pts
Question 15
Not handle food where there is the likelihood of food contamination as a

result of the disease.

True

False
1
/ 1 pts
Question 16
Make an appointment to see a doctor in order to resolve the course of
the disease.

True

False
1
/ 1 pts
Question 17
Report potential food contamination to the manager or supervisor as a

result of the disease.

True

False
1
/ 1 pts
Question 18
Take all possible measures to prevent food from becoming

contaminated as a result of the disease.

True

False
1
/ 1 pts
Question 19
Before working with food, you are not required to wash your hands.

True

False
1
/ 1 pts
Question 20
Are you required to wash your hands immediately after handling raw
food, eating or drinking, touching your hair, scalp, smoking, coughing,
sneezing, blowing your nose or returning from the toilet?

No

Yes
Quiz Score:
19.33 out of 20

Quiz History - Assessment One

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Assessment One Results for Dibyendu Karmakar

Score for this attempt:

The introduction or Contamination

Any biological or Contaminant

Food that has to be kept Potentially hazardous fo

There are a number of sources of information that a business or

As an employee, you must take immediate action to minimise or where

Select two (2) practical procedures an organisation can put in place to

According to the Food Safety Standard 3.2.1 a food business must:

Systematically examine all of its food handling operations in order to

If one or more hazards are identified in accordance with paragraph (a),

According to the Food Safety Standard 3.2.1 a food business must:

According to the Food Safety Standard 3.2.1 a food business must:

Comply with the food safety program.

According to the Food Safety Standard 3.2.1 a food business must:

Conduct a review of the food safety program at least annually to ensure

The enforcement and regulation of the Food Standards is not the

Hygiene risks relevant to food safety can be caused by airborne, food-

Caused by pathogenic Airborne diseases

Disorders caused by Infectious diseases

Likely to be transmitted Food-borne diseases

Food handling in Australia and New Zealand is governed by which

An accredited Environmental Health Officer is able to take food

Inform a manager or supervisor that they may be suffering from a

Not handle food where there is the likelihood of food contamination as a

Report potential food contamination to the manager or supervisor as a

Take all possible measures to prevent food from becoming

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