Questions and Answers - Health Assessment Task

Assessment Task:

1.List 3 the objectives of the Food Standards Australia New Zealand Act 1991

2.How should meats be thawed? Explain why they must be thawed this way.

3.What temperatures should hot and cold food be stored at when on display?

4.Give an example of a critical control point relating to poultry or fish in 10-30 words.

5. What does the term 'high risk' customer group mean?

6.List 6 types of potentially hazardous foods

7. List List 4 practices that should be followed when preparing foods to prevent contamination?

Give a detailed description of the 2hr/4hr rule (include the temperature range)

8. Does freezing meat/fish/ poultry products kill the bacteria?

9.List 2 CCP (specifically time and/or temperature controls) for

10. What financial consequences may a business face for failing to observe food safety policies and procedures? Mention at least one direct and one indirect cost to the business.

11. Besides financial costs, what other consequences may be incurred by failing to observe food safety procedures? Mention at least two.

12.Describe/list the cleaning and sanitising agents / other materials you would use for 26 the following items, and describe how and where you would store the items once cleaned.

13. What is a food safety plan? What information must be included in a food safety plan?

14. Give two reasons why every kitchen should have a food safety plan.

15.List 3 provisions which must be considered for food which is to be disposed of due to spoilage or product faults:

16. What are your personal hygiene requirements as set out in the Food Safety Standard 3.2.2? Division 4.18? Mention at least 8 requirements.

17. What are your legal requirements in regards to the reporting of health and illnesses whilst working with food and beverages?

18.Describe 2 ways to calibrate a food temperature probe

19.Describe how to use a temperature probe

20. What is your local government's food inspection regime?

21. What is meant by the Temperature Danger Zone?

22. Describe the following main types of safety hazards and contamination that food premises must deal with.

23. What are the required temperature | environmental conditions for each of the following storage areas

24.Describe 3 safe food handling practices you use for each of the following food types

25. What is the difference between cleaning and sanitising?

26. What are the six steps you should follow for proper cleaning?

27. Describe the process you could follow to sanitise equipment such as eating and drinking utensil and food contact surfaces

28. Describe the following 6 methods you should use to ensure the safety of food served and sold to customers

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