#1.

Why are date code labels used in food packaging in Australia? In about 75-100 words

ledge they need to increase stock turnover and reduc

Words:77
#2.

List four pieces of information you might record on a label for items to be frozen,
which will assist with easier identification later?

Ingredient list Name & descriptio

Net w eight
Date
Ingredient list

Words:10
#3.

What is the purpose of food rotation labels? In about 50-70 words

by labels, use first labels, and use last labels are a few

Words:70
#4.

What does the term “wastage” refer to in a commercial catering organisation? What
is the importance of avoiding wastage in a commercial kitchen operation?  in about
50 words

serving customers and reheating food is referred to as

stage:
be key to avoid the w astage
ored in proper method and w ell labelled containers.

Words:65
#5.

According to the Australia New Zealand Food Standards Code, explain the meaning
of the following.
 Contaminant –
t could endanger the sustainability or safety of food.

Words:20
Contamination-
t can make consumers unw ell that are present in food

Words:17
Potentially hazardous food–
It indicates that a specific tempe

Words:22
#6.

Provide 3 reasons why food needs to be protected from contamination

Contaminating food can make co

It might make pathogens more p
Because microorganisms can ru

Words:28
#7.

How can food be protected from contamination? (provide three examples)

Proper procedures for handling food

Storage of food properly
sterilize and clean every w ork surface
create a programme for personal hygiene

Words:21
#8.

List 3 different types of contamination? How are these caused?

s brought on by microorganisms including bacteria and
ccurs w hen items like nails, jew elry, and dust cause th
s a result of food coming into touch w ith chemicals.

Words:39
#9.

List three examples of items that can cause physical contamination of food

Metals
Nails
Jew elry

Words:3
#10.

What is the difference between ‘use by’ date and ‘best before’ dates?in about 75-100
words

Use-by dates refer to the final d

Best before dates indicate that

Words:82
#11.

Briefly explain the FIFO method of stock rotation in about 50 words

FIFO stands for "first in first out

Words:53
#12.

List the suitable storage area, provision for correct storage (e.g. sanitised container)
and typical storage temperatures for each of the commodities listed in the table.
Explain how these storage areas should be prepared prior to storing food items
following a delivery.
 Commodity Storage area Storage tem

Vegetables 

Beverages 

Dairy products 

Canned products 

Dry goods 

Cooked Food Items 

Frozen goods 

Fruit 

Meat 

Oils 

Poultry 
 Commodity Storage area Storage tem

Seafood 

Vacuumed sealed items 

#13.

Why must refrigerated food items be held between 0-5 degrees?(in 10-20 words)

Many goods need to be refriger

Words:23
#14.

List the food safety standards regarding each of the following in regards to storing
perishable food supplies:

Appropriate storage containers

ay leak chemicals or dyes into the food, contaminating

Words:29
Food labels
w ledge, the consumer may make an informed purchas

Words:32
Write briefly about Storage conditions and temperature requirements of following:- a. Cool
room: b. Freezer: c. Dry store:
d be low ered as rapidly as possible. Cool room: Cool r
erishable things can be preserved in the freezer by be
temperature of betw een 50 and 70 degrees Fahrenhe
 Words:102
Cleanliness and sanitation
Cleaning and sanitation are essent
Cleaning - pre clean utensils by sc
Sanitizing -soak items in very hot w
saturate items w ith 70% alcohol

Words:52
What to do with contaminated items
If the provider agrees, you shou

Words:17
Quarantining and examples of items to be quarantined
c or environment for a predetermined amount of time.

Words:28
#15.

Name the program which contains all the information for maintaining and recording
deliveries and temperatures?

Food safety Program

Words:3
#16.

For the items listed below, list at least 1 indicator of spoilage and contamination of
the following perishable supplies

Item Indicators of spoilage and contamination

Start multi grow ing

Fresh Potatoes 
 Item Indicators of spoilage and contamination

Bad smell and Saggy appearance

Fresh Pears 

Get dry

Pistachio nuts 

Crystalize

Honey 

Musty and Bad odour

Plain flour 

getting green and moles

Cheddar cheese 

Punget odour

Cryovac beef blade 

Bad smell and slippery

Fresh Salmon 
#17.

What is enzymic browning and how does it affect the quality of a food item? Explain
in about 50 words.

p a terrible flavor, and lose all of their nutritious conten

Words:50
#18.

Other than enzymic browning, what are three other quality issues that could
adversely affect the quality of perishable supplies?
 Poor Packaging
Crystallization
Hardening and dry

Words:6
#19.

What should you do if a packet of flour has been infested by weevils?Mention two
points.  Who would you report the infestation to?

flour in clean and dry container after clean w eevils

Words:30
#20.

How would you dispose of kitchen waste and potentially hazardous substances
according to environmental requirements and to prevent potential contamination in a
food production area? Explain in about 100-150 words.

ecycling organizations such as Oz Harvest w hich pro

ers for use as feed or compost (often arrangements c
to their use-by dates into daily specials and staff meals

Words:108
#21.

List three indicators of spoilage and contamination of perishable supplies.

Enzymatic Brow ning

Mould
Odour

Words:4
#22.

When should you reject a delivered item? List five situations.

1. When packaging is damaged.
2. If food may have become contaminated.
3. If there is a sign of spoilage.
4. If the item is passed its use-by or best before date.

Words:32
#23.

What date codes are often already provided on perishable food packaging by the
manufacturer?

Best before date and use by date

Words:7
#24.

List four pieces of information you might record on a label for items to be frozen,
which will assist with easier identification later?

1.Product name and manufactur

2. Net w eight and quantity
3. List of ingredients
4. How many portions

Words:18
#25.

How can you avoid cross-contamination when storing your perishable supplies? (in
40-60 words)

pplies clean.

of the refrigerator in containers or sealed plastic bags

Words:53
#26.

What are the food safety procedures and standards for storage of perishable
supplies in terms of temperature, humidity, light and ventilation? In about 150 words.
 Ventilation: To maintain foods at

Words:150
#27.

Provide 5 examples of indicators of whether the stock is spoiled or contaminated.

Enzymatic Brow ning

Drying and Hardening
Crystallization
Mould
Bad Odour

Words:9
#28.

What checks should be performed before rejecting? Mention three checks. 

Reject deliveries if inside the delivery vehic

Reject products in damaged packaging
Reject any product that is contaminated

Words:27
#29.

What is the general procedure for rejecting perishable supplies? Explain in about 100
words.

oducts are properly labeled including product name , a

be in w ith in their best before.
of insect, insect eggs, other items should not be in n
meter to regularly measure the food deliveries temp.

Words:106
#30.

What are two quality checks you should do on perishable supplies? List any 3.

Check for damaged packaging to make su

Check use by date best before date and
Check the size and w eight of the item.

Words:31