Question 1 

(1 point)
 
Saved
The Danger Zone refers to the temperature
zone where bacteria multiply rapidly. It ranges
from: (Select the correct answer)

Question 1 options:
-4°C to +2°C

+3°C to +65°C

+5°C to +60°C 

+10°C to +88°C

Question 2 (1 point)

 
Workplace hygiene procedures encompass:
(Select the correct four (4) answers)

Question 2 options:
Personal Hygiene

ISO Certification

Food Safety

Staff Debriefs

Cleaning

Training

HACCP Qualifications

Question 3 (1 point)

 
The authority governing correct food handling
processes in Australia and New Zealand is:
(Select the correct answer)
Question 3 options:
Food Standards New Zealand Australia

OZ Food Standards

Food Standards Australia New Zealand

Commonwealth Food Standards

Question 4 (1 point)

 
Which of the following statements are true?
(Select three (3) correct responses)

Question 4 options:
The food acts outline basic hygiene and
temperature requirements for food
handling

FSANZ details the role of

Environmental Health Officers (EHOs)
in Australia.

Each state and territory in Australia has

its own legislation which governs food
safety.

An EHO has the right to enter food

premises at any time during operating
hours

An EHO can only inspect food

production and storage areas of a
business.

Question 5 (1 point)

 
An Environmental Health Officer has the
right to take food samples from any area
on premises for the purposes of testing
for bacteria.

Question 5 options:
 True
False

Question 6 (1 point)

 
The following sources could provide you with
information relating to food safety, legislation
and common procedures in the workplace:
(Select the correct five (5) answers)

Question 6 options:
The FSANZ website

The food standards website

Your local council

Major newspapers

Unions

Department of Industrial Relations

Standard operating procedures

Food legislation at state levels

Question 7 (1 point)

 
Identify the hygiene hazards: (Select the
correct seven (7) answers)

Question 7 options:
Contaminated food

The presence of vermin or pests

Any airborne dust

Contaminated linen
 Dirty equipment and utensils

Full rubbish receptacles

Untrained staff

Excessive sanitising

Question 8 (1 point)

 
The following factors are examples of poor
organizational hygiene practices: (Select four
(4) correct responses)

Question 8 options:
Failure of staff to use perfume

Unsatisfactory practices that lead to

contamination of food, e.g. hairclips,
Band-Aids, chemicals.

Unsafe food handling that may lead or

has led to cross-contamination.

Incorrect cleaning practices that are not

in line with your organisation’s food
safety program.

Outdated practices that are not consistent

with current requirements.

Question 9 (1 point)

 
It is an employee’s responsibility to take
immediate action to remove or minimise any
hazard in accordance with organisational and
legal obligations.

Question 9 options:
True
False
Question 10 (1 point)
 
Saved
Failure to comply with food legislation
can result in breach notices, fines and
prosecution.

Question 10 options:
True
False

Question 11 (1 point)

 
Food businesses cannot be closed down, no
matter how serious a food safety law breach is
or how many there are.

Question 11 options:
True
False
Question 12 (1 point)
 
Effective personal hygiene would require that
you: (Select the correct eight (8) answers)

Question 12 options:
Shower daily

Shave (if required) and wash your hair

Undergo a periodic health check-up

Do not touch your hair during work

Tie back long hair

In kitchens, cover hair with a hairnet or

hat

Have regular dental check-ups

Do not wear jewellery in the kitchen

 Do not wear makeup in the kitchen

Keep your nails short and clean

Question 13 (1 point)

 
Which of the following statements are true?
(Select three (3) correct responses)

Question 13 options:
Cuts or wounds on hands or fingers do
not need to be covered with a Band-Aid,
provided you are careful.

Band-Aids on hands or fingers must be

covered with a glove, where direct
contact with food is likely.

Gloves will ensure that no cross-

contamination occurs.

Bacteria from food could enter wounds

and cause infections.

Band-Aids in food preparation areas are

coloured to aid detection in foods if a
Band-Aid is accidentally lost

Question 14 (1 point)

 
Complete the following sentence. (Select four
(4) correct responses)

A food handler who has a symptom that

indicates the handler may be suffering from a
food-borne disease, or knows he or she is
suffering from a food-borne disease, must, if at
work …………….

Question 14 options:
report that he or she is or may be
suffering from the disease, to his or her
supervisor.
 not engage in any handling of food
where there is a reasonable likelihood of
food contamination as a result of the
disease.

immediately book a medical

examination including blood tests.

report any incidents of or potential food

contamination as a result of the disease
to their supervisor.

take all practicable measures to prevent

food from being contaminated as a result
of the disease.

Question 15 (1 point)

 
Common causes of cross-contamination would
include: (Select three (3) correct responses)

Question 15 options:
Using the same utensils for
preparing raw food, then cooked
food without washing between
tasks.

Defrosting meat on a high shelf

without a drip tray so that the juices
drip onto cooked food.

Washing hands when changing

tasks.

Storing washed and unwashed foods

together.

Separating cooked and raw food in

storage.

Question 16 (1 point)

 
Food can be contaminated in three (3) main
ways. Select the correct three (3) forms of
contamination:

Question 16 options:
Biochemical

Chemical

Psychological

Physical

Commercial

Biological

Question 17 (1 point)

 
Pathogenic bacteria in the danger zone will
double every: (Select the correct answer)

Question 17 options:
5 minutes

20 minutes

40 minutes

1 hour

Question 18 (1 point)

 
Which of the following are catering cycle steps
where correct food handling applies? (Select
the correct three (3) answers)

Question 18 options:
Writing a menu

Yield testing the ingredients

 Receiving the foods

Costing the menu

Preparing the dishes

Holding and serving meals

Question 19 (1 point)

 
Which of the following statements are true?
(Select three (3) correct responses)

Question 19 options:
Food can become contaminated through
contact with clothing such as an apron or
parts of the chef’s jacket.

If a food handler washes their hands in

the toilet facilities they do not need to
wash their hands again when they return
to the kitchen.

Raw vegetables from a coolroom must

be washed before placing them on any
food preparation areas.

Hand washing facilities need to include

soap and sanitiser, paper towels and hot
water.

Pest control is part of a maintenance

regime and should be done annually.

Question 20 (1 point)

 
Which of the following statements are
true?

Question 20 options:
Screens, cracks, holes and damp spots
are not important for keeping vermin out
 of premises, providing you spray
pesticide regularly.

Access for pests and lack of sanitation in

garbage storage areas are the major
contributors to pest problems.

Question 21 (1 point)

 
Most food poisoning cases are the result of
mishandling food – storing it at the wrong
temperature, cross-contamination and incorrect
reheating.

Question 21 options:
True
False
Question 22 (1 point)
 
Some viruses are transmitted when workers do
not wash their hands properly after going to the
toilet.

Question 22 options:
True
False
Question 23 (1 point)
 
Listed below is the procedure for washing
hands. Put the procedures in the correct order.

Question 23 options:
1234567 Apply a sanitiser
1234567 Scrub hands, fingers, wrists,
elbows and nails thoroughly (use
a brush to assist)
1234567 Dry hands thoroughly using single
use paper towels
1234567 Repeat this process throughout the
day
1234567 Lather hands with an anti-
bacterial liquid soap
1234567 Rinse off hands under hot running
water
1234567 Wet your hands under hot running
water
Question 24 (1 point)
 
Match the type of technique to the correct
explanation:

Question 24 options:
12 Means that heat
and/or a
chemical
sanitisation
product is
applied to
kill/reduce the 1 Cleaning
amount of .
bacteria.
2 Sanitation
.
12 Is the act of
removing dirt,
food particles,
grease, grime,
scum, etc. from
a surface.

Question 25 (1 point)

 
Which of the following can cause food-borne
illnesses? (Select the correct five (5) answers)

Question 25 options:
Bacteria

Parasites

Moulds and Toxins

Allergens

Mishandled eggs

Surface disinfectants
Question 26 (1 point)
 
Food allergies occur when someone reacts
badly to a particular type of food. The
following aspects must be considered to ensure
that the correct foods are prepared and served
to persons with allergies: (Select the correct
four (4) answers)

Question 26 options:
Allergens associated with customer
requirements for foods are a serious
matter as an allergic reaction may result
in death.

Always listen carefully to customers and

fully understand what they can and can’t
consume.

If you are unsure of what would

constitute a “safe” menu choice you
must refuse to cater for a customer.

Many customers with health issues may

have a list that specifies what ingredients
they can and cannot have.

It is essential that a chef does not dismiss

customers’ dietary requests as the
customer may face serious consequences
if the recipe contains incorrect
ingredients

Question 27 (1 point)

 
The Food Safety Standard 1.2.3 requires foods
which contain or may potentially contain any
allergens to be clearly labelled. If a business is
involved in the production or sale of foods that
could cause problems, it is essential to
implement procedures for avoiding cross-
contamination: (Select five (5) correct
responses)

Question 27 options:
Question 28 (1 point)
 
Which of the following food and beverage
categories are at risk from contamination due
to the use of eggs? (Select three (3) correct
responses)

Question 28 options:
Egg dressings, sauces and spreads (e.g.
mayonnaise, aioli, hollandaise, egg
butter).

Desserts made without an effective

cooking step (e.g. tiramisu, mousse, fried
ice cream).

Drinks containing raw eggs (e.g. eggnog,

egg flip, raw egg high protein
smoothies).

Egg dishes usually prepared for

breakfast or brunch (e.g. omelettes,
scrambled eggs).

Question 29 (1 point)

 
Because of the severe consequences of
mishandling eggs, it is essential to ensure
excellent hygiene and prevent cross-
contamination. To maintain safety of eggs you
should do the following: (Select the correct
seven (7) answers)

Question 29 options:
Use an egg separator when separating
eggs

Acidify raw egg products below pH 4.2

with lemon juice or vinegar

Keep raw egg products below 5°C

Store eggs in their original packaging in

 a dry store below 20°C

Make raw egg products fresh every day

and discard within 24 hours

Wash and dry your hands before and

after handling eggs

Clean and sanitise equipment and

surfaces before and after using with eggs

Use separate containers for each

batch

Question 30 (1 point)

 
A food safety program acts as a preventative measure for health and safety, by setting out the
processes that staff must follow. According the Food Safety Standard 3.2.1 a food business
must: (Select the correct five (5) answers)

Question 30 options:
systematically examine all of its
food handling operations in order to
identify the potential hazards that
may reasonably be expected to
occur

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

if one or more hazards are identified

in accordance with paragraph (a),
close the business until all hazards
are rectified

set out the food safety program in a

written document and retain that
document at the food premises
 comply with the food safety
program

conduct a review of the food safety

program at least annually to ensure
its adequacy.

Question 31 (1 point)

 
As part of HACCP at each step of the food handling cycle, it is important to identify and
remove potential causes of contamination. Match the general, preventative action with the
relevant step of the catering cycle:

Question 31 options:
12345678 Ensure that you have clear product
specifications and good standards for
quality, as well as delivery and hygiene
procedures.

12345678 Minimise waste and contamination.

12345678 Ensure that food is stored according to

requirements.

12345678 Ensure that deliveries are systematically

checked on arrival.

12345678 Minimise any adverse effects on food.

12345678 Separate food items and avoid the danger

zone wherever possible.

12345678 Par-cooking, precooking and cook-chill.

12345678 Separate and store appropriately.