Sitxfsa 001 Quiz cookery Unit 1 fully done PDF

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SITXFSA001 – QUIZ 1. The Danger Zone refers to the temperature zone where bacteria multiply rapidly. It ranges from: (Please Tick the correct answer) A -4°C to +2°C . B +3°C to +65°C . C +5°C to +60°C True . D +10°C to +88°C . 2. Workplace hygiene procedures encompass: (Please Tick the correct answers) Personal Hygiene ISO Certification Food Safety Staff Debriefs Cleaning Training HACCP Qualifications

True True True True

3. The authority governing correct food handling processes in Australia and New Zealand is: (Please Tick the correct answer) A . B . C . D .

Food Standards New Zealand Australia OZ Food Standards Food Standards Australia New Zealand Commonwealth Food Standards

True

4. The following statements are: (Tick the correct box indicating true or false) True 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. SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology

False

True False True True False

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5. An Environmental Health Officer has the right to take food samples from any area on premises for the purposes of testing for bacteria. (Tick the correct box indicating true or false) True False

True

6. The following sources could provide you with information relating to food safety, legislation and common procedures in the workplace: (Please Tick the correct answers) 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

True True True

True True

7. Identify the hygiene hazards: (Please Tick the correct answers) Contaminated food True The presence of vermin or pests True Any airborne dust True Contaminated linen True Dirty equipment and utensils True Full rubbish receptacles Untrained staff True Excessive sanitizing 8. The following factors are examples of poor organizational hygiene practices: (Tick the correct box indicating true or false) True

False

1. Failure of staff to use perfume. True 2. Unsatisfactory practices that lead to contamination of food, e.g. hairclips, band aids, chemicals. 3. Unsafe food handling that may lead or has led to cross-contamination.

True True

4. Incorrect cleaning practices that are not in line with your organization’s food safety program. 5. Updating practices to keep them consistent with current requirements.

True True

9. It is an employee’s responsibility to take immediate action to remove or minimize any hazard in accordance with organizational and legal obligations. (Tick the correct box indicating true or false) True True False SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology

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10. Failure to comply with food legislation can result in breach notices, fines and prosecution. (Tick the correct box indicating true or false) True False

True

11. Food businesses cannot be closed down, no matter how serious a food safety law breach is or how many there are. (Tick the correct box indicating true or false) True Fals Fals e e 12. Effective personal hygiene would require that you: (Please Tick the correct answers) 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 jewelry in the kitchen Do not wear makeup in the kitchen Keep your nails short and clean

True True True True True

True True True

13. Tick the correct box indicating true or false Tru e 1 .

Cuts or wounds on hands or fingers do not need to be covered with a band aid, provided you are careful.

2 .

Band-Aids on hands or fingers must be covered with a glove, where direct contact with food is likely.

3 .

Gloves will ensure that no cross-contamination occurs.

4 .

Bacteria from food could enter wounds and cause infections.

5 .

Band-Aids in food preparation areas are colored to aid detection in foods if a band aid is accidentally lost.

Fals e Fals e

Tru e Fals e Tru e

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Tru e

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14. 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 – (Tick the correct box indicating true or false) Tru Fals e e 1 Report that he or she is or may be suffering from the disease, to Tru . his or her supervisor. e 2 Not engage in any handling of food where there is a reasonable Tru . likelihood of food contamination as a result of the disease. e 3 Immediately book a medical examination including blood tests. Fals . e 4 Report any incidents of or potential food contamination as a Tru . result of the disease to their supervisor. e 5 Take all practicable measures to prevent food from being Tru . contaminated as a result of the disease. e 15. Common causes of cross-contamination would include: (Tick the correct box indicating true or false) Tru Fals e e 1 Using the same utensils for preparing raw food, then cooked food Tru . without washing between tasks. e 2 Defrosting meat on a high shelf without a drip tray so that the Tru . juices drip onto cooked food. e 3 Washing hands when changing tasks. Fals . e 4 Storing washed and unwashed foods together. Tru . e Fals 5 Separating cooked and raw food in storage. . e 16. Food can be contaminated in 3 ways. Select the correct forms of contamination: (Please Tick the correct answers) Biomechanical Chemical Psychological

True

Physical Commercial

True

Biological

True

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17. Pathogenic bacteria in the danger zone will double every: (Please Tick the correct answer) A . B . C . D .

5 minutes 20 minutes

True

40 minutes hour

18. Which of the following are catering cycle steps where correct food handling applies? (Please Tick the correct answers) 1 . 2 . 3 . 4 . 5 . 6 .

Writing a menu

True

Yield testing the ingredients Receiving the foods

True

Costing the menu Preparing the dishes

True

Holding and serving meals

True

19. Tick the correct box indicating true or false

1 . 2 . 3 . 4 . 5 .

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 cool room must be washed before placing them on any food preparation areas. Hand washing facilities need to include bar soap, deodorant, cloth towels and a hairbrush. Pest control is part of a maintenance regime and inspections should be done annually.

Tru e Tru e

Fals e

Fals e Tru e

Fals e

20. Tick the correct box indicating true or false True Screens, cracks, holes and damp spots are not important for keeping vermin out of premises, providing you spray pesticide regularly. SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology

False False

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Access for pests and lack of sanitation in garbage storage areas are the major contributors to pest problems.

True

21. Most food poisoning cases are the result of mishandling food – storing it at the wrong temperature, cross-contamination and incorrect reheating. (Tick the correct box indicating true or false) True True False 22. Some viruses are transmitted when workers do not wash their hands properly after going to the toilet. (Tick the correct box indicating true or false) True True False 23. Match the correct definitions 1. Cleaning

2. Sanitatio n

2 means that heat and/or a chemical sanitization product is applied to kill/reduce the amount of bacteria 1 is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface

24. Which of the following can cause food-borne illnesses? (Please Tick the correct answers) Bacteria Parasites Moulds and Toxins Allergens

True True True True

Mishandled eggs Surface disinfectants

True

25. 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: (Please Tick the correct answers) 1 Allergens and associated with this customer . requirements for foods are a serious matter as an allergic reaction may result in death. 2 Always listen carefully to customers and fully . understand what they can and can’t consume. SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology

True

True

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3 If you are unsure of what would constitute a . “safe” menu choice you must refuse to cater for a customer. 4 Many customers with health issues may have a . list that specifies what ingredients they can and cannot have. 5 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.

False

True

True

26. 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: (Tick the correct box indicating true or false) Tru Fals e e 1 Use separate utensils wherever possible. Tru . e 2 Ensure all cooking surfaces and equipment are thoroughly cleaned Tru . and clear of breadcrumbs, crusted residue, nut residue, etc. e 3 Utensils must not be shared between dishes. Tru . e 4 Do not use serving utensils for more than 1 item. Tru . e 5 Ensure grillers, sandwich, waffle and focaccia makers are clean Tru . before using with gluten-free breads and other foods. e 6 The use of gloves will ensure no cross contamination can occur. Fals . e

27. Which of the following food and beverage categories are at risk from contamination due to the use of eggs? (Tick the correct box indicating true or false)

1 . 2 . 3 . 4 .

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. omelets, scrambled eggs).

SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology

Tru e Tru e Tru e Tru e

Fals e

Fals e

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28. 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: (Please Tick the correct answers) 1 . 2 . 3 . 4 . 5 . 6 . 7 . 8 .

Use an egg separator when separating eggs

True

Acidify raw egg products below pH 4.2 with lemon juice or vinegar

True

Keep raw egg products below 5°C

True

Store eggs in their original packaging in a dry store below 20°C

False

Make raw egg products fresh every day and discard within 24 hours

True

Wash and dry your hands before and after handling eggs

True

Clean and sanitize equipment and surfaces before and after using with eggs Use separate containers for each batch.

True True

29. 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: (Please Tick the correct answers) a ) b ) c )

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;

d ) e ) f) Conduct a review of the food safety program at least annually to ensure its adequacy

True

True

False

True True True

30. 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:

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1. 2. 3. 4. 5.

Ordering Receiving Storing Preparing Processing, packaging and holding 6. Transporting 7. Selling and displaying 8. Disposing

5 Par-cooking, precooking and cook-chill. 6 Minimize any adverse effects on food. 7 Minimize waste and contamination. 8 Separate and store appropriately. 1 Ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures. 2 Ensure that deliveries are systematically checked on arrival. 3 Ensure that food is stored according to requirements. 4 Separate food items and avoid the danger zone wherever possible.

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