Maintaining a Safe Food Supply I

Multiple Select

Australia has one of the safest food supplies in the world.

Which of the following are characteristics of a safe food supply?

• Food that is not intentionally contaminated

• Food that is past its expiry or 'use by' date

• Food that is free from food-borne illness

• Food that is free from foreign objects

Multiple Choice

Who is responsible for developing food standards in Australia and New Zealand

• Food Standards Australia New Zealand

• The Australia Department of Agriculture

• The Ministry for Primary Industries

• The Therapeutic Goods Administration

Multiple Choice

What is one of the objectives of the Food Standards Code?

• To ensure that food is safe and suitable for human consumption

• To reduce the number of food exports

• To increase the number of food imports

• To promote fast food consumption

Multiple Choice

Which of the following is NOT a responsibility of FSANZ?

• Monitoring foods and nutrients

• Enforcing food laws

• Coordinating food recalls

• Developing food standards

Multiple Choice

Which of the following is NOT a characteristic of a food safety program?

• Outline of safe food handling practices

• Correct hygiene practices of employees

• Outline of pest control practices

• Marketing strategies for food products

Multiple Select

Which of the following are principles of HACCP (Hazard Analysis and Critical Control Points)?

• Identification of Hazards

• Establishing Corrective Actions

• Advertising Food Products

• Defining Critical Limits

• Determining Critical Control Points

Match

Match the following

• A biological, chemical, or physical agent that may cause illness or injury in the absence of its control.

• The process of identifying and evaluating hazards that could affect food safety.

• A step in the food production process where controls must be applied to prevent, eliminate, or reduce a hazard to an acceptable level.

• The maximum or minimum value to which a hazard must be controlled to ensure food safety.

• A systematic approach to the identification, evaluation, and control of food safety hazards

Hazard

Hazard Analysis

Critical Control Point

Critical Limit

HACCP

• Hazard

• Hazard Analysis

• Critical Control Point

• Critical Limit

• HACCP

Multiple Choice

What is the main purpose of establishing corrective actions in the HACCP system?

• To increase food production

• To ensure hazards are eliminated or controlled when critical limits are not met

• To advertise food products

• To reduce food costs

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Unsafe Food Practices: Grocery store poses health risks | Russell Kennedy

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Multiple Select

Which of the following are requirements for most food businesses under the Food Act 2006 (Qld)?

• A food business license

• An accredited food safety program

• A marketing plan

• A nutritionist on staff

Multiple Select

Which of the following are possible consequences of non-compliance with the Food Act?

• Suspended or cancelled licence

• Significant fines

• Brand & reputation damage

• Increased food sales

Food safety ratings | Brisbane City Council

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Match

Match the following

• State and territory specific laws

  that give legal effect to the Food Standards Code

• A set of legislative instruments that

  detail the requirements food must meet to be sold in Australia.

• The federal authority that develops the laws and

  practices regulating food production in Australia

  and New Zealand

• People employed by local government who are responsible for inspecting food premises and advising on public health standards

• The removal of food from distribution, sale, or consumption if it poses a health or safety risk

Food Acts

Food Standards Code

Food Standards Australia and New Zealand

Environmental Health Officer

Food recall

• Food Acts

• Food Standards Code

• Food Standards Australia and New Zealand

• Environmental Health Officer

• Food recall

Open Ended

What is one key takeaway you learned about maintaining a safe food supply from this session?