12 FST LAWS AND REGULATORY REVISION

HACCP stands for what?

• hazard, and crucial cooking points

• hazard analytical critical control points

• hazard analysis critical control points

• health analysis critical control points

OSH stands for:

• outstanding safety and hazards

• occupational safe and hazards

• outstanding health and safety

• occupational safety and health

How many principles are there in the HACCP system?

• seven

• four

• six

• five

The danger zone is between what to temperatures?

• 5-65

• 5-60

• 4-70

• 6-65

What does WHS stand for?

• Work Helmet Safety

• Work Hours of Safety

• Work Health and Safety

• Work safety hazards

What year was the food act mandated

• 1995

• 2008

• 2012

• 2004

When did the OHS pass parliament?

• 1984

• 1948

• 2004

• 2014

Purpose of OHS

• Assists the workers and business owners by providing guidelines to follow to manage safety in the workplace.

• Assists business owners by providing instructions to follow to manage safety in the workplace.

• Assists business owners by providing rules to follow to manage safety in the workplace.

• Assists the workers by providing guidelines to follow to manage safety in the workplace.

Principle 5 of HACCP is:

• keep records

• conduct a hazard and risk analysis

• identify critical control points

• establish corrective actions if required.

Principle 1 of HACCP is:

• review of the HACCP program

• conduct a hazard and risk analysis

• establish corrective actions if required

• keep records