Food Safety in the Workplace Quiz

What is the primary purpose of food hygiene laws in Australia?

• To promote local businesses

• To ensure food is served quickly

• To maintain food safety standards

• To reduce food costs

What must food businesses in Australia do to comply with food safety laws?

• Use only local ingredients

• Be registered with state authorities

• Only serve organic food

• Offer discounts to customers

What is a potential consequence for food businesses that serve unhygienic food?

• They may receive a reward

• They can be closed down

• They will be featured in a magazine

• They will gain more customers

What does HACCP stand for?

• Hazard Analysis Critical Control Point

• Health Assessment Control Compliance Program

• Hygiene and Cleanliness Control Point

• Hazardous Activity Control and Prevention

Which of the following is considered a biological hazard?

• Wood splinters

• Glass shards

• Bacteria

• Cleaning chemicals

What is the danger zone temperature range for food safety?

• 5°C to 60°C

• 75°C to 100°C

• 60°C to 75°C

• 0°C to 5°C

What should be done if food is displayed above 5°C for more than 4 hours?

• It can be refrigerated

• It should be thrown away

• It should be served immediately

• It can be reused

What is the role of an Environmental Health Officer (EHO)?

• To train chefs in cooking techniques

• To manage food delivery services

• To inspect and advise food businesses

• To cook food for restaurants

What is a critical control point (CCP)?

• A location for food delivery

• A method for cooking food

• A point where control is necessary to prevent contamination

• A step where food can be safely stored

What should be done with food that has been recalled?

• It should be sold at a discount

• It should be returned to the supplier

• It can be donated to charity

• It should be kept for future use