Food Safety in the Workplace Quiz

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

• To ensure food is served quickly

• To maintain food safety standards

• To promote local businesses

• To reduce food costs

Answer explanation

The primary purpose of food hygiene laws in Australia is to maintain food safety standards, ensuring that food is safe for consumption and preventing foodborne illnesses.

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

• Only serve organic food

• Be registered or notified to state authorities

• Offer discounts to customers

• Use only local ingredients

Answer explanation

To comply with food safety laws in Australia, food businesses must be registered or notified to state authorities. This ensures they meet health and safety standards, unlike the other options which are not legal requirements.

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

• They may receive a warning

• They can be closed down

• They will be given a fine only

• They will be praised by customers

Answer explanation

Serving unhygienic food can lead to severe consequences for food businesses, including being closed down. This is a critical measure to protect public health, unlike receiving a warning or just a fine.

What does HACCP stand for?

• Hazard Analysis Critical Control Point

• Health Assessment Control Compliance Program

• Hazardous Activity Control and Prevention

• Hygiene and Cleanliness Control Point

Answer explanation

HACCP stands for Hazard Analysis Critical Control Point, a systematic approach to food safety that identifies and controls potential hazards in food production.

Which of the following is considered a biological hazard?

• Wood splinters

• Bacteria

• Cleaning chemicals

• Glass shards

Answer explanation

Bacteria are considered a biological hazard because they can cause infections and diseases. In contrast, wood splinters, cleaning chemicals, and glass shards are physical or chemical hazards, not biological.

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

Answer explanation

The danger zone for food safety is between 5°C and 60°C. In this range, bacteria can grow rapidly, increasing the risk of foodborne illness. Keeping food outside this range helps ensure safety.

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

• It can be reused

• It should be thrown away

• It can be refrigerated

• It should be reheated

Answer explanation

Food displayed above 5°C for more than 4 hours can become unsafe to eat due to bacterial growth. Therefore, it should be thrown away to prevent foodborne illness.

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

• To inspect and advise food businesses

• To promote local restaurants

• To manage food deliveries

• To train chefs in cooking

Answer explanation

The role of an Environmental Health Officer (EHO) primarily involves inspecting and advising food businesses to ensure compliance with health regulations, making the first answer the correct choice.

What is a critical control point (CCP)?

• A step where food is served

• A point where control is essential to prevent hazards

• A method of cooking food

• A location for food storage

Answer explanation

A critical control point (CCP) is a point in the food production process where control is essential to prevent hazards, ensuring food safety. This distinguishes it from other options like serving or storage.

What should be done with food that has been recalled?

• It should be stored for later use

• It should be returned to the supplier

• It can be sold at a discount

• It can be donated

Answer explanation

Food that has been recalled poses health risks and should not be consumed or sold. The correct action is to return it to the supplier, ensuring it is properly handled and removed from circulation.