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WorksheetsSITXFSA008 Develop and implement food safety
Total questions: 15
Worksheet time: 15mins
What is the main purpose of a food safety program?
To increase food sales
To comply with tax regulations
To prevent food-borne illnesses and ensure safe food handling
To reduce kitchen staff numbers
Which of the following is a biological hazard in food safety?
Cleaning chemicals
Salmonella bacteria
Glass fragments
Cooking oil
HACCP stands for:
Hazard Analysis and Critical Control Points
Hazard Assessment and Control Program
Health and Cooking Control Procedures
Hazard and Compliance Check Process
Which of the following is a Critical Control Point (CCP)?
Storing menus in the office
Cooling cooked rice
Training new staff
Ordering kitchen supplies
What is the safe cold storage temperature in Australia for potentially hazardous foods?
15°C or below
10°C or below
5°C or below
Room temperature
Cross-contamination can occur when raw chicken is stored above fresh vegetables in the fridge.
True
False
Documentation of food safety records is optional if the kitchen follows good hygiene practices.
True
False
Staff training and communication are essential parts of a successful food safety program.
True
False
Corrective action means eliminating a hazard before it becomes a food safety issue.
True
False
List the three main types of hazards in food safety.
Biological, Chemical, Physical
Thermal, Electrical, Mechanical
Organic, Inorganic, Synthetic
Microbial, Radioactive, Magnetic
You discover cooked mince has been left at room temperature for 5 hours. What should you do as corrective action?
Discard the mince immediately.
Reheat the mince to a high temperature and serve.
Place the mince in the refrigerator to cool it down.
Mix the mince with fresh mince and cook again.
During a routine temperature check, a fridge is recorded at 9°C. What are two possible corrective actions?
1) Move food to another fridge. 2) Call maintenance/service.
1) Leave the fridge door open. 2) Increase the temperature setting.
1) Ignore the issue. 2) Continue using the fridge as normal.
1) Store more food in the fridge. 2) Turn off the fridge for an hour.
Give two examples of food safety program documentation.
Temperature logs, cleaning schedules, pest control records, staff training logs
Recipe books, menu designs, tablecloth colors, music playlists
Employee uniforms, restaurant decor, lighting fixtures, wall art
Customer reviews, social media posts, promotional flyers, advertisements
A customer reports an allergic reaction after eating dessert with hidden nuts. Identify two failures in allergen management.
1) Allergen not labeled/declared. 2) Poor communication between staff and customer.
1) Dessert was too sweet. 2) Customer did not finish the meal.
1) Staff wore gloves. 2) Dessert was served cold.
1) Dessert was not decorated. 2) Customer was not offered water.
Why is it important to review and update a food safety program regularly?
To ensure compliance, reflect menu/process changes, and improve continuously.
To increase food prices for customers.
To reduce the number of staff required.
To avoid having to train employees.
