SITXSFA101 Use hygienic practices for food safety
SITHKOP101 Clean kitchen premises and equipment
Topic Quiz
(To be completed under test conditions)
Time Allowance: 60 minutes + 5 mins reading
STUDENT NAME/Number
QUIZ – Use hygiene practices + Clean kitchen premises 2014
1
Vocational Education and Training Competency Assessment Notice
Name:___________________________________
ANSWER SHEET MULTIPLE CHOICE QUESTIONS
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CAN – Hygiene practices and Clean premises Quiz
2014
Vocational Education and Training Competency Assessment Notice
SITXSFA101 USE HYGIENIC PRACTICES FOR FOOD SAFETY
SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
Section I ~ Multiple Choice
For the following Multiple Choice question circle the most accurate response.
1. As a food handler you are about to start your shift and wash your hands. What is the correct temperature for warm water
that should be used?
A)
B)
C)
D)
25 o C
30 o C
40 o C
50 o C
2. There are many hand washing products on the market available to food handlers. Under the Food Standards which is NOT
an essential item.
A)
B)
C)
D)
Warm running water
Ordinary solid bar soap
Foaming anti-bacterial soap
Sink
3. Your supervisor has been verbally informed that an expensive food item may have been contaminated by food handler who
has an infectious virus. What procedure should now occur?
A)
B)
C)
D)
Discard the food item
Give it away
Cook it at a high temperature to kill any bacteria
Ignore the information as it is only a virus
4. Hygienic work practices involves the rotation of stock to assist in preventing the likelihood of damage and the use of
spoiled or out of date food. The procedures used in stock rotation are:A)
First in First out (FIFO)
B)
Last in Last out (LILO).
C)
First in Last out (FILO)
D)
Last in First out ( LIF0)
5. Hygiene procedures within an establishment will NOT include the following
A)
B)
C)
D)
Personal hygiene
Regular hand washing
Cleaning practices that avoid cross-contamination
Storage areas
6. Generally all food items should be stored out of the danger zone. This is
A)
B)
C)
D)
Below 2 o C and above 45 oC
Below 1 o C and above 60 oC
Below 3 o C and above 65 oC
Below 5 o C and above 60 oC
7. Cross Contamination is
A)
B)
C)
D)
Chemical contamination of food by cleaning agents
Biological contamination of food by bacteria
Physical contamination of food by food processing machinery
Physical contamination of food by transfer of bacteria from one food to another on contact
CAN – Hygiene practices and Clean premises Quiz
2014
Vocational Education and Training Competency Assessment Notice
8. Cross contamination can be avoided by
A)
B)
C)
D)
Storing raw meats above other food items in the cool room
Using the same board for chopping meats and vegetables for a salad
Transferring cooked food back to the handled container for raw food items
Food handling and storage procedures that minimise risk to food items
9. You have been wearing some jewellery that you forgot to remove when working with food. Why could this pose a risk to
customers?
A)
The jewellery may be offensive to those from a different cultural background
B)
It could easily be lost as you go about your activities
C)
The surface of the jewellery carries bacteria which can lead to food poisoning.
D)
It could encourage theft.
10. HACCP is a program used to support food safety. HACCP stands for
A)
B)
C)
D)
Hazard Analysis Climate Control Protection
Hazards Avoidance Critical Climate Points
Hazards Analysis Critical Control Points
Hazards Analysis Control Climate Points
11. HACCP is a method followed by many food establishments because it is a useful and recognized food safety program and
assists establishments in their legal obligations to ensure the safe production and sale of food. HACCP identifies and
describes:A)
B)
C)
D)
Where and how each hazard may be controlled
How hazards are to be monitored and information that is recorded
Corrective action that may need to be taken if control is not applied
All of the above
12. Some practices may lead to the failure of the control of food hazards. This may occur when
A)
B)
C)
D)
Single use items are re-used, unclean equipment and pests are present
Customers complain
All equipment is clean
Preservatives are used in foods
13. It is important to identify food hazards that may affect the health and safety of customers, colleagues and self. High risk of
harm customer groups include:A)
B)
C)
D)
Infants, children, teenagers and adults
Infants, Children, Pregnant and aged
Allergy , Infants, pregnant and adults
Pregnant, infants, children, allergy, aged
14. When food is received it becomes the establishment’s responsibility. It is important to follow organizational procedures to
monitor critical control points and ensure safe handling of food, reporting for follow up any issue of contamination. To assist
with meeting these responsibilities food handlers should follow standard organization hygiene procedures such as A)
B)
C)
D)
Put foods away as soon as delivered without opening, storing appropriately, checking invoices later
Check invoice, inspect food including temperatures before receiving, store when you can.
Inspect food including temperatures, store appropriately, check invoice
Check invoice, inspect food including temperatures before receiving, store immediately.
15. The main aim of wearing clean clothes, protective uniforms and approved bandages is to:
A)
B)
C)
D)
Look good for the customer and the establishment
Preventing personal clothing and self from spills etc
Prevent food contamination
Follow regulations
CAN – Hygiene practices and Clean premises Quiz
2014
Vocational Education and Training Competency Assessment Notice
Section II~ True and False Questions
Place a tick within the correct box for each statement related to Work Health and Safety
True
False
16. When commencing work you need to make sure that you obtain the necessary skills and
knowledge to safely perform all tasks.
17. Hazard identification and risk assessment are an important part of hygiene and WHS
procedures for any workplace.
18. Hazard management is a thorough one-off process that involves everyone in the
workplace.
19. To indentify the risk associated with a hazard you must determine 2 things- How bad the
consequences of the hazard and how likely it is to occur.
20. Risk assessment allows you to determine the importance of each hazard and prioritize
how to deal with each hazard.
21. Risk control is a method of managing risk, with the primary emphasis on controlling
hazards at their source.
22. Food Handlers should adopt a clean as you go policy in their work.
23. A chemical used for cleaning is best stored in a plastic container.
24. Protective clothing is not essential for all cleaning activities.
25. Floors and equipment are work areas and surfaces that may be cleaned with a detergent.
26. Left over kitchen food items are known as organic waste.
27. Soiled kitchen linen should be replaced at the end of a shift
28. When using a mop and bucket it is best to keep it in the walkway when cleaning floors.
29. Once a cleaning schedule has been organized it needs to be followed when there is time
to do so.
30. Routine maintenance needs to be regularly monitored to ensure standards are maintained
Section III~ Short Answer Questions
31. List FOUR common causes of food borne illness.
32. Food Handlers must not participate in food handling activities or come into contact with surfaces relating to food
production and service, if they are currently suffering from a food borne illness that has caused diarrhoea or
vomiting. What TWO procedures must they undertake under the Food Standards Code before they can return to
food handling duties?
CAN – Hygiene practices and Clean premises Quiz
2014
Vocational Education and Training Competency Assessment Notice
33. Identify two situations where in kitchen a hygiene hazard needs to be removed or minimized and a report to the
appropriate person for follow up should occur.
34. Outline THREE reasons why a shift supervisor should check utensils, service ware, equipment, fixtures and fittings
after they have been cleaned at the end or during a shift.
35. List TWO corrective actions or steps that may be taken when an inspection of food equipment and utensils reveals
that they are not cleaned appropriately.
36. Briefly describe the main use of a de-carbonizing cleaning agent in a commercial kitchen.
37. Food handlers must not participate in food handling activities if they are suffering from any condition that may
pose a risk to food safety. Describe what a condition is and identify TWO examples of where this may occur on a
food handler’s body.
38. Explain the action you should take if you are unsure about using any cleaning chemicals for equipment or
premises.
CAN – Hygiene practices and Clean premises Quiz
2014
Vocational Education and Training Competency Assessment Notice
39. Describe what a cleaning schedule means.
40. What should you be guided by when disposing of cleaning chemicals?
41. Outline TWO organizational procedures that need to be in place to deal with a chemical accident in the commercial
kitchen.
42. Identify TWO commercial kitchen waste products which can be recycled and how they should be stored.
43. Explain THREE procedures which should be followed when cleaning grills, salamanders or griddles. .
44. Describe THREE procedural steps to safely clean ONE piece of slicing equipment, such as a mandolin or commercial
meat slicer.
CAN – Hygiene practices and Clean premises Quiz
2014
Vocational Education and Training Competency Assessment Notice
45. You have been given the opportunity to order new cleaning products for the commercial kitchen. Identify and
outline THREE important considerations you will need to undertake as part of this responsibility?
CAN – Hygiene practices and Clean premises Quiz
2014