Fast Food and Food Court Crew Course (Australia): Food safety on the line

1. Question 1 of 18

   Who writes the Food Standards Code that applies to food businesses in Australia?

   • AFood Standards Australia New Zealand (FSANZ)
   • BEach shopping centre
   • CThe Australian Competition and Consumer Commission (ACCC)
   • DSafe Work Australia
   Show answer

   Answer: A. Food Standards Australia New Zealand (FSANZ)

   FSANZ develops the Australia New Zealand Food Standards Code. State and territory food authorities and councils enforce it.

2. Question 2 of 18

   What is the name of Standard 3.2.2A?

   • AAllergen Labelling Rules
   • BFood Safety Management Tools
   • CFood Premises and Equipment
   • DWorkplace Health and Safety for Kitchens
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   Answer: B. Food Safety Management Tools

   Standard 3.2.2A is called Food Safety Management Tools. Its requirements came in from December 2023.

3. Question 3 of 18

   Which business is a category one business under Standard 3.2.2A?

   • AA shop that only sells canned drinks
   • BA burger shop that cooks raw ingredients into ready-to-eat meals
   • CA clothing store in the same centre
   • DA newsagent selling sealed packets of chips
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   Answer: B. A burger shop that cooks raw ingredients into ready-to-eat meals

   Category one is a food service business or caterer that processes unpackaged potentially hazardous food into food that is ready to eat and potentially hazardous.

4. Question 4 of 18

   Which tools must a category two business have?

   • AOnly a food safety supervisor
   • BAll three tools, including records
   • COnly written records
   • DTrained food handlers and a food safety supervisor
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   Answer: D. Trained food handlers and a food safety supervisor

   Category two businesses must have a food safety supervisor and trained food handlers. Category one businesses must also keep records or other evidence.

5. Question 5 of 18

   When must a food handler have food safety training or adequate skills and knowledge under Standard 3.2.2A?

   • AOnly after a council inspection
   • BOnly if they become a supervisor
   • CBefore they start handling unpackaged, potentially hazardous, ready-to-eat food
   • DWithin 12 months of starting
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   Answer: C. Before they start handling unpackaged, potentially hazardous, ready-to-eat food

   FSANZ says food handlers must meet the requirement before they start handling high-risk unpackaged food.

6. Question 6 of 18

   Which four areas does food handler training cover under Standard 3.2.2A?

   • ACash handling, customer service, cleaning and stock control
   • BAllergen labelling, pricing, hygiene and pest control
   • CFire safety, first aid, manual handling and hygiene
   • DSafe food handling, food contamination, cleaning and sanitising, and personal hygiene
   Show answer

   Answer: D. Safe food handling, food contamination, cleaning and sanitising, and personal hygiene

   FSANZ lists safe handling of food, food contamination, cleaning and sanitising of premises and equipment, and personal hygiene.

7. Question 7 of 18

   How recent must a food safety supervisor's certificate be under Standard 3.2.2A?

   • AObtained within the past 5 years
   • BObtained within the past 10 years
   • CAny age, as long as it was from an approved provider
   • DObtained within the past 12 months
   Show answer

   Answer: A. Obtained within the past 5 years

   FSANZ says the food safety supervisor's certificate must have been obtained within the past 5 years.

8. Question 8 of 18

   What does it mean for a food safety supervisor to be "reasonably available"?

   • AThey work for the council
   • BThey visit the shop once a year
   • CThey are available only by email within a week
   • DThey work on site or can easily be contacted, for example by phone
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   Answer: D. They work on site or can easily be contacted, for example by phone

   FSANZ says the supervisor should work on site and oversee food handling, or be easy to contact. Someone who is never on site is not suitable.

9. Question 9 of 18

   In New South Wales, how long is a food safety supervisor certificate valid?

   • A1 year
   • B3 years from the date you finish the course
   • CIt never expires
   • D5 years from the date of issue
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   Answer: D. 5 years from the date of issue

   The NSW Food Authority says NSW FSS certificates expire 5 years from the date of issue.

10. Question 10 of 18

    In New South Wales, if the food safety supervisor leaves the business, how soon must they be replaced?

    • AWithin 30 operational days
    • BWithin 6 months
    • CAt the next council inspection
    • DWithin 24 hours
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    Answer: A. Within 30 operational days

    The NSW Food Authority says a business must replace its FSS within 30 operational days when the FSS leaves or changes roles.

11. Question 11 of 18

    How do food rules in Victoria describe the risk level of food businesses?

    • ABy classes (1, 2, 3A, 3 and 4) instead of national categories
    • BBy star ratings from 1 to 5
    • CBy the size of the kitchen
    • DBy the number of staff
    Show answer

    Answer: A. By classes (1, 2, 3A, 3 and 4) instead of national categories

    The Victorian Department of Health explains that Victorian food businesses are sorted into classes rather than categories.

12. Question 12 of 18

    When should you wash your hands?

    • AOnly after using the toilet
    • BAfter touching raw meat and before handling ready-to-eat food
    • COnly when your hands look dirty
    • DOnly at the start of the shift
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    Answer: B. After touching raw meat and before handling ready-to-eat food

    FSANZ lists many times to wash hands, including before handling ready-to-eat food after handling raw food.

13. Question 13 of 18

    According to FSANZ, how long should you scrub with soap when washing your hands?

    • AAt least 15 seconds
    • BUntil the water runs hot
    • CAbout 3 seconds
    • DAt least 2 minutes
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    Answer: A. At least 15 seconds

    FSANZ says to lather with soap and scrub for at least 15 seconds, then rinse under warm running water and dry thoroughly.

14. Question 14 of 18

    You had diarrhoea last night but feel better this morning. What should you do?

    • AWork only on the drive-thru headset without telling anyone
    • BTell your supervisor and do not handle food until a doctor says you are well
    • CWork as normal and wash your hands more
    • DWear gloves and keep working
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    Answer: B. Tell your supervisor and do not handle food until a doctor says you are well

    FSANZ says to tell your supervisor and not handle food; go back only when a doctor says you are well enough, usually 48 hours after symptoms stop.

15. Question 15 of 18

    Hot food in a bain-marie should be kept at what temperature?

    • A21°C or hotter
    • BAt least 40°C
    • C60°C or hotter
    • DAround 50°C
    Show answer

    Answer: C. 60°C or hotter

    FSANZ says safe temperatures are 5°C or colder, or 60°C or hotter. Hot-holding equipment such as a bain-marie should keep food at 60°C or hotter.

16. Question 16 of 18

    Under the 2-hour/4-hour rule, a tray of cooked chicken has been between 5°C and 60°C for a total of 3 hours. What can you do with it?

    • AReheat it to 60°C to reset the clock and keep selling
    • BPut it back in the fridge for tomorrow
    • CUse or sell it now, but not put it back in the fridge
    • DKeep selling it for another 4 hours
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    Answer: C. Use or sell it now, but not put it back in the fridge

    Between 2 and 4 hours in the danger zone, food can be used or sold but not refrigerated for later. Over 4 hours it must be thrown away.

17. Question 17 of 18

    A large pot of cooked rice is being cooled for storage. What does FSANZ say about the two-stage cooling process?

    • AFrom 60°C to 21°C within 4 hours, then to 5°C within the next 2 hours
    • BFrom 60°C to 21°C within 2 hours, then to 5°C within the next 4 hours
    • CLeave it on the bench overnight to cool slowly
    • DFrom 60°C to 5°C within 8 hours
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    Answer: B. From 60°C to 21°C within 2 hours, then to 5°C within the next 4 hours

    Cooked food must cool from 60°C to 21°C in less than two hours, then from 21°C to 5°C or colder within the next four hours.

18. Question 18 of 18

    A chopping board has been used for raw chicken. What is the correct order before it is used for salad?

    • ASanitise, then wash with detergent
    • BScrape, wash with hot water and detergent, rinse, then sanitise
    • CWipe with a dry cloth, then sanitise
    • DRinse with cold water only
    Show answer

    Answer: B. Scrape, wash with hot water and detergent, rinse, then sanitise

    FSANZ says to always clean before you sanitise: scrape, wash with hot water and detergent, rinse, then sanitise.

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