Kitchen Safety for Cooks and Dishwashers (Australia): Chemicals, cleaning and dishwashing

1. Question 1 of 18

   What is the GHS?

   • AA single, internationally agreed system for classifying chemicals and communicating their hazards
   • BA government health service
   • CA brand of dishwashing detergent
   • DA food safety certificate
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   Answer: A. A single, internationally agreed system for classifying chemicals and communicating their hazards

   SafeWork NSW describes the GHS (Globally Harmonized System) as a single internationally agreed system of chemical classification and hazard communication.

2. Question 2 of 18

   Which edition of the GHS must be used in Australia since 1 January 2023?

   • AGHS 10
   • BGHS 3
   • CGHS 7 (the 7th revised edition)
   • DGHS 1
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   Answer: C. GHS 7 (the 7th revised edition)

   SafeWork NSW says the transition to GHS 7 ended on 1 January 2023, so classifications, labels and SDSs must use it.

3. Question 3 of 18

   Which signal words appear on GHS chemical labels?

   • ASafe or Unsafe to use
   • BStop or Go
   • CDanger or Warning
   • DHot or Cold
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   Answer: C. Danger or Warning

   A GHS label uses one of two signal words: danger or warning.

4. Question 4 of 18

   How many standard hazard pictograms does the GHS use?

   • ANine
   • BTwenty
   • CFive
   • DThree
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   Answer: A. Nine

   SafeWork NSW says the GHS uses nine standard symbols (pictograms).

5. Question 5 of 18

   How many standard headings does a safety data sheet (SDS) have?

   • A4
   • B25
   • C16
   • D8
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   Answer: C. 16

   SafeWork NSW says an SDS uses clear language under 16 universal headings.

6. Question 6 of 18

   A chemical splashes in a coworker's eye. Which SDS section gives first aid measures?

   • ASection 4
   • BSection 8
   • CSection 1
   • DSection 16
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   Answer: A. Section 4

   WorkSafe Queensland notes that section 4 of an SDS covers first-aid measures.

7. Question 7 of 18

   Which SDS section tells you about exposure controls and personal protective equipment?

   • ASection 2
   • BSection 7
   • CSection 4
   • DSection 8
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   Answer: D. Section 8

   Section 8 covers exposure controls and personal protection; section 7 covers handling and storage.

8. Question 8 of 18

   Where should workers be able to find safety data sheets?

   • AOnly at head office
   • BThey must have ready access to them in the work area, on paper or electronically
   • COnly the regulator holds them
   • DWorkers are not allowed to see them
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   Answer: B. They must have ready access to them in the work area, on paper or electronically

   WorkSafe Queensland says relevant workers must have ready access to SDS information in the work area.

9. Question 9 of 18

   You pour sanitiser from a large drum into a spray bottle. What must the spray bottle have?

   • AJust your initials
   • BA label only if a customer might see it
   • CA proper label, because chemicals must stay labelled after transfer
   • DNothing, because it is the same chemical
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   Answer: C. A proper label, because chemicals must stay labelled after transfer

   SafeWork NSW says chemicals must remain properly labelled even after they have been transferred from the original container.

10. Question 10 of 18

    What must a workplace that uses hazardous chemicals keep, according to SafeWork NSW?

    • AA register of hazardous chemicals with the current SDS for each one, which affected people can view
    • BOnly the receipts for chemicals bought
    • CA list of chemicals kept secret from workers
    • DA photo of each bottle
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    Answer: A. A register of hazardous chemicals with the current SDS for each one, which affected people can view

    SafeWork NSW says to keep a register of hazardous chemicals, including the current SDS, and make sure everyone affected can view it.

11. Question 11 of 18

    A coworker wants to mix two different cleaning products to make them stronger. What should you do?

    • AAdd hot water and mix them
    • BMix them in a closed bucket
    • CMix them only in a small amount
    • DDo not mix them; check the labels and SDSs and ask your supervisor
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    Answer: D. Do not mix them; check the labels and SDSs and ask your supervisor

    WorkSafe Queensland says some chemicals should not even be stored near each other, because they are incompatible. Only use products as the label and SDS direct.

12. Question 12 of 18

    What is the difference between cleaning and sanitising?

    • ASanitising removes grease; cleaning kills germs
    • BCleaning is only for floors
    • CCleaning removes dirt, grease and food waste; sanitising destroys microorganisms
    • DThey mean the same thing
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    Answer: C. Cleaning removes dirt, grease and food waste; sanitising destroys microorganisms

    FSANZ says cleaning removes dirt, grease and food waste, while sanitising destroys microorganisms. You must clean before you sanitise.

13. Question 13 of 18

    Which hot water method does FSANZ give for sanitising items?

    • ASoak in very hot water at 77°C for 30 seconds
    • BRinse under cold water for 30 seconds
    • CSoak in boiling water for 10 minutes
    • DRinse in warm water at 40°C for about 5 seconds
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    Answer: A. Soak in very hot water at 77°C for 30 seconds

    FSANZ lists soaking items in very hot water (77°C for 30 seconds) as one way to sanitise.

14. Question 14 of 18

    What chlorine strength does FSANZ give for sanitising with bleach in cold water?

    • A10 ppm
    • B100 ppm
    • C50 ppm
    • D1,000 ppm
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    Answer: B. 100 ppm

    FSANZ says to use 100 ppm chlorine for cold water and 50 ppm for warm water.

15. Question 15 of 18

    FSANZ says 25 ml of household bleach in 10 litres of cold water gives about 100 ppm chlorine. How much household bleach do you need for 5 litres?

    • A12.5 ml
    • B25 ml
    • C5 ml
    • D50 ml
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    Answer: A. 12.5 ml

    5 litres is half of 10 litres, so you need half of 25 ml, which is 12.5 ml.

16. Question 16 of 18

    How long can diluted bleach be kept before you throw it away?

    • A24 hours
    • B1 week
    • C1 hour
    • DUntil the bottle is empty
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    Answer: A. 24 hours

    FSANZ says to throw diluted bleach away after 24 hours.

17. Question 17 of 18

    Which is the right way to use a dishwasher to sanitise?

    • ASkip the detergent if the dishes look clean
    • BScrape food off, load so water reaches every surface, and use the longest, hottest cycle
    • CPack it as tightly as possible to save water
    • DUse the shortest cycle in a rush
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    Answer: B. Scrape food off, load so water reaches every surface, and use the longest, hottest cycle

    FSANZ says to scrape food off, load items so water can reach all surfaces, use the longest, hottest or sanitising program, and check items are clean and dry.

18. Question 18 of 18

    How should you unpack a dishwasher after the cycle?

    • ABy tipping everything onto the bench
    • BWhile still wearing dirty gloves from scraping the plates
    • CWith clean hands, after checking items are clean and dry
    • DStraight after touching raw meat
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    Answer: C. With clean hands, after checking items are clean and dry

    FSANZ says to check items are clean and dry and to unpack with clean hands, so sanitised items are not contaminated again.

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