SafeFoodHandler.com
Competency Check Sheet - Food Act 2014 and Food Regulations 2015
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Read the statements carefully whilst working through your 'Easy Learn Notes' and tick the box you consider is the correct answer
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Thermometers used for measuring temperatures need to be calibrated every 3 weeks.
It’s not necessary to use a thermometer to check that the refrigerator is working OK.
There are 10 HACCP principles.
The “Danger Zone”, where bugs can grow, is between 5°C and 60°C.
Safe Food Handlers respect their food, respect their customers and respect themselves!
Transporting food requires that you have a purpose built food van.
A cleaning schedule is a list of the cleaning chemicals that are used.
Dry-food stores need to be kept hot.
Examples of things that should be recorded in a diary are, food equipment failures, and customer complaints.
Selling food that has exceeded it's 'best-before' date is not illegal, but customers may still refuse to accept it.
Water supplies used by food businesses, for use in food and drinking, needs to be potable.
There are two main ways of breaking the food poisoning chain.
The Food Act and Regulations requires that, if you supply food to other businesses, that you have effective recall procedures.
In New Zealand, the most common food allergens account for 90% of all food allergy reactions
Cook poultry, (especially chicken) so that the inside of the thickest portions reach 75°C.
Provided cuts are kept clean it is not necessary to cover them with a water-proof plaster.
Good housekeeping, will help deny pests the conditions they like.
It is illegal, in New Zealand, to sell food that has exceeded its stated 'use-by' date on its label.
The Food Act 2014, and Food Regulations 2015, require that records must be kept for 4 years.
It is only OK to sell home kill or recreational caught foods if they are properly labelled.
Refrigerators need to have their temperature recorded every two hours.
One of the benefits of food safety, is increased success of the business.
Effective training in the principles of food safety and hygiene, is essential for food handlers.
Given optimum conditions a germ can divide into two every 20 seconds.
Cleaning means the same as sanitising.
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Protective clothing is just needed to keep your regular clothes clean.
In the Food Act safety means the same as suitability.
People, even though they feel well, sometimes have food poisoning bacteria on their hands, nose, mouth, skin or inside them.
The Food Act 2014, makes food businesses responsible for safe, and suitable food.
Cool potentially hazardous foods from 60°C to 21°C within 2hrs, and then to under 5°C in a further 4hrs, (6 hrs total).
Food gloves can, in some cases, give a false sense of security.
Hands, (even when wearing food gloves) are a main route for transferring food poisoning bacteria.
Monitoring and recording are only needed as a legal requirement.
Legal requirements apply, to things like packaging and equipment that will come into contact with food.
Keeping potentially hazardous food at room temperature for long periods, is a common cause of food poisoning.
Keeping food safe just requires frequent cleaning of preparation areas.
In the 1960's, HACCP was developed for NASA's space programme.
Cooked rice is not a potentially hazardous food.
Hand washing needs only to be done after using the toilet.
Good training, includes both knowledge and positive attitude, and is a key to successful food safety.
If you recall food, you must notify the Ministry for Primary Industries within 24hrs of the decision to recall it.
Cleaning, consists of four basic stages.
Monitoring and keeping records, is an essential element of HACCP.
If something goes wrong that could affect food safety it must be recorded, using a diary.
The highest risk foods, in regards to food safety, are potentially hazardous food that are ready to eat.
The design & layout of food premises, are important for efficient food safety management.
Chilled display cabinets, particularly older models, sometimes fail to keep food below 5°C
You can keep unopened canned foods as long as you like without any changes to the food occurring.
To feed, flies vomit over their food before ingesting it.
A food safety programme will not identify food safety risks.
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