SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

ASSESSMENT A – MULTIPLE CHOICE

INSTRUCTIONS
 Each multiple-choice question has four responses.
 You are to answer all questions.
 There is only one right answer.
 On completion, submit your assessment to your assessor.

1. How do the characteristics of an organisation help you identify existing and potential food
safety hazards?
(a) The structure of the business will automatically identify where food safety hazards
occur in the food production system.
(b) Common hazards can be identified from your production processes and procedures.
These processes and procedures are influenced by the organisation’s
characteristics.
(c) The characteristics of the business directly determine how food is received, stored,
processed and sold in the organisation.
(d) Food safety hazards can be identified by the organisation’s storage systems and
food production equipment, both of which are characteristics of the business.

2. Which of these processes is a good place to start when examining food production
processes and identifying food hazards?
(a) Development of a food safety staff training schedule.
(b) Examination of customer complaint and feedback registers.
(c) Examination of existing preferred supplier lists.
(d) Development of food production flow charts.

3. What techniques can you use to identify existing and potential food safety hazards and
associated critical control points?
(a) Develop food purchasing and product specifications, HACCP audit tables and
consultation processes.
(b) Complete bacterial and temperature testing of food samples at specific points in the
food production process.
(c) Consultation with current staff, visual inspection of equipment and work areas,
evaluating the quality of prepared food.
(d) HACCP flow charts, preferred supplier lists and current standard recipes.

4. What is an example of a food safety critical limit provided in a purchasing specification?

(a) Chicken breast to be moist, pale pink colour, skin off, tenderloin intact.
(b) Delivery on Monday, Wednesday and Friday by 2 pm.
(c) Vacuum-packed, delivered between 2 °C and 4 °C, minimum shelf life 14 days.
(d) Sliced wagyu beef scotch fillet steak, full fillet, 3 cm thick.

© Didasko Digital 2016 www.didasko.com 1

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

5. Why should you evaluate existing product specifications for all food items prepared and
sold prior to developing or updating a food safety program?
(a) You may be able to get a better deal elsewhere with a different supplier.
(b) The product specifications may not provide the appropriate information for your food
safety plan.
(c) The supplier may no longer be able to provide products to the standards specified,
and the specifications must be adjusted.
(d) They may no longer be applicable to the current operation as you have changed
suppliers or recipes, or the product is no longer used.

6. What are examples of policies and procedures found in an existing FSP that should be
reviewed prior to updating it?
(a) Monitoring and recording procedures for CCPs and personal hygiene standards.
(b) Internal communication, reporting and human resources recruitment procedures.
(c) Hazard identification tables, diagrams and flow charts.
(d) Food evaluation and quality standards, HACCP procedures and staff training roster.

7. Why should you consult with management and production staff within the organisation
when developing a food safety program?
(a) They can provide insights into how the organisation operates and feedback on
customer’s response to current customer service levels.
(b) They are more likely to know what is going on than you are.
(c) They can help you identify all possible food hazards and develop control measures
that are appropriate for your business’s operation.
(d) So they will take ownership of the program when you are implementing it at a later
date.

8. What is an important reason to document how hazards are to be controlled at each critical
control point in operational policies and procedures?
(a) To meet the requirements of occupational health and safety legislation.
(b) Managers can use the documents to assess the validity of their operational
procedures when completing an audit.
(c) To ensure all staff understand what steps must be followed to control hazards.
(d) So suppliers understand the correct procedures they must follow when delivering
food to the premises.

9. Which documents are commonly used to record the results of food safety monitoring
procedures?
(a) Goods receiving record, storage unit temperature log, hot or cold display
temperature log.
(b) Incoming and outgoing goods lists, supplier delivery schedules, temperature logs.
(c) Display temperature log, refrigeration temperature log, employee hygiene log.
(d) Preferred suppliers list, goods storage log, equipment calibration log.

2 2016 Edition
 SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

10. What are two common methods used to control food hazards?
(a) Probe and surface thermometers.
(b) Time and temperature.
(c) Temperature danger zone and pH levels.
(d) Site inspections and internal audits.

11. When should a corrective action be implemented?

(a) It should be implemented once a customer lodges a formal complaint about a
potential food safety incident.
(b) Action should be taken within 48 hours of a food safety hazard being identified.
(c) Action should be taken when loss of control of a food safety hazard has been
identified.
(d) A corrective action should be implemented after monitoring procedures have
identified that control of a hazard has been lost on two separate occasions.

12. What information should be included in a product specification?

(a) Product name, specifications, quantity required and quality.
(b) Ingredients, cooking and service instructions.
(c) Standard recipes used, intended consumers, packaging requirements.
(d) Intended use, form sold in, shelf life, storage conditions.

13. What is an example of a regulatory requirement that must be incorporated into food safety
policies and procedures?
(a) Product and purchasing specifications and standards.
(b) Detailed food production flow diagrams for individual products prepared or sold.
(c) Minimum standards for preparation, use and cleaning of equipment.
(d) Maximum time period food can be held in the temperature danger zone.

14. Why is it important to identify food safety training needs and implement training programs
to meet those needs?
(a) Every business has a training budget that they must spend every year, and food
safety is a key training program.
(b) Training is important in any business. Well-trained staff leads to high levels of
customer service.
(c) The food safety program is very technical, and intensive training is required before
staff can follow its procedures and monitoring processes.
(d) Staff need to understand the requirements of the food safety program and be
capable of completing food safety procedures correctly.

© Didasko Digital 2016 www.didasko.com 3

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

15. What factors will influence how often you complete an internal review of your food safety
program?
(a) When the food safety supervisor is available.
(b) Legislative and other compliance requirements.
(c) How often the environmental health officer will conduct an external audit.
(d) The terms and conditions of supplier contracts.

16. Why should the food safety program be documented?

(a) So it can be accessed and used by the HACCP team, management, production staff
or when internal or external audits are being conducted.
(b) It makes the business look professional and that they care about the wellbeing of
their customers.
(c) The program cannot be officially recognised or audited by regulatory authorities until
it is printed and bound.
(d) The local council requires a copy of the food safety program when registering a food
business.

17. Why do you communicate food safety policies and procedures to colleagues in the
workplace on an ongoing basis?
(a) To ensure you meet the requirements of the food safety plan and compliance
standards.
(b) To make sure they have something useful and educational to read during their
breaks.
(c) To ensure staff are aware of any changes to the program and follow the new
procedures.
(d) To make sure customers receive the best possible service at all times.

18. What type of training would you organise for a person who has been nominated as your
workplace food safety supervisor?
(a) Formal training in accredited competencies.
(b) Informal training provided by a food safety expert.
(c) Workplace mentoring with an experienced team member.
(d) A commercial cookery course which incorporates food safety topics.

19. What day-to-day techniques can you use to monitor operational activities and make sure
the food safety plan is being followed correctly?
(a) Run training programs, update policies and procedures and ensure corrective
actions are made when necessary.
(b) Conduct monthly internal audits and respond to incidents as they occur.
(c) Observe all critical control points and monitor food quality.
(d) Observe staff in the workplace, check monitoring records, ask for feedback.

4 2016 Edition
 SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

20. What do you need to establish quickly if an incident occurs and a food hazard is
uncontrolled?
(a) Why correct procedures were not followed and what training is required to make
sure it doesn’t happen again.
(b) Why it happened, what’s an appropriate response and implementation of a solution.
(c) Why control measures are not adequately controlling the hazard and what
documentation must be completed.
(d) What food is affected, if any customers have eaten it and what discounts must be
applied to customer accounts as compensation.

21. Why is it important to review and update food safety documentation after a breach has
been identified and rectified?
(a) The breach indicates current policies and procedures aren’t being followed correctly
by staff and a review of further training is required.
(b) It is important to complete a review of all records prior to the breach to see if the
incident has occurred before, and document why the breach occurred.
(c) Food safety policies and procedures must be updated after a breach to prove that
the business is meeting its legal and WHS requirements.
(d) A breach may indicate current food safety policies and procedures don’t adequately
control a hazard. They must be updated to ensure control is maintained.

22. Is it a legal requirement for businesses to maintain food safety documentation?

(a) Yes. But only those high-risk businesses which are required to have a food safety
plan.
(b) No. Food businesses are not legally required to maintain food safety documentation.
(c) Yes. All food businesses must maintain food safety documentation.
(d) No. It is recommended under the Food Standards Code but is not a legal
requirement.

23. How often must a food business be audited by their local council?
(a) Every six months.
(b) Annually.
(c) It varies between each business and the type of food produced.
(d) It depends on the business’s compliance history and if they are in a high-risk sector.

© Didasko Digital 2016 www.didasko.com 5

SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

24. What information or documentation will an external auditor wish to inspect when
conducting a food safety audit?
(a) Documents such as standard recipes, instruction manuals, cleaning schedules and
menus.
(b) Food safety records such as product specifications, production flow charts, standard
recipes and food production staff job descriptions.
(c) Operational and monitoring documents such as equipment and display temperature
logs, goods received records, food preparation and production procedures.
(d) Financial information relating to food safety such as purchase of equipment, pest
control services, calibration and maintenance services.

25. Why must a business retain food safety audit records for a number of years after an
audit?
(a) In case legal action is taken in the future.
(b) In case an auditor wants to check your previous audit history.
(c) Under state and territory food safety legislation you are legally required to.
(d) To use in any future business applications or tenders as proof of your hygiene
standards.

26. Why should you consult with colleagues when conducting a review of the food safety
program?
(a) They can provide valuable input into the operation, efficiency and effectiveness of
the program.
(b) Other employees can provide additional information on the quality of food being
produced and customer feedback received.
(c) Colleagues within the business can provide feedback on the financial impact of the
food safety program.
(d) Documenting consultation processes shows the business is meeting its quality
assurance guidelines.

27. What tests or measures can be conducted to validate the effectiveness of your food safety
controls?
(a) Temperature tests of food samples, testing of sanitation procedures and chemical
levels in food preparation areas such as benchtops and chopping boards.
(b) Skills testing staff to see if they can prepare food within the required timeframes,
measuring nutrient levels of foods.
(c) Chemical testing of pre-processed foods for additives and preservatives, checking
temperature calibrations of equipment.
(d) Process testing of food production procedures, chemical testing of food samples for
levels of contamination.

6 2016 Edition
 SITXFSA004 DEVELOP AND IMPLEMENT A FOOD SAFETY PROGRAM – Multiple choice

28. What documentation should be reviewed when evaluating the effectiveness of a food
safety program?
(a) Operating procedures, health and hygiene standards, training programs.
(b) Food safety procedures, standard recipes, delivery schedules.
(c) Policies, procedures, product specifications, monitoring and recording systems.
(d) Purchasing and product specifications, purchasing systems, storage logs and
product quality standards.

29. What regulatory body might need to be notified of any changes to a food safety program?
(a) Local council.
(b) State or territory Department of Health.
(c) The Food Standards Code Authority.
(d) Head office.

30. How can you ensure any changes to the food safety program have been incorporated into
the food production system and procedures?
(a) Make sure all supervisors are aware of the changes and ask them to brief all staff.
(b) Make sure any changes are communicated to staff, and then monitor activities to
check if procedures are being followed.
(c) Update the food safety program and leave it in the staff canteen for staff to read.
(d) Check all monitoring documents to make sure there haven’t been any breaches of
critical control points.

31. How can the review process and changes to the FSP create new training needs?
(a) Gaps in skills and knowledge may have been identified or new skills are needed.
(b) The training program should have been reviewed as part of the overall process and
a new program developed.
(c) Staff will need to undertake training to meet any new operational or legislative
requirements.
(d) It is a legislative requirement that staff undertake annual refresher training and this
is best conducted after a review.

© Didasko Digital 2016 www.didasko.com 7