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HACCP Food Safety Training — Knowledge Check

Complete this quiz after finishing the HACCP training module. You need to score 8 out of 10 (80%) or above to pass. Good luck!

1. What does HACCP stand for?

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1. What does HACCP stand for?

A

Hygienic And Clean Catering Process

B

Hazard Analysis Critical Control Points

C

Health And Care Compliance Program

D

Hazard Awareness Cooking Control Plan

2. What is the temperature danger zone for food in Australia?

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2. What is the temperature danger zone for food in Australia?

A

0°C to 40°C

B

5°C to 60°C

C

10°C to 70°C

D

2°C to 50°C

3. Under the 2-hour / 4-hour rule, food that has been in the danger zone for more than 4 hours must be:

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3. Under the 2-hour / 4-hour rule, food that has been in the danger zone for more than 4 hours must be:

A

Refrigerated immediately

B

Consumed within 1 hour

C

Discarded

D

Reheated to 75°C

4. Which of the following is a biological food hazard?

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4. Which of the following is a biological food hazard?

A

A piece of glass

B

Cleaning chemical residue

C

Salmonella bacteria

D

A metal fragment

5. What is the minimum internal cooking temperature for poultry (e.g. chicken) in Australia?

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5. What is the minimum internal cooking temperature for poultry (e.g. chicken) in Australia?

A

60°C

B

65°C

C

70°C

D

75°C

6. In HACCP, what is a Critical Control Point (CCP)?

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6. In HACCP, what is a Critical Control Point (CCP)?

A

Any step in food preparation

B

A step where a hazard can be prevented, eliminated or reduced to safe levels

C

A record-keeping checkpoint

D

A temperature log entry

7. How long must food safety records be kept under Standard 3.2.1?

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7. How long must food safety records be kept under Standard 3.2.1?

A

3 months

B

6 months

C

12 months

D

2 years

8. Which colour cutting board should be used for raw meat?

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8. Which colour cutting board should be used for raw meat?

A

Green

B

Blue

C

White

D

Red

9. A food handler must NOT work if they have which of the following symptoms?

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9. A food handler must NOT work if they have which of the following symptoms?

A

A mild headache

B

Vomiting or diarrhoea

C

A small cut on their finger

D

A runny nose

10. What is the correct order for storing food in a shared fridge (top to bottom)?

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10. What is the correct order for storing food in a shared fridge (top to bottom)?

A

Raw meat → cooked food → dairy → fresh produce

B

Ready-to-eat food → dairy → raw fish → raw meat (bottom)

C

Dairy → cooked food → raw vegetables → raw chicken

D

No specific order is required