SAC 1 Preparation

Question 1

Q1b

List four conditions excluding temperature for bacteria to grow.

Answer 1

• a moist, damp environment
• sufficient time to grow
• an appropriate food supply
• a low-acid environment

Question 2

Q1c

Why is pasta and rice a high food poisoning risk?

Answer 2

Cereal based products such as rice and pasta may contain bacillus cereus, a harmful bacterium that may cause food poisoning when cooked rice or pasta is left to cool at room temperature.

Question 3

Q1d

Explain how food such as fruit can spoil.

Answer 3

Food such as fruit can spoil due to enzymes. Enzymes are responsible for converting starch, which is naturally present in fruit, to sugar and so causing fruit to soften as it ripens and develops a sweet taste. If the food is allowed to continue to ripen past its peak it becomes soft and bruised, and develops an unpleasant aroma. At this state the food is described as spoilt.

Question 4

Q2a

Outline the role of the national and state authorities in developing a food safety program

Answer 4

The National authorities (FSANZ) are responsible for the development of food safety standards. FSANZ has developed food safety standard 3.2.1 to ensure all food in austral is safe for consumption. They have also developed national criteria for the approval of food safety auditors

The state authorities (the department of health) develop guidelines for food safety programs. They also establish qualifications for food safety supervisors and audit food safety programs

Question 5

Q2b

What are two roles of the environmental health officer in developing food safety programs for food businesses

Answer 5

Environmental health officers are responsible for the inspection of the food premises and proposed food safety program on behalf of the council

Question 6

Q3a

What are two labeling requirements hamburgers must include on the label to assist consumers in a recall

Answer 6

• the lot identification to identify the packaging premises and job lot
• name and business address of supplier

Question 7

Q3b

What are two pieces of information which must not appear on food product labels?

Answer 7

• any claim that a particular food can cure a specific illness or disease
• the word ‘health’ when used in conjunction with the name of the food

Question 8

Q3c
Name the authority who
(I) oversee the destruction of recalled products
(II) appoint recall action officers
(III) issue statement certificates of destruction of food product
(IV) develop a food product protocol for food recall

Answer 8

(I) municipal council: environmental health officer
(II) state: department of health
(III) municipal council: environmental health officer
(IV) national: FSANZ

Question 9

Q3d

name the authority responsible for overseeing importation of food into Australia

Answer 9

The federal government department of agriculture

Question 10

Q4a

Define food poisoning

Answer 10

An illness caused by consuming food contaminated by bacteria, chemicals or biological contamination

Question 11

Q4b

Outline two responsibilities of state authorities responding to a food poisoning incident

Answer 11

• working with local environmental health officers to analyze food samples to determine the source of the food poisoning incident
• issuing ‘closure orders’ against food premises until the premises are cleaned and the source of food poisoning is isolated and removed

Question 12

Q4c

Explain the meaning of cross-contamination

Answer 12

Involves the transfer of harmful bacteria from uncooked or raw food to food that had already been cooked or prepared

Question 13

Q4d

Outline two recommendations from authorities to businesses to prevent the risk of food poisoning by cross-contamination

Answer 13

• separate areas for the preparation of raw and cooked foods

- prevent contamination of food supplies, equipment and premises by rodents and insects

Question 14

Q4e

List four personal hygiene practices for the kitchen

Answer 14

• don’t wear ring or other jewelry
• wash hands thoroughly
• keep fingernails short and don’t wear nail polish
• wear a clean apron or other protective clothing

Question 15

Q5a

Give an example from ch 1-3 from the food standards code

Answer 15

Ch 1: food labeling requirements
Ch 2: standards of identity of particular foods
Ch 3: standards for food safety programs, based on haccp

Question 16

Q5b

(I) in the delivery of milk from the fame to the processor by road tanks. Explain why this is a critical control point

Answer 16

This stage is a critics control point because it is a point at which important processes can go wrong. In this case the temperature of the vehicle must be controlled and approved for transportation of milk. This is so the milk does not spoil and is safe for consumers.

Question 17

Q5b

(II) why is it essential for the milk processor to monitor the critical control points while the milk is being processed

Answer 17

This is to ensure the critical limits such as the temperature of the milk are not exceeded and therefore keeping the food product safe for consumers.

Question 18

Q5c

Outline a corrective action that would be taken if a problem occurs in the processing of milk

Answer 18

If a refrigerator containing milk was faulty the product inside would have to be thrown out and the refrigerator either replaced or serviced

Question 19

Q5e

The packaging of the milk will have a ‘use by’. Explain the meaning of a ‘use by’ date.

Answer 19

A ‘use by’ date must be stated on a label if, for health or safety reasons, the food should be consumed by a certain date

Question 20

Q5f

Explain what is meant by a nutrition content claim. Include one appropriate for milk.

Answer 20

A nutrition content claim is a statement made by a manufacturer about the amount of a nutrient, energy or biologically active substance in the food. Eg. For milk: calcium is good for healthy bones (because milk contains calcium)

Question 21

Q1a

define ‘danger zone’

Answer 21

The ‘danger zone’ is temperature range between 5°C-60°C which is the optimum temperature for bacteria growth.