Unit 2 Definitions

Question 1

STANDARD (AUSTRALIAN INDUSTRY AND WORKPLACE)

Answer 1

As a business owner, you must meet the WHS requirements set out in the acts and regulations in your state or territory. Regulations set out the standards you need to meet for specific hazards and risks, such as noise, machinery, and manual handling.

Question 2

Act

Answer 2

An Act is a legislation set down by Parliament.

Question 3

Regulation

Answer 3

A law, rule, or other order prescribed by authority, especially to regulate conduct.

Question 4

Code of Practice

Answer 4

Codes of Practice are a set of standards designed and enforced by local government agencies for the protection of public safety and health. Codes of practice govern things such as structural safety of buildings (building code), health requirements for plumbing, ventilation etc.

Question 5

Cleaning

Answer 5

the removal of dirt and other physical contaminants

Question 6

Sanitising

Answer 6

Reducing the amount of microorganisms on surfaces, equipment and utensils to reduce the risk of contamination

Question 7

Disinfecting

Answer 7

Kill bacteria on surfaces, equipment and utensils.

Question 8

Damaged

Answer 8

inflict physical harm on (something) so as to impair its value, usefulness, or normal function.

Question 9

Deteriorated

Answer 9

Become progressively worse.

Question 10

Spoiled

Answer 10

Food spoilage is evident as the food appears it is not of good quality due to a change in colour, taste, smell, and overall appearance.

Question 11

Out-of date

Answer 11

No longer valid or relevant.

Question 12

Food-borne illness - AKA Food poisoning

Answer 12

Is the result of consuming contaminated food or beverages. When consuming such contaminated products, it is not evident that it could make someone ill as the appearance, smell and taste of the food is normal