Food Safety Hazards Flashcards
6 cards from real FSS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Safety Hazards flashcards as text
What is the hierarchy of controls for managing Food Safety Hazards risks?
Answer: Elimination, substitution, isolation, engineering, administrative, PPE — most to least effective
The hierarchy ranks controls from most effective (elimination) to least effective (PPE), guiding risk control decisions.
How often should Food Safety Hazards procedures be reviewed?
Answer: Regularly, after incidents, when conditions change, or when new information emerges
Procedures must be living documents, reviewed regularly and in response to changes, incidents, and new knowledge.
What consultation requirements exist for Food Safety Hazards under WHS law?
Answer: Workers must be consulted on matters affecting their health and safety, with genuine opportunity to provide input
WHS law requires genuine consultation with workers on matters affecting their safety, including through HSRs and committees.
What emergency procedures should cover Food Safety Hazards scenarios?
Answer: Response actions, evacuation, first aid, communication protocols, and specific hazard responses
Emergency procedures must be comprehensive and specific to the hazards associated with the activity.
What penalties apply for non-compliance with Food Safety Hazards regulations in Australia?
Answer: Significant fines (up to millions of AUD for corporations) and potential imprisonment for serious offences
Australian WHS penalties are severe, with Category 1 offences carrying fines up to AUD 3 million and potential imprisonment.
What is the role of PPE in managing Food Safety Hazards risks?
Answer: PPE is the last line of defence, used only when higher-level controls are not reasonably practicable
PPE is the least effective control in the hierarchy and should only be relied upon when other controls cannot adequately reduce the risk.