FSS Food Recalls 3 — Questions and Answers
Question 1: How should Food Recalls equipment be inspected and maintained?
- Only when it breaks
- Per manufacturer specifications and relevant Australian Standards, with documented inspection and maintenance records (Correct answer)
- When someone remembers
- Only for new equipment
Correct answer: Per manufacturer specifications and relevant Australian Standards, with documented inspection and maintenance records
Equipment must be inspected and maintained according to specifications and standards, with all records documented.
Question 2: What supervisory requirements exist for Food Recalls activities?
- No supervision needed
- Adequate supervision by competent persons, proportionate to the level of risk (Correct answer)
- Supervision is optional
- Only new workers need supervision
Correct answer: Adequate supervision by competent persons, proportionate to the level of risk
The level of supervision must be proportionate to the risk level, with competent supervisors overseeing the work.
Question 3: What is the purpose of monitoring and reviewing Food Recalls controls?
- To create busywork
- To verify controls remain effective, identify new hazards, and drive continuous improvement (Correct answer)
- To justify the safety budget
- To keep workers busy
Correct answer: To verify controls remain effective, identify new hazards, and drive continuous improvement
Monitoring and review ensures controls continue to work as intended and identifies any emerging hazards or improvement opportunities.
Question 4: Under Australian law, what rights do workers have regarding Food Recalls safety?
- No specific rights
- Rights to information, training, consultation, representation through HSRs, and to cease unsafe work (Correct answer)
- Only the right to complain
- Rights depend on seniority
Correct answer: Rights to information, training, consultation, representation through HSRs, and to cease unsafe work
Workers have specific legal rights under WHS legislation including information, training, consultation, representation, and refusal of unsafe work.
Question 5: What is a Code of Practice relevant to Food Recalls?
- A marketing document
- A practical guide approved under WHS legislation that can be used as evidence of what is reasonably practicable (Correct answer)
- A voluntary suggestion only
- A company internal policy
Correct answer: A practical guide approved under WHS legislation that can be used as evidence of what is reasonably practicable
Codes of Practice provide practical guidance with legal significance — they can be cited as evidence of what is known and reasonably practicable.
Question 6: How should Food Recalls hazards be communicated to workers?
- They should not be communicated
- Through inductions, toolbox talks, signage, labels, SDSs, and written procedures before exposure (Correct answer)
- By word of mouth only
- Through an annual newsletter
Correct answer: Through inductions, toolbox talks, signage, labels, SDSs, and written procedures before exposure
Hazard communication must use multiple channels and occur before workers are exposed to the hazards.
FSS Food Recalls 3
How should Food Recalls equipment be inspected and maintained?