FSS Food Safety Hazards 3

Question 1

How should Food Safety Hazards equipment be inspected and maintained?

Accepted Answer

Per manufacturer specifications and relevant Australian Standards, with documented inspection and maintenance records

Answer

Only when it breaks

Answer

When someone remembers

Answer

Only for new equipment

Question 2

What supervisory requirements exist for Food Safety Hazards activities?

Accepted Answer

Adequate supervision by competent persons, proportionate to the level of risk

Answer

No supervision needed

Answer

Supervision is optional

Answer

Only new workers need supervision

Question 3

What is the purpose of monitoring and reviewing Food Safety Hazards controls?

Accepted Answer

To verify controls remain effective, identify new hazards, and drive continuous improvement

Answer

To create busywork

Answer

To justify the safety budget

Answer

To keep workers busy

Question 4

Under Australian law, what rights do workers have regarding Food Safety Hazards safety?

Accepted Answer

Rights to information, training, consultation, representation through HSRs, and to cease unsafe work

Answer

No specific rights

Answer

Only the right to complain

Answer

Rights depend on seniority

Question 5

What is a Code of Practice relevant to Food Safety Hazards?

Accepted Answer

A practical guide approved under WHS legislation that can be used as evidence of what is reasonably practicable

Answer

A marketing document

Answer

A voluntary suggestion only

Answer

A company internal policy

Question 6

How should Food Safety Hazards hazards be communicated to workers?

Accepted Answer

Through inductions, toolbox talks, signage, labels, SDSs, and written procedures before exposure

Answer

They should not be communicated

Answer

By word of mouth only

Answer

Through an annual newsletter