FSS Food Safety Programs 2

Question 1

What is the hierarchy of controls for managing Food Safety Programs risks?

Accepted Answer

Elimination, substitution, isolation, engineering, administrative, PPE — most to least effective

Answer

PPE first, then other controls

Answer

Administrative controls only

Answer

No hierarchy exists

Question 2

How often should Food Safety Programs procedures be reviewed?

Accepted Answer

Regularly, after incidents, when conditions change, or when new information emerges

Answer

Never once written

Answer

Every 20 years

Answer

Only when the regulator requests it

Question 3

What consultation requirements exist for Food Safety Programs under WHS law?

Accepted Answer

Workers must be consulted on matters affecting their health and safety, with genuine opportunity to provide input

Answer

None — management decides alone

Answer

Consultation is voluntary

Answer

Only senior workers are consulted

Question 4

What emergency procedures should cover Food Safety Programs scenarios?

Accepted Answer

Response actions, evacuation, first aid, communication protocols, and specific hazard responses

Answer

No emergency procedures needed

Answer

Only dialling 000

Answer

A general evacuation plan only

Question 5

What penalties apply for non-compliance with Food Safety Programs regulations in Australia?

Accepted Answer

Significant fines (up to millions of AUD for corporations) and potential imprisonment for serious offences

Answer

No penalties

Answer

A verbal warning only

Answer

A small administrative fee

Question 6

What is the role of PPE in managing Food Safety Programs risks?

Accepted Answer

PPE is the last line of defence, used only when higher-level controls are not reasonably practicable

Answer

PPE is the primary control

Answer

PPE eliminates all risks

Answer

PPE is not relevant