FSS HACCP Principles 3

Question 1

How should HACCP Principles equipment be inspected and maintained?

Accepted Answer

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

Answer

Equipment must be inspected and maintained according to specifications and standards, with all records documented.

Question 2

What supervisory requirements exist for HACCP Principles activities?

Accepted Answer

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

Answer

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 HACCP Principles controls?

Accepted Answer

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

Answer

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 HACCP Principles safety?

Accepted Answer

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

Answer

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 HACCP Principles?

Accepted Answer

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

Answer

Codes of Practice provide practical guidance with legal significance — they can be cited as evidence of what is known and reasonably practicable.

Food Safety Supervisor Practice Test