Its a quiz

Written Quiz SITXINV002 Maintain the quality of perishable items
Question 1:
How can you ensure that food delivered to your premises meets the legal temperature requirements?
(Write true or false in space provided)
    
    True or False
    Use a thermometer to measure the external temperature of each of the items, e.g. when a seafood delivery arrives you can use a thermometer to establish the surface temperature of each fish.
    False
    Use a thermometer to measure the core temperature of some of the items, e.g. when a seafood delivery arrives you can use a thermometer to establish the core temperature of 1 of the fish.

    False
    Use suppliers that are HACCP accredited, so you can verify their processes leading up to your delivery
    True
    Use suppliers that have a HACCP certified vehicle, so that all responsibilities are with the supplier.
    False
    All temperatures which have been checked on perishable foods must be recorded in a goods received log at all times
    True
Question 2:
Standard 3.2.2 Food Safety Practices and General Requirements of the Australia New Zealand Food Standards Code requires that food must meet the following requirements on delivery:
(Tick the correct box indicating true or false)
    
    True
    False
    All delivery vehicles must be HACCP accredited and display the appropriate label.
    ·
    
    Frozen goods must be frozen and not partially thawed.
    ·
    
    Hot foods must be delivered with a valid HACCP certificate.
    ·
    
    Hot goods must be held above 60°C.
    
    ·
    If deliveries do not meet the requirements, then the food must be rejected.
    ·
    
    Refrigerated goods must be delivered at a temperature below 5°C.
    ·
    
Question 3:
Identify the common faults in deliveries which would require your action:
(Write true or false in space provided)
    
    True or False
    Incorrect delivery temperatures, e.g. seafood arrives at room temperature.
    False
    Packaging is ripped or damaged.
    True
    Excessive packaging.
    False
    Cans are dented, cracked or bloated.
    True
    Wrong product, e.g. silverside instead of topside.
    False
    Wrong amounts, quantities or weights of items, e.g. 2kg of beef instead of 20kg.
    True
    Vermin/insect damaged goods due to supplier’s poor handling procedures.
    True
Question 4:
The following details need to be checked when you receive a delivery of a variety of goods:
(Tick the correct box indicating true or false)
    
    True
    False
    All items should be weighed and checked for quality, quantity, freshness and use-by date.
    True
    
    Any spoiled, damaged or unwanted goods should be refused at this stage and noted on the delivery docket.
    True
    
    Check that the delivery is meant for your establishment, e.g. check the delivery address and details.
    
    False
    Check that the packaging is recyclable otherwise refuse the delivery in order to reduce environmental impacts.
    True
    
    Check that pack sizes, quantities, grade, weight, volume and type are those detailed on the docket and match the purchase order and check that prices are appropriate.
    True
    
Question 5:
What is the importance of the FIFO principle to ensure correct stock rotation? What is the relevance of labels and date stamps for this purpose?
(Write true or false in space provided)
    
    True or False
    First in First Out (FIFO) is the basic principle under which all stock is managed.
    True
    Simply put, it means that the first order of a product received is the first of that product to be used.
    True
    When putting foods away in the dry store, for example, you place the new product on top or in front of the old product.
    False
    All items produced or processed on premises as part of the preparation or production processes must be labelled showing the contents, date and person responsible.
    True
    Products which may bear no obvious use-by date should be tagged or marked with a date stamp to ensure their use based on the FIFO principle.
    False
Question 6:
What are the legal requirements for monitoring freezers, Coolroms and refrigerators?
(Tick the correct answers)
    Coolroms and freezers must have an external thermometer that displays the internal temperature.
    True
    Coolroms and freezers are often fitted with an alarm that alerts you of periodic monitoring of temperatures.
    False
    Data logs are also kept showing the temperature variations, which is important to demonstrate HACCP compliance.
    True
    Smaller fridges also need a thermometer to display the temperature and/or a mobile data logger.
    True
    All wet storage areas require a log sheet where the actual temperatures are recorded several times each day.
    False
Question 7:
The danger zone refers to the temperature zone where bacteria multiply rapidly. It ranges from:
(Circle the correct answer)
(
B.
+5°C to +60°C

)A.    +3°C to +65°C
C.    +6°C to +65°C
D.    -4°C to + 2°C
Question 8:
What are the common storage requirements for high risk foods such as meat, poultry, game, seafood, cooked rice, milk and custards?
(Tick the correct box indicating true or false)
    
    True
    False
    High risk items must be refrigerated at temperatures between 1°C and 4°C
    ·
    
    High risk items should be stored on clean trays, covered and labelled showing the product contents, date and name of the person who stored or produced the product.
    ·
    
    High risk items can be stored for a maximum of 7 days between 1°C and 4°C.
    
    ·
    Depending on the items being stored, trays should be regularly changed to avoid the items sitting in pooled blood or their own juices, as this accelerates spoilage and leads to “off” odours.
    ·
    
    Raw meat, fish and poultry can be stored together to avoid cross-contamination, provided they are separated from cooked food items.
    ·
    
Question 9:
What is the temperature range for commercial freezers?
(Circle the correct answer)
a)    -8°C and -14°C.
b)    -10°C and -16°C.
(
d)
-18°C and -24°C.
)c)    -12°C and -18°C.
Question 10:
The following statements relating to freezer burn are:
(Tick the correct box indicating true or false)
    
    True
    False
    Freezer burn is spoilage caused by bacteria.
    
    ·
    Freezer burn occurs when food gets left in a freezer, open to the air, or is not packaged correctly.
    ·
    
    The air in a freezer is...