Download Food tech year 12 Practice exam questions and sample res[ponses

Practice exam questions – food safety and supply
You need to
• provide answers that are relevant and related to the questions asked
• give examples when required
• read the information provided in the question and relate the answer to this information
• understand ‘health claims’
• explain the responsibilities of Food Standards Australia New Zealand (FSANZ) and associated
consumer benefits
• explain the HACCP system and its role in ensuring safe food production
• explain the levels of authority in Australia (national, state and local) and their responsibilities, roles
and interrelationship in ensuring a safe food supply
 demonstrate an understanding of health and safety practices in food storage and preparation
• demonstrate an understanding of correct personal hygiene practices in food preparation and
processing
• understand terminology such as cross contamination, danger zone
 understand the difference between food spoilage and food poisoning
1.Explain the way in which national, state and local authorities work together if a food is found to be
unsafe for human consumption.
National
State
Local
3 marks
Total 12 marks
2. In Australia there are three levels of government that govern our food laws and standards
ensuring and maintaining food safety in Australia.
a. Identify two of the levels of government and identify one of their key roles in helping to
govern and maintain food safety in Australia.
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
4 marks
b. What does FSANZ stand for?
____________________________________________________________________
1 mark
c. Identify one responsibility that FSANZ has in ensuring consumers are provided with safe food.
____________________________________________________________________
____________________________________________________________________
1 mark
d. What is a product recall and how does the Local Government take part in this process?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
2 marks
3. Read the following information and answer the questions
A PILOT FOR A HEALTH CLAIMS SYSTEM
USING FOLATE/NEURAL TUBE DEFECTS HEALTH CLAIMS
BEING UNDERTAKEN BY
The Australia New Zealand Food Authority Australian Food Council Australian and New
Zealand Food Industry Commonwealth Department of Health and Family Services and other
Australian and New Zealand food companies and organisations and health and welfare bodies
PROJECT DESCRIPTION
A FOLATE/NEURAL TUBE DEFECTS HEALTH CLAIMS PILOT
The Australia New Zealand Food Authority (ANZFA), the Australian Food Council (AFC), the
Commonwealth Department of Health and Family Services, and other Australian and New Zealand
food companies and organisations and health and welfare bodies are conducting a pilot to trial a
management framework for health claims using one health claim. Health claims on food labels may
help to improve diets and reduce death and illness rates.
The health claim to be trialed in the pilot describes the link between adequate maternal dietary folate
intake and reducing the risk of neural tube defects (NTDS) in new-born infants.
The public health problem
Babies being born with neural tube defects (NTDS) is a significant and tragic public health problem in
Australia and New Zealand. Four to five hundred pregnancies in Australia are affected each year. Up
to 66 percent of these cases could be prevented by increased maternal intakes of folate one month
before and three months following conception.
Currently the Food Standards Code prohibits the general use of health claims on food labels. The
existing prohibition is monitored and enforced by the New Zealand and State and Territory health
agencies. Health [Mi]nisters gave the go- ahead to the folate/NTD health claims pilot in July 1998.
ANZFA has amended the Food Standards Code to allow for the first time the use of folate/NTD health
claims on foods. The pilot will commence in November 1998, for a period of 18 months.
What is a health claim?
Health claims are messages that make a direct link between eating a food or a nutrient in a -food and
reduced risk of disease. An example of a health claim is:
Front of pack: "A woman's diet rich in folate may help prevent spina bifida in her baby.'
Back of pack: "Diets rich in folatel a B vitamin, before and in early pregnancy may reduce the risk e
birth defects such as spina bifida in the baby. One serving e this food contains 10 % of the 400
micrograms per day intake of folate recommended for women of child bearing age.'
The proposed health claims pilot and its importance
ANZFA has proposed that a health claims pilot project be undertaken to test the use of a health claim
and a management framework for health claims generally for the first time in Australia and New
Zealand. This is a world first initiative in food regulation
a. Under Australian law, health claims are not permitted on food products.
What is a health claim?
____________________________________________________________________
____________________________________________________________________
2 marks
b. Unlike the above health claim exert currently being piloted, what claims are permitted in
Australia currently by FSANZ to be used on food products? Provide an example of such a claim.
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
2 marks
4. A large food manufacturing company uses broccolini as an ingredient in its vegetable frittata. Other
ingredients in the frittata include eggs, bacon, milk, onion and potatoes. Below are three key steps in
the Hazard Analysis and Critical Control Points (HACCP) system the company has established to
produce the frittata.
Step 1
Storage of the eggs, bacon, milk, onion, potatoes and broccolini for the frittata
Step 2
Preparation and processing of the ingredients for the frittata
Step 3
Cooling of the frittata
a. Outline one hazard in Step 1 when storing the ingredients for the frittata, apart from cross
contamination, and briefly describe a corrective action that could be taken to address the hazard.
b.Cross contamination has been identified as one possible hazard in Step 2 of the HACCP system.
Describe one corrective action, different from the one given above, the manufacturer could take to
prevent cross contamination.
c.One hazard in Step 3 of the HACCP system is to keep the cooked frittata out of the danger zone.
Explain the meaning of the term ‘danger zone’ and identify one action the manufacturer could take
to avoid this hazard.
2 + 1 + 2 = 5 marks
Total 15 marks
Question 5
All jam that is produced for sale must be labelled according to the Food Standards Code.
a. Name the authority responsible for the development of the Food Standards Code.
b. Apart from food labelling, identify and describe one other type of information included in the
Food Standards Code.
1 + 2 = 3 marks
Question 1 Sample response
A suitable response could have included some of the following information about how the national,
state and local authorities work together if a food is found to be unsafe.
Food Recall
National
• FSANZ coordinates food recalls nationally by informing state health authorities of potential food
related health issues, providing advice regarding communications and recall strategies, liaising with
quarantine services where imported goods are involved and maintaining detailed records of recalls.
State
• FSANZ monitors the efficiency and effectiveness of food recalls by providing details of recalls to
relevant organisations such as councils, food businesses and other government and community
agencies that may be affected, ensuring the recovery and destruction of affected goods and liaising
with FSANZ about recall actions.
Local
• FSANZ has no legislative powers to order recalls, but may be delegated functions by the state health
authority, for example, to ensure information about the recall is available at the point of sale and to
oversee the collection and destruction of recalled food.
A safe food supply and/or Food Act 1984
National
• FSANZ develops the Food Standards Code, from which the states develop their food Acts. These
Acts control the manufacture of food in Australia.
• Development of standards for processing and primary production – all food businesses involved in
the production, manufacturing and retail of food are required to develop a food safety program based
on the HACCP principles
State
• The Victorian Government developed the Food Act 1984 and the Food (Amendment) Act 1997,
which outline the legal responsibilities of all food manufacturers and retailers in Victoria to ensure a
safe food supply.
• The State Government can issue ‘closing orders’ against a food premises if a food contamination
incident occurs.
Local
• Environmental health officers inspect food premises on behalf of local councils.
• Registration of food businesses which have an approved food safety plan.
• Inspect all food premises on an annual basis.
• Local governments follow up on ‘closing orders’ in the case of a food contamination incident. The
council takes action to ensure the premises are cleaned according the Food Premises Code.
Question 2 a Sample response
Discuss Two of the following:
- Federal / Commonwealth Government
- State Government
- Local Government/Local Council
The role each of these levels of government play in ensuring food safety in Australia includes:
• Federal/Commonwealth Government
- responsible for AQIS – Australian Quarantine and Inspection Services which ensures that food items
entering Australia are safe and that they fall within the Australian Standards Code guidelines
- works with FSANZ (statutory body) for food safety for all of Australia
- oversees the overall food safety of Australian food via the statutory body FSANZ
• State Government
- the State Government administers the legislation to be upheld in that state in relation to food safety
- for example, the Victoria Government has The Victorian Food Act – helps to ensure food is
prepared and sold in a safe and hygienic manner
• Local Government / Local Council
- responsible for the day to day running and implementing of the State legislation eg: Food Act
Victoria
- responsible for the registration of food businesses
- monitoring food safety practices
- managing the third party audit system
- the Local Council employs Environmental Health Officers who can enter any registered food
business and seize food and/or records
 take samples
 make reports
 recommend prosecution
 issue improvement notices
 carry out routine inspections of food establishments in relation to safe food handling and the
condition of premises
Mark allocation
• 1 mark is awarded for each correct level of government
• 1 mark is awarded for outlining the role for the correct level of government
Question 2 b, Sample response
Students must state the information in a logical manner using the exact and correct terms,
Food Standards Australia New Zealand.
Mark allocation
• 1 mark is awarded for the correct complete wording for FSANZ
Question 2 c Sample response
The responsibilities for FSANZ include:
- develop standards for food manufacturing, labelling, processing and primary production
- provide information to consumers to enable better consumer choice
- provide risk assessment advice on imported food
- coordinate national food surveillance, enforcement and food recalls
- provide information to consumers to enable better choice
- conduct consumer and industry research
- undertake dietary exposure modelling and scientific risk assessment
Mark allocation
• 1 mark is awarded for a response that explains the responsibility of FSANZ.
• one word responses may not be sufficient
Question 2 d Sample response
A product recall is an action taken to remove from sale, distribution and consumption foods
which may pose an unacceptable risk to consumers.
The Local Government’s role in a product recall includes:
- implementing the product recall in accordance with the information provided by the State
Government
- they visit food retailers/manufacturers to ensure that any food product that has been recalled has
been removed from sale and all steps are made to ensure safe foods for consumers
Mark allocation
2 marks
Question 3 a Sample response
A health claim is related to a product making a claim that makes a direct connection between
consuming a food, or a nutrient found in a food, and the decreased risk of a specific disease.
Mark allocation
• 1 mark is awarded for a response that identifies that a health claim makes a claim that a
particular food can reduce the risk of a disease or cure a particular illness
Question 3 b Sample response
The type of claim that is permitted is one that is of a general nature that makes claims about the
nutrient content of a food, such as, this food is high in calcium or that the food is low in fat.
Example: milk that claims to be low in fat eg: REV
Another example of a claim that is allowed currently is that of one that links the function of the
nutrients with the maintenance of body functioning. An example may include that calcium helps
to maintain healthy bones and teeth, or red meat provides a good source of iron.
Mark allocation
• 2 marks are awarded for a response that gives detail about the suitable claims permitted and
backed with an example
• 1 mark may be awarded if either the explanation or the example is accurate
Question 4a Sample response
A suitable response could include one of the following hazards when storing ingredients for the frittata and
related corrective actions.
Hazard
Corrective action
Ingredients could be stored incorrectly
• perishable foods – eggs, bacon, milk and broccolini
must be stored in the refrigerator at 2–5 °C to prevent
the growth of microorganisms
• potatoes and onions should be stored in a cool, dry,
dark pantry, not in the refrigerator. They should be off
the floor and in a suitable container
Refrigerator may be malfunctioning
• check the temperature of the refrigerator every day to
ensure that it is operating at, or below, 5 °C
Perishable ingredients could be past their ‘use-by’ or
‘bestbefore’ date
• check the use-by date of eggs, bacon and milk to
ensure they are not out of date
• rotate stock – first-in, first-out
Vegetables could be starting to spoil
• check the potatoes to see if they have any signs of
spoilage and discard any vegetables that have begun to
spoil
– potatoes may have begun to sprout or have a green
tinge, indicating the presence of solanine
– broccolini – wilted
– onions – soft patches or mould
Egg shells may be cracked

check eggs before use for any signs of cracking
and discard any that are damaged
Question 4 b Sample response
A suitable response could have included one of the following corrective actions to prevent cross
contamination:
• use separate boards for preparing vegetables and bacon, or wash boards thoroughly before preparing
each ingredient
• wash knives thoroughly between each preparation step
• keep work surfaces and equipment clean
• practise personal hygiene to prevent cross contamination; for example, washing hands after using
the toilet, blowing nose, etc.
• remove ingredients from the refrigerator just before preparing; put back into refrigerator after
cutting/before cooking.
Question 4c Sample resonse
• the danger zone is the temperature between 5 °C and 60 °C (or above 4 °C and below 60 °C) when
bacteria are able to grow and reproduce
• one action the manufacturer could take to prevent this hazard is to cool the frittata rapidly once
cooked, then store in the refrigerator below 5 °C.
Question 5a Sample response
Either:
• FSANZ or
• Food Standards Australia New Zealand.
The acronym and/or the full name were accepted, but unfortunately some students gave the incorrect
meaning of the acronym when they expanded it into words. Many students gave ‘Food Safety
Australia and New Zealand’, which was incorrect. ANZFA was not accepted.
5b Sample response
One of:
• the composition of the food
• the nutrient value of the ingredients in the food
• levels of micro-organisms
• labelling for specific foods; for example, types of fats – trans fats, saturated fats
• permitted ingredients
• identity and description of the given food.