Food Act SafeFoodHandler Checksheet

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Competency Check Sheet - Food Act 2014 and Food Regulations 2015
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Read the statements carefully whilst working through your 'Easy Learn Notes' and tick the box you consider is the correct answer*

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Hand washing needs only to be done after using the toilet.
One of the benefits of food safety, is increased success of the business.
To feed, flies vomit over their food before ingesting it.
It is illegal, in New Zealand, to sell food that has exceeded its stated 'use-by' date on its label.
It’s not necessary to use a thermometer to check that the refrigerator is working OK.
Transporting food requires that you have a purpose built food van.
Cleaning, consists of four basic stages.
A food safety programme will not identify food safety risks.
Provided cuts are kept clean it is not necessary to cover them with a water-proof plaster.
Keeping potentially hazardous food at room temperature for long periods, is a common cause of food poisoning.
Given optimum conditions a germ can divide into two every 20 seconds.
There are two main ways of breaking the food poisoning chain.
People, even though they feel well, sometimes have food poisoning bacteria on their hands, nose, mouth, skin or inside them.
Chilled display cabinets, particularly older models, sometimes fail to keep food below 5°C.
In the 1960's, HACCP was developed for NASA's space programme.
Legal requirements apply, to things like packaging and equipment that will come into contact with food.
The highest risk foods, in regards to food safety, are potentially hazardous food that are ready to eat.
If you recall food, you must notify the Ministry for Primary Industries within 24hrs of the decision to recall it.
Dry-food stores need to be kept hot.
In New Zealand, the most common food allergens account for 90% of all food allergy reactions
Refrigerators need to have their temperature recorded every two hours.
Effective training in the principles of food safety and hygiene, is essential for food handlers.
If something goes wrong that could affect food safety it must be recorded, using a diary.
Good housekeeping, will help deny pests the conditions they like.
Thermometers used for measuring temperatures need to be calibrated every 3 weeks.

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Examples of things that should be recorded in a diary are, food equipment failures, and customer complaints.
Monitoring and keeping records, is an essential element of HACCP.
The design & layout of food premises, are important for efficient food safety management.
Protective clothing is just needed to keep your regular clothes clean.
Safe Food Handlers respect their food, respect their customers and respect themselves!
The Food Act 2014, and Food Regulations 2015, require that records must be kept for 4 years.
Cook poultry, (especially chicken) so that the inside of the thickest portions reach 75°C.
Keeping food safe just requires frequent cleaning of preparation areas.
Food gloves can, in some cases, give a false sense of security.
The Food Act and Regulations requires that, if you supply food to other businesses, that you have effective recall procedures.
There are 10 HACCP principles.
In the Food Act safety means the same as suitability.
The Food Act 2014, makes food businesses responsible for safe, and suitable food.
Cool potentially hazardous foods from 60°C to 21°C within 2hrs, and then to under 5°C in a further 4hrs, (6 hrs total).
Hands, (even when wearing food gloves) are a main route for transferring food poisoning bacteria.
Selling food that has exceeded it's 'best-before' date is not illegal, but customers may still refuse to accept it.
Good training, includes both knowledge and positive attitude, and is a key to successful food safety.
Water supplies used by food businesses, for use in food and drinking, needs to be potable.
Cleaning means the same as sanitising.
You can keep unopened canned foods as long as you like without any changes to the food occurring.
It is only OK to sell home kill or recreational caught foods if they are properly labelled.
Cooked rice is not a potentially hazardous food.
Monitoring and recording are only needed as a legal requirement.
The “Danger Zone”, where bugs can grow, is between 5°C and 60°C.
A cleaning schedule is a list of the cleaning chemicals that are used.

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