Food And Nutrition Mock Exam
questions with complete solutions
2025/2026
What are the 5 sectors of the food system? - ANS ✔✔1. Production
2. Processing
3. Distribution
4. Consumption
5. Research and Development
What are the 3 principles of the food system? - ANS ✔✔1. Waste Management
2. Protection
3. Sustainability
What legislation applies to food production and safety? - ANS ✔✔Food Act (2006)
What does the Food Act (2006) give details about? - ANS ✔✔It gives details to ensure food for
sale is safe and suitable for human consumption. to prevent misleading conduct in relation to
the sale of food.
What is a food safety program? - ANS ✔✔A written document that explains how a food
business will control food safety hazards. It will ensure that their food is safe for sale, manage
daily operation of the business, improving record keeping and cost control, and demonstrate
that they have shown diligence in the preparation of food.
It is mandatory for businesses that are determined to be high-risk sectors.
,What are the four types of high-risk businesses? - ANS ✔✔- Business that process or serve
potentially hazardous food to vulnerable people
- Seafood businesses that produce bivalve mollusks
- Catering operations serving food to the general public
- Businesses producing manufactured and fermented meats
What is a hazard analysis? - ANS ✔✔a systematic process for identifying hazards and
recommending corrective action
What are the 7 principles of HACCP? - ANS ✔✔1. Conduct a hazard analysis
2. Determine the critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions if the CCP is not under control
6. Establish verification procedures
7. Establish record-keeping and documentation procedures
What does HACCP stand for? - ANS ✔✔Hazard Analysis Critical Control Point
What is HACCP? - ANS ✔✔A system and plan that identifies potential biological, chemical and
physical hazards in food production and establishes preventative measures for control at these
points
What is a CCP? - ANS ✔✔Critical Control Point - It is defined as a step at which control can be
applied and is essential to prevent or eliminate a food safety hazard or to reduce it to an
acceptable level.
, Biological food deterioration after harvesting - ANS ✔✔Bacteria, yeast, mold and pathogens.
E.g., Salmonella - eating food contaminated with animal faeces
Chemical food deterioration after harvesting - ANS ✔✔Artificial (e.g., dishwashing liquid) or
natural (e.g., psilocybin chemicals from mushrooms)
Physical food deterioration after harvesting - ANS ✔✔Glass, wood, hair etc.
What is food spoilage? - ANS ✔✔The end point of the deteriorated product, where it is no
longer fit for human consumption
Food Storage Requirements - ANS ✔✔Relates directly to the nature of the food item, if it is a
perishable, semi-perishable or non-perishable item
What does the 'use by' date mean? - ANS ✔✔When the food manufacturer believes, for a
health reason, the food should not be consumed after a certain date - when the 'use by' date
has expired, it is no longer able to be sold to consumers.
What does the 'best before' date mean? - ANS ✔✔Used for food including shelf stable food,
frozen foods and most raw food. The food can still be sold after the 'best before' date, provided
it is still suitable and safe for consumption.
What does the 'baked on' and 'baked for' date mean? - ANS ✔✔This only applies to bread with
a shelf life of less than 7 dats. The 'baked on' must be a date not more than 12 hours after
baking.
What are the 3 types of food? - ANS ✔✔Perishable, semi-perishable and non-perishable
What is a perishable food? - ANS ✔✔Food that is likely to deteriorate or go bad quickly, usually
within 7 days. This is because of their high water and moisture content.
questions with complete solutions
2025/2026
What are the 5 sectors of the food system? - ANS ✔✔1. Production
2. Processing
3. Distribution
4. Consumption
5. Research and Development
What are the 3 principles of the food system? - ANS ✔✔1. Waste Management
2. Protection
3. Sustainability
What legislation applies to food production and safety? - ANS ✔✔Food Act (2006)
What does the Food Act (2006) give details about? - ANS ✔✔It gives details to ensure food for
sale is safe and suitable for human consumption. to prevent misleading conduct in relation to
the sale of food.
What is a food safety program? - ANS ✔✔A written document that explains how a food
business will control food safety hazards. It will ensure that their food is safe for sale, manage
daily operation of the business, improving record keeping and cost control, and demonstrate
that they have shown diligence in the preparation of food.
It is mandatory for businesses that are determined to be high-risk sectors.
,What are the four types of high-risk businesses? - ANS ✔✔- Business that process or serve
potentially hazardous food to vulnerable people
- Seafood businesses that produce bivalve mollusks
- Catering operations serving food to the general public
- Businesses producing manufactured and fermented meats
What is a hazard analysis? - ANS ✔✔a systematic process for identifying hazards and
recommending corrective action
What are the 7 principles of HACCP? - ANS ✔✔1. Conduct a hazard analysis
2. Determine the critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions if the CCP is not under control
6. Establish verification procedures
7. Establish record-keeping and documentation procedures
What does HACCP stand for? - ANS ✔✔Hazard Analysis Critical Control Point
What is HACCP? - ANS ✔✔A system and plan that identifies potential biological, chemical and
physical hazards in food production and establishes preventative measures for control at these
points
What is a CCP? - ANS ✔✔Critical Control Point - It is defined as a step at which control can be
applied and is essential to prevent or eliminate a food safety hazard or to reduce it to an
acceptable level.
, Biological food deterioration after harvesting - ANS ✔✔Bacteria, yeast, mold and pathogens.
E.g., Salmonella - eating food contaminated with animal faeces
Chemical food deterioration after harvesting - ANS ✔✔Artificial (e.g., dishwashing liquid) or
natural (e.g., psilocybin chemicals from mushrooms)
Physical food deterioration after harvesting - ANS ✔✔Glass, wood, hair etc.
What is food spoilage? - ANS ✔✔The end point of the deteriorated product, where it is no
longer fit for human consumption
Food Storage Requirements - ANS ✔✔Relates directly to the nature of the food item, if it is a
perishable, semi-perishable or non-perishable item
What does the 'use by' date mean? - ANS ✔✔When the food manufacturer believes, for a
health reason, the food should not be consumed after a certain date - when the 'use by' date
has expired, it is no longer able to be sold to consumers.
What does the 'best before' date mean? - ANS ✔✔Used for food including shelf stable food,
frozen foods and most raw food. The food can still be sold after the 'best before' date, provided
it is still suitable and safe for consumption.
What does the 'baked on' and 'baked for' date mean? - ANS ✔✔This only applies to bread with
a shelf life of less than 7 dats. The 'baked on' must be a date not more than 12 hours after
baking.
What are the 3 types of food? - ANS ✔✔Perishable, semi-perishable and non-perishable
What is a perishable food? - ANS ✔✔Food that is likely to deteriorate or go bad quickly, usually
within 7 days. This is because of their high water and moisture content.
