UNIT 302: SUPERVISING FOOD SAFETY
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
WhyEitEisEimportantEtoEhaveEfoodEsafetyEmanagementEproceduresEinEplaceE-EANSWERE-
EToEensureEsafeEpreparation,EcookingEandEserviceEofEfood
-EToEcomplyEwithElegalErequirements
-EToEavoidEcausingEharmE
-EToEavoidEcivilEaction
-EToEdemonstrateEdueEdiligence
NameEemployerEresponsibilitiesE(FoodEsafetyElegislation)E-EANSWERE-ERegisteringEtheEfoodEbusiness.E
-EEnsureEappropriateElicencesEareEinEplace.E
-ERequirementEforEatEleastEoneEemployerEtoEbeEtrainedEinEHACCP.E
-EEnsureEtrainingEisEprovidedEcommensurateEwithEemployees'ElevelEofEresponsibility.E
-EImplementationEofEfoodEsafetyEmanagementEprocedures.E
-ESupplyEofEappropriateEsanitaryEaccommodation,EwashingEfacilities.E
-EPotableEwaterEsupply.E
-ERecordEkeepingEandEaccidentEreporting.E
-EComplianceEwithEenforcementEofficers.E
-EReputableEsuppliersEareEinEplace.E
-EProvideEsufficientEventilation.
NameEemployeeEresponsibilitiesE-EANSWERE-EToEcomplyEwithEtheElaw.E
-EToEfollowEinstructionsEandEcomplyEwithEemployer'sEprocesses/procedures.E
-EAttendEtraining/instruction/supervision.E
-EGoodEpersonalEhygiene.E
-EReportingEofEillness.
, NameEwaysEinEwhichEemployersEcanEcomplyEwithEtheseEresponsibilitiesE-EANSWERE-
ERangingEandEimplementationEofEHACCP.
-EMaintainEwrittenEdocumentationE(egEonErecruitment,E
instruction/supervision/training,EguidanceEonEworkingEpractices,EreportingEprocedures).
-ERecordEkeepingE(egEtemperatureEcontrol,EdeliveryErecords,EsicknessErecords,EsupplierErecords).
NameEtwoEenforcementsEthatEcanEbeEissuedEtoEaEfoodEbusinessEbyEanEenvironmentalEhealthEpractitionerE(
EHP).E-EANSWERE-EHygieneEimprovementEnotice.
-EHygieneEemergencyEprohibitionEnotice.
-EDetainEorEseizeEsuspectEfoods.
WhyEitEisEimportantEtoEkeepEcertainEfoodEunderEtemperatureE
control.E-EANSWERE-EToEprevent,EorEreduceEtoEanEacceptableElevel,EbacterialEmultiplication.
-EToEpreventEoutbreaksEofEfoodEpoisoning.
-EToEmeetEdueEdiligenceEcriteria.
-EToEmeetElegalErequirements.
-EToEkeepEfoodEsafe.
-EToEcontrolEwastage.
WhatEareEtheEthreeEmainEstagesEofEusingEaEcalibratedEtemperatureEprobe.E-EANSWERE-ESanitizeEtheEprobe.E
-EProbeEtoEtheEcentreEofEtheEfood.
-ERecordEtheEreading.
DescribeEtwoEproceduresEusedEtoEcontrolEcontaminationEandEcross-contamination.E-EANSWERE-EColour-
codedEequipmentE(egEchoppingEboards,Eknives,Ecloths,Emops,Ebrushes).
-ESeparationEofEhighEandElowEriskEareas.E
-ESeparationEofEfood,EcrockeryEandEequipmentEwashingEsinks.E
-ESeparateEfridgesEforEmeat,EdairyEandEfish.E
-EEffectiveEhand-washingEprocedures/policiesEincludingEseparateEhandEwashingEsinks.E
QUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
WhyEitEisEimportantEtoEhaveEfoodEsafetyEmanagementEproceduresEinEplaceE-EANSWERE-
EToEensureEsafeEpreparation,EcookingEandEserviceEofEfood
-EToEcomplyEwithElegalErequirements
-EToEavoidEcausingEharmE
-EToEavoidEcivilEaction
-EToEdemonstrateEdueEdiligence
NameEemployerEresponsibilitiesE(FoodEsafetyElegislation)E-EANSWERE-ERegisteringEtheEfoodEbusiness.E
-EEnsureEappropriateElicencesEareEinEplace.E
-ERequirementEforEatEleastEoneEemployerEtoEbeEtrainedEinEHACCP.E
-EEnsureEtrainingEisEprovidedEcommensurateEwithEemployees'ElevelEofEresponsibility.E
-EImplementationEofEfoodEsafetyEmanagementEprocedures.E
-ESupplyEofEappropriateEsanitaryEaccommodation,EwashingEfacilities.E
-EPotableEwaterEsupply.E
-ERecordEkeepingEandEaccidentEreporting.E
-EComplianceEwithEenforcementEofficers.E
-EReputableEsuppliersEareEinEplace.E
-EProvideEsufficientEventilation.
NameEemployeeEresponsibilitiesE-EANSWERE-EToEcomplyEwithEtheElaw.E
-EToEfollowEinstructionsEandEcomplyEwithEemployer'sEprocesses/procedures.E
-EAttendEtraining/instruction/supervision.E
-EGoodEpersonalEhygiene.E
-EReportingEofEillness.
, NameEwaysEinEwhichEemployersEcanEcomplyEwithEtheseEresponsibilitiesE-EANSWERE-
ERangingEandEimplementationEofEHACCP.
-EMaintainEwrittenEdocumentationE(egEonErecruitment,E
instruction/supervision/training,EguidanceEonEworkingEpractices,EreportingEprocedures).
-ERecordEkeepingE(egEtemperatureEcontrol,EdeliveryErecords,EsicknessErecords,EsupplierErecords).
NameEtwoEenforcementsEthatEcanEbeEissuedEtoEaEfoodEbusinessEbyEanEenvironmentalEhealthEpractitionerE(
EHP).E-EANSWERE-EHygieneEimprovementEnotice.
-EHygieneEemergencyEprohibitionEnotice.
-EDetainEorEseizeEsuspectEfoods.
WhyEitEisEimportantEtoEkeepEcertainEfoodEunderEtemperatureE
control.E-EANSWERE-EToEprevent,EorEreduceEtoEanEacceptableElevel,EbacterialEmultiplication.
-EToEpreventEoutbreaksEofEfoodEpoisoning.
-EToEmeetEdueEdiligenceEcriteria.
-EToEmeetElegalErequirements.
-EToEkeepEfoodEsafe.
-EToEcontrolEwastage.
WhatEareEtheEthreeEmainEstagesEofEusingEaEcalibratedEtemperatureEprobe.E-EANSWERE-ESanitizeEtheEprobe.E
-EProbeEtoEtheEcentreEofEtheEfood.
-ERecordEtheEreading.
DescribeEtwoEproceduresEusedEtoEcontrolEcontaminationEandEcross-contamination.E-EANSWERE-EColour-
codedEequipmentE(egEchoppingEboards,Eknives,Ecloths,Emops,Ebrushes).
-ESeparationEofEhighEandElowEriskEareas.E
-ESeparationEofEfood,EcrockeryEandEequipmentEwashingEsinks.E
-ESeparateEfridgesEforEmeat,EdairyEandEfish.E
-EEffectiveEhand-washingEprocedures/policiesEincludingEseparateEhandEwashingEsinks.E
