Full Name: SIT40516 - Certificate IV in Commercial Cookery Student ID: Assessment Task 1: Written questions QUESTION 1 Refer to the Safe Food Australia: A Guide to the Food Safety Standards document and write down the definitions of the following terms: Question Answer Biological physical a) Contaminant b) contamination c) Potentially hazardous foods QUESTION 2 List three hygiene actions a business must take to ensure food-borne illnesses are avoided. ANS: 1 3 QUESTION 3 Explain what a food safety program is, and what is included in one. ANS: QUESTION 4 Describe three reasons why it is important to have a food safety program? ANS: 1