QUESTION 1 ) Explain the purpose and contents of a food safety program /plan . b) Explain why it is important to have a food safety program. c) What five monitoring documents/checklists are included in a food safety program/plan? d) List four food safety procedures found within a food safety plan/program. QUESTION 2 What document provides the basis for food safety requirements for Australian businesses? QUESTION 3 List three possible consequences of failing to observe food safety requirements. QUESTION What is the definition of 'clean' in terms of food safety? QUESTION 5 a) What is the definition of 'contaminant' in the food standards? b) According to the Food Safety Standards, what are 'potentially hazardous foods'? QUESTION 6 Describe the role of local councils regarding food businesses and food safety. QUESTION 7 a) At what temperature should frozen food be stored at? b) At what temperature should food cool rooms / refrigerators operate at? c) Describe the requirements of the '2/4 Rule'. d) What are the parameters of the 'temperature danger zone '? e) Why is it important for food handlers to know about the temperature danger zone? QUESTION 8 a) List the three types/classifications of food contamination. b) What are three conditions commonly required for development of microbiological contamination? c) List four food safety monitoring techniques applied in a commercial kitchen