Question 1
Under the FSANZ Food Standards Code 3.2.2, what is the temperature danger zone in which food-borne bacteria multiply rapidly?
Correct Answer:
5°C to 60°C
Question 2
How long should a food handler rub their hands with soap under warm running water during standard handwashing?
Correct Answer:
At least 20 seconds
Question 3
Under the 2-hour/4-hour rule for cooling cooked potentially hazardous food, what are the two core temperature and time milestones required by FSANZ Standard 3.2.2?
Correct Answer:
From 60°C to 21°C within 2 hours, and from 21°C to 5°C within a further 4 hours
Question 4
When reheating previously cooked potentially hazardous food for hot holding, what is the minimum core temperature it must reach rapidly?
Correct Answer:
75°C
Question 5
In a commercial kitchen color-coded chopping board system, which color board is standard for preparing raw poultry?
Correct Answer:
Yellow
Question 1
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About this Exam

Prepare with the VCE VET Hospitality Practice Questions - VCE VET Hospitality External Written Assessment (VCAA SIT20322 Certificate II in Hospitality SIT30622 Certificate III) Exam practice quiz. This question bank includes 100 questions covering food, standard, service, table, and commercial. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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VCE VET Hospitality Practice Questions - VCE VET Hospitality External Written Assessment (VCAA SIT20322 Certificate II in Hospitality SIT30622 Certificate III) Exam

This practice set contains 100 questions from the matching question bank and focuses on food, standard, service, table, and commercial. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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