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QUESTION 1:

Food Safety Hazards are defined as?

A: Any Biological, Poison or Physical substance or property B: Any Biological, Chemical or Chemical substance or property C: Any Biological, Chemical or Physical substance or property D: None of the above
that can introduce into the product an unacceptable health risk to the consumer

QUESTION 2:

From the List provided, which is not an example
of a Food Safety Hazard?

A: Fungus B: Moulds C: Botulism D: Aspergillus E: Viruses F: Dirt

QUESTION 3:

From the list provided, which is an example
of a Food Safety Chemical Hazard?

A: Cadmium B: Mercury C: Supracide D: Water E: Hay Mulch F: Herbicides

QUESTION 4:

From the list provided, which is not an example
of a Food Safety Physical Hazard?

A: Stones B: Sticks C: Tent Pegs D: Leaves E: Ants F: None of the above

QUESTION 5:

Food Quality Hazards are defined as?

A: Any Biological, Chemical or Physical substance or property B: Any Biological, Poison or Physical substance or property C: Any Biological, Chemical or Physical substance or property D: None of the above
that can alter the quality of the product making it acceptable to the consumer

QUESTION 6:

From the list provided, which is an example
of a Food Quality Biological Hazard?

A; Mould B: Fungus C: Pond Water D: Dam Water E: Parasites F: None of the above

QUESTION 7:

From the list provided, which ia an example
of a Food Quality Chemical Hazard?

A: Formic Acid B: Free Fatty Acids C: Peroxides D: Linoleic Acid E: Sanitiser F: None of the above

QUESTION 8:

From the list provided, which is an example
of a Food Quality Physical Hazard?

A: Glass B: Coins C: Sticks D: Leaves E: Ants F: Metal G: All of the above

QUESTION 9

What do Ants produce which may affect the quality of Olive Oil,
if Ants are present in harvested Olives and are processed with olives?

A: Botulism B: Aflatoxin C: Formic Acid D: Acetic Acid E: PAH's F: All of the above

QUESTION 10:

Has any person/s died from an Olive Product in the last 100 years?

A: No B: Yes

QUESTION 11:

Can Hydraulic Fluid/Oil affect the quality of Olive Oil produced?

A: Yes B: No

QUESTION 12:

Could persistent chemicals be present in your grove?

A: Yes B: No

QUESTION 13:

Can chemicals be applied to control Pests & or Diseases of Olives if?

A: The chemicals are registered B: Have off label permits C: Bought from a chemical clearance store D: Your Grandfathers 20 year old chemicals are used E: Uncle Joe's get- rid -all - pests chemical is used F: Aunty Fee's told you you can use her 1:1 chemical mix G: All of the above

QUESTION 14:

Can all chemicals be applied at the same rate?

A: YES B: No

QUESTION 15:

Do you need to assess your Olive Grove for
Persistent Chemicals & Heavy Metals?

A: No B: Yes

QUESTION 16:

Are Cadmium, Lead & Mercury Heavy Metals?

A: No B: Yes

QUESTION 17:

Do you need to record all applications
of Pesticides and or Herbicides?

A: Yes B: No

QUESTION 18:

Do you need to calibrate all equipment that you apply Pesticides or
Herbicides with?

A: Yes B: No

QUESTION 19:

Do you need to record all calibrated equipment?

A: Yes B: No

QUESTION 20:

Do you need to keep all records in a safe place?

A: No B: Yes

QUESTION 21:

Do you need to maintain a Stock Usage record?

A: Yes B: No

QUESTION 22:

Which chemical is registered or has a off label permit
that has a withholding period of 90 days?

A: Rogor B: Fenthion C: Dimethoate D: Supricide E: None of the above

QUESTION 23:

Is Supracide classed as a S7 Chemical in Victoria?

A: Yes B: No

QUESTION 23:

Do you need to maintain a Grove Application Record?

A: Yes B: No

QUESTION 24:

Is Roundup a Herbicide?

A: No B: Yes

QUESTION 25:

Should you only purchase input materials from approved suppliers?

A: Always B: Never C: Sometimes

QUESTION 26:

Could irrigation water contain Persistant Chemicals?

A: Yes B: No

QUESTION 27:

Should a Harvest & Transport record be kept for Traceability?

A: No B: Yes

QUESTION 28:

Can stored olives increase in core temperature due to field heat?

A: No B: Yes

QUESTION 29:

Should you monitor the temperature of stored olives?

A: Yes B: No

QUESTION 30:

What is the minimum depth allowable in harvest olive bins
for Table Olives?

A: 100cms B: 50 cms C: 200 cms D: Any agreed upon depth by you & the processor E: None of the above