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1.

When handling food, jewellery should be;

a. kept in good repair

b. worn only for low risk jobs

c. left at home or in your locker

d. removed at peak times

2. If the temperature of frozen fish is 1°C on delivery, what action should you take?

a. Put the fish straight into the freezer

b. Refuse to accept the delivery

c. Fully defrost and cook the fish

d. Cook the fish and serve the same day

3. Which of the following is most important when using disinfectants? a. follow the manufacturer’s
instructions

b. store in plastic containers

c. mix with hot water

d. top up with concentrate

4. It is a legal requirement for an employer to provide which one of the following in a food preparation
area? a. a staff room

b. hand washing facilities

c. colour-coded overalls

d. clothes lockers

5. Discolouration of food and an unpleasant smell are usually associated with; a. toxins

b. pathogenic bacteria

c. spores

d. spoilage bacteria
6. Which of the following is a result of good hygiene standards? a. Food poisoning outbreaks

b. More food preservatives

c. Food that is safe to eat

d. Tastier and more nutritious food

7. What attracts mice to food premises?

a. food and shelter

b. water and cool temperatures

c. humans and shelter

d. fresh air and light

8. What is the most important reason for reheating cooked food thoroughly? a. to prevent bacteria from
surviving

b. to ensure that customers do not complain

c. to ensure that the food tastes better

d. to prevent most physical contamination

9. Which list of items is required for good hand washing?

a. bar of soap, paper towels, cold water

b. anti-bacterial soap, paper towels, hot water

c. bar of soap, tea towel, hot water

d. anti-bacterial soap, tea towel, cold water

10. What happens to bacteria on the surface of food when you place it in the fridge? a. they multiply
very quickly

b. they are destroyed

c. they change colour

d. they multiply very slowly


11. Nuts and seeds should be stored in sealed containers away from other foodstuffs to control the risk
of; a. bacterial spoilage

b. allergen contamination

c. colour loss

d. poisoning

12. Which of the following usually form part of a documented food safety system? a. staff time sheets

b. business accounts

c. electricity bills

d. training records

13. For a contaminated work surface, which type of cleaning agent would be most appropriate? a. A
sanitiser

b. A detergent

c. A sterilising agent

d. A disinfectant

14.What is the most important reason for food handlers to wash their hands a. to remove grease and
reduce staining

b. to prevent skin and nail infections

c. to reduce the risk of biological contamination

d. to prevent flavours of foods mixing

15. Which of the following is the safest way to thaw a whole, frozen chicken? a. uncovered, in a
container, on a work surface

b. covered, in a container on the bottom shelf of the fridge c. uncovered, in a container, on a shelf in a
dry food store d. covered, in a container, on the top shelf of the oven

16. Viruses differ from food poisoning bacteria because they; a. cause vomiting but never cause
diarrhoea

b. are always fatal to children and elderly people

c. do not need moisture and food to survive


d. can survive very high cooking temperatures

17. The main purpose of a food safety management system is to; a. check that staff are working
efficiently

b. keep control of food costs

c. monitor customer complaints

d. identify hazards and implement controls

18. To minimise the risk of bacterial multiplication, hot food should be held at; a. 63°C or above

b. 8°C or above

c. 37°C or above

d. 18°C or above

19.Which of the following is it most important to clean and disinfect regularly? a. floors and hand wash
basins

b. food-contact surfaces and fridge handles

c. walls behind fridges and ovens

d. fridge handles and walls

20.If you notice that the temperature of food in the...