Food Handling Course

Assessment Sheet
This paper contains 50 multiple choice questions. Answer all questions
by ticking the correct answer/s out of the 4 answers provided. Read
carefully all questions since certain questions can contain more than one
correct answer (This will be indicated in the question itself). Each
question carries 2 marks. You are required to obtain a 60% pass mark.
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1. Which positive factors make a customer return to a business?

a) Good food, good service and a high level of cleanliness

b) Good food, low level of cleanliness and a good service
c) Good food, lack of bathroom cleanliness and a good service
d) Good food, high level of cleanliness and a bad service

2. Which factor could cause a business to fail?

a) A good level of cleanliness

b) High profits
c) Lack of hygiene
d) Lower staff turnover

3. Why is a plaster blue in colour for the food industry?

a) The plaster is blue in colour because it is water-proof

b) The plaster is blue in colour so this could be easily seen in the first aid box
c) The plaster is blue in colour so if it falls in food it could be easily seen
d) The plaster is blue in colour so to distinguish itself from other first aid boxes

4. Why should water be at lukewarm temperature for washing of hands?

a) So any dirt and bacteria are washed off

b) So it is comfortable on the person’s hands
c) So soap could be more effective
d) So hands are rinsed off more easily

5. Why a food handler should not report to work if suffering from food poisoning?

a) The food handler could spread the illness to the employer

b) The food handler could spread the illness to people outside the place of work
c) The food handler could contaminate food and eventually spread the illness
d) The food handler could spread the illness to work colleagues

6. What is meant by the word ‘pathogenic’?

a) Something which does not cause harm to people’s health

b) Something which is required in food production
c) Something which has the potential to cause harm to people’s health
 d) Something which people do not need to worry about

7. From which source do bacteria originate mostly?

a) Cooked foods
b) Washed vegetables
c) Soil
d) Clean food handlers

8. What has to be avoided when checking food for its taste?

a) Using a clean spoon only once and wash immediately

b) Putting in the food a finger and lick it
c) Using a clean spoon for several times until the food is cooked
d) Waiting for customer's feedback

9. How could bacteria spread whilst food is being prepared?

a) Dirty hands
b) Good hygienic practices
c) Clean hands
d) Avoidance of cross-contamination

10. Why is it essential to maintain clean ‘Vehicles of Contamination’?

a) This helps in good kitchen organization

b) This prevents cross-contamination
c) This speeds us work at the kitchen
d) Does not make any difference

11. Why is it important to avoid cross-contamination?

a) So to increase sales of food and beverages

b) So to speed up work
c) So to avoid food poisoning
d) So to have lower staff turnover

12. Why should food be stored in the proper manner in a fridge?

a) So the food lasts longer

 b) So to avoid cross-contamination
c) So the condition of food stays at its best
d) All of the above

13. Which one of the following actions does not help in avoiding cross-
contamination?

a) Washing hands frequently

b) Using the correct colour coded chopping board
c) Separating raw from cooked food
d) Preparing food on a dirty surface

14. Which one of the following statements is incorrect?

a) Green colour coded boards are for fish

b) Yellow colour coded boards are for cooked meat
c) Red colour coded boards are for raw meat
d) White colour coded boards are for bread and cheese

15. What are high-risk foods?

a) Food which cooked or processed and will not receive further heat treatment
b) Food which is expensive to produce, hence its name
c) Food that should be stored at room temperature
d) Food that should not be consumed because it is a high-risk food

16. Which of the following are low-risk foods? (Choose 2 answers)

a) Biscuits and bread

b) Cooked meat and dairy products
c) Cereals and nuts
d) Biscuits and dairy products

17. What is meant by the food danger zone?

a) The temperature range where cooked food is safe to store in

b) The temperature range into which food could be prepared
c) The temperature range were cooked food is not safe to store in
d) The temperature range were bacteria die
18. What are low-risk foods?

a) Low-risk food is food which could not be stored at room temperature

b) Low-risk food is food which is light in weight
c) Low-risk food is food which does not have a high probability of causing
food poisoning
d) Low-risk food is food which must be refrigerated

19. Why is it essential that food is stored in the correct manner?

a) To prevent illnesses linked to food

b) So the food lasts longer
c) So less food is wasted
d) All of the above

20. Why is stock rotation important?

a) This saves space for an establishment

b) Food is haphazardly used
c) This ensures that old food is used before new food
d) This ensures that there is always food available in storage

21. Why is cleaning important?

a) To protect food from the contamination of bacteria

b) It gives customers a good impression
c) Helps an establishment to comply with legal requirements
d) All of the above

22. Why is disinfection important?

a) So to reduce bacteria to a low and safe level

b) So the cleaning result is more effective
c) So any soap residue is removed
d) So to avoid chemical contamination

23. Why reading of cleaning chemical instructions is important?

a) To ensure that the cleaning chemical is used safely

b) To ensure that the cleaning chemical is diluted with water correctly
 c) To ensure that the cleaning chemical is effective
d) All of the above

24. Why is it important that lids of indoor bins are kept closed?

a) So the kitchen appears clean and well-organized

b) So the smell keeps inside the bin
c) So to avoid risk of bacterial contamination
d) Does not make any difference

25. What are the main reasons to line bins with a disposable polythene bags from
the inside? (Choose 2 answers)

a) So they look neater

b) Bins are kept cleaner from the inside
c) To reduce costs
d) To make it easier and less messy to empty the bins

26. What is the most important thing to do after emptying waste disposal bins?

a) Washing of hands
b) Lining the bin again with a clean disposable polythene sack
c) Closing the lid
d) Re-start work again

27. Which measure must be in place to minimize risk of pest infestation?

a) Food rotation
b) Clean as you go
c) Wearing a full kitchen uniform
d) Keeping food out of the danger zone

28. Which one of the following factors attract food pests to food premises?

a) Food
b) An open environment
c) Cold temperature
d) Clean waste disposal bins

29. What type of preventative measure is recommended to control food pests?

 a) Physical control measures
b) Trained staff
c) Chemical control measures
d) Pest control management

30. What is meant by pest control management?

a) Limiting the use of chemical control methods

b) Controlling access to food pests
c) Cleaning physical control methods
d) Cleaning according to schedule

31. Which of the following are common symptoms of food poisoning? (Choose 2
answers)

a) Skin problems and Diarrohea

b) Diarrohea and Vomiting
c) Energy and Vomiting
d) Vomiting and Nausea

32. What is meant by the risk group?

a) This is a group of people who has a strong body immune system

b) This is a group of people who are healthy
c) This is a group of people who has a low body immune system
d) This is a group of people which could be treated as any other group of
people

33. Which important measure is recommended to avoid food poisoning?

a) Undercooking
b) Raw food consumed
c) Cooking food thoroughly
d) Keeping food in the danger zone

34. Which food poisoning bacteria comes mainly from dirty hands?

a) Salmonella
b) Bacillus Cereus
 c) E.Coli 0157
d) Staphylococcus Aureus

35. Which one of the following factors form part of the food poisoning chain?

a) Lack of temperature control

b) Cooking food thoroughly
c) Control of cross-contamination
d) Using clean chopping boards

36. What type of contamination results by the presence of 'foreign bodies' in food?

a) Microbiological contamination
b) Physical contamination
c) Chemical contamination
d) Allergen contamination

37. Which of the following are not 'foreign bodies' in food? (Choose 2 answers)

a) Hair
b) Bread
c) Tomatoes
d) Dead Insect Bodies

38. Which of the following ingredients make part of the category of the 14 most
common allergenic ingredients? (Choose 3 answers)

a) Water
b) Nuts
c) Seafood
d) Celery

39. Which of the following could be allergenic symptoms?

a) Coughing
b) Dizziness
c) Nausea
d) All of the above
40. Why is labelling of food products important?
a) So customers are made aware of ingredients found in food
b) So customers are made aware of the gross weight of the food product
c) So customers can follow their weight diet
d) So customers know country of origin of ingredients

41. What is meant by a food handler?

a) Somebody who is purchasing food from a supermarket

b) Somebody who is providing food for other people
c) Somebody who is observing food being produced
d) Somebody who is studying food

42. Which of the following is not part of food legislation?

a) Keep yourself and the workplace clean

b) Wear suitable, clean, washable protective clothes
c) Do everything possible to protect food from contamination
d) Store cooked food inside the danger zone

43. To which of the following does food legislation apply?

a) To all food products being produced to be sold on the local market

b) To all food products being produced just for human consumption
c) To all food products being produced to be sold on the international market
d) All of the above

44. Who is not responsible to provide safe food for human consumption?

a) The food outlet owner

b) The kitchen staff
c) The customer
d) The restaurant staff

45. What is the aim of HACCP?

a) To anticipate food safety problems

b) To control food safety problems when they happen
c) To anticipate food safety problems and control them
 d) To increase food operation costs

46. Which step in the HACCP process is fundamental for sucess of the system?

a) Identification of food safety hazards and control measures

b) Identification of critical control points
c) Identification of critical limits
d) Maintaining of HACCP related documents

47. Why is identification of critical control points important?

a) To ensure that the food’s taste is good

b) To ensure that resources are being utilized to their maximum
c) To ensure that food produced is safe for human consumption
d) To ensure that the food is packed in the appropriate method

48. How are checks of a critical control point carried out?

a) By checking the temperature of cooked food

b) By tasting the taste of cooked food
c) By visually checking the condition of cooked food
d) By analyzing customer feedback

49. Why is monitoring during the HACCP process important?

a) To ensure that food tastes nice

b) To ensure that the food is free from health problems
c) To ensure that employees are pleased
d) To ensure that label of packed food is clear

50. Why could Animal-by Products be a threat to food safety?

a) These could cause unwanted smells

b) These could alter negatively the flavor of food
c) These could contaminate food
d) These could reduce the shelf life of food