1) Which one of the following is a chemical contaminant? a) Vinegar b) String c) Insecticide d) Carbonated water 2) Which one of the following is the most appropriate method for defrosting a joint of meat? a) Place on a tray in the bottom level of the fridge b) Place in a sink and run cold water over it c) Allow to defrost in the kitchen area overnight d) Cook from frozen as there is no need to defrost meat 3) Which type of date marking are standard practice for food in the UK? a) Use by date and best before date b) Use by date and production date c) Production date and display date d) Display date and best before date 4) Which one of the following is the main reason to carry out a risk assessment? a) To avoid producing unsafe food b) To promote effective teamwork c) To satisfy customers d) To satisfy the supervisor 5) Which one of the following must a food handler report to the line manager? a) Close contact with a person who has diarrhoea b) Close contact with a person who has dermaitis c) Close contact with a person recovering from an operation d) Close contact with a person who has recently been over sea 6) Which one of the following is the main quality for consideration when choosing kitchen uniforms? a) That they are easy to clean b) That they are bright in colour c) That they are of breathable material  d) That they have an inflammable coating 7) Which one of the following is a legal requirement for washing hands in food handling environments? a) Use the designated hand wash basin b) Wash hands in water above 82oc c) Only wash hands using sanitiser d) Wash hands at least once an hour 8) Which one of the following is the main reason to follow food safety procedures? a) To prevent harm to customers. b) To avoid pest infestation. c) To avoid food wastage. d) To prevent loss of customer satisfaction. 9) Which one of the following would be the most serious consequence of poor personal hygiene? a) Issue of a written warning b) Prosecution under food safety legislation  c) Increase in customer complaints d) Breakdown of working relationships 10) Which one of the following is a legal responsibility of food handlers? a) Wearing latex gloves during food preparation. b) Reporting vomiting and diarrhoea. c) Changing PPE on a daily basis. d) Reporting customer complaints 11) Which one of the following is the main reason to follow food safety procedures? a) To prevent harm to customers. b) To avoid pest infestation.  c) To avoid food wastage. d) To prevent loss of customers satisfaction.  12) The best way for a food handler to report with glass in it is to  a) advise the customers b) tell the supervisor c) contact environmental health  d) record it in a hazard book 13) The best cleaning chemical to use for a contaminated work surface is a) a detergent b) a degreaser c) a descaler d) a disinfectant 14) Which one of following is the main reason for washing hands before handling food? a) To reduce the transfer of bacteria to food. b) To increase the shelf life of the food. c) To avoid disciplinary action. d) To prevent personal illness. 15) Which one of the following is the best place to store cleaning chemicals? a) In a separate locked cupboard b) Near the wash up area c) Outside the food premises. d) In the kitchen Dry stores. 16) Which one of the following is the most important reason for good visibility in a food production area? a) To support effective communication between staff. b) To aid identification of food safety hazards. c) To provide easy access to kitchen resources. d) To maximize food production output. 17) Which one of the following is the best way to reduce the risk of cross contamination when cleaning? a) Use of the same cloths for all tasks. b) Use of re-usable cloths. c) Use of disposable, single use cloths d) Use of cloths that can be washed with other items. 18) The majority of harmful bacteria grow rapidly in the 'danger zone', which is between a) -18oc - 0 oc b) 0oc - 5oc c) 5oc - 63oc d) 63oc- 75oc 19) Chilled and frozen food must be stored at the appropriate temperature within how many minutes of being delivered? a) 15 b) 20 c) 30 d) 40 20) To avoid pest infestation dry goods should be a) easily accessable b) off the floor c) easy to count for stock-take d) stored in carboard boxes

Food Safety for Catering

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