Question 1

Explain what is meant by the term "danger zone" ?

Accepted Answer

The temperature at which bacteria multiplies in food

Answer

The temperature at which food spoils

Answer

The temperature at which food burns

Answer

The temperature at which food is uncooked

Question 2

What is the safest way to cool cooked foods?

Accepted Answer

Transfer food into a shallow container and place in the refrigerator once steam has stopped coming off the top of the food.

Answer

Transfer into shallow containers, cover the top and leave out on the bench to cool before placing in the refrigerator.

Answer

Leave in cooking pot and place in the refrigerator immediately.

Question 3

Which is the best way to ensure that potentially hazardous foods are kept out of the danger zone?

Accepted Answer

Use a probe thermometer to check the internal temperature of the hazardous food.

Answer

So long as the room temperature is about 15 degrees the hazardous food will be okay.

Answer

Keep the hazardous food in the refrigerator unless being used.

Question 4

Which of the following best explains the 2hr / 4hr guide for ready-to-eat foods?

Accepted Answer

Food held in the temperature zone between 5 and 60 degrees Celsius for less than two hours can be refrigerated if not used. Food left out between two and four hours must be used, anything over four hours the food is to be thrown.

Answer

Food can be held in the temperature zone between 5 and 60 degrees Celsius for up to four hours and if not used within this time it must be thrown out.

Answer

Food can be held in the temperature zone between 5 and 60 degrees Celsius for between two and four hours and if not used it can be refrigerated for later use.

Question 5

When reheating food the best practice is to:

Accepted Answer

quickly reheat the food to 70 degrees Celsius and hold the food at this temperature for at least two minutes.

Answer

bring the food back to boiling point.

Answer

slowly heat the food, so long as it reaches 60 degrees Celsius it will be okay.

Question 6

You cannot work with food if you have vomiting, diarrhoea, sore throat with fever or a foodborne illness.

Accepted Answer

True

Answer

False

Question 7

You cannot handle food if you have a cold.

Accepted Answer

False

Answer

True

Question 8

A food handler must wash hands before handling food.

Accepted Answer

True

Answer

False

Question 9

A food handler must wash hands after touching his/her hair, scalp or body opening.

Accepted Answer

True

Answer

False

Question 10

A food handler can eat and drink at the bench they are working at.

Accepted Answer

False

Answer

True

Question 11

So long as a food handler washes her/his hands with soap and warm running water it is ok to dry them on a tea towel.

Accepted Answer

False

Answer

True

Question 12

Any cut or infected sore must be covered with a normal bandaid.

Accepted Answer

False

Answer

True

Question 13

Cooked food must be cooled to below 60 degrees Celsius within 6 hours.

Accepted Answer

False

Answer

True

Question 14

Which of the following foods are considered potentially hazardous?

Accepted Answer

All of the above

Answer

dairy products

Answer

cooked rice and pasta

Answer

raw and cooked meats

Question 15

As we are preparing food for Foodbank to use for charitable or community purposes we are exempt from having the "skills and knowledge" required to meet the Food Safety Standards.

Accepted Answer

False

Answer

True

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