Food Safety
Quiz by Anthony Gaston
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15 questions
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- Q1What is the first step when washing your handsWetting your handsScrubbingAdding soapRinsing30s
- Q2If you have symptoms of a food borne illness , you should stay away from the workplace because?you will only be able to recover properly by resting at homeworking with food might cause you to feel nauseoussome illnesses can be passed on when working with or around foodYou will be too tired to carry out tasks properly30s
- Q3Washing up liquid is a?DetergentSanitiserDisinfectantDescaler30s
- Q4When can an Environmental Health Officer inspect your food premisesOnly after writing a letter to all staffOnly after agreeing a time with the ownerAt any reasonable time without noticeAt anytime as long as premises is closed30s
- Q5Which date mark is legally required on highly perishable foods?Sell byDisplay untilUse byBest before30s
- Q6If a food business poses an imminent risk to health, an enforcement officer will?Serve a hygiene emergency prohibition noticeserve a hygiene improvement noticeoffer informal advice and guidanceTake action if consumers become unwell30s
- Q7What does PPE stand forPassion prevention equipmentPersonal prohibition equipmentPersonal protective equipmentPolice protection equipment30s
- Q8A food handlers finger nails should beLond and roundedVarnishedShort and roundedWell chewed30s
- Q9What does HACCP stand for?Hazards Analysed Classic Control PointsHappy Anthony's Crucial Course PointersHazard Analysis Critical Control PointHazy Analytical Crucial Control procedures30s
- Q10What is the main purpose of a HACCP system?To monitor customer complaints and feedbackTo identify hazards and implement control measuresTo check all staff receive regular refresher trainingTo ensure production costs are kept to a minimum30s
- Q11If you work with food it is your legal responsibility toundergo a full medical examinationtrain and supervise your colleagues in good food safety practicesReport to your supervisor if you are suffering from a food borne illnessprovide all the protective clothing you require30s
- Q12What is the danger zone72 degrees centigrade or above37 degrees centigarde5 to 63 degrees centigrade1 to 4 degrees centigrade30s
- Q13Which is NOT an example of a physical contaminantEgg shellPiece of jewelleryHairBacteria30s
- Q14Which of these is considered a high risk foodcoffee granulesFresh cream cakeraw chickenpickled onion30s
- Q15What is the most effective method of killing bacteriaFreezingCoolingCookingChopping30s