Question 1

What is the first step when washing your hands

Accepted Answer

Wetting your hands

Answer

Scrubbing

Answer

Adding soap

Answer

Rinsing

Question 2

If you have symptoms of a food borne illness , you should stay away from the workplace because?

Accepted Answer

some illnesses can be passed on when working with or around food

Answer

you will only be able to recover properly by resting at home

Answer

working with food might cause you to feel nauseous

Answer

You will be too tired to carry out tasks properly

Question 3

Washing up liquid is a?

Accepted Answer

Detergent

Answer

Sanitiser

Answer

Disinfectant

Answer

Descaler

Question 4

When can an Environmental Health Officer inspect your food premises

Accepted Answer

At any reasonable time without notice

Answer

Only after writing a letter to all staff

Answer

Only after agreeing a time with the owner

Answer

At anytime as long as premises is closed

Question 5

Which date mark is legally required on highly perishable foods?

Accepted Answer

Use by

Answer

Sell by

Answer

Display until

Answer

Best before

Question 6

If a food business poses an imminent risk to health, an enforcement officer will?

Accepted Answer

Serve a hygiene emergency prohibition notice

Answer

serve a hygiene improvement notice

Answer

offer informal advice and guidance

Answer

Take action if consumers become unwell

Question 7

What does PPE stand for

Accepted Answer

Personal protective equipment

Answer

Passion prevention equipment

Answer

Personal prohibition equipment

Answer

Police protection equipment

Question 8

A food handlers finger nails should be

Accepted Answer

Short and rounded

Answer

Lond and rounded

Answer

Varnished

Answer

Well chewed

Question 9

What does HACCP stand for?

Accepted Answer

Hazard Analysis Critical Control Point

Answer

Hazards Analysed Classic Control Points

Answer

Happy Anthony's Crucial Course Pointers

Answer

Hazy Analytical Crucial Control procedures

Question 10

What is the main purpose of a HACCP system?

Accepted Answer

To identify hazards and implement control measures

Answer

To monitor customer complaints and feedback

Answer

To check all staff receive regular refresher training

Answer

To  ensure production costs are kept to a minimum

Question 11

If you work with food it is your legal responsibility to

Accepted Answer

Report to your supervisor if you are suffering from a food borne illness

Answer

undergo a full medical examination

Answer

train and supervise your colleagues in good food safety practices

Answer

provide all the protective clothing you require

Question 12

What is the danger zone

Accepted Answer

5 to 63 degrees centigrade

Answer

72 degrees centigrade or above

Answer

37 degrees centigarde

Answer

1 to 4 degrees centigrade

Question 13

Which is NOT an example of a physical contaminant

Accepted Answer

Bacteria

Answer

Egg shell

Answer

Piece of jewellery

Answer

Hair

Question 14

Which of these is considered a high risk food

Accepted Answer

Fresh cream cake

Answer

coffee granules

Answer

raw chicken

Answer

pickled onion

Question 15

What is the most effective method of killing bacteria

Accepted Answer

Cooking

Answer

Freezing

Answer

Cooling

Answer

Chopping

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