Food Safety Part 4

Which one of the following is the best way to check hot food is thoroughly cooked or reheated

• Look to see if there is any steam coming up
• test food temperature with finger
• Use a probe to check the core temperature
• Check thermostat temperature on oven

Which one of the following best describes why food should be kept at the correct temperature before and during service

• To ensure it is thoroughly cooked to prevent bacterial growth during service
• To make sure the food tastes good and is not ruined by keeping it too hot
• So food safety documents are completed, to keep supervisor informed
• To ensure that bacteria not killed during the cooking process is killed whilst food is kept for service

Which one of the following is the main reason for chilling or freezing cooked foods for future consumption

• To produce food early
• To prevent bacterial growth and preserve food
• To reduce number of staff
• To increase profit margin

Which one of the following is the best way to chill hot food for storage

• By use of a blast chiller
• Leave food on a cooling rack
• Leave food by an open window
• Put food immediately on top shelf of a fridge

The best way to operate a food safety management system is to

• Follow the instructions given by colleagues who are more experienced
• Find out for yourself through practice and common sense
• Comply with food safety instructions and training provided by management and supervisor
• Apply management systems learned in other organisations

Which one of the following is the best description of a food safety hazard

• A trailing cable
• An electrical fault
• Something that could cause food to go off
• Something that could cause food to be harmful

Why is it necessary to control food safety hazards

• In order to remove or keep risks to a safe level
• To ensure profits are kept at a reasonable level
• So a risk assessment can be carried out
• To prevent food wastage

The most important reason to control food safety hazards is to

• Keep customers happy
• increase profits
• Protect customers from food poisoning
• Keep food safer for longer

What are the most common food hazards found in a catering operations

• Microbiological, chemical, physical
• Chemical, moulds, physical
• Chemical, Physical, viral
• Microbiological, physical, moulds

Which one of the following statements best describes how a food handler can ensure that they comply with legislation

• It is common sense to all food handlers
• Attend training and follow written procedures
• Learn on the job and pick it up as they go along
• Follow organisation's food safety policy