Food Hygiene & Safety

Biological contamination can be said to have occurred when the food:

• Looks and tastes different

• Contains micro-organisms that are harmful to health

• Has been heated or chilled to quickly

• Has developed a different smell

Bacteria, viruses and moulds are all:

• Pathogens
• Toxins
• Micro-organisms
• Parasites

Ideally, what should the temperature of chilled food be on delivery?

• below 5°C
• -18°C
• 15°C
• above 63°C

Which of the following documents are included in a documented food safety system?

• Staff time sheets
• Business Accounts
• Supplier order forms
• Temperature monitoring sheets

Which one of the following is an example of a biological hazard

• Mould

• Packaging

• Meat Gristle

• Machinery parts

Which one of the following bacteria is commonly associated with raw poultry or eggs?

• Salmonella

• E. coli

• Staphylococcus aureus

• Clostridium perfringens

By law you must hold hot food above:

• 37°C

• 8°C

• 75°C

• 63°C

What is the minimum time/temperature control required to destroy most bacteria?

• 75°C for 2 minutes

• 63°C for 2 minutes

• 55°C for 2 minutes

• 82°C for 2 minutes

What is the temperature range between 5-63°c known as?

• The highway code

• The danger zone

• The hygiene rating

• The safety zone

Which one of these is NOT a category of food hazard?

• Biological

• Chemical

• Optical

• Bacterial