Food Hygiene Exam

Why should raw and ready-to-eat foods be stored in separate storage areas?

• To enable thorough cleaning

• To make food inspection easier

• To help prevent cross-contamination

• To deal with deliveries more efficiently

Which one of the following statements best describes 'core temperature'?

• The temperature at the centre of the oven

• The temperature at the centre or thickest part of the food

• The temperature on the surface of the food

• The temperature of the oven when cooking is complete

After which one of the following activities is it most important for the food handler to wash their hands?

• Washing lettuce

• Spreading butter onto bread

• Peeling fruit

• Preparing raw chicken

What is the most important reason for food handlers to have high standards of personal hygiene?

• To reduce the risk of biological contamination

• To improve working relationships with colleagues

• To remove the need to wear protective clothing

• To increase the time they need for training

Contamination is best described as the:

• combination of ingredients in a food

• presence of any harmful substance or object in food

• removal of stains from a chopping board

• process by which milk is heat treated

Which of the following groups of people are most at risk from the effects of food poisoning?

• Delivery drivers

• Business owners

• Elderly people

• Food handlers

What is the most effective process for destroying bacteria in food?

• Cooking

• Chilling

• Freezing

• Chopping

What does a disinfectant do?

• Removes all bacteria

• Removes grease

• Reduces dirt

• Reduces bacteria to a safe level

Which item must be included in a first aid box in food premises?

• Paracetamol tablets

• Waterproof plasters

• Burn sprays

• Antiseptic cream

Which one is an example of a physical hazard?

• Bleach

• Mould spores

• Plaster

• Disinfectant