Food safety revision level 3

Which one of the following is a good way of checking an employee's compliance with a food business's food safety procedures

• Management reviews

• Asking customers

• Tasting food

• Online reviews

What is 'minimum core temperature of 75*C' an example of?

• Critical limit

• Control measure

• Corrective action

• Hazard

• Monitoring

What is 'a supervisor checking the temperature of food in a bain marie' an example of?

• Critical limit

• Control measure

• Corrective action

• Hazard

• Monitoring

Is this an example of validation or verification? A supervisor signing off CCP records at the end of a shift

• Validation

• Verification

Rapid cooling is an example of...

• a corrective action

• a critical limit

• monitoring

• a hazard

• a control measure

It is a legal requirement for all food businesses to

• register the premises with the local authority before trading

• obtain a licence to operate from the Food Standards Agency

• apply for a licence from the local magistrates’ court.

• book annual inspections with the environmental health authority.

What is the most important reason for quickly transferring dairy items from a delivery vehicle into chilled storage?

• To prevent the spread of any strong smells

• To maximise their shelf life and reduce waste

• To preserve the fresh appearance of the items.

• To minimise spoilage that can lead to ill health.

The Staphylococcus bacterium is a known cause of food poisoning. What is the main source of the bacterium entering a food operation?

• Pest infestations.

• Polluted air or water

• Uncooked frozen fish

• Infected food handlers

Which area must be cleaned and disinfected the most regularly?

• The tops of chillers and freezers.

• Any hand-contact surfaces.

• The walls of the food storage area

• The insides of ovens

Critical control point monitoring should be

• completed by new staff only

• completed at every step of the process.

• prioritised for expensive or valuable items.

• documented and signed by the supervisor.