Food Safety Recap

Which temperature range is 'The Danger Zone'

• -18-0

• 0-8

• 5-63

• 75-82

What colour chopping board is used for cooked meat?

• Blue

• Green

• Yellow

• Red

HACCP stands for

• Hazard and chaos creates pain

• High alarms cause crisis point

• Hazard analysis creates cherry pie

• Hazard analysis critical control point

Identify the high risk food group

• 
• 
• 
• 

Which of the following are physical contaminants?

• Cleaning chemicals, pesticides

• Gluten, eggs and peanuts

• Hair, string, packaging

• Mould, yeast, bacteria

Food contaminated with food poisoning bacteria would -

• Look and smell normal

• Be slimy or mouldy

• Smell rancid

• Change colour

Cross contamination can be prevented by

• Regular handwashing

• Using single use cloths

• Storing raw meat below other products

• All of the previous options

Which is NOT a type of food poisoning?

• Salmonella

• Chicken pox

• Campylobacter

• Listeria

Enforcement officers DO NOT have the power to

• Take photos and check records

• Issue improvement notices

• Arrest the manager

• Enter premises at any reasonable time

The minimum temperature for hot holding food is what?

• 8 degrees

• 63 degrees

• 75 degrees

• 82 degrees