Food Safety Level 1

Which of the following is the most suitable corrective action for Food Safety?

• Cooking a chicken at minimum 75°C

• Checking expiry date

• Separating the food

What is the best way to stop the multiplication of bacteria?

• Store cooked food at room temperature

• Allow 5 hours for food preparation

• Store food below 5°C

Which of these is a high-risk food?

• Cooked chicken

• An orange

• A bread loaf

Which of the following is a common source of food poisoning bacteria?

• Raw food

• Cooked food

• Dishwashers

What should a food handler report to his/her supervisor most, out of the following 3 conditions?

• A septic cut (large open and infected cut on finger or any body parts)

• A sore foot

• A large bruise

Which of the following temperatures is the best for a general purpose refrigerator?

• 9˚C to 12˚C

• 1˚C to 4˚C

• 3˚C to 0˚c

What is the recommended minimum temperature for cooking meat and poultry

• 63˚C

• 37˚C

• 75˚C

Which of the following temperatures is within the 'danger zone'?

• -18˚C

• 30˚C

• 82˚C

As per CCR Food Safety Policy, how many days we can keep prepared Stock/Soup/Gravy

• 3 days

• 2 days

• 1 day

Which colour code of adhesive-plaster to be used when you have a cut your in finger?

• Red

• Blue

• Yellow