Food Safety Level 1 Post Test

Which of the following is a type of food safety hazard?

• Microbiological

• Cleaning

• Irradiation

Which of the following is a physical hazard?

• Glass in fish

• Mould on bread

• Peanuts in chocolate bar

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

Who should you tell if the temperature of the fridge is too high?

• Your supervisor

• Your colleague

• The environmental health practitioner/officer

What is most likely to happen if you don't control microbiological hazards?

• Higher profits

• Food poisoning

• Broken teeth

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

Why should we have food safety management records?

• To comply with the law

• To reduce mistakes

• To keep the manager busy

What is the main purpose of monitoring?

• To keep the boss happy

• To prevent bacterial growth

• To ensure controls are working

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