Safefood Exam Prep

An allergen getting into food accidentally in a kitchen is called

• Poisoning

• Adulteration

• Cross Contamination

• Spoilage

How must a food business inform customers of allergens in a prepacked food (Select 1)

• By Email

• Emphasised in the ingredients list on the label

• In a folder in the premises

• Verbally when buying the product

How can cross contamination be prevented during food preparation?

• By defrosting food in a refrigerator

• By using different work surfaces for raw and cooked foods

• By leaving foods out of the refrigerator for long periods

• By using the same chopping board for raw and cooked foods

Which of the following foods is NOT a crustacean?

• Lobster

• Cod

• Crab

• Prawn

What is 'Potable Water'?

• Bottled Water

• Water from a storage tank

• Water that is fit for Humans to drink?

How long does Food Poisoning Bacteria need to double in number under ideal conditions?

• 10- 20 seconds

• 10- 20 minutes

• 20 hours

• Two days

Which one is the most likely to cause food poisoning

• A piece of glass in Jam

• Pathogenic bacteria on cooked food

• Cleaning fluids in Chicken Casserole

Why is it safer to defrost food in a refrigerator?

• Food Defrosts more Quickly

• It allows the outside of the food to defrost

• Food defrosts slowly allowing bacteria to grow

• It limits the growth of bacteria during defrosting

What is the main reason why personal hygiene is important?

• To prevent food poisoning and contamination of food

• To look nice

• To attract more customers

• To increase profits

What should a food worker do if they have diarrhoea?

• Take Medicine

• Immediately report this to their supervisor

• Take a rest and start work again

• Take two weeks off work