
Safefood Exam Prep
Authored by O Keating
Architecture
1st - 5th Grade
Used 1+ times

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21 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An allergen getting into food accidentally in a kitchen is called
Poisoning
Adulteration
Cross Contamination
Spoilage
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following foods is NOT a crustacean?
Lobster
Cod
Crab
Prawn
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is 'Potable Water'?
Bottled Water
Water from a storage tank
Water that is fit for Humans to drink?
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long does Food Poisoning Bacteria need to double in number under ideal conditions?
10- 20 seconds
10- 20 minutes
20 hours
Two days
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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