FSH Q&A 2023

The three main types of food safety hazards are chemical, physical and ……?

•    Foreign Objects

• Toxic

•   Bacteriological

• Biological

1.   What is CCP?

• Critical Communicate Point

• Critical Criteria Plan

•   Critical Control Point

• Critical Core Plan

Why should F&B team recommend customer to get a new plate before making a second trip through the buffet station?

• To reduce the dishwashing load

• To reduce the transfer of spread contaminations

• To reduce customer’s consumption of food from buffet station

• All of the above

Rashid reported to work at a Lounge restaurant with as severe cold. Is he allowed to work?

• Yes, if he is restricted from handling food or equipment

• Yes, if he wear gloves when handling food.

•   No, he needs to be excluded from work for 24 hours

• No, he needs a doctor’s certificate to return to work

What is the adequate internal temperature a raw chicken breast should be cooked safely?

•   65°C for 15 seconds

•   60°C for 15 seconds

•   82°C for 15 seconds

• 75°C for 15 Seconds

Why would you cover a cut in your finger with a high visible band aid?

• It can be seen by the seniors

• It prevents water and food getting into the cut

• It stops the bleeding and helps the cut heal

• It helps prevents physical contamination

How often should waste be removed from a kitchen area?

• Once a day

• As often as is possible

• When the kitchen supporter gets round to it

• After each service

  How often food serving utensils should be cleaned during continuous use?

• At least daily

• At least hourly

•   At least once in every four hours

• At least once in every six hours

Food handlers should be excluded from working with or around food if they are experiencing which of the following symptoms?

• Head Ache, Irritability, Thirst

• Fever, Vomiting, Diarrhoea

• Soreness, Itching, Fatigue

• Muscle cramps, Insomnia, Sweating

QHSE Officer directed you to discard hot served dish that was kept at the pickup counter for about an hour. A staff member ask the officer “how can you tell if food has enough bacteria to cause food poisoning?” What will be the answer that the officer will give?

• It will smell

• You can’t, it will appear normal.

• It will have a different colour

• It will taste different