Food Safety Practice Test Part 2

To minimise the risk of bacterial multiplication, hot food should be held at;

• 63°C or above

• 8°C or above

• 37°C or above

• 18°C or above

Which of the following is it most important to clean and disinfect regularly?

• floors and hand wash basins

• food-contact surfaces and fridge handles

• walls behind fridges and ovens

• fridge handles and walls

If you notice that the temperature of food in the refrigerator is above the legal requirement, what should you do first?

• arrange for the refrigerator to be serviced

• transfer the food to another refrigerator

• report the problem to your supervisor

• turn the temperature control knob down

Spoilage bacteria can damage the quality of food, reduce its shelf life and;

• cause illness

• improve its flavour

• make it more expensive

• prevent it from rotting

Which is the most effective control to prevent cross-contamination from cloths used in the kitchen?

• store clean cloths in separate draws

• use single-use disposable cloths

• train staff to clean all cloths using bleach

• rinse cloths in cold water between each use

What is the most accurate way to ensure that a meat pie is thoroughly cooked?

• cook the pie for the recommended time at the correct temperature

• check the temperature of the oven with a thermometer

• check that the pie is hot by touching the surface

• use a probe thermometer to check the core temperature

Which food poisoning bacteria are commonly found on human skin?

• Clostridium botulinum

• Salmonella enteritidis

• Staphylococcus aureus

• Clostridium perfringens

What is the most likely result if a catering business has poor standards of food hygiene?

• satisfied customers and high profits

• legal action and loss of trade

• good staff morale and low food costs

• little food wastage and good reputation

Which one of the following describes the conditions required for the storage of dried foods?

• warm and dry

• cool and damp

• warm and damp

• cool and dry

Why should outdoor clothing be kept out of the food preparation area?

• to prevent the risk of accidents

• to protect the clothing from staining

• to reduce the risk of contaminating food

• to stop the clothing absorbing cooking odours