Food Safety and Hygiene Quiz

What must you put in place and implement based on the Food Standards Agency's HACCP principles?

• Food Safety Management System

• Food Quality Control System

• Food Marketing Strategy

• Food Production Process

What is a hazard in terms of food safety?

• A type of food

• Anything that might hurt the consumer

• A food ingredient

• A cleaning tool

What should you keep records of according to the food safety regulation?

• Employee schedules

• Address of supplier, nature and quantity of products, date of transaction and delivery

• Marketing expenses

• Customer feedback

What is the minimum temperature at which hot foods must be held for safety?

• 50°C

• 80°C

• 70°C

• 63°C

What must food premises have in terms of hand-washing facilities?

• Only cold water

• No specific requirements

• Hand sanitizers only

• Supplies of hot and cold water, and drying facilities

What must be done if corrective actions are needed in food safety procedures?

• Identify and implement effective control and monitoring procedures

• Change the menu

• Blame the employees

• Ignore the issues

What is the maximum temperature for chilled foods on delivery?

• 8°C

• 10°C

• 5°C

• 15°C

What is the main purpose of food hygiene inspections?

• Identify potential hazards and ensure compliance with the law

• Promote new food products

• Increase sales

• Reduce costs

What is the estimated percentage of the population allergic to certain foods in the EU?

• 15%

• 2%

• 5%

• 10%

Tags

CCSS.6.SP.B.5A

What must all staff handling food receive?

• Training

• Extra break time

• Uniforms

• Bonuses