Food Safety Certificate Part 1

What is the main defence a business can use in court under the Food Safety Act 1990?

• Employee testimony

• Public reputation

• Food quality assurance

• Due diligence

What is the highest score possible in the Food Hygiene Rating Scheme (FHRS) used in England, Wales, and Northern Ireland?

• 100

• 5

• 6

• 10

What does HACCP mean?

• Hot And Cold Cooking Points

• Health Analysis Critical Care Plan

• Hazard Analysis and Critical Control Point

• Hazard Analysis Can Cut Production

Which colour is recommended for equipment used with raw meat to prevent cross-contamination?

• Green

• Yellow

• Blue

• Red

What is the correct temperature for using very hot water as a disinfectant?

• 75 degrees Celsius

• 82 degrees Celsius

• 90 degrees Celsius

• 100 degrees Celsius

What is the recommended practice for drying hands after washing them, in a food preparation setting?

• Shaking hands dry

• Using disposable paper towels

• Air drying

• Using a shared cloth towel

Which type of jewellery is acceptable to wear while preparing food?

• Necklace

• None

• Bracelet

• Ring

What is the main reason for using colour-coded chopping boards in food preparation?

• To prevent chemical contamination

• To make the kitchen look colourful

• To prevent cross-contamination

• To differentiate chopping boards by size

What is the purpose of the HACCP system in food safety management?

• To ensure all food is served hot

• To manage customer complaints effectively

• To identify and manage potential food safety risks

• To train new staff quickly

At what minimum temperature should food be reheated to ensure safety?

• 82 degrees Celsius

• 63 degrees Celsius

• 70 degrees Celsius for two minutes

• 75 degrees Celsius