Food Safety Quiz 3

When should probe thermometers be disinfected?

• After each use

• At the end of the day

• Before and after each use

• At the beginning of each shift

Which one of the following is an important step within HACCP?

• Identifying food hazards.

• Setting up audit dates and times.

• Completing staff attendance records.

• Notifying the health authority of injuries.

What is the minimum temperature suitable for hot holding high-risk foods?

• 37oC

• 51oC

• 63oC

• 75oC

When dismantling equipment for cleaning, food handler should follow

• Guidance from junior chefs.

• The same procedures as used at home.

• The instructions in the equipment manual.

• Their own instincts on how it should be done.

Which one the following is an advantage of using disposable gloves in food operations?

• They are supplied free.

• They speed up service.

• They improve food safety.

• They remove the need for hand washing.

Which one of the following is the most suitable way to store chilled food?

• Raw and cooked foods in separate fridges.

• In a ventilated room off the floor.

• Below -18oCin a freezer.

• Raw foods above cooked foods.

Which one of the following is most important feature for kitchen work surfaces?

• Easily cleaned.

• Fixed to floor.

• Recyclable.

• Porous.

What is the main purpose of HACCP procedures?

• To produce safe food.

• To reduce overheads.

• To maintain a clean kitchen.

• To improve the customer experience.

After which one of the following must hand washing be carried out?

• Finishing work for the day.

• Removing waste to external bins.

• Slicing lettuce and tomato for a salad bar.

• Checking the food temperature on a hot plate.

Which of the following is the best option for drying hands in a food production area?

• Paper towels.

• Chef‟s oven cloth.

• Warm air blower.

• Disposable cleaning cloths.