year 11 practice paper

Name one type of food poisoning bacteria.

Identify two foods where Salmonella may be present.

• Raw chicken and eggs

• Bread and butter

• Apples and bananas

• Rice and pasta

Identify two critical control points in the HACCP system for a business.

• Delivery and storage

• Marketing and sales

• Cleaning and decoration

• Customer service and feedback

Give one reason why creating a risk assessment for a restaurant kitchen is essential.

• To increase the number of customers

• To ensure food safety and prevent contamination

• To reduce the cost of ingredients

• To improve the taste of food

How can temperatures be controlled to prevent food contamination during the storage of food?

• Store food at room temperature

• Store food in a refrigerator at 5°C or below

• Store food in a warm cupboard

• Store food in direct sunlight

How can temperatures be controlled to prevent food contamination during the reheating of food?

• Reheat food to at least 75°C

• Reheat food to 30°C

• Reheat food using a microwave for 10 seconds

• Reheat food in a cold oven

What is the correct colour and use for a red chopping board?

• Red for raw meat

• Red for cooked meat

• Red for vegetables

• Red for dairy products

What is the correct colour and use for a green chopping board?

• Green for raw meat

• Green for cooked meat

• Green for vegetables

• Green for dairy products

What is the correct colour and use for a blue chopping board?

• Blue for raw fish

• Blue for cooked meat

• Blue for vegetables

• Blue for dairy products

Describe one safety consideration when cleaning a food processor.

• Ensure the processor is plugged in

• Use a damp cloth to clean the blades

• Ensure the processor is unplugged

• Use a metal brush to clean the blades