Food Safety Quiz

What are the main symptoms of food poisoning?

(a)  

• Headache and dizziness

• Nausea, vomiting, and diarrhoea
• Cough and sore throat

• Fever and chills

What is the primary purpose of equipment used to keep food cold?

• To disinfect utensils

• To extend the shelf life of food

• To keep food hot

• To check that food is thoroughly cooked

Which equipment is used to disinfect utensils and crockery?

(a)  

• A Dishwasher

• A Bain Marie

• A Sterilising sink
• Sanitiser

• elbow grease

What is the purpose of extraction in the kitchen?

Why is it important to use equipment that rapidly cools food?

• To maintain food at a warm temperature

• To increase the nutritional value of food

• To prevent bacterial growth by cooling food quickly

• To enhance the flavor of food

Which equipment is used to extend the shelf life of food?

• Vacuum packer

• A Dry Store

• a Bain Marie

• A Freezer

• A refrigerator

What is the primary role of an EHO?

• To reheat food quickly

• To check food outlets are cooking and handling food safety

• To offer training and advice on food hygiene

• To prevent food poisoning outbreaks

rank the three most important employer responsibilities in relation to food safety

• supply washing facilities

• Offer staff meals

• supply PPE

• Have a food management system in place

• Offer training

What is the purpose of a freezer in temperature control?

• To keep food for longer time

• To cook food

• To reheat food

• To sterilize utensils

What is the range temperature of the danger zone?

• 5°C to 62°C

• 0°C to 5°C

• 60°C to 100°C

• 0°C to 10°C