HT2 Test Year 10

1. 1.Which exam board is used for this H&C course?

• AQA

• OCR

• Pearson Edexcel

• WJEC

2.Which of these was a suitable carbohydrate source for your salad in a jar?

• Tofu

• Rice

• Chicken

• Prawns

3.Which of these temperature ranges is classed as the 'danger zone?'

• -18 to 5 degrees C

• 0 to 37 degrees C

• 5 to 63 degrees C

• 37 to75 degrees C

4.Add in the missing word for HACCP. Hazard-------- Critical Control Point (Food safety system)

5.Which of these is NOT a critical control point (stage of the HACCP system)

• Purchase/delivery

• Storage

• Making

• Hot holding

6. 6.Which of these is NOT a food poisoning bacteria?

• E-coli

• Listeria

• Campylobacter

• Norovirus

7.Which of these is a VISIBLE (v) sign of food poisoning?

• Vomiting

• Nausea

• Headache

• Fatigue

8.TRUE or FALSE raw chichen should be washed first to remove any bacteria on the surface before cooking.

• True

• False

9. 9. How much notice must an EHO give to inspect food premises?

• 24 hours

• Can turn up without notice

• 48 hours

• 1 week

10. 10. Which of these responsibilities would an EHO not carry out?

• Checking cleaning schedules are in place

• Issuing out a Food hygiene rating

• Tasting the food to check it is fresh

• Checking contents of fridges for out of date food