Revision Quiz

What Is HACCP?

• Hazard And Critical Control Point

• Hazard Analysis Critical Control Point

• Hazard Analysis and Control Point

• Hazard Analysis And Critical Control Point

Most cases of food poisoning are caused by..

• Bacteria

• Chemicals in food

• Eating too much

• Prawns

Practicing good food hygiene is important in..

• Causing food poisoning

• Helping to control food spoilage

• Minimizing product quality and quantity

• Increasing prices

Which of the following items is intended for single use only?

• Drinking glass

• Face wipe

• Tablecloth

• Tongs

Which of the following customer groups are considered to be at a high risk of harm from food contamination?

• Children and athletes

• Tourists and pregnant women

• Athletes and aged persons

• Children and pregnant women

The absolute maximum length of time that prepared foods may be held in the temperature danger zone is

• 1 hour

• 12 hours

• 4 Hours

• Overnight

A very hazardous method of defrost frozen food is:

• Overnight at 

  room temperature

• Using a microwave oven

• At below 5°C

•  In a refrigerator or cool room

The temperature danger zone for food is

• –5°– 0°C

• 60°–100°C

• 0°–5°C

• 5°– 60°C

Which of the following group is incorrect?

• White chopping boards - bakery and dairy products.

• Brown - Fruits

• Blue = Raw Fish.

• Red chopping boards - raw meat

What does FIFO stand for?

• First Inventory Find Out.

• the weighted average cost of inventory.

• First In First Out.

• First Invite First Out.