204-1-26

Which one of the following is the most significant consequence of uncontrolled food safety hazards?

• Food wastage.

• Customer complaints.

• Food poisoning outbreak.

• Loss of repeat business.

Which one of the following is most likely to be a food safety hazard?

• Food waste stored in a covered container.

• Raw meat stored above cooked food.

• Dry stores maintained at room temperature.

• Labelled cleaning chemicals stored under a sink.

Which one of the following is a system for controlling food safety hazards?

• RIDDOR

• COSHH

• PPE

• HACCP

Which two of the following food safety hazards should be dealt with first?

• 1. Outside bin without a lid.

• 2. Mouse droppings on the floor.

• 3. Out-of-date salad leaves.

• 4. Low stocks of colour-coded chopping boards.

The best person to report a food hazard to is

• the supervisor

• the manufacturer

• security

• maintenance.

Which one of the following is the main reason why staff should wear clean and appropriate uniforms?

• To keep in fashion.

• To maintain the establishment image.

• To prevent contamination.

• To protect own clothing.

Which one of the following is most important when selecting clothing for food handlers?

• smart and fashionable and present a good image to customers

• suitable for wearing outside so it can be worn to work

• easy to clean, hardwearing and comfortable

• designed so it is easy to differentiate between workers and managers.

Which one of the following is the correct time for a member of staff to change their clothes to prevent the spread of disease and bacteria?

• When they arrive at work.

• When staff get dirty or have been outdoors.

• When dirty or soiled.

• If asked to by a customer.

Which one of the following is the main reason for washing hands regularly?

• It promotes a good image to customers.

• It demonstrates hygiene standards.

• It keeps the hands clean and fresh.

• It stops bacteria being spread.

Which one of the following bacteria is associated with open wounds?

• Salmonella.

• Campylobacter.

• E. coli.

• Staphylococcus Aureus.