Eduqas Hosp -Food Safety and HACCP Quiz

What is the purpose of Hazard Analysis and Critical Control Points (HACCP) in food businesses?

• To increase food production speed

• To ensure the health and safety of customers

• To reduce food costs

• To improve food taste

Answer explanation

The purpose of HACCP is to ensure the health and safety of customers by identifying and controlling potential hazards in food production, thus preventing foodborne illnesses.

Which of the following is a critical control point for the receipt of food?

• Use color-coded chopping boards

• Keep hot food at 63°C for no more than 2 hours

• Check the temperature of high-risk foods

• Good personal hygiene and wearing no jewellery

Answer explanation

Checking the temperature of high-risk foods is crucial to ensure they are safe for consumption, as improper temperatures can lead to foodborne illnesses. This makes it a critical control point during food receipt.

What is a food hazard?

• A method to improve food flavor

• Something that makes food unfit or unsafe to eat

• A technique to preserve food longer

• A way to enhance food appearance

Answer explanation

A food hazard refers to any substance or condition that makes food unfit or unsafe to eat, such as contaminants or pathogens. This definition clearly aligns with the correct answer choice.

Which of the following is NOT a type of food safety hazard?

• Chemical

• Physical

• Biological

• Nutritional

Answer explanation

Nutritional is not considered a food safety hazard. The main types of food safety hazards are chemical, physical, and biological, which can directly cause harm to consumers.

What should be done to prevent cross-contamination during food preparation?

• Use color-coded chopping boards

• Store food at room temperature

• Use the same utensils for all foods

• Avoid washing hands

Answer explanation

Using color-coded chopping boards helps prevent cross-contamination by designating specific boards for different food types, such as raw meat and vegetables, reducing the risk of harmful bacteria spreading.

What is the recommended action for food storage to prevent food poisoning?

• Store all foods together

• Keep high-risk foods on the correct shelf in the fridge

• Use any available container

• Ignore expiration dates

Answer explanation

Keeping high-risk foods on the correct shelf in the fridge helps prevent cross-contamination and ensures they are stored at safe temperatures, reducing the risk of food poisoning.

What temperature should hot foods be held at to prevent food poisoning?

• 0°C

• 5°C

• 63°C

• 100°C

Answer explanation

Hot foods should be held at a minimum temperature of 63°C to prevent food poisoning. This temperature helps inhibit the growth of harmful bacteria, ensuring food safety.

What is a critical control point for cooking foods?

• Use a food probe to check core temperature is 75°C

• Store food at room temperature

• Use the same utensils for all foods

• Avoid washing hands

Answer explanation

A critical control point for cooking foods is ensuring they reach a safe core temperature. Using a food probe to check that the temperature is at least 75°C helps kill harmful bacteria, making it the correct choice.

What should be done with food items that are not up to standard upon delivery?

• Accept them and store them

• Refuse them

• Use them immediately

• Mix them with other foods

Answer explanation

Food items not up to standard should be refused to ensure safety and quality. Accepting or using them could pose health risks, while mixing them with other foods does not resolve the underlying issue.

What is the main focus of the HACCP table provided in the document?

• Increasing food production

• Reducing food costs

• Stating risks to food safety and control points

• Improving food taste

Answer explanation

The HACCP table primarily focuses on identifying risks to food safety and establishing control points to mitigate those risks, ensuring safe food production.