26-50

Which of the following is a HACCP procedure that needs to be reviewed through audits?

• Providing correct protective clothing

• Reporting process for staff illness

• Setting of temperature checks

• Registering the food business

What is the most important reason for controlling temperature when hot holding food for a buffet?

• To ensure food does not enter the danger zone

• To maintain food quality

• To prevent customer complaints

• To ensure the dishes are not overfilled

Which one of the following is an employer’s responsibility for complying with food safety legislation?

• To provide handwashing facilities

• To attend food safety training

• To report food delivery errors

• To report sickness and diarrhoea

What is a key food safety responsibility of an employee?

• To report a leaking roof in the storeroom

• To keep the staff changing room tidy

• To wear safety shoes in the kitchen

• To maintain the restaurant temperature

What must a supervisor monitor in the kitchen to maintain critical control points?

• Staff completing shift handover documents

• Staff recording hot food temperatures

• Staff re-filling sanitiser bottles

• Staff preparing daily laundry

Which action is a food inspector most likely to take after a poor evaluation of a restaurant?

• Issue an improvement notice

• Provide a training plan

• Provide cleaning contractor details

• Issue a fine

Why must chilled meat be stored at the correct temperature?

• To destroy bacteria on the surface

• To slow down bacterial growth

• To ensure marinades are infused

• To enhance the texture

Which one of the following is the best way to ensure a probe accurately records food temperatures?

• Changing the probe battery regularly

• Placing the probe in a jug of hot water

• Cleaning the probe between uses

• Calibrating the probe before use

Which one of the following is the best way to prevent cross contamination when preparing raw and cooked food?

• Separating work areas in the kitchen

• Using a sharp knife safely to cut food

• Wiping hands on cloths regularly

• Cleaning with detergents between tasks

Which one of the following is the main benefit to a business of staff maintaining good personal hygiene?

• Reduces laundry costs

• Prevents food spoilage

• Increases job satisfaction

• Promotes company reputation