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WorksheetsLv4 City & Guilds Food Safety Quiz
Total questions: 53
Worksheet time: 27mins
Name
Class
Date
1.
Hygiene is important when receiving perishable goods. The MOST important factor to check is:
a)
The delivery docket
b)
The temperature of the goods received
c)
That the goods are delivered in vacuum bags
d)
That food labels comply with food safety labelling requirements
2.
A food thermometer can have a variance of
a)
+/-0°C
b)
+/-1°C
c)
+/-2°C
d)
none
3.
The best time to clean and sanitise cutting boards and benches is:
a)
At the end of each shift
b)
After each production cycle
c)
Between all production steps
d)
When cutting raw meat after preparing cooked foods
4.
Separate cloths should be used for separate cleaning tasks to:
a)
Avoid cross-contamination
b)
Prevent cloths becoming excessively dirty
c)
Produce a cleaner result
d)
Avoid confusion
5.
Unsafe food must be clearly marked and kept in a separate area until disposal
a)
True
b)
False
6.
Leftovers from single-serve portions returned to the kitchen can be used in food preparation
a)
True
b)
False
7.
Loose clothing and cuffs are potential sources for cross-contamination
a)
True
b)
False
8.
Food ready for service to customers from the cafe cabinet must only be handled with gloves or service tools
a)
True
b)
False
9.
Most food poisoning cases are the result of mishandling food – storing it at the wrong temperature, cross-contamination and incorrect reheating
a)
True
b)
False
10.
Most pathogens are destroyed during cooking processes when temperatures exceed 70°C
a)
True
b)
False
11.
All spores and viruses are destroyed during cooking processes
a)
True
b)
False
12.
Frequent evaluation of standard hygiene procedures will ensure improved quality standards
a)
True
b)
False
13.
Frequent evaluation of standard hygiene procedures will ensure improved quality standards
a)
True
b)
False
14.
Food handlers who suffer from an infectious disease must inform their supervisor
a)
True
b)
False
15.
An Environmental Health Officer has the right to take food samples from any area on premises for the purposes of testing for bacteria
a)
True
b)
False
16.
Failure to comply with food legislation can result in breach notices, fines and prosecution
a)
True
b)
False
17.
Food businesses cannot be closed down, no matter how serious a food safety law breach is or how many there are
a)
True
b)
False
18.
The following HACCP statements are: A hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring
a)
True
b)
False
19.
The following HACCP statements are - Maximum internal temperatures are critical limits for cooking
a)
True
b)
False
20.
The following HACCP statements are:Once critical limits have been set, they do not need to be monitored
a)
True
b)
False
21.
Under HACCP all testing, monitoring and verification must be recorded and those records must be stored.
a)
True
b)
False
22.
The Danger Zone refers to the temperature zone where bacteria multiply rapidly. It ranges from:
a)
A. -4°C to +2°C
b)
A. +3°C to +68°C
c)
A. +5°C to +60°C
d)
A. +10°C to +88°C
23.
Detailed evaluation of the enterprise characteristics for developing a food safety plan would include: Analysis of all storage facilities to ensure capacity to maintain required temperatures and safe storage conditions
a)
true
b)
false
24.
Detailed evaluation for developing a food safety plan would include: Cost-effectiveness of all equipment and storage facilities
a)
True
b)
False
25.
Detailed evaluation of the characteristics for developing a food safety plan would include: High risk client groups and special needs clients
a)
True
b)
False
26.
Detailed evaluation of the enterprise characteristics for developing a food safety plan would include: Identification of all critical control points in the food preparation system
a)
True
b)
False
27.
If a product exceeds critical limits corrective actions need to be taken. This could include: Remove the product manufactured as part of the batch for further analysis
a)
TRUE
b)
FALSE
28.
If a product exceeds critical limits corrective actions need to be taken. This could include: Assess and rectify the problem which has caused the hazard
a)
TRUE
b)
FALSE
29.
Any changes in production schedules must be communicated to all staff involved in production processes
a)
TRUE
b)
FALSE
30.
Effective signage in production areas eliminates the need for ongoing communication
a)
TRUE
b)
FALSE
31.
HACCP management and FCP is best undertaken by management due to the complex factors involved
a)
TRUE
b)
FALSE
32.
Common causes of cross-contamination include: Using the same utensils for preparing raw food, then cooked food without washing between tasks
a)
TRUE
b)
FALSE
33.
Common causes of cross-contamination include:Defrosting meat on a high shelf without a drip tray so that the juices drip onto cooked food
a)
TRUE
b)
FALSE
34.
Common causes of cross-contamination include: Washing hands when changing tasks
a)
TRUE
b)
FALSE
35.
Common causes of cross-contamination include: Storing washed and unwashed foods together
a)
TRUE
b)
FALSE
36.
Common causes of cross-contamination include: Separating cooked and raw food in storage
a)
TRUE
b)
FALSE
37.
Pathogenic bacteria in the danger zone will multiply every:
a)
5 minutes
b)
20 minutes
c)
40 minutes
d)
hour
38.
Food can become contaminated through contact with clothing such as an apron or parts of the chef’s jacket
a)
TRUE
b)
FALSE
39.
If a food handler washes their hands in the toilet facilities they do not need to wash their hands again when they return to the kitchen
a)
TRUE
b)
FALSE
40.
Raw vegetables from a coolroom must be washed before placing them on any food preparation areas
a)
TRUE
b)
FALSE
41.
Hand washing facilities need to include bar soap, deodorant, cloth towels and a hairbrush
a)
TRUE
b)
FALSE
42.
Pest control is part of a maintenance regime and should be done annually
a)
TRUE
b)
FALSE
43.
Screens, cracks, holes and damp spots are not important for keeping vermin out of premises, providing you spray pesticide regularly
a)
TRUE
b)
FALSE
44.
Access for pests and lack of sanitation in garbage storage areas are the major contributors to pest problems.
a)
TRUE
b)
FALSE
45.
The following statements relating to communication processes with staff are: Whenever there is a new procedure or an adjustment to an existing procedure introduced, it is essential to communicate these with management only
a)
TRUE
b)
FALSE
46.
Whenever there is a new procedure or an adjustment to an existing procedure introduced, it is essential to inform all affected staff
a)
TRUE
b)
FALSE
47.
There is no point conducting an audit, identifying problems with the system and creating new procedures to rectify the problem if staff don't know what they are supposed to do
a)
TRUE
b)
FALSE
48.
Changes of procedures do not require communication processes with staff provided documentation is replaced with updated versions
a)
TRUE
b)
FALSE
49.
Mediums to communicate with staff could include memos, e-mail, meetings or training sessions
a)
TRUE
b)
FALSE
50.
Examples of records which must be kept as part of a HACCP register include: List of 7 HACCP steps with appropriate documentation at each step
a)
TRUE
b)
FALSE
51.
Examples of records which must be kept as part of a HACCP register include:Staff records including all training, refresher training, sickness including names and date
a)
TRUE
b)
FALSE
52.
Examples of records which must be kept as part of a HACCP register include: All staff contacts and details
a)
TRUE
b)
FALSE
53.
Examples of records which must be kept as part of a HACCP register include:Pest control, waste management and equipment maintenance records
a)
TRUE
b)
FALSE
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