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WorksheetsFood Safety & Catering #1
Total questions: 8
Worksheet time: 8mins
Name
Class
Date
1.
A food safety management systems helps to prevent...
a)
outbreaks of food poisoning.
b)
theft from the premises.
c)
management incompetence.
d)
over ordering
2.
What does HACCP stand for?
a)
Hazard Analysis and Commercial Catering Premises
b)
Hazard Analysis Critical Control Points
c)
Hygiene analysis for Commercial Catering Premises
d)
Hourly Assessment for Cook-Chill Products
3.
It is now required by law that all food premises have a food safety management system to help prevent...
a)
food poisoning.
b)
late deliveries.
c)
staff training.
d)
cuts from knives.
4.
What is meant by Critical Control Points?
a)
Cooking food thoroughly
b)
The different stages food may go through where hazards need to be controlled
c)
A cleaning schedule
d)
Making sure hazards are controlled
5.
An environmental health officer may close a food business immediately if...
a)
someone complained about having a bad meal there.
b)
there are no color-coded chopping boards
c)
there is an imminent risk to health if it stays open
d)
the paper towel dispensers are empty
6.
If a food handler has stomach pains and feels sick on arriving at work, they must...
a)
go tell the supervisor at the first break time.
b)
tell the supervisor before starting work.
c)
start work and hope to feel better later.
d)
tell others in the kitchen not to work near them in case they catch the illness.
7.
An example of physical contamination would be...
a)
ice crystals on frozen food.
b)
bacteria on equipment.
c)
a cut on a food handlers finger.
d)
a pen top in food.
8.
When a food safety management system is working well it will identify...
a)
the required length of staff breaks.
b)
areas where cross-contamination could occur.
c)
testing of fire extinguishers.
d)
the best stationary to use in the office.
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