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WorksheetsFood Safety WSC (2)
Total questions: 15
Worksheet time: 7mins
Which one of the following is an example of a biological hazard
Mould
Packaging
Meat Gristle
Machinery parts
Which one of the following is the most common symptom of food poisoning?
Headache
Vomiting
Dizziness
Bronchitis
Which one of the following bacteria is commonly associated with raw poultry or eggs?
Salmonella
E. coli
Staphylococcus aureus
Clostridium perfringens
By law you must hold hot food above:
37°C
8°C
75°C
63°C
The main reason that food must be cooled quickly after cooking is that:
Bacterial multiplication is minimised
The food tastes better
The colour and texture is retained
The food is more nutritious
When stocking a fridge where should the new stock be stored?
At the front of the fridge
Behind existing stock
In the centre of the fridge
On the bottom shelf
If a member of your family or a close personal contact has the symptoms of a food-borne illness you must:
Take the day off work
Inform your supervisor
Work in another department
Wash your hands more frequently
If an Enforcement Officer found that a food premises presented an imminent risk of health they would have the power to:
Send the business a strongly worded letter of complaint
Offer advice and guidance to the head chef
Take immediate action and close the business down
Enrol staff on training courses at the nearest college
Which one of the following is the correct way of storing waste food in kitchens?
Placing it into plastic bags in bins with lids
Placing it into an unlined, foot operated bin
Placing it into a waste paper basket
Placing it into the bin without a plastic bag
Food handlers must always wash their hands before handling food:
To prevent hands from becoming stained
To give a good impression to customers
As part of their food hygiene training
To help prevent contamination of food
Which one of the following does bacteria need to multiply?
Light
Moisture
Sugar
Salt
The first aid box in a food preparation area should contain:
Coloured, waterproof plasters
Breathable fabric plasters
Neutral-coloured plasters
No plasters only bandages
When using cloths for cleaning surfaces used to prepare raw and ready-to eat food, what is the most important factor to consider?
Use cloths made from absorbent fibres
Rinse cloths through a regular intervals
Use separate clean cloths for each area
Choose cloths made from synthetic fibres
Which one of the following is a control measure for a chemical hazard?
Ensuring that all staff wear correct protective clothing
Making sure that all cleaning materials are stored away from food areas
Training staff to take and record the temperature in storage areas
Supervising staff to ensure that they wash their hands regularly
What is the minimum time/temperature control required to destroy most bacteria?
75°C for 2 minutes
63°C for 2 minutes
55°C for 2 minutes
82°C for 2 minutes
