WorksheetsHygiene Revision - Beginning of Safe Food Handling
Total questions: 15
Worksheet time: 5mins
How does your uniform of pants, jacket or shirt and apron help you with food hygiene and safety?
They are made of material that does not burn easily
They provide protection against hot surfaces, food and equipment.
The apron can be changed if it is dirty to limit cross-contamination
All of the above
What should you do if you notice an unsafe food practice?
Say nothing
Report it to your supervisor or manager straight away.
Tell your workmate to pass it on
Write an incident report after you have finished your shift.
Which of these temperature ranges is not in the danger zone for potentially hazardous food?
5 to 10°C
0 to 5°C
20 to 45°C
50 to 100°C
How long can food be held in the temperature danger zone?
1 hour
4 hours
12 hours
overnight
CCP stands for:
Critical Control Plan
Critical Control Points
Critical Constant Points
Contamination Control Plan
FIFO stands for:
The storage principle of ‘First in/ First out’
The government department responsible for food safety
The Federal Institute of Food Organisations
The ‘Fly in/ Fly out’ food delivery system
Cooked food should be stored:
Next to raw food
In the meat refrigerator
Below raw food
Above raw food
Food stored in the refrigerator should be at a temperature of:
Below 1°C
Between 5°C and 21°C
Between 1°C and 4°C
Between 1°C and 10°C
Which type of food needs to be stored under temperature control?
Non-perishable food
Dry pasta and rice
Potentially hazardous food
Tinned food
Which of the following is a microbiological food hazard?
fungus
bacteria
vermin
broken glass
Which of the following are ALL potentially hazardous foods?
cooked seafood, kidneys, chicken sandwiches
chicken sandwiches, croissant, kidneys
strawberry jam, chicken sandwiches, seafood cocktail
croissant, strawberry jam, kidneys
Most cases of food poisoning are caused by:
prawns
eating too much
chemicals in food
bacteria
It is important for kitchen workers to wash their hands before which of the following activities?
going to the toilet
handling utensils
handling rubbish
having a meal break
The program that an establishment develops to ensure the safe handling of food is called
hazard analysis
food monitoring plan
cleaning schedule
food safety plan
How many Principals of HACCP are there for Food Handlers?
8
14
7
5
