WorksheetsFood safety
Total questions: 6
Worksheet time: 3mins
Name
Class
Date
1.
What is the correct procedure for defrosting a large joint of meat?
a)
In the microwave oven
b)
Slowly in the refrigerator
c)
Overnight on the workbench
d)
In a bowl of warm water in the refrigerator
2.
How many food allergens are listed in Europe
a)
14
b)
10
c)
9
d)
22
3.
What is the temperature danger zone?
a)
Between 5° - 63° C
b)
Boiling point
c)
Below 55° C
d)
Between 1° - 5° C
4.
What should you do if you see signs of pests in food storage area?
a)
Stop work immediately
b)
Report it to your manager
c)
Put some poison down
d)
None of the above
5.
What type of hazard is salmonella?
a)
Microbiological
b)
Chemical
c)
Physical
d)
Allergen
6.
Some food spoilage occurs naturally as a sort of ageing process.
a)
True
b)
False
100 %
