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WorksheetsFood Safety L2 MOCK
Total questions: 25
Worksheet time: 25mins
Which of the following best describes why the temperature of a cooked chicken should be checked at the end of the cooking process?
To check that the oven is working correctly.
To reduce the likelihood of food spoilage.
To make sure food is held outside the danger zone.
To make sure food is cooked to the required temperature.
which of the following is the main reason for washing hands after sneezing?
to avoid personal illness
to avoid the wastage of food
to avoid getting into trouble
to avoid transferring bacteria to food
Why rotate food stock?
to keep the colour and texture
to reduce the time spent in the danger zone
to increase its nutritional value
so it is fresh
control measures are used in food preparation environment in order to
reduce or eliminate food safety hazards
remove out of date cleaning products
monitor accidents
maintain staff time keeping
A food safety management system is used to
Check the delivery of new food
ensure food is safe to eat
manage the work rota for cleaning staff
log the cost of cleaning supplies
Which one of the following reduces bacteria to a safe level, but does not remove dirt, grease and food waste effectively?
Disinfectant
Sanitizer
Sterilant
Detergent
Which of the following is the most important reason to control pests in a food business?
They frighten staff
They create a bad impression to auditors
They increase cleaning time
They can spread disease
The main purpose of a cleaning schedule is to
follow the government guidelines
make sure the kitchen looks professional
clean without disturbing customers
clean on a regular basis to an agreed standard
Which one of the following is the most effective way for a food handler to prevent cross-contamination?
Wash daily
Change your apron every other day
Wear food gloves
Washing or having a bath every day will prevent food contamination
What is the best way to clean your hands?
Cold water liquid soap, paper towel
Hot water, liquid soap, cotton towel
Hot water, bar of soap, paper towel
Hot water, liquid soap, paper towel
Kitchen chopping boards and work surfaces should be made of:
Porous material
Wood
Non-porous material
Glass
Which one of the following is the most important reason for delivering high risk foods in temperature controlled vehicles?
It is a legal requirement.
It enhances the flavour of the food.
So that the vehicle is clean and tidy.
To reduce the overall cost of delivery.
Which one of the following best describes the term ‘due diligence’?
Reasonable care is taken to ensure that no accidents occur.
Food handler’s knowledge of in-house hygiene code.
Reasonable care is taken to ensure food safety.
A check that all safety checks on vehicles is carried out.
The best way for a food handler to report food with glass in it is to:
advise the customers
tell the supervisor
contact environmental health
record it in a hazard book.
Food that is not to be served immediately after cooking must be cooled and placed in the fridge within how many minutes?
60
90
100
120
By law food contact surfaces should be
Toxic and easy to clean and disinfect
Clean and easy to clean and disinfect
Clean and absorbent
Hardwearing and toxic
Food waste must be disposed of correctly to:
Help increase profits
Prevent fire hazards
Prevent contamination
Reduce cleaning costs
Which one of the following is the best way to store waste in a kitchen?
In a plastic bag in a cleanable container with a foot- operated lid
In a black paper sack inside a foot-operated bin
In a neat pile on the floor until the end of the meal preparation
In a cardboard box lined with a clean bin bag
Why does the law require food premises to be well ventilated?
To reduce temperature and risk of contamination
To keep the workers cool
To keep the pests away
To avoid slippage
Tick which one is NOT a good property of a cutting board?
Impervious
Durable
Smooth
Grooved
Lobsters, crabs and prawns are all what type of allergen?
Molluscs
Crustaceans
Cephalopod
Fish
What allergen might be found in sultanas?
Lupin
Sesame seeds
Sulphur dioxide
Soya
What common allergen will be present in Houmous?
Sesame seeds
Soya
Mustard
Gluten
What is the minimum temperature for hot holding food?
63˚C
65˚C
70˚C
75˚C
Freezer temperature should be?
-18˚C
-12˚C
18˚C
12˚C
