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WorksheetsFood safety revision Level 2
Total questions: 20
Worksheet time: 20mins
What is the legal responsibility of a food handler?
To report vomiting and diarrhoea.
To report customer complaints
Wear latex gloves during food preparation
Change PPE every day
Which is the most serious consequence of poor personal hygiene?
Prosecution under food safety legislation.
A breakdown of working relationships.
Issue of a written warning.
Customers complaining more.
Which one must food handlers report to supervisors/line manager?
Close contact with someone who has diarrhoea.
Close contact with someone who has dermatitis.
Close contact with someone who has recently been overseas.
Close contact with someone recovering from an operation.
What is the best way store food waste in the kitchen?
In a lined bin with tight-fitting lid.
In a recycled plastic carrier bag.
In a plastic container on the floor.
In a metal recycling bin with an open top.
What is the most important reason for good visibility in a food production area?
For effective communication between staff.
To be able to identify food safety hazards.
To maximise food production output.
To provide easy access kitchen resources.
What is best suited for a kitchen work surface?
Smooth and porous.
Smooth and non-porous.
Rough and non-porous.
Rough and porous.
What is the most important quality for kitchen equipment to be able to maintain food safety?
Cheap to buy.
In a good state of repair.
Easy to install.
Made of recyclable material.
What should a food handler do to dispose of mouldy bread?
Put in a waste bin.
Throw away mould affected areas only.
Tell a colleague.
Put in a waste bin, then sanitise the storage area.
Vehicles used for transportation of food must be?
Cleaned every week.
Capable of carrying large loads.
Free from rust.
Specifically designed for that purpose.
What is the main reason for keeping temperature control records?
To make sure that staff are working effectively.
To make sure food is served hot.
It is a requirement of suppliers
It helps to make sure food is held at the right temperature.
What temperature must frozen meat be stored at?
-5oc.
0oc.
-18oc.
5oc
What most a food handler do to prevent cross-contamination?
Using deodorant every day
Washing uniforms weekly.
Wear latex gloves all the time.
Showering or taking a bath every day.
Which is the most important quality to help the cleaning of kitchen equipment?
Easy to use.
Made of porous material.
Easy to take a part.
Made for heavy use.
Which is the most important reason for pest control?
For due diligence.
To reduce the cost of maintenance.
To avoid negative attention from the media.
For the benefit of the local environment.
When storing high risk food what record should be kept?
Freezer/fridge temperature reading.
Supplier’s price list.
Use by dates.
When the freezer/fridge maintenance.
What minimum temperature should hot food be held at for service?
55oc
82oc
63oc
75oc
What is the reason for keeping temperature control records?
To increase the responsibility of individual staff
Suppliers require this.
For the proof of due diligence.
To increase food handler’s knowledge of hygiene codes.
What are moulds, bacteria and parasites?
Toxins.
Physical contaminants.
Allergens.
Micro-organism.
What is the best practice when preparing high risk food?
Prepare food quickly and allow to rest in separate room.
Prepare food quickly and return to the fridge.
Work in a chilled room.
Cover food with a cloth before going on a break.
What temperature are spores killed?
82oc
121oc
75oc
63oc
