NEW
Font size
WorksheetsREHIS food hygiene - Intro
Total questions: 12
Worksheet time: 5mins
Which 3 groups of people are most at risk from food poisoning?
Adolescents, the elderley and women
Babies, sick people and the elderly
Hospital patients, teenagers and adults
Pregnant women, toddlers and healthy men
3 benefits of good food hygiene are?
Complaince with legislation, loyalty, food wastage
Food wastage, low profits and compliance with legislation
Good reputation, legislation compliance and higher profits
High staff morale, poor reputation and increased shelf life
One of the main faults resulting in food poisoning outbreaks is?
Preparing food too far in advance and cooling food too slowly
Hygienic food handlers
Poor transportation of food
Reheating food to the right temperature
Another main fault resulting in food poisoning outbreaks is?
Eating uncontaminated food
Unhygienic and sick food handlers
Clean transportation
Cooking food to the right temperature
The 4 main hazards are:
Microbiological, physical, chemical, anaphylactic
Microbiological, psychological, chemical, allergenic
Microbiological, allergenic, chemical, physical
Microbiological, hypoallergenic, comical, physical
An employee might ose this, if food premises are closed down?
Food wastage
Wages/Job
Overtime payments
Low morale
The main reason for high standards of cleanliness in a food premises is?
Get more customers
Protect customers from food poisoning
Keep staff happy
Bigger profits
These will be LOW if food hygiene standards are not maintained?
Deaths
Pest infestations
Food spoilage
Staff morale and profits
The definition of SAFE FOOD is?
Food free from contamination and will not cause illness
Presence of pathogenic bacteria
More people fall ill
Food that is tasty
The definition of food hygiene/safety is...?
Groups of people at risk of illness
Presence of something harmful in food
Food free from contamination
Conditions necessary to control hazards so food is safe
What is the definition of contamination of food?
Groups of people at risk of illness
Conditions necessary so food is safe
Presence of something harmful in the food
Food free from allergens
What is the definition of "RISK GROUPS"?
Groups of people most at risk of illness from food poisoning
The elderley
Staff and customers
Ex-staff
