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Prelim Exam - RIsk Management

Total questions: 50

Worksheet time: 26mins

Name
Class
Date
1.
 Which is an example of how you can prevent cross-contamination when preparing food?
a)
Use separate cutting boards (e.g., one for raw meat, poultry, and seafood, and one for fruits and vegetables)
b)
wash and sanitize surfaces between tasks
c)
do not place cooked or ready-to-eat food on a dish that previously held raw seafood, meat, or poultry
d)
All of these choices are good examples.
2.
Before handling any food, what is the first thing a person should do?
a)
Clean the cutting board
b)
Sharpen the knife
c)
Call friends over
d)
Wash your hands
3.
Who is an example of someone who is at high-risk for foodborne illness.
a)
A pregnant woman
b)
Unborn babies and infants
c)
older adults
d)
All three of these are examples
4.
which one of the following are you supposed to do before cooking
a)
take off jewlery
b)
wash hands
c)
tie hair back
d)
all of the above
5.

The most important step in controlling foodborne illness is:

a)

Being Healthy

b)

Washing Dishes

c)

Handwashing

d)

Dracula Cough

6.

Foodborne illness is often caused by

a)

Improperly packaged commercial foods

b)

Mayonnaise in prepared food items

c)

Handling practices that cause contamination of food

d)

Too many people working with a food

7.

Is the cake good to eat?

a)

Yes

b)

No

8.

Is this water good to drink?

a)

Yes

b)

No

9.

What happened when you eat bad food?

a)
b)
10.

Why is cleaning the kitchen important?

a)

To make sure the food is well cooked

b)

To ensure the food room is at a cool temperature

c)

To increase the number of bacteria in the kitchen

d)

To keep food safe and prevent bacteria from spreading

11.

The word sanitation is derived from the Latin word “sanitas”, meaning

a)

Health

b)

Healthy Eating

c)

Eat Well

d)

Wellness

12.

Here are several reasons why sanitation and safe food handling practices are important in the commercial kitchen. Except for One.

a)

Sanitation is a legal requirement

b)

Sanitation helps prevent food poisoning outbreaks

c)

Sanitation helps maintain food quality

d)

Sanitation protects your hand

13.

These are the conditions and measures necessary to ensure the safety of food from production to consumption.

a)

Food Hygiene

b)

Food Sanitation

c)

Hand Washing

d)

Food Manufacturing

14.

Two Components of Food Hygience

a)

Food and Drinks

b)

Sanitation and suitability

c)

Food Safety and Suitability

d)

Food Sanitation and Hygine

15.

It is concerned with the intrinsic characteristics of the product, namely taste, smell, texture, and presentation, characteristics that can change with the presence of spoilage microbes (bacteria, yeast and molds).

a)

Food Suitability

b)

Food Safety

c)

Food Hygiene

d)

Food Hazard

16.

This refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses.

a)

Food Suitability

b)

Food Safety

c)

Food Hygiene

d)

Food Hazard

17.

What is food security

a)

Availability of food

b)

Accessibility of food

c)

Utilization of food

d)

All of the choices

18.

All are causes of food insecurity, except for one

a)

Drought and other extreme weather events

b)

Climate change

c)

Pests, livestock diseases and other agricultural problems

d)

Presidential Election

19.

why is the ISO 22000 so important?

a)

Because it ensures the security of the animal

b)

Because they created the french fries

c)

Because they makes the most delicious coffee

d)

Because it ensures the food safety protocols

20.

What does HACCP stand for?

a)

Horrible Analysis Critical Coin Point

b)

Hard Analysis Counter Control Point

c)

Hazard Analysis Critical Control Point

d)

Hazard And Critical Control Point

21.

This is a system that identifies hazards at specific points within a products flow. What is this system called?

a)

HACCP

b)

HPPCA

c)

HAAPC

d)

HACPP

22.

True or false?

All HACCP plans are the same.

a)

True

b)

False

23.

What is a hazard?

a)

The likelihood and severity of harm occurring

b)

An unexpected incident resulting in an injury

c)

A control measure to prevent harm

d)

Anything that can cause harm to a person / people

24.

What is a risk?

a)

The likelihood and severity of harm occurring

b)

An unexpected incident resulting in an injury

c)

A control measure to prevent harm

d)

Anything that can cause harm to a person / people

25.

What is the purpose of a risk assessment?

a)

To generate more paperwork

b)

Create work for the designated safety officers

c)

Proportion blame in the event of an accident occurring

d)

To evaluate hazards and to minimise the levels of its risk

26.

Risk assessments are a legal requirement?

a)

True

b)

False

27.

What is the first step in conducting a risk assessment?

a)

Record your findings

b)

Evaluate the risks and decide on precautions

c)

Identify the hazards

d)

Decide who might be harmed and how

28.

Food Safety Hazards are.....

a)

Things that stop you from eating

b)

Things that can make food unfit for eating

c)

Things that stop you from getting to food

d)

Things that can make food suitable for eating

29.

How many categories of food safety hazards are there?

a)

2

b)

3

c)

4

d)

5

e)

6

30.

Which one is not a category of hazard?

a)

Biological

b)

Physical

c)

Chemical

d)

Electrical

31.

Which one is an example of a physical hazard?

a)

Mould

b)

Cleaning chemicals in a bottle

c)

Dirty hands

d)

A piece of glass

32.

Which one is not a biological hazard?

a)

Picking your nose

b)

Not washing your hands

c)

Hair in the food

d)

Leaving chicken on a bench for over 4 hours

33.

Which one is not a sub category of a Chemical Hazard

a)

Chemical at source

b)

Cleaning Chemical

c)

Naturally occurring chemicals

d)

Chemical handling

34.

What is one of the biggest causes of food borne illness?

a)

Poor personal hygiene

b)

Contaminated food

c)

Poor storage conditions

d)

Poor preparation techniques

35.

Which hazards can make food unsafe and cause foodborne illness.

a)

Air and Water

b)

Dirty Surfaces

c)

Soil

d)

Animals

e)

All can be a hazard

36.

People CANNOT contribute to causing food to be unsafe and a hazard that might cause a foodborne illness

a)

True

b)

False

37.

Foodborne illnesses in the Food Industry are almost always preventable?

a)

True

b)

False

38.

Which type of hazard can make food unsafe?

a)

Biological

b)

Chemical

c)

Physical

d)

All three are hazards

39.

Which is a biological hazards?

a)

Cleaners

b)

Glass

c)

Bones

d)

pathogens

40.

Fungi like yeast and mold are a biological hazard that can make people sick

a)

True

b)

False

41.

Which could be a chemical hazard in a food operation?

a)

Cleaners

b)

Bacteria

c)

Metal Shavings

d)

Bandages

42.

In a Food Operation foodborne illnesses are not a big concern?

a)

True

b)

False

43.

Jewelry could be what type of hazard

a)

Biological

b)

Physical

c)

Chemical

44.

Sam works three consecutive days and doesn't have time to wash his uniform between his shifts. This is acceptable at Sam's Food Operation?

a)

This is not a problem

b)

This is a problem

45.

The server at a Food Operation has been vomiting all day long. The server should report to work for her evening shift?

a)

Yes! The manager is counting her to cover her shift?

b)

No! The manager doesn't want others to become ill?

46.

a foodborne illness outbreak is when

a)

two or more people gets an illness from eating at a restaurant.

b)

two or more people get a different illness after eating the same food.

c)

two or more people getting the same illness after eating different foods.

d)

two or more people get the same illness after eating the same food.

47.

What does the H stand for in HACCP?

a)

Help

b)

Hazard

c)

Health

d)

Home

48.

The A in HACCP stands for...

a)

Analyze

b)

Answer

c)

Analysis

d)

Almost

49.

The result of ingestion of foodstuffs contaminated with microorganisms or chemicals.

a)

Food-borne Illness

b)

Food Safety

c)

Food Contaminant

d)

Food-borne Outbreak

50.

When two or more people experience the same illness after eating the same food.

a)

Food Safety

b)

Foodborne Illness Outbreak

c)

Foodborne Illness

d)

Contaminants

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