NEW
Font size
WorksheetsFood Safety Recap
Total questions: 10
Worksheet time: 5mins
Which temperature range is 'The Danger Zone'
-18-0
0-8
5-63
75-82
What colour chopping board is used for cooked meat?
Blue
Green
Yellow
Red
HACCP stands for
Hazard and chaos creates pain
High alarms cause crisis point
Hazard analysis creates cherry pie
Hazard analysis critical control point
Identify the high risk food group
Which of the following are physical contaminants?
Cleaning chemicals, pesticides
Gluten, eggs and peanuts
Hair, string, packaging
Mould, yeast, bacteria
Food contaminated with food poisoning bacteria would -
Look and smell normal
Be slimy or mouldy
Smell rancid
Change colour
Cross contamination can be prevented by
Regular handwashing
Using single use cloths
Storing raw meat below other products
All of the previous options
Which is NOT a type of food poisoning?
Salmonella
Chicken pox
Campylobacter
Listeria
Enforcement officers DO NOT have the power to
Take photos and check records
Issue improvement notices
Arrest the manager
Enter premises at any reasonable time
The minimum temperature for hot holding food is what?
8 degrees
63 degrees
75 degrees
82 degrees
