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WorksheetsFood Safety Level 1
Total questions: 15
Worksheet time: 8mins
Which of the following is the most suitable corrective action for Food Safety?
Cooking a chicken at minimum 75°C
Checking expiry date
Separating the food
What is the best way to stop the multiplication of bacteria?
Store cooked food at room temperature
Allow 5 hours for food preparation
Store food below 5°C
Which of these is a high-risk food?
Cooked chicken
An orange
A bread loaf
Which of the following is a common source of food poisoning bacteria?
Raw food
Cooked food
Dishwashers
What should a food handler report to his/her supervisor most, out of the following 3 conditions?
A septic cut (large open and infected cut on finger or any body parts)
A sore foot
A large bruise
Which of the following temperatures is the best for a general purpose refrigerator?
9˚C to 12˚C
1˚C to 4˚C
3˚C to 0˚c
What is the recommended minimum temperature for cooking meat and poultry
63˚C
37˚C
75˚C
Which of the following temperatures is within the 'danger zone'?
-18˚C
30˚C
82˚C
As per CCR Food Safety Policy, how many days we can keep prepared Stock/Soup/Gravy
3 days
2 days
1 day
Which colour code of adhesive-plaster to be used when you have a cut your in finger?
Red
Blue
Yellow
Which of the following temperature can be acceptable as chilling temperature as per CCR Policy?
0˚C to 10˚C
5˚C to 12 ˚C
1˚C to 8˚C
Which of the following date- code is recommend to be used in the CCR Policy for Low-risk food?
Best –before date
Use –by -date
Out – of -date
What is thawing or defrosting?
Reheating the cooked food
To melt or cause to melt from a solid frozen state of the product.
To seal the layer of the product by applying roux
To check the surface temperature of the food, the best gadget is?
Probe-thermometer
Infrared meter
Which of the following is an example of High – risk food?
Meat
Sugar
Confectioneries
