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WorksheetsFood Safety Level 1 Post Test
Total questions: 30
Worksheet time: 15mins
Which of the following is a type of food safety hazard?
Microbiological
Cleaning
Irradiation
Which of the following is a physical hazard?
Glass in fish
Mould on bread
Peanuts in chocolate bar
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
Who should you tell if the temperature of the fridge is too high?
Your supervisor
Your colleague
The environmental health practitioner/officer
What is most likely to happen if you don't control microbiological hazards?
Higher profits
Food poisoning
Broken teeth
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
Why should we have food safety management records?
To comply with the law
To reduce mistakes
To keep the manager busy
What is the main purpose of monitoring?
To keep the boss happy
To prevent bacterial growth
To ensure controls are working
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
Which of the following is not a vehicle for food poisoning bacteria?
Hands
Cloths
The floor
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
What must a food handler always do?
Wear perfume
Keep nails short
Smoke in a food room
What should you do before cleaning a surface/ an equipment?
Remove food
Take off your gloves
Mix the chemicals
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
What is the best way of preventing pest infestations?
Leave lids off bins
Store food on the floor
Remove spillages promptly
Which of the following is good hygiene practice?
Wearing clean protective clothing to travel to work
Leaving doors open
Washing hands before starting work
Which of the following is the best way to prevent cross-contamination?
Separate raw and ready-to-eat food
Keep food cold
Thorough cooking
Which of the following cutting board colour-code CCR uses for cutting fish?
Brown
Red
Green
Blue
Why some food are called High-risk foods?
Those foods are rich in nutrients
Those foods are perishable
Ready –to- eat foods, and high in proteins and carbohydrates and easy to multiply bacteria
Which of the following is an example of High – risk food?
Meat
Sugar
Confectioneries
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
Which of the following foods have short-shelf-life?
Short-eats, Sweets foods, Salty foods
High-risk foods and perishable foods
To check the surface temperature of the food, the best gadget is?
Probe-thermometer
Infrared meter
