Font size
WorksheetsFood Safety Level 1
Total questions: 26
Worksheet time: 16mins
What is the correct definition to the term "food hygiene/ safety"?
The measures to control hazards and protect food. Safeguards food from harm.
Presence or introduction of a hazard/ objectionable matter.
Any person involved in a food business that handles or prepares food whether open or packaged. Food also includes ice and drink.
Anything in food that may cause harm.
Those most at risk from food poisoning and most likely to die.
What is the correct term for this definition: "an illness caused by eating contaminated or poisonous food"
Contamination
Food poisoning
Hazard
Safe food
Risk groups
What is the correct definition to the term "contamination"?
Anything in food that may cause harm.
Presence or introduction of a hazard or objectionable matter.
Food that is free of contamination and will not cause harm, injury, or illness.
Those most at risk from food poisoning and most likely to die.
An illness caused by eating contaminated or poisonous food.
Here are the responsibilities as food handlers, except:
Report hygiene faults
Keep themselves clean
Wear incorrect protective clothing
Follow good hygiene habits
Follow the rules for hygiene in your business
Which are the correct reasons on why should you keep food safe?
Poor practices put people at risk
Bacteria and viruses can be carried by you from home to work and from work to home
You could make your service users or customers ill and also those in your home
Those ill with food poisoning could die
Legal action may not take place
Which are the benefits of food safety?
A good reputation
Protects brand
Less waste
Improved food safety, less risk of food poisoning
Closure of the business
Here are the costs of food safety, except:
Closure of business
Food poisoning outbreaks (death/ suffering)
Food contamination and customer complaints
Pest infestations
Higher profits
Incubation period of food poisoning happens in...
(a)
Incubation period of usually lasts for...
(a)
Which of the following is a benefit of good food safety?
More customers suffering allergic reactions
Customer complaints from slow service levels
Food wastage from throwing out spoiled foods
Increased business leading to job security
Which of the following is a symptom of food poisoning?
Shortness of breath
Sickness and diarrhea
Numbness in both legs
A rash
Here are the requirements for bacterial multiplication, expect?
Moisture
Warmth
Food
Time
Place
Most pathogens start to die at...degree celcius and above
(a)
Here are ways to prevent to multiplication of food poisoning bacteria, except:
Preservatives
Stock rotation
Salt/ sugar/ acid
Long time outside the fridge
Cool rapidly
What is the correct method of preserving foods?
Using chemicals
Using tools and devices
Using microscope
Using spices
Should raw foods be separated from ready-to-eat food?
Yes, they are a major source of food poisoning bacteria
No, it's totally fine
Can low-risk food be stored at ambient/ room tempratures?
Yes
No
Should ready-to-eat raw food always be washed before eating?
Yes
No
What is meat classified for?
High-risk food
Raw foods to be cooked
Low-risk foods
Ready-to-eat raw foods
What is long grain rice classified for?
High-risk foods
Raw foods to be cooked
Low-risk foods
Ready-to-eat raw foods
What is apple classified for?
High-risk foods
Raw foods to be cooked
Low-risk food
Ready-to-eat raw foods
Here are the ways food poisoning bacteria get into the kitchen, except:
People
Raw food
Insects
Rodents
Rain
Here is the path taken by bacteria from sources to ready-to-eat foods: sources -> (a) -> ready-to-eat foods
What is the best way of preventing chemical contamination?
Cover all food before you start to clean
Store dry food with cleaning equipment
Do not put notice boards in the kitchen
Keep food out of the danger zone
What is the best way of controlling microbiological cross-contamination?
Ban the use of raw foods in the kitchen
Put all food in the fridge when not in use
Wash up regularly
Use separate, colour-coded equipment
What is viruses classified for:
Allergenic
Microbiological
Chemical
Physical
