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WorksheetsFood Safety Practice Test Part 2
Total questions: 18
Worksheet time: 18mins
To minimise the risk of bacterial multiplication, hot food should be held at;
63°C or above
8°C or above
37°C or above
18°C or above
Which of the following is it most important to clean and disinfect regularly?
floors and hand wash basins
food-contact surfaces and fridge handles
walls behind fridges and ovens
fridge handles and walls
If you notice that the temperature of food in the refrigerator is above the legal requirement, what should you do first?
arrange for the refrigerator to be serviced
transfer the food to another refrigerator
report the problem to your supervisor
turn the temperature control knob down
Spoilage bacteria can damage the quality of food, reduce its shelf life and;
cause illness
improve its flavour
make it more expensive
prevent it from rotting
Which is the most effective control to prevent cross-contamination from cloths used in the kitchen?
store clean cloths in separate draws
use single-use disposable cloths
train staff to clean all cloths using bleach
rinse cloths in cold water between each use
What is the most accurate way to ensure that a meat pie is thoroughly cooked?
cook the pie for the recommended time at the correct temperature
check the temperature of the oven with a thermometer
check that the pie is hot by touching the surface
use a probe thermometer to check the core temperature
Which food poisoning bacteria are commonly found on human skin?
Clostridium botulinum
Salmonella enteritidis
Staphylococcus aureus
Clostridium perfringens
What is the most likely result if a catering business has poor standards of food hygiene?
satisfied customers and high profits
legal action and loss of trade
good staff morale and low food costs
little food wastage and good reputation
Which one of the following describes the conditions required for the storage of dried foods?
warm and dry
cool and damp
warm and damp
cool and dry
Why should outdoor clothing be kept out of the food preparation area?
to prevent the risk of accidents
to protect the clothing from staining
to reduce the risk of contaminating food
to stop the clothing absorbing cooking odours
Which of the following are common food pests in catering businesses?
mice and flies
sparrows and badgers
rats and snails
spiders and pigeons
A food handler must inform his supervisor or manager if he is suffering from;
headache
vomiting
backache
heat rash
Which of the following is most likely to cause biological cross-contamination?
using high-risk foods within their use-by date
placing covered ready-to-eat foods and raw foods in the same fridge
using the same knife to cut raw chicken and then cooked ham
storing raw chicken in a covered container at the bottom of the fridge
What is the recommended delivery temperature of chilled foods?
5°C
10°C
15°C
20°C
Who is responsible for enforcing food safety legislation in catering premises?
the local police
the business operator
the head chef
the local authority
A common method of food preservation is;
labelling
dehydration
keeping it covered
placing it in a container
Which of the following is a critical control point when preparing a lamb stew?
the delivery temperature of the lamb
the fridge temperature where the lamb is stored before cooking
the temperature when the vegetables are added to the stew
the final cooking temperature of the stew
What is the minimum time/temperature combination required to destroy most bacteria?
70°C for two minutes
60°C for one minute
50°C for two minutes
40°C for one minute
