WorksheetsSQA HFT Basic Food Hygiene
Total questions: 60
Worksheet time: 20mins
Name
Class
Date
1.
What is the HOT HOLDING temperature for food?
a)
63°C
b)
75°C
c)
100°C
d)
82°C
2.
To prevent any risk, it's best to reheat food to?
a)
above 73°C
b)
4°C
c)
60°C
d)
21°C
3.
Food poisoning is caused by?
a)
Eating fresh food
b)
Mums cooking
c)
Illness transmitted to people who ate contaminated food
d)
Eating food fortified with nutrients
4.
Pick the non-perishable food
a)
Milk
b)
Vegetables
c)
Flour
d)
Nuts
5.
What is the definition of a food handler?
a)
A person who prepares food
b)
A person who is in direct contact with food
c)
A person who delivers food
d)
A person who grows produce
6.
If you had a problem with a restaurant's food hygiene the CAB would refer you to the ASA?
a)
True
b)
False
7.
Which is a low-risk food?
a)
Frozen peas
b)
Gravy
c)
Milk
d)
Shellfish
8.
Food contaminated with food poisoning bacteria would?
a)
Smell
b)
Change Colour
c)
look and taste normal
d)
Be Slimmy and Bitter
9.
What causes most food poisoning?
a)
Viruses
b)
Bacteria
c)
Dirt
d)
Pesticides
10.
Which food must be kept refrigerated?
a)
Potatoes
b)
Tomatoes
c)
Onions
d)
Meat
11.
What is the REHEATING temperature for food?
a)
63°C
b)
75°C
c)
100°C
d)
82°C
12.
Food handlers should keep their fingernails
a)
Long and unpolished
b)
Short and unpolished
c)
Long and painted with clear nail polish
d)
Short and painted with clear nail polish
13.
Gluten is an allergen. Which of the following foods contains gluten?
a)
Lentils
b)
Cooked rice
c)
Potatoes
d)
Bread
14.
How can you properly defrost food?
a)
in cold running water
b)
in the microwave
c)
on the counter
d)
in the refrigerator
15.
Pick the semi perishable food
a)
Custard Powder
b)
Pies
c)
Potatoes
d)
Fish
16.
If you come across a Hygiene Hazard, you should
a)
Clean the worksurface
b)
Refer to your recipe and start again
c)
Record the fridge temperature and take out the bins
d)
Make every attempt to remove or minimise the hazard
17.
Should you prepare food if you are sick?
a)
Yes
b)
No
18.
FSS is an independent government department resposible for food safety and hygiene across Scotland
a)
True
b)
False
19.
Which one is a high-risk food?
a)
Chicken
b)
Pasta
c)
Uncooked Rice
d)
Cake
20.
What is not a high risk food?
a)
Shellfish
b)
Cooked rice and pasta
c)
Gravies, soups and stocks
d)
Raw vegetables
21.
Before preparing food which of the following MUST you do?
a)
Read the recipe
b)
Blow your nose
c)
Put gloves on
d)
Wash your hands
22.
Why should we follow food safety rules
a)
Part of the job
b)
To keep our customer safe
c)
Saves hassle
d)
Avoids food wastage
23.
As a food handler, when should you wash your hands?
a)
Whenever your boss tells you.
b)
Whenever you are likely to contaminate food.
c)
Immediately after serving a customer food.
d)
Immediately after leaving the food preparation area.
24.
How many times can we reheat food?
a)
Once
b)
Never
c)
Twice
d)
As many times as we want
25.
Which type of food poisoning is most common?
a)
Allergenic
b)
Chemical
c)
Physical
d)
Microbiological
26.
What happens to all bacteria in frozen food?
a)
They hibernate/dormant
b)
They multiply
c)
They die
d)
They decrease
27.
What is the safest way to dry a washed chopping board?
a)
Allow to air dry
b)
Dry with paper towel
c)
Rub with a damp cloth
d)
Do not dry them
28.
Which item is NOT mandatory on a food label?
a)
Ingredients
b)
Serving suggestions
c)
Best before date
d)
Name and address of manufacturer
29.
Waste bins must be regularly emptied and cleaned
a)
To comply with the Waste (Scotland) Regulations
b)
To make the kitchen smell nice
c)
To keep the kitchen staff busy
d)
To prevent contamination of the food
30.
What is the initial COOKING temperature for food?
a)
63°C
b)
75°C
c)
100°C
d)
82°C
31.
Poor personal hygiene can lead to what infestations?
a)
Body lice
b)
Human fleas
c)
Body odour
d)
Low self esteem
32.
Canning has the longest shelf life
a)
True
b)
False
33.
Food poisoning bacteria will multiply readily between:
a)
-18°C – 0°C
b)
0°C – 5°C
c)
5°C – 63°C
d)
63°C – 90°C
34.
Which one of the following is an example of personal hygiene?
a)
Making sure the bins aren't overflowing.
b)
Keeping your workspace clean and tidy.
c)
Wearing an apron.
d)
Using different chopping boards for raw and cooked foods.
35.
The ideal temperature range for bacteria to multiply is
a)
Between 1 and 4°C
b)
Between 5 and 15°C
c)
Between 20 and 50°C
d)
Between 63 and 82°C
36.
Which type means the food may not be safe to eat after the date?
a)
Best before date
b)
Use by date
c)
Eat by date
d)
Eat before date
37.
Which is not a pathogenic bacteria which causes food poisoning?
a)
Salmonella
b)
E. Coli
c)
Staphylococcus Aureus
d)
Cholera
38.
The FOUR categories of food safety hazards are biological, physical, chemical and
a)
Thermal
b)
Practical
c)
Allergenic
d)
Temporal
39.
Which answer is LIKELY to contaminate hands with food poisoning bacteria?
a)
Slicing hot cooked beef
b)
Touching raw chicken
c)
Working with bread dough
d)
Mashing boiled vegetables
40.
Who is most at risk from food poisoning?
a)
Adults
b)
The very young, old and sick
c)
Teenagers
d)
Food workers
41.
You have finished dinner and there are some leftovers. What should you do with them?
a)
Leave it on the side and sort it out in the morning
b)
Leave it to cool slowly
c)
Cover it and refrigerate straight away
d)
Let it cool for a short time, cover it and refrigerate
42.
Which one of the following is a common symptom of food poisoning?
a)
Chest Pain
b)
Sore Throat
c)
Abdominal Pain
d)
Skin Rash
43.
What is a bactericide?
a)
A chemical that cleans stainless steel
b)
A substance which destroys bacteria
c)
A degreaser
d)
A glass cleaner
44.
EHO's have the power to impose fines for breaches of Food Safety Legislation?
a)
True
b)
False
45.
To check food if food is contaminated an EHO will
a)
Taste it
b)
Smell it
c)
Feed it to their dog
d)
Send it to a lab for testing
46.
FSS informs consumers of food crime such as foods not labelled correctly or those which have been tampered with
a)
True
b)
False
47.
Which of the following is NOT an allergen
a)
Soya
b)
Celery
c)
Lemon
d)
Nuts
48.
After suffering from food poisoning after eating a sandwich from a local cafe. Which organisation should you go to?
a)
Food Standards Scotland
b)
Trading Standards
c)
Which?
d)
Environmental Health Department
49.
A chemical disinfectant is used to remove grease
a)
True
b)
False
50.
Which ONE of the following is BEST for treating a wound on a finger to ensure good hygiene?
a)
Apply cream
b)
Cover with a blue bandage
c)
Cover with a blue waterproof dressing
d)
Leave it open to air
51.
Which group of three conditions are needed for bacteria to multiply?
a)
Moisture, warmth, food
b)
Time, warmth, acid
c)
Warmth, carbon dioxide, dirt
d)
Food, oxygen, cold
52.
Most bacteria can be destroyed by
a)
Freezing food
b)
Chilling food
c)
Keeping food covered
d)
Cooking food thoroughly
53.
Which best describes bacterial contamination?
a)
The spread of bacteria from one worker to another
b)
The transfer of bacteria from raw to cooked foods
c)
The transfer of bacteria from cooked to raw food
d)
The transfer of bacteria from one room to another
54.
How do some bacteria protect themselves from extreme conditions?
a)
By producing a toxin
b)
By multiplying
c)
By producing a spore
d)
By dividing into two
55.
Which ONE causes obvious colour and taste changes in food?
a)
Pathogens
b)
Food spoilage bacteria
c)
Food poisoning bacteria
d)
Parasites
56.
How many allergens are there?
a)
4
b)
24
c)
14
d)
30
57.
If chilled food is delivered above the specified temperature you should tell the boss and reject it
a)
True
b)
False
58.
What is the best temperature for HOT water to be used as a disinfectant?
a)
82°C
b)
55°C
c)
65°C
d)
40°C
59.
A food handler can return to work 24 hours after having diarrhoea
a)
True
b)
False
60.
What is meant by "clean as you go"?
a)
Clean up each day
b)
Clean every week
c)
Clean up after each job
d)
Clean every month
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