WorksheetsHealth and Safety & Food Safety Quiz
Total questions: 22
Worksheet time: 21mins
Which symbol represents 'Environmental Hazard'?
Food poisoning bacteria need the 4 following right conditions to grow and multiply. They are
air
water
food
cold temperature
food
warm temperature
time
moisture
time
hot temperature
moisture
water
water
food
space
time
Listeria, Campylobacter, E-Coli, Salmonella are all types of
diseases
food poisoning pathogenic bacteria
viruses
foods
Cross-contamination is when (3 possible answers)
eating raw food
handling raw meat then handling cooked meat without washing hands
food poisoning bacteria is transferred directly or indirectly from one place onto food
food poisoning bacteria is present in food and is cooked to a high temperature
using a knife to fillet a fish and cutting some bread with the same knife having only been wiped with a dirty dishcloth
The optimum temperatures for which bacteria to grow in are:
-5 and -18 degrees Celcius
0 and 5 degrees Celcius
18 and 75 degrees Celcius
5 and 63 degrees Celcius
Food poisoning bacteria prefer foods that are generally high in protein, have been cooked (and left for a while) or that contain moisture, or have not been washed properly.
Which of the foods below either contain moisture, or are high in protein, may not have been prepared properly- (therefore known as 'high-risk' foods)?
Cooked breakfast
Dried pasta
raw fish
cooked pasta
Caesar salad
Select situations when a food handler must always wash their hands
After handling rubbish
Before preparing food
After sneezing, coughing or blowing nose
After going to the toilet
After preparing raw foods (such as meat, fish, eggs)
An Environmental Health Officer 's role is
to open new food businesses
to work in conservation and protect wildlife
to protect public health by ensuring that any food business correctly follows food safety legislation
to sell food to the public
An Environmental Health Officer can, by law, do the following
Take photos as evidence of what they find during an inspection
Deliver food to the business
Take food samples away from business for testing in a lab for food poisoning bacteria
Sell the business
enter the premises without an appointment
An Environmental Health Officer has to make sure that food handlers are correctly trained in food hygiene and safety
True
False
If an Environmental Health Officer has to close a business and stop it selling food if there is a high risk of food poisoning, this is called an
Emergency Closure
Emergency Notice
Emergency Call Out
Emergency Hygiene Prohibition Notice
Which of the following foods is NOT a common allergen
Fish
Wheat
Soya
Shellfish
Potatoes
VISIBLE Symptoms of Anaphylactic Shock are
Raised, red/pink itchy rash on skin (hives)
Swollen lips and eyelids
Pain in stomach/feeling nauseous
Tightening/swelling of throat making it difficult to breathe
Which food is NOT one of the 14 main allergens
sesame seeds
Mustard
Celery
Aubergine
Look at the menu and identify FIVE foods that can cause an allergic reaction in some people. Type your answers in the box below.
Food Labelling regulations are needed by law to inform and educate customers.
Tick the boxes that you think are correct in terms of reasons why food labelling is provided.
To provide the list of ingredients in the food product (including any of the 14 allergens)
To give the net weight,
the quantity of certain ingredients,
the name or descriptive name of the food product,
the name and address of the manufacturer
To provide the nutritional information of the different nutrients
To provide the 'Best Before' or 'Use by' date
and the storage conditions and instructions &
preparation & cooking instructions
Which foods can people have an 'intolerance' to?
Eggs
Milk and dairy products
(Lactose)
Soya
Gluten
Tick the NON-VISIBLE symptoms that a food intolerance can trigger
Bloated stomach
Difficulty breathing
Feeling sick
Stomach ache
Headache
Wind/ Flatulence
Coeliac's disease is where someone's immune system reacts severely to
sugar
sulphites
salt
gluten
Provide 3 Controls to be put in place for STORAGE OF FOOD so that it does NOT become contaminated or put at risk of developing Food poisoning bacteria.
Consider: Fridge /freezer temperatures- Setting and checking
Storage of dried foods (temperatures)
Air/ darkness
Pests- contamination
First In First Out
What is this piece of equipment called and what is it used for?
HACCP stands for Hazard Analysis Critical Control Point.
Tick the POTENTIAL HAZARDS in relation to food purchasing/storing/preparing and cooking
Food is prepared using the correct colour-coded utensils to avoid cross-contamination
Food may not be cooked all the way through
Dry foods may be contaminated by pests
Fridge storage may not be set to the correct temperature
Food on arrival is delivered fresh
