Worksheets204-1-26
Total questions: 14
Worksheet time: 7mins
Which one of the following is the most significant consequence of uncontrolled food safety hazards?
Food wastage.
Customer complaints.
Food poisoning outbreak.
Loss of repeat business.
Which one of the following is most likely to be a food safety hazard?
Food waste stored in a covered container.
Raw meat stored above cooked food.
Dry stores maintained at room temperature.
Labelled cleaning chemicals stored under a sink.
Which one of the following is a system for controlling food safety hazards?
RIDDOR
COSHH
PPE
HACCP
Which two of the following food safety hazards should be dealt with first?
1. Outside bin without a lid.
2. Mouse droppings on the floor.
3. Out-of-date salad leaves.
4. Low stocks of colour-coded chopping boards.
The best person to report a food hazard to is
the supervisor
the manufacturer
security
maintenance.
Which one of the following is the main reason why staff should wear clean and appropriate uniforms?
To keep in fashion.
To maintain the establishment image.
To prevent contamination.
To protect own clothing.
Which one of the following is most important when selecting clothing for food handlers?
smart and fashionable and present a good image to customers
suitable for wearing outside so it can be worn to work
easy to clean, hardwearing and comfortable
designed so it is easy to differentiate between workers and managers.
Which one of the following is the correct time for a member of staff to change their clothes to prevent the spread of disease and bacteria?
When they arrive at work.
When staff get dirty or have been outdoors.
When dirty or soiled.
If asked to by a customer.
Which one of the following is the main reason for washing hands regularly?
It promotes a good image to customers.
It demonstrates hygiene standards.
It keeps the hands clean and fresh.
It stops bacteria being spread.
Which one of the following bacteria is associated with open wounds?
Salmonella.
Campylobacter.
E. coli.
Staphylococcus Aureus.
Which one of the following actions is the most important when dealing with cuts, grazes and wounds?
Clean and use food handler plaster.
Stop work immediately.
Clean the food area.
Send home for treatment.
Which one of the following describes the importance of reporting illness or infection to a supervisor?
To gain sympathy of colleagues.
To show commitment when ill.
So regular checks can be made throughout the day.
So assessment can be made on whether person is fit to handle food.
The main reason to report stomach illnesses is
because it may be harmful to others
because someone will need to cover the shift
so that it doesn’t get worse
so that rich foods can be avoided.
Which one of the following best describes why it is essential to clean all surfaces and equipment prior to starting a new task?
It provides additional work for the kitchen porters.
It presents a good image to customers if staff are busy cleaning.
The cleaning policy states all surfaces should be cleaned before each new task.
To minimise the risk of any contamination affecting the food.
