WorksheetsEduqas Hosp -Food Safety and HACCP Quiz
Total questions: 10
Worksheet time: 5mins
What is the purpose of Hazard Analysis and Critical Control Points (HACCP) in food businesses?
To increase food production speed
To ensure the health and safety of customers
To reduce food costs
To improve food taste
Which of the following is a critical control point for the receipt of food?
Use color-coded chopping boards
Keep hot food at 63°C for no more than 2 hours
Check the temperature of high-risk foods
Good personal hygiene and wearing no jewellery
What is a food hazard?
A method to improve food flavor
Something that makes food unfit or unsafe to eat
A technique to preserve food longer
A way to enhance food appearance
Which of the following is NOT a type of food safety hazard?
Chemical
Physical
Biological
Nutritional
What should be done to prevent cross-contamination during food preparation?
Use color-coded chopping boards
Store food at room temperature
Use the same utensils for all foods
Avoid washing hands
What is the recommended action for food storage to prevent food poisoning?
Store all foods together
Keep high-risk foods on the correct shelf in the fridge
Use any available container
Ignore expiration dates
What temperature should hot foods be held at to prevent food poisoning?
0°C
5°C
63°C
100°C
What is a critical control point for cooking foods?
Use a food probe to check core temperature is 75°C
Store food at room temperature
Use the same utensils for all foods
Avoid washing hands
What should be done with food items that are not up to standard upon delivery?
Accept them and store them
Refuse them
Use them immediately
Mix them with other foods
What is the main focus of the HACCP table provided in the document?
Increasing food production
Reducing food costs
Stating risks to food safety and control points
Improving food taste
