WorksheetsFood Safety Quiz
Total questions: 100
Worksheet time: 50mins
What HACCP procedure takes place immediately after a critical control point has failed?
Carry out an audit.
Undertake staff re-training.
Take corrective action.
Review reporting procedures.
Which one of the following is the main reason for reheating dishes to a set minimum temperature?
To enhance the flavour.
To reduce bacterial growth.
To maximise the use of food.
To prevent food from drying out.
Which one of the following is a key food safety responsibility of a junior chef?
To monitor hygiene of other staff.
To review HACCP procedures.
To provide cleaning materials.
To complete staff training.
Which one of the following is a key food safety responsibility of an employer?
Record food temperatures.
Report damaged goods.
Register the food business.
Repair electrical appliances.
Which one of the following is a food safety responsibility of a supervisor when chefs are preparing food for service?
Monitor weighting of ingredients.
Monitor cleaning procedures.
Monitor chopping techniques.
Monitor food wastage levels.
Which one of the following actions is a food inspector most likely to take after a business has failed to comply with an improvement notice?
Provide a training plan.
Issue fines to staff members.
Permanently close the business.
Refer the matter to the courts.
Which one of the following is the most important reason to control the temperature of a walk-in fridge?
To minimise food spoilage.
To reduce energy consumption.
To maintain quality of flavour.
To reduce the risk of cross contamination.
Which one of the following is a food safety practice when delivering food to customers?
Supplying all food in recyclable packaging.
Transporting chilled food in a temperature-controlled vehicle.
Keeping fresh foods separate from tinned foods.
Packing frozen food in wooden crate with crushed ice.
Which one of the following practices reduces the risk of cross contamination?
Ensuring the correct knife for the task is used.
Ensuring knives are sharpened before use.
Ensure knives are washed between tasks.
Ensuring knives are stored securely.
Which one of the following is the most effective way to prevent healthy carriers contaminating food?
Wearing protective clothing.
Following kitchen cleaning routines.
Using clean cooking utensils.
Washing hands regularly.
What is the first step to take when cleaning a blender?
Remove any traces of food.
Disconnect the power supply.
Wipe the base with a damp cloth.
Separate all the working parts.
Which one of the following is the main reason to keep external food waste containers clean and in good condition?
To prevent pest infestation.
To promote an organisation’s reputation.
To reduce the risk of accidents.
To improve access for contractors.
Which one of the following is the most effective way to ensure the day-to-day cleanliness of kitchen work areas?
To mop the floor at the end of every shift.
To follow a clean as you go policy.
To remove rubbish at the end of the day.
To complete training on cleaning.
Which one of the following kitchen design features reduces the risk of cross contamination?
Separate food preparation areas.
Sufficient space to move around.
Under-counter refrigerators.
Adequate ventilation.
Which one of the following is the main reason for storing flour in a sealed container?
To ensure ease of access.
To prevent pest infestation.
To make stock rotation easier.
To reduce the frequency of cleaning.
Which one of the following is the most suitable way to control flying insects in the kitchen?
Fly screens.
Fly paper.
Electric fly killer.
Ultraviolet lights.
Which one of the following dishes is most likely to cause customers to choke?
Prawn cocktail.
Goujons of plaice.
Pan fried scallops.
Whole grilled mackerel.
Which one of the following practices reduces the risk of allergenic contamination of food?
Remove jewellery before food preparation.
Keeping cleaning products away from food.
Storing food at the correct temperature.
Ensuring food ingredients are labelled.
Which one of the following is the best way to ensure a local supplier is following food safety procedures?
Request product samples from supplier.
Review supplier references.
Check supplier delivery documentation.
Inspect supplier premises.
Which one of the following describes the stage at which an intervention must be taken in order to maintain food safety?
When an audit is being carried out.
When a risk assessment is completed.
When a control measure has been achieved.
When a critical control point has been identified.
What is the maximum acceptable level set by management within HACCP/ISO known as?
A critical control point.
A control measure.
A corrective action.
A critical limit.
Which one of the following is the most suitable way for a supervisor to monitor the safe storage of food?
Complete a stock take audit.
Carry out training with staff.
Regularly check storage areas.
Review delivery documents.
Which of the following is a key document used as part of a food safety management system?
Cleaning records.
Staff rotas.
Recipe specifications.
Invoice.
What is the main reason for businesses to monitor and record times and temperatures when applying HACCP procedures?
To reduce food waste.
To produce high-quality food.
To ensure food is safe to eat.
To exceed customer expectations.
Which of the following is the best way to ensure food safety management procedures are maintained and fit for purpose?
Annual audits.
Regular reviews.
Customer complaints.
Training records.
Which of the following is a HACCP procedure that needs to be reviewed through audits?
Registering the food business.
Setting of temperature checks.
Reporting process for staff illness.
Providing correct protective clothing.
What is the most important reason for controlling temperature when hot holding food for a buffet?
To maintain food quality.
To prevent customer complaints.
To ensure the dishes are not overfilled.
To ensure food does not enter the danger zone.
Which one of the following is an employer’s responsibility for complying with food safety legislation?
To provide handwashing facilities.
To report sickness and diarrhoea.
To report food delivery errors.
To attend food safety training.
What is a key food safety responsibility of an employee?
To keep the staff changing room tidy.
To report a leaking roof in the storeroom.
To wear safety shoes in the kitchen.
To maintain the restaurant temperature.
What must a supervisor monitor in the kitchen to maintain critical control points?
Staff completing shift handover documents.
Staff preparing daily laundry.
Staff recording hot food temperatures.
Staff re-filling sanitiser bottles.
Which action is a food inspector most likely to take after a poor evaluation of a restaurant?
Issue a fine.
Provide a training plan.
Provide cleaning contractor details.
Issue an improvement notice.
Why must chilled meat be stored at the correct temperature?
To enhance the texture.
To slow down bacterial growth.
To ensure marinades are infused.
To destroy bacteria on the surface.
Which one of the following is the best way to ensure a probe accurately records food temperatures?
Changing the probe battery regularly.
Placing the probe in a jug of hot water.
Calibrating the probe before use.
Cleaning the probe between uses.
Which one of the following is the best way to prevent cross contamination when preparing raw and cooked food?
Wiping hands on cloths regularly.
Separating work areas in the kitchen.
Using a sharp knife safely to cut food.
Cleaning with detergents between tasks.
Which one of the following is the main benefit to a business of staff maintaining good personal hygiene?
Promotes company reputation.
Prevents food spoilage.
Increases job satisfaction.
Reduces laundry costs.
What item of equipment is most suitable for cleaning a food display cabinet during service?
A water’s cloth.
A single use cloth.
A steam cleaner.
A damp cloth.
Which one of the following is a consideration for an external waste storage area?
To provide open waste containers.
To provide storage for waste bags.
To provide easy access for collection.
To provide storage for equipment.
Which one of the following is the main consideration for a recycling policy?
To recover packaging costs.
To promote sustainability.
To maximise storage space.
To increase kitchen productivity.
What is a requirement for a suitable food preparation surface?
It is porous.
It is flexible.
It conducts heat.
It is non-corrosive.
What is the main impact on staff of a pest infestation in the kitchen?
Wastage of food.
Loss of company reputation.
Unhygienic working environment.
Increase in customer complaints.
Which one of the following is the most suitable method for removing a rodent infestation from inside a food premises?
Staff setting baited traps.
Cleaning the kitchen regularly.
Using a pest control contractor.
Placing caught rodents in a waste bin.
Which one of the following is the most likely consequence of serving a dish to a customer with a piece of plastic wrapping in it?
Choking.
Cut mouth.
Vomiting.
Burning sensation.
How does bacteria grow to become a food hazard?
Reproduction by pairing with other bacteria.
By developing networks with other bacteria.
Reproduction by dividing continuously.
By developing defences against attack.
Which of the following are food safety checks which should be completed on a delivery of frozen food?
Date marks and temperatures.
Visual appearance and quantities.
Brand identity and signs of damage.
Production specifications and time of arrival.
Which one of the following defines a corrective action?
The recording of any significant risks to food safety.
The method that must be applied where a CCP indicates a loss of control.
A point where it is essential to prevent or eliminate a food safety hazard.
The maximum acceptable limits set by management with the HACCP/ISO.
What is the term for the stage at which a food handler must take action in order to maintain food safety?
Critical limit.
Hazard analysis.
Corrective action.
Critical control point.
Why is it important to ensure all ingredients used in the production of a dish are traceable?
To assist the re-ordering process.
To meet dish specifications.
To track back to the source of supply.
To monitor menu costs.
Which document is used as part of a food safety management system?
Performance review.
Staff sickness record.
Disciplinary record.
Staff rota.
What is the main reason to record the temperature of a roast joint cooling in a blast chiller in the kitchen?
To reduce shrinkage.
To prevent overcooking.
To meet gross profit targets.
To provide evidence of due diligence.
Which one of the following is the most suitable method for a supervisor to ensure food safety monitoring checks have been completed at the end of each shift?
Carry out an internal audit.
Complete the handover book.
Record team meeting minutes.
Complete the fridge temperature log.
Which one of the following is a requirement of HACP/ISO?
Following food storage First In First Out (FIFO) principles.
Standardising food purchasing specifications.
Following an online food safety system.
Monitoring food safety procedures.
Which one of the following is a reason for having a food safety management system?
To ensure availability of food stock.
To ensure standard recipe specifications.
To ensure the correct storage of food.
To ensure manual handling.
Which one of the following is the best way to ensure compliance with food safety legislation within a section of the kitchen?
Having a business mission statement.
Provide training relevant to each role.
Provide all chefs with a copy of staff handbook.
Use technology to monitor temperature controls.
Employees are expected to co-operate with food inspectors by
Supplying food safety records on request.
Ensuring food is prepared far in advance.
Instructing others to clean as they go.
Reporting faulty equipment during the inspection.
How should a food supervisor monitor the HACCP management system?
Check food safety records daily.
Clean and disinfect work surfaces.
Analyse customer feedback.
Carry out weekly stock takes.
What is a legal consequence of failing to comply with food safety legislation?
Low staff morale.
Possible prison sentence.
Poor customer reviews.
Loss of food safety accreditation.
Which one of the following can be avoided by storing frozen food at the correct temperature?
Freezer burns.
Bacterial growth.
Chemical tainting.
Physical contamination.
Which one of the following is the best equipment for monitoring the temperature of a walk in fridge or freezer?
Simple in-built displays.
Probe thermometers.
Automatic monitoring systems.
Infra-red thermometers.
What is the best method to prevent physical contamination of food?
Store food at the correct temperature.
Keep food covered in storage.
Wash hands between tasks.
Install fly screens.
Which of the following behaviour is considered a poor hygiene practice?
Leaving knives in the sink.
Wearing a non-white uniform.
Drinking water in the kitchen.
Using the same spoon to taste different foods.
Which one of the following is the main consideration when using chemicals to routinely clean kitchen equipment?
Carry out a risk assessment.
Follow the cleaning schedule.
Dilute all chemicals by a ratio of 1 to 1.
Use the recommended dilution of chemicals.
What is the best way to sustainably store packaging waste outside the premises?
Dispose of it in the multi-waste bin.
Separate and store it ready for recycling.
Place it in sealed plastic bags in open bins.
Remove it from the kitchen at the end of the day.
What is the most hygienic way to deal with waste in the kitchen?
Sealed in a container and placed in a bag.
In an open bin in the wash up area.
Collected under the kitchen tables.
In a bin with a tight-fitting lid.
Which one of the following design features minimises the risk of staff bringing contamination from outside into the kitchen?
Providing changing facilities.
Segregating food preparation areas.
Installing automatic doors.
Providing a continuous workflow.
What is the most likely outcome for a business when receiving an enforcement notice due to a pest infestation?
Reduction in operating hour.
Additional training costs.
Temporary closure.
Permanent closure.
What is the best way to prevent flying insects from gaining access to a food premises?
Sticky boards.
Electronic fly killers.
Mesh screening.
Traps.
Which one of the following could cause illness through chemical contamination?
Colour-coded plasters.
Food preservatives.
Perfumes and aftershave.
Unwashed food containers.
Which one of the following sets of ingredients could cause an allergenic reaction if not identified on food packaging?
Lupins and coriander seeds.
Fish and poultry.
Gluten free wheat and soya beans.
Molluscs and eggs.
What is the best way to ensure fresh food is not chemically contaminated?
Inspect food items before use.
Switch off engine on delivery.
Wash food items before use.
Separate delivery on arrival.
Which one of the following is applied to reduce a food safety hazard to a safe level?
Control measure.
Corrective action.
Critical limit.
Critical control point.
What is the impact when a critical control point of a set temperature is exceeded?
A food hazard will remain.
A foo hazard will be prevented.
A food hazard will be eliminated.
A food hazard will be reduced to a safe level.
What is the main purpose of keeping a record of food safety management documents?
To provide evidence of due diligence.
To ensure company policy systems are met.
To provide flow charts of processes that are recorded.
To ensure all activities and corrective actions are available.
Which document would be evident in a food safety management system?
Delivery notes.
Invoices.
Supplier record.
Staff rotas.
What is the most important reason for monitoring food safety?
To prevent excess food waste.
To safeguard customers.
To maintain sufficient stock levels.
To prevent staff illness and absence.
What is the best method for a business to monitor daily food safety procedures?
Customer feedback.
Training records.
Pre-employment checks.
Supervisor spot checks.
Which one of the following must be in place at the planning stage of a food safety management system?
Monitoring and reporting documents.
Suitable storage for all foods.
Verification procedures.
Regular delivery slots.
Which one of the following is the main reason for completing food safety documentation when accepting a delivery?
To ensure products match the purchase order.
To demonstrate due diligence.
To keep a record of food costs.
To maintain stock level accuracy.
Which one of the following is an employer’s responsibility for complying with food safety legislation?
To display fire exit signage.
To provide regular breaks.
To provide sufficient ventilation.
To maintain a customer database.
What is a food safety responsibility of a commis chef?
To check food deliveries.
To review food safety records.
To provide protective equipment.
To display warning signs when cleaning.
Which one of the following is the most effective way for a supervisor to ensure staff are following cleaning procedures?
Check documentation has been completed.
Provide industrial cleaning products.
Review work when completed.
Maintain a cleaning rota.
Which one of the following is a non-enforcement action that a food inspector can take?
Fine a business.
Issue an improvement notice.
Close a business.
Provide guidance on best practice.
Which one of the following is the most important reason for chefs to probe food before service?
To ensure the food meets the recipe specification.
To ensure documentation can be completed.
To prevent a food poisoning outbreak.
To prevent cross contamination.
What is the main purpose of a blast chiller?
To minimise the loss of moisture and preserve food quality.
To rapidly reduce food temperature below the danger zone.
To destroy pathogenic bacteria and viruses present in food.
To prevent food from naturally discolouring.
Which one of the following is the best method to reduce the risk of external sources of pathogenic bacteria from being brought into the food preparation area?
Washing hand between touching raw and cooked food.
Ensuring visitors to the kitchen wear clean PPE.
Cleaning work surfaces with hot soapy water.
Checking the appearance of stock on delivery.
Which one of the following practices is most likely to reduce the risk of a physical hazard getting into the food chain?
Wearing clean chef whites.
Wearing disposable gloves.
Wearing a bib apron.
Wearing a hair net.
What is the most suitable method for cleaning a floor-standing mixing machine?
Spray with a multi surface sanitiser.
Follow a clean as you go policy.
Use a six-stage cleaning process.
Carry out a deep clean.
Which kitchen waste product would require a specialist waste disposal contractor to be used?
Greasy water.
Raw and cooked food.
Used cooking oil.
Recycled card and boxes.
Which one of the following is the main reason for storing general waste away from food?
To reduce the risk of chemical contamination.
To ensure waste is collected regularly.
To reduce the risk of physical contamination.
To prevent food accidentally being disposed of.
Which of the following door features is designed to prevent rodents gaining access to the kitchen?
Door brush seals.
Automatic doors.
Doors which are lockable.
Doors which are self-closing.
What is the most likely impact of customer complaining about a pest infestation on the success of a business?
Loss of reputation.
Increased need for PPE.
A drop in staff morale.
Increased need for pest proofing.
Which one of the following is the most suitable method for preventing a rodent infestation?
Check stock for signs of damage.
Keep external areas clear of waste.
Attach mesh screens to all windows.
Install motion-controlled external lighting.
Which one of the following is the most likely risk of serving a plate that has been washed but not completely rinsed?
Washing stains may affect presentation.
Residue may cause an allergic reaction.
Chemical residue may contaminate food.
Food deposits may cause food-borne illness.
Which microbial bacteria is associated with undercooked chicken?
Clostridium perfringens.
Salmonella.
Bacillus cereus.
E-coli.
Which one of the following is the main reason for using a bain-marie for hot holding a chicken stew?
To prevent the chicken from drying out.
To keep the dish above the minimum service temperature.
To prevent a skin forming on the sauce.
To ensure the dish is cooked to the correct temperature.
Which one of the following describes the steps taken to remove the risk of hazardous food entering the food chain?
Critical control point.
Control measure.
Critical limit.
Corrective action.
Which one of the following describes a critical limit?
The maximum acceptable level of bacterial growth on food set by management within HACCP/ISO.
A point where it is essential to prevent or eliminate a food safety hazard.
The maximum acceptable level set by management with HACCP/ISO.
A point where a control measure indicates a significant loss of control.
Which one of the following is the best way for a business to monitor the effectiveness of their HACCP/ISO system?
Regular review of audits.
Regular inspection of suppliers.
Regular review of maintenance.
Regular staff training.
Which document is used in a food safety management system?
Disciplinary records.
Staff rotas.
Delivery records.
Performance reviews.
Which one of the following is the most important reason to record that kitchen staff have received food safety training?
To ensure staff prioritise food production tasks.
To ensure staff maximise used of food stocks.
To ensure staff used food preparation equipment safely.
To ensure staff are aware of food handling procedures.
Which one of the following methods of monitoring food safety is most likely to occur at key points during the year?
Recording fridge temperatures.
Consultation with kitchen staff.
Checking cleaning schedules.
Rotation of perishable stock.
