WorksheetsEDUCATION TRAINING CENTER
Total questions: 73
Worksheet time: 37mins
Name
Class
Date
1.
Name
4 lines
2.
Food safety is very important to public health because
a)
All people love to eat and drink
b)
All people need to eat and drink
c)
Unsafe food can cause harms to consumers
3.
Bacteria multiply in
a)
Dry milk
b)
Raw food
c)
Dry rice
4.
The steps of cleaning and disinfection are
a)
Pre-clean, main-clean, rinse, disinfect, final rinse and dry
b)
Pre-clean, main-clean, rinse, disinfect, dry and final rinse
c)
Pre-clean, rinse, pre- disinfect, final rinse, finaldisinfect and dry
5.
The highest food temperature allowed in a fridge
a)
-10 ºC
b)
10 ºC
c)
4 ºC
6.
In ideal conditions, bacteria will multiply every
a)
10 – 20 seconds
b)
10 – 20 minutes
c)
10 – 20 hours
7.
Which of the following foods provide ideal growing conditions for pathogens bacteria?
a)
High carbohydrate foods
b)
High protein foods
c)
High fiber foods
8.
Food handlers should wear protective clothing to
a)
Protect food handlers from contamination
b)
Protect food from contamination
c)
Protect their own clothing from contamination
9.
In health and safety, a hazard in common is defined as:
a)
Something cannot cause harm
b)
Something can cause harm
c)
Something always causes harm
10.
First in, first out rule should be applied in
a)
Transporting of food
b)
Storing of food
c)
Preparing of food
11.
Which one of the following statements is right?
a)
Food poisoning bacteria are normally carried in and on people
b)
Only sick people carrying food poisoning bacteria
c)
Food poisoning bacteria are carried only on tools and equipment
d)
Option 4
12.
Most common symptoms of food poisoning include
a)
A headache
b)
Vomiting
c)
Flu
13.
What is the main reason for cleaning in food businesses?
a)
Cleaning helps workers to find the tools easily
b)
Cleaning helps to reduce food poisoning
c)
Cleaning makes the workplace with a good smell
14.
The "Temperature Danger Zone" is
a)
Temperatures between 5 ºC – 65 ºC
b)
Temperatures between 5 ºC – 37 ºC
c)
Temperatures between 37 ºC – 65 ºC
15.
To prevent problems of pests in food business
a)
Store food at the correct temperature
b)
keep doors and windows closed as much as possible
c)
Wash your hands regularly
16.
Sources of pathogenic bacteria include
a)
Raw foods
b)
Food waste
c)
Both above
17.
Who is responsible for completion and fulfillment the requirements of the license in the workplace?
a)
Public Health Inspector
b)
Most experienced workers
c)
The business owner or the Person in Charge
18.
Which of the following actions help to prevent biological contamination of food?
a)
Use separate equipment for raw and high-risk foods
b)
Follow the manufacturer's instructions when using cleaning products
c)
Store food immediately after delivery
19.
Which of the following is a benefit of good health and safety standards in the workplace?
a)
Fewer accidents
b)
Less equipment
c)
Fewer workers
20.
Pathogenic bacteria are found in
a)
Raw food
b)
Glass
c)
Salt
21.
One of the most reasons may lead to accidents and/or ill health in the workplace
a)
Taking shortcuts to finish tasks
b)
Using chemicals products in work
c)
Using electrical equipment in work
22.
Bacteria need
a)
Temperature
b)
Soil
c)
Air
23.
Worker responsibilities towards health and safety include
a)
Smiling to the clients
b)
Following health and safety instructions
c)
Finishing your tasks quickly
24.
Bacteria are
a)
They are microscopic organisms that cannot be seen by the eye
b)
A plant
c)
A chemical substance
25.
When falling to the ground, it causes
a)
A fracture
b)
A headache
c)
A stomach ache
26.
Which of the following is likely to lead to respiratory problems or allergies in workplace?
a)
Using defective electrical equipment
b)
Using chemicals products with careless handling
c)
High temperature in work area
27.
Safe food is the food free of contaminants, which does not cause harm or disease to consumers.
a)
True
b)
False
28.
Viruses are not affected by refrigerating and freezing.
a)
True
b)
False
29.
Partially defrosted frozen chicken can be received
a)
True
b)
False
30.
Water and soap can be used to wash vegetables and fruits
a)
True
b)
False
31.
Smoking in food areas may contaminate food by bacteria, ash, and cigarette butts.
a)
True
b)
False
32.
First aid box should contain plasters and bandages
a)
True
b)
False
33.
Frozen chicken should be defrosted in hot water basins
a)
True
b)
False
34.
Poor health and safety standards can cause loss of equipment and facilities.
a)
True
b)
False
35.
Dry food items should preferably be stored on the floor directly inside the warehouse
a)
True
b)
False
36.
Detergents are used to remove dirt, dissolve grease and do not kill bacteria and viruses.
a)
True
b)
False
37.
Before using any electrical equipment, workers should wash their hands.
a)
True
b)
False
38.
Cutting boards should be washed and disinfected after use
a)
True
b)
False
39.
You must take shortcuts to finish tasks to save time.
a)
True
b)
False
40.
You should keep your personal belongings in a separate locker away from the food.
a)
True
b)
False
41.
Always wear suitable footwear to avoid burns risks in the workplace.
a)
True
b)
False
42.
Hand contact surfaces such as handles of doors must be cleaned and disinfected regularly.
a)
True
b)
False
43.
When exposed to electricity, a person becomes deaf
a)
True
b)
False
44.
It is necessary to wash and disinfect hands after sneezing and coughing
a)
True
b)
False
45.
You can use the food after the end of the 'use by' date on the label if it looks and smells fine.
a)
True
b)
False
46.
Work and workplaces can cause harm as injuries and occupational diseases.
a)
True
b)
False
47.
Walls in work area must be made from smooth, easy to clean materials.
a)
True
b)
False
48.
Pests are carrying many types of harmful microorganisms.
a)
True
b)
False
49.
Blood pressure medications are in the first aid kit
a)
True
b)
False
50.
Food poisoning symptoms develop rapidly, within one hour to 36 hours.
a)
True
b)
False
51.
The greatest threat to food safety is the bacteria.
a)
True
b)
False
52.
Bacteria can grow in powdered milk
a)
True
b)
False
53.
People are the most common source of Staphylococcus aureus bacteria.
a)
True
b)
False
54.
Using the same Knives for raw and high-risk foods can causing contamination
a)
True
b)
False
55.
All types of bacteria are harmful
a)
True
b)
False
56.
Viruses cannot be seen with the eye and are seen with a microscope
a)
True
b)
False
57.
High-risk food is Cooked food
a)
True
b)
False
58.
At the top of the high-risk foods in the refrigerator, raw chicken should be stored
a)
True
b)
False
59.
Skidding results from chemical contamination
a)
True
b)
False
60.
Skidding results in broken feet
a)
True
b)
False
61.
If you find a cockroach in the work area, immediately spray the area with pesticides
a)
True
b)
False
62.
The importance of educating food handlers is to prevent poisoning
a)
True
b)
False
63.
Most bacteria are beneficial
a)
True
b)
False
64.
When insecticide spray falls on salad, this is considered physical contamination
a)
True
b)
False
65.
The most dangerous temperature is 37 degrees Celsius, which is found within the dangeroustemperature zone
a)
True
b)
False
66.
Raw foods, particularly meat and poultry, contain pathogenic bacteria.
a)
True
b)
False
67.
Spoilage bacteria change food color, smell, taste or texture
a)
True
b)
False
68.
a)
Right (there is no mistake in the picture)
b)
Wrong (there is a mistake in the picture)
69.
a)
Right (there is no mistake in the picture)
b)
Wrong (there is a mistake in the picture)
70.
a)
Right (there is no mistake in the picture)
b)
Wrong (there is a mistake in the picture)
71.
Which of the following items is a high-risk food?
a)
Jam
b)
Shawarma Sandwich
c)
Canned vegetables
d)
Dry rice
72.
During salad preparing, which of the following personal protective equipment should use?
a)
Disposable gloves
b)
Protective Over boot
c)
Coat
d)
Cut resistant gloves
73.
Which of the following signs is indicate to a
poisonous chemical substance?
a)
Harmful
b)
Hazardous to the environment
c)
Poisonous
d)
Flammable
100 %
