WorksheetsREHIS
Total questions: 49
Worksheet time: 25mins
Name
Class
Date
1.
Which of the following is likely to cause food spoilage?
a)
Micro-organism growth
b)
Overcooking food
c)
Freezing food
d)
Increasing the acidity of a food
2.
Which of the following is not an example of a ‘high risk food’?
a)
Meat and meat products
b)
Bread
c)
Milk and dairy products
d)
Uncooked eggs
3.
Which of the following groups do not have to worry as much about avoiding high risk foods?
a)
Babies
b)
Teenagers
c)
Pregnant women
d)
Anyone with low resistance to infection
4.
Which of the following is a common factor leading to food poisoning?
a)
Storage of food at ambient temperature
b)
Inadequate cooling of food
c)
Under cooking food
d)
All of the above
5.
Which of the following is not a common symptom of food poisoning?
a)
Diarrhoea
b)
Weight gain
c)
Exhaustion
d)
Severe vomiting
6.
With regards to food hygiene, what are ‘the 4 C’s’?
a)
Cleaning, Cooking, Chilling, Cross contamination
b)
Chopping, Cooking, Chilling, Cooling
c)
Cleaning, Cooling, Contact, Cross contamination
d)
Clothing, Cleaning, Chilling, Cooling
7.
Why is cleaning the kitchen important?
a)
To keep food safe and prevent bacteria from spreading
b)
To increase the number of bacteria in the kitchen
c)
To make sure the food is well cooked
d)
To ensure the food room is at a cool temperature
8.
Which of the following would not be an aspect of personal hygiene?
a)
Hands
b)
Hair
c)
Kitchen surface
d)
Clothes
9.
At what temperature should hot food be served above?
a)
25ºC
b)
55ºC
c)
63ºC
d)
75ºC
10.
What is the minimum core temperature which will ensure most bacteria is destroyed when cooking?
a)
55ºC
b)
63ºC
c)
75ºC
d)
100ºC
11.
Which of the following is true about leftovers?
a)
They should not be eaten as they give you food poisoning.
b)
They should be cooled as quickly as possible and refrigerated.
c)
They should be heated to a temperature of 55ºC.
d)
They should be reheated multiple times.
12.
Between which temperatures is known as the bacterial ‘danger zone’?
a)
0ºC – 100ºC
b)
5ºC – 63ºC
c)
20ºC – 100ºC
d)
25ºC – 50ºC
13.
Which of the following best describes ‘cross-contamination’?
a)
The process by which bacteria are transferred from one area to another
b)
The process by which bacteria are reduced through cooling
c)
The process by which bacteria are increased by heating
d)
The process by which bacteria is removed through cleaning
14.
Which of the following reduces the risk of cross-contamination?
a)
Wash meat before cooking it
b)
Store raw meat alongside ready – to eat food
c)
Use the same chopping board for raw meat and ready-to-eat food
d)
Keep raw meat in sealed containers at the bottom of the fridge
15.
Which of the following describes how food can be contaminated?
a)
Physical
b)
Chemical
c)
Bacterial
d)
All of the above
16.
Which of the following is an example of physical contamination?
a)
A hair from a chef in the kitchen
b)
Pesticides from the farm
c)
Fly spray used in the kitchen when preparing food
d)
Microbial spoilage
17.
Which of the following is an example of chemical contamination?
contamination?
a)
A hair from a chef in the kitchen
b)
Soil from the ground when harvesting
c)
Fly spray used in the kitchen when preparing food
d)
Microbial spoilage
18.
Which of the following is an example of something that may cause bacterial contamination?
a)
A fly landing on food
b)
Soil from the ground when harvesting
c)
Not washing hands after using the toilet
d)
All of the above
19.
Which of the following is describes how bacteria can be useful in food production?
a)
In the production of yogurt
b)
Growth of mould on bread
c)
Ripening of fruit
d)
Cross-contamination
20.
What is the ideal temperature for bacterial growth?
a)
0ºC
b)
30ºC – 37ºC
c)
10ºC - 60ºC
d)
Over 63 ºC
21.
Why should you not smoke in a food handling area ?
a)
It is not very nice
b)
It is against the law
c)
It is a fire risk
d)
There are no ash trays to use
22.
Why should you wash your hands frequently and effectively ?
a)
To stop your skin cracking and becoming flaky
b)
To help reduce the risk of contamination
c)
So you don't smell after work
d)
Because your supervisor tells you to
23.
Poor hygiene practices can result in what ?
a)
Lower yields and throughput
b)
Lost business / orders and jobs
c)
More efficient production
d)
Higher wages
24.
As a food handler you must
a)
Turn up to work on time
b)
Not smoke in the canteen
c)
Report any food safety risks to your employer
d)
Not have an accident at work
25.
Which of these temperatures is in the Danger Zone ?
a)
4 degrees C
b)
-18 degrees C
c)
37 degrees C
d)
82 degrees C
26.
Which is the most important reason why you should keep a restaurant kitchen clean ?
a)
Helps make them hygienic and safe
b)
Makes them pleasant places to work
c)
Gives a good impression to customers
d)
Improves productivity and efficiency
27.
What would you use to kill bacteria ?
a)
Cold water
b)
Food grade disinfectant
c)
Detergent solution
d)
Freezing
28.
Food handlers must inform their supervisor or manager if they are suffering from which of these conditions ?
a)
Vomiting
b)
Back ache
c)
Stress
d)
Headache
29.
Which date mark should be clearly marked on highly perishable seafood products that may be a food safety risk?
a)
Sell by
b)
Use by
c)
Best before
d)
Stock until
30.
Food hygiene covers what?
a)
Staff and Clothing
b)
Cleaning and equipment
c)
Raw materials and final product
d)
All of these
31.
Which of these is a process that preserves seafood
a)
Freezing
b)
Covering
c)
Chopping
d)
Date labelling
32.
What is the main risk associated with undercooked food ?
a)
Utensils will be more difficult to clean
b)
Consumers may become ill with food poisoning
c)
Diners will not enjoy their food
d)
A delay in serving customers
33.
What is one of the possible costs of poor hygiene ?
a)
Higher prices for raw materials
b)
Loss of customers and business
c)
Greater production costs
d)
Cheaper cleaning
34.
Which of these is the most important design feature of a food factory's internal waste container ?
a)
Medium sized
b)
Colour coded
c)
Easy to clean
d)
Fitted with wheels
35.
What temperature is acceptable for a dry foods storage area ?
a)
15 degrees C
b)
20 degrees C
c)
0 degrees C
d)
30 degrees C
36.
What are common symptoms of food poisoning ?
a)
Spots or skin rash
b)
Earache
c)
Vomiting or diarrhoea
d)
Headache
37.
Factory workers who wear jewellery when handling food can cause what kind of contamination
a)
Allergenic contamination
b)
Physical contamination
c)
Chemical contamination
d)
Biological contamination
38.
When is it MOST important to wash your hands ?
a)
After a visit to the toilet
b)
After filling in production records
c)
After sharpening a filleting knife
d)
After touching fish
39.
What happens to food poisoning and spoilage bacteria below 5 degrees C ?
a)
They multiply slowly
b)
They multiply quickly
c)
They stop multiplying completely
d)
They are killed
40.
Which of the following groups of people are more likely to be very ill as a result of food poisoning
a)
Women
b)
Elderly
c)
Teenagers
d)
Very young
41.
Which of these is not a hazard to the consumer?
a)
Glass
b)
Cleaning Chemical
c)
Conchiglioni
d)
Peanuts
42.
What an cause serious illness?
a)
Pathogens
b)
Food spoilage bacteria
c)
Yeast
d)
Bicarbonate
43.
What is the shortest time that some food poisoning bacteria can divide in the right conditions?
a)
10 minutes
b)
10 seconds
c)
10 hours
d)
10 days
44.
Which of these are the conditions needed for bacterial multiplication?
a)
Warmth, Food, Time
b)
Time, Bacteria, Cooking
c)
Warmth, Time, Food, Moisture
d)
Moisture, Binary Fissions, Spores
45.
How long does it take for some bacteria to increase from 1,000 to 1,000,000+?
a)
20 minutes
b)
20 seconds
c)
2 hours
d)
2 minutes
46.
What happens to most food poisoning bacteria at temperatures below 5ºC?
a)
They feel cold
b)
They die
c)
They slow down multiplying
d)
They multiply faster
47.
Food poisoning sources are
a)
Only found on hands
b)
Transmitted by animals
c)
Only on raw foods
d)
On lots of foods/surfaces/people/animals
48.
Name 2 types of metal that could cause food poisoning
a)
Gold and zinc
b)
Gold and copper
c)
Silver and copper
d)
Copper and Zinc
49.
What is the usual temperature for the centre of food to ensure that it is fully cooked and safe to eat?
a)
75
b)
60
c)
37
d)
63
100 %