David Arkin
Quiz by , created more than 1 year ago

1 Health & Safety Quiz on Food safety Test, created by David Arkin on 11/03/2016.

157
2
0
David Arkin
Created by David Arkin over 8 years ago
Close

Food safety Test

Question 1 of 56

1

Should an apron be worn to the toilet?

Select one of the following:

  • It's ok as long as you take it off and hang it up on the hook provided.

  • Never. Aprons should always be taken off and placed in a safe clean place before entering the toilet.

  • It's ok if it's dirty.

Explanation

Question 2 of 56

1

Can you use a BROWN chopping board to slice bread?

Select one of the following:

  • True
  • False

Explanation

Question 3 of 56

1

What should the core temperature of risotto balls be when put out on display.

Select one of the following:

  • 65c Plus

  • 70c Plus

  • 75c Plus

Explanation

Question 4 of 56

1

How long can cold food be out on display?

Select one of the following:

  • 2h

  • 4h

  • 6h

Explanation

Question 5 of 56

1

Its ok not to wash your hands when starting your shift if wearing gloves.

Select one of the following:

  • True
  • False

Explanation

Question 6 of 56

1

How long can hot food stay out on display.

Select one of the following:

  • 2h

  • 90 min

  • 3h

Explanation

Question 7 of 56

1

How many times a day do fridge temperatures need to be checked.

Select one of the following:

  • 2 times a week

  • 1 time a week

  • 2 times a day

Explanation

Question 8 of 56

1

We can accept defrosted fries because we can still use them over lunch.

Select one of the following:

  • True
  • False

Explanation

Question 9 of 56

1

How long can our Risotto balls stay out on display.

Select one of the following:

  • 2h

  • 90min

  • 4h

Explanation

Question 10 of 56

1

What is the WHITE chopping board used for?

Select one of the following:

  • Mi#k

  • Bread and rolls

  • Any thing

Explanation

Question 11 of 56

1

If the following were added to our Butternut lentil Hot stew, which would not make it GLUTEN FREE?

Select one of the following:

  • Chickpeas

  • Crispy onion

  • Rice

Explanation

Question 12 of 56

1

It is ok to serve a risotto ball if it's core temperature is 55°c.

Select one of the following:

  • True
  • False

Explanation

Question 13 of 56

1

Why do we need to clean the extractor filters every week.

Select one of the following:

  • Something to do.

  • We have to many cleaning products in stock

  • Filters are a fire hazard. The grease needs to be cleaned to prevent build up.

Explanation

Question 14 of 56

1

It is ok to work without an apron.

Select one of the following:

  • True
  • False

Explanation

Question 15 of 56

1

What should you do if you wipe your nose?

Select one of the following:

  • Change your blue gloves and keep working.

  • wipe you hands with blue roll.

  • Wash your hands with hot soapy water and dry with blur paper.

Explanation

Question 16 of 56

1

Can you use the same mop in the kitchen as you use in the toilet?

Select one of the following:

  • Yes, if you clean it in hot water.

  • Never. Toilet should have its own mop.

  • It's ok if you use the mop with a blue handle.

Explanation

Question 17 of 56

1

Why do we wash mixed leaf?

Select one of the following:

  • Mixed leaf is fresh and can contain bugs, sand and dirt.

  • Mixed leaf is fresh so needs water.

  • It bulks up the, so we get more out of every bag.

Explanation

Question 18 of 56

1

It is OK to leave chef knives in the sink.

Select one of the following:

  • True
  • False

Explanation

Question 19 of 56

1

It is ok to accept deliveries without checking the use by date.

Select one of the following:

  • True
  • False

Explanation

Question 20 of 56

1

Long hair need to be covered or tied up at all times.

Select one of the following:

  • True
  • False

Explanation

Question 21 of 56

1

What should you do if you find mouse droppings

Select one of the following:

  • Clean them up but don't tell anyone

  • Clean them up, mop with bleach, tell you manager mark map and try to find the hole

  • Don't do anything as head office will already know about it

Explanation

Question 22 of 56

1

What should you do if the risotto balls are below 68°c

Select one of the following:

  • Display them for customers to eat

  • Keep frying them till the reach 75°c

  • Put them in the bin

Explanation

Question 23 of 56

1

Green chopping board is used for?

Select one of the following:

  • Bread

  • Salads

  • Raw vegetables

Explanation

Question 24 of 56

1

Which fire extinguisher should be used if a oil fire breaks out

Select one of the following:

  • Foam ( Blue )

  • Water ( Black )

  • Wet Chemical ( Yellow )

Explanation

Question 25 of 56

1

We need to place a date label on every food product that is opened of transferred into a container?

Select one of the following:

  • True
  • False

Explanation

Question 26 of 56

1

When starting our shift we need to was our hands

Select one of the following:

  • Only if we are making food

  • Only if we didn't wash our hands when we left home

  • We wash our hands as soon as we start our shift.

Explanation

Question 27 of 56

1

How long can fresh cut salad sit out above 8c

Select one of the following:

  • 1h

  • 6h

  • 4h

Explanation

Question 28 of 56

1

When new stock comes in

Select one of the following:

  • We make sure old stock is moved to the front and a USE FIRST sticker is stuck to the older item

  • We leave it out till it gets warm then, we put it into the fridge at the front so the customer gets the freshest produce.

  • We put it into what ever fridge can fit the stock.

Explanation

Question 29 of 56

1

When washing mix leaf it's ok to leave it wet

Select one of the following:

  • Yes as long as it's clean water

  • No, excess water needs to be shaken off

  • As long as the manager says its OK, it OK

Explanation

Question 30 of 56

1

Can salad stay out all day if it's kept in the salad bar below 8°c

Select one of the following:

  • True
  • False

Explanation

Question 31 of 56

1

Who is at risk of food poisoning,

Select one or more of the following:

  • The very young

  • The Elderly

  • Someone already sick

  • Pregnant women

  • All of the above

Explanation

Question 32 of 56

1

Can bacteria be transferred though touch, coughing, sneezing or poor hand washing after going to the toilet

Select one of the following:

  • True
  • False

Explanation

Question 33 of 56

1

Which of these can be a source of bacteria

Select one of the following:

  • Hand wash, Alcohol gel

  • Sewage, Refuge & Waste, Water, Dirt & Dust

  • Sewage, Refuge & Waste, Dirt & Dust

Explanation

Question 34 of 56

1

Choose as may things that bacteria needs to grow, Choose as many as you think are correct

Select one or more of the following:

  • Time

  • Warmth

  • Food

  • Moisture

Explanation

Question 35 of 56

1

Choose some high risk foods that allow bacteria to multiply, choose as many as you thinks are correct

Select one or more of the following:

  • Salad

  • Rice

  • Ham

  • eggs

Explanation

Question 36 of 56

1

What is the danger zone that food poisoning bacteria will multiply rapidly

Select one of the following:

  • 4c -12c

  • 8c - 63c

  • 9c - 62c

Explanation

Question 37 of 56

1

How do staff contaminate food, Choose as many as you think are correct

Select one or more of the following:

  • Lack of training

  • Inadequate had washing

  • To much direct food handling

  • Using gloves

  • Not wearing suitable protective clothing like an apron

  • Working while sick

Explanation

Question 38 of 56

1

Personal hygiene is impotent

Select one of the following:

  • If staff are dirty and unkempt customers will notice and take their business elsewhere.

  • So you are ready for your night out after work

  • In case your mother comes to visit

Explanation

Question 39 of 56

1

Touching your hair, noise, ears then handling food can contaminate and cause food poisoning

Select one of the following:

  • True
  • False

Explanation

Question 40 of 56

1

Washing your hands throughout the day before handling food will reduce the risk of cross contamination

Select one of the following:

  • True
  • False

Explanation

Question 41 of 56

1

Footwear need to be covered, have slip resistant soles and clean

Select one of the following:

  • True
  • False

Explanation

Question 42 of 56

1

Which of the following are bad habits, Choose as many as you think are correct

Select one or more of the following:

  • Coughing or sneezing over food

  • Spitting, picking or scratching your nose

  • Licking fingers

  • Tasting food with fingers

  • Eating food or gum in food areas

  • Blowing into bags when opening them

Explanation

Question 43 of 56

1

When should you clean your hands, Choose as many as you think are correct

Select one or more of the following:

  • Before starting work

  • After handling raw food

  • After cleaning or handling waste

  • Only when they are dirty

  • When it isn't busy

Explanation

Question 44 of 56

1

Delivered food should come Below 8c or -18 if frozen

Select one of the following:

  • True
  • False

Explanation

Question 45 of 56

1

The temperature of stored food in a refrigerator should be below

Select one of the following:

  • 4c

  • 8c

  • 6c

Explanation

Question 46 of 56

1

Hot food should not be stored in refrigerators because it causes the temperature to

Select one of the following:

  • Rise above 8c

  • Rise above 12c

  • Drop below 8c

Explanation

Question 47 of 56

1

Should raw foods be stored

Select one of the following:

  • Above cooked foods

  • Below cooked foods

  • Anywhere it fits as long as its below 8c

Explanation

Question 48 of 56

1

If a refrigerator is above 8c, what should we do

Select one of the following:

  • Turn it off

  • Record the temperature, check back to see if it drops below 8c. if below, record the temperature again if above report to manager and keep and eye to see if the temperature drop.

  • Just mark it as being below 8c

Explanation

Question 49 of 56

1

When should the temperature probe be cleaned

Select one of the following:

  • At the end of each shift

  • Before and after time its used

  • Before it is used

Explanation

Question 50 of 56

1

What are some good ways to avoid cross contamination, Choose as many as you think are correct

Select one or more of the following:

  • Washing hands

  • Using clean utensils

  • Using blue roll

  • Cleaning and disinfecting surfaces

Explanation

Question 51 of 56

1

Best way to rapidly cool hot food

Select one of the following:

  • place in the fridge

  • place food in shallow containers and stir during cooling at a designated cooling area

  • Blow and stir till its cool to touch

  • Transfer from oven tray to storage container then leave on cooling wrack

Explanation

Question 52 of 56

1

When reheating food, core temperature should be above what temperature and how long for

Select one of the following:

  • 63c for 1min

  • 70c for 2 min

  • 75c for 2min

Explanation

Question 53 of 56

1

Why is regular cleaning and disinfecting impotent, Choose as many as you think are correct

Select one or more of the following:

  • Reduces the risk of food poisoning

  • Removes food and other debris that might attract pest

  • Something to do when its quiet

  • Reduces food waste

  • Customers will notice when premises are dirty and avoid them

Explanation

Question 54 of 56

1

The store cleaning scheduled is there to remind us what needs cleaning on specific days and times

Select one of the following:

  • True
  • False

Explanation

Question 55 of 56

1

What is a due diligence system and do we have one

Select one of the following:

  • Its a food safety and due diligence system to make sure the food operator protects the consumer and can rove all all reasonable precautions and care were taken to avoid committing an offence

  • Its a folder with lots of paper in it

  • No one told me about it so I dont know what the question means

Explanation

Question 56 of 56

1

If the food handler doesn't full understand food hygiene and food safety, it is almost inevitably that safety and hygiene standards will be poor

Select one of the following:

  • True
  • False

Explanation

Previous
Next