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30 MOCK QUESTIONS

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Food Safety Mock exam

Question 1 of 16

1

WHAT IS FOOD SAFETY?

Select one of the following:

  • SAFE FOOD THAT IS WELL LOOKED AFTER

  • FOOD THAT WILL NOT ATTACK YOU

  • THE PROTECTION OF CONSUMER HEALTH AND WELL BEING BY SAFEGUARDING FOOD FROM ANYTHING THAT CAN CAUSE HARM

  • WEARING APPROPRIATE CLOTHING

Explanation

Question 2 of 16

1

WHAT IS CONTAMINATION?

Select one of the following:

  • TOUCHING THINGS

  • NOT WASHING YOUR HANDS

  • THE PRESENCE IN FOOD OF ANY HARMFUL OR OBJECTIONABLE SUBSTANCE OR OBJECT

  • AN ILLNESS

Explanation

Question 3 of 16

1

WHAT IS A FOOD BOURNE ILLNESS/FOOD POISONING

Select one of the following:

  • TYPES OF ILLNESSES CAUSED BY EATING CONTAMINATED FOOD

  • SOMETHING YOUR BORN WITH

  • AN ILLNESS

  • A PATHOGEN

Explanation

Question 4 of 16

1

WHAT IS A FOOD BOURNE ILLNESS/FOOD POISONING

Select one of the following:

  • TYPES OF ILLNESSES CAUSED BY EATING CONTAMINATED FOOD

  • SOMETHING YOUR BORN WITH

  • AN ILLNESS

  • A PATHOGEN

Explanation

Question 5 of 16

1

WHAT IS A HAZARD?

Select one of the following:

  • ANYTHING THAT COULD CAUSE HARM TO CONSUMERS

  • A HURRICANE

  • WET FLOORING

  • A SIGN

Explanation

Question 6 of 16

1

STOMACH CRAMPS, DIARRHOEA, NAUSEA, VOMITING, FEVERS AND HEADACHES ARE ALL SYMPTOMS OF WHAT

Select one of the following:

  • FOOD POISONNG

  • CANCER

  • DIABETES

  • EATING TOO MUCH

Explanation

Question 7 of 16

1

A FORMAL SYSTEM THAT HELPS FOOD BUSINESSES TO PROTECT FOOD SAFETY

Select one of the following:

  • HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT)

  • WAITROSE

  • FOOD SAFETY PEOPLE

  • FAIRTRADE

Explanation

Question 8 of 16

1

WHAT GROUP ARE HIGH RISK PEOPLE

Select one of the following:

  • ELDERLY, YOUNG, PREGNANT

  • MIDDLE AGED, TEENS

  • NORMAL PEOPLE

  • ANYONE

Explanation

Question 9 of 16

1

WHO ENFORCES LAWS

Select one of the following:

  • ENVIRONMENTAL HEALTH OFFICER

  • POLICE

  • DOCTORS

  • FOOD MANAGERS AND HANDLERS

Explanation

Question 10 of 16

1

SOMEONE WHO WORKS WITH FOOD IS CALLED

Select one of the following:

  • CHEF

  • BAKER

  • FOOD TOUCHER

  • FOOD HANDLER

Explanation

Question 11 of 16

1

WHAT ARE THE THREE HAZARDS

Select one of the following:

  • PAST, PRESENT, FUTURE

  • PHYSICAL, CHEMICAL, BIOLOGICAL

  • SOCIAL, ENVIRONMENTAL, ECONOMICAL

  • LIVING, MAN MADE, MACHINES

Explanation

Question 12 of 16

1

NATURAL POISONS ARE FOUND IN

Select one of the following:

  • WILD MUSHROOMS, GREEN POTATOES, RED KIDNEY BEANS

  • SCORPIONS, SPIDERS

  • PLANTS

  • SCHOOL MEALS

Explanation

Question 13 of 16

1

WHAT ARE THE THREE TYPES OF BACTERIA

Select one of the following:

  • PATHOGENIC, HELPFUL, SPOILAGE

  • E.COLI, SALMONELLA, NORO VIRUS

  • GOOD, BAD, WEIRD

  • MOULD, SLIME, FLUFF

Explanation

Question 14 of 16

1

WHERE DOES BACTERIA LIVE

Select one of the following:

  • EVERYWHERE

  • ON FOOD

  • ON US AND ANIMALS

  • IN HOUSES

Explanation

Question 15 of 16

1

WHAT IS THE TERM USED TO DESCRIBE BACTERIA SPLITTING

Select one of the following:

  • BINARY FISSION

  • SPLITTING

  • MULTIPLYING

  • REPRODUCING

Explanation

Question 16 of 16

1

WHAT DOES BACTERIA NEED TO MULTIPLY

Select one of the following:

  • MOISTURE, TIME, FOOD, WARMTH

  • HEAT, LIGHT, SUGAR

  • DARKNESS, DRYNESS, COOL TEMPERATURES

  • LOTS AND LOTS OF HEAT AND TIME

Explanation

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