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Food safety Test

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1 Health & Safety Quiz on Food safety Test, created by David Arkin on 11/03/2016.
David Arkin
Quiz by David Arkin, updated more than 1 year ago
David Arkin
Created by David Arkin over 8 years ago
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Resource summary

Question 1

Question
Should an apron be worn to the toilet?
Answer
  • 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.

Question 2

Question
Can you use a BROWN chopping board to slice bread?
Answer
  • True
  • False

Question 3

Question
What should the core temperature of risotto balls be when put out on display.
Answer
  • 65c Plus
  • 70c Plus
  • 75c Plus

Question 4

Question
How long can cold food be out on display?
Answer
  • 2h
  • 4h
  • 6h

Question 5

Question
Its ok not to wash your hands when starting your shift if wearing gloves.
Answer
  • True
  • False

Question 6

Question
How long can hot food stay out on display.
Answer
  • 2h
  • 90 min
  • 3h

Question 7

Question
How many times a day do fridge temperatures need to be checked.
Answer
  • 2 times a week
  • 1 time a week
  • 2 times a day

Question 8

Question
We can accept defrosted fries because we can still use them over lunch.
Answer
  • True
  • False

Question 9

Question
How long can our Risotto balls stay out on display.
Answer
  • 2h
  • 90min
  • 4h

Question 10

Question
What is the WHITE chopping board used for?
Answer
  • Mi#k
  • Bread and rolls
  • Any thing

Question 11

Question
If the following were added to our Butternut lentil Hot stew, which would not make it GLUTEN FREE?
Answer
  • Chickpeas
  • Crispy onion
  • Rice

Question 12

Question
It is ok to serve a risotto ball if it's core temperature is 55°c.
Answer
  • True
  • False

Question 13

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

Question 14

Question
It is ok to work without an apron.
Answer
  • True
  • False

Question 15

Question
What should you do if you wipe your nose?
Answer
  • 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.

Question 16

Question
Can you use the same mop in the kitchen as you use in the toilet?
Answer
  • 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.

Question 17

Question
Why do we wash mixed leaf?
Answer
  • 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.

Question 18

Question
It is OK to leave chef knives in the sink.
Answer
  • True
  • False

Question 19

Question
It is ok to accept deliveries without checking the use by date.
Answer
  • True
  • False

Question 20

Question
Long hair need to be covered or tied up at all times.
Answer
  • True
  • False

Question 21

Question
What should you do if you find mouse droppings
Answer
  • 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

Question 22

Question
What should you do if the risotto balls are below 68°c
Answer
  • Display them for customers to eat
  • Keep frying them till the reach 75°c
  • Put them in the bin

Question 23

Question
Green chopping board is used for?
Answer
  • Bread
  • Salads
  • Raw vegetables

Question 24

Question
Which fire extinguisher should be used if a oil fire breaks out
Answer
  • Foam ( Blue )
  • Water ( Black )
  • Wet Chemical ( Yellow )

Question 25

Question
We need to place a date label on every food product that is opened of transferred into a container?
Answer
  • True
  • False

Question 26

Question
When starting our shift we need to was our hands
Answer
  • 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.

Question 27

Question
How long can fresh cut salad sit out above 8c
Answer
  • 1h
  • 6h
  • 4h

Question 28

Question
When new stock comes in
Answer
  • 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.

Question 29

Question
When washing mix leaf it's ok to leave it wet
Answer
  • 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

Question 30

Question
Can salad stay out all day if it's kept in the salad bar below 8°c
Answer
  • True
  • False

Question 31

Question
Who is at risk of food poisoning,
Answer
  • The very young
  • The Elderly
  • Someone already sick
  • Pregnant women
  • All of the above

Question 32

Question
Can bacteria be transferred though touch, coughing, sneezing or poor hand washing after going to the toilet
Answer
  • True
  • False

Question 33

Question
Which of these can be a source of bacteria
Answer
  • Hand wash, Alcohol gel
  • Sewage, Refuge & Waste, Water, Dirt & Dust
  • Sewage, Refuge & Waste, Dirt & Dust

Question 34

Question
Choose as may things that bacteria needs to grow, Choose as many as you think are correct
Answer
  • Time
  • Warmth
  • Food
  • Moisture

Question 35

Question
Choose some high risk foods that allow bacteria to multiply, choose as many as you thinks are correct
Answer
  • Salad
  • Rice
  • Ham
  • eggs

Question 36

Question
What is the danger zone that food poisoning bacteria will multiply rapidly
Answer
  • 4c -12c
  • 8c - 63c
  • 9c - 62c

Question 37

Question
How do staff contaminate food, Choose as many as you think are correct
Answer
  • Lack of training
  • Inadequate had washing
  • To much direct food handling
  • Using gloves
  • Not wearing suitable protective clothing like an apron
  • Working while sick

Question 38

Question
Personal hygiene is impotent
Answer
  • 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

Question 39

Question
Touching your hair, noise, ears then handling food can contaminate and cause food poisoning
Answer
  • True
  • False

Question 40

Question
Washing your hands throughout the day before handling food will reduce the risk of cross contamination
Answer
  • True
  • False

Question 41

Question
Footwear need to be covered, have slip resistant soles and clean
Answer
  • True
  • False

Question 42

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

Question 43

Question
When should you clean your hands, Choose as many as you think are correct
Answer
  • Before starting work
  • After handling raw food
  • After cleaning or handling waste
  • Only when they are dirty
  • When it isn't busy

Question 44

Question
Delivered food should come Below 8c or -18 if frozen
Answer
  • True
  • False

Question 45

Question
The temperature of stored food in a refrigerator should be below
Answer
  • 4c
  • 8c
  • 6c

Question 46

Question
Hot food should not be stored in refrigerators because it causes the temperature to
Answer
  • Rise above 8c
  • Rise above 12c
  • Drop below 8c

Question 47

Question
Should raw foods be stored
Answer
  • Above cooked foods
  • Below cooked foods
  • Anywhere it fits as long as its below 8c

Question 48

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

Question 49

Question
When should the temperature probe be cleaned
Answer
  • At the end of each shift
  • Before and after time its used
  • Before it is used

Question 50

Question
What are some good ways to avoid cross contamination, Choose as many as you think are correct
Answer
  • Washing hands
  • Using clean utensils
  • Using blue roll
  • Cleaning and disinfecting surfaces

Question 51

Question
Best way to rapidly cool hot food
Answer
  • 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

Question 52

Question
When reheating food, core temperature should be above what temperature and how long for
Answer
  • 63c for 1min
  • 70c for 2 min
  • 75c for 2min

Question 53

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

Question 54

Question
The store cleaning scheduled is there to remind us what needs cleaning on specific days and times
Answer
  • True
  • False

Question 55

Question
What is a due diligence system and do we have one
Answer
  • 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

Question 56

Question
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
Answer
  • True
  • False
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