Which is the main reason that pests must be prevented from entering food premises?

Because they could spread disease

Which best describes an SOP?

A detailed set of instructions in a written document

To perform effectively in their role, Food Operators must be fully aware of:

their personal objectives and those of the business

After using tools and equipment, they should be:

cleaned and returned to their storage place

When new stock is added to storage areas it should be:

stored behind original stock so it is used last

What is a 'non-conforming' product?

One that doesn't meet the standard

Why should protective clothing be worn in a food business?

To protect the food from contamination

Personal protective equipment must be worn to:

protect staff and food or drink

Good communication and co-operation within a team can lead to:

a reduction in processing downtime

Which of the following best describes Good Manufacturing Practice (GMP) in the food industry?

Operational systems that produce safe food

The purpose of quality management is to:

improve working practices and product quality

Continuous Improvement involves:

evaluating and improving processes

What is the best way to deal with differences of opinion within a team?

By being respectful and receptive to the views of others

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Knowledge Test

31 termsStudBud Administration289 plays

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Questions 31

Answers

1
What does CI stand for?
Common Interest
Current Integer
Carrying Interval
Continuous Improvement
2
Which is the main reason that pests must be prevented from entering food premises?
They would disrupt workers from getting on with their job
Because they could spread disease
Because they could eat ingredients and products
Because customers would object
3
Which best describes an SOP?
A detailed set of instructions in a written document
Verbal instructions
Something you eat
Visual cues
4
Who should you report a potential health and safety issue to during your shift?
The H&S Executive
Your supervisor
Food Standards Agency
A colleague
5
Environmental management systems reduce the impact of:
high product pricing
air and noise pollution
poor equipment design
process quality testing
6
Traceability is important in the food and drink industry in order to trace:
ingredient and product origin
food air miles
process operators' names
freshness of quality samples
7
Which of these is most likely to spread microbiological contamination?
Not washing hands
Leaving chiller doors open
Cooking food to 75 degrees
Using food dyes
8
What is the correct chill temperature for meat?
-8 to 0 degrees
5 to 15 degrees
0 to 4 degrees
-22 to -8 degrees
9
What process is used to make alcohol?
Emulsification
Fermentation
Preservation
Pasteurisation
10
Performance data helps in the tracking of:
product promotions
business values
production costs
the business vision
11
To perform effectively in their role, Food Operators must be fully aware of:
how to lead and manage teams effectively
how customers purchase the products made
their personal objectives and those of the business
changes in the cost of ingredients
12
What should you do with a non conforming product?
Send out to the customer
Pass down the line
Recycle it
Reject it
13
Which is a processed food?
Oyster
Hops and barley
Fillet of fish
Breaded chicken
14
Which one of the following is a food and drink sector company?
Overalls manufacturer
Cleaning products supplier
Dairy products manufacturer
Paper towels wholesaler
15
Which of the following is not an outcome of a continuous improvement plan?
Increased staff training
Reductions in levels of waste
Making business operations more competitive
Reductions in manufacturing costs
16
After using tools and equipment, they should be:
put back where they came from
passed on to a colleague to put away later
put away at the end of the shift
cleaned and returned to their storage place
17
When new stock is added to storage areas it should be:
put at the front to be used first
stored behind original stock so it is used last
stored where there is spare or empty space
stored next to original stock to keep separate
18
What is a 'non-conforming' product?
One that meets the standard
One that doesn't meet the standard
One that almost meets the standard
One that must be destroyed
19
Which are the best conditions for bacterial growth?
Warm and dry
Warm and moist
Dry and warm
Dry and cold
20
Why should protective clothing be worn in a food business?
To identify employees easily
To keep personal clothing clean
To protect the food from contamination
To present a good company image to customers
21
Personal protective equipment must be worn to:
protect staff and food or drink
protect food or drink
protect the staff dress code
protect staff
22
Which is the organisation responsible for organic food?
RSPCA
Soil association
Leaf
FDF
23
What is not included in the 1990 Environmental Act?
Pests
Waste
Air
Water
24
Good communication and co-operation within a team can lead to:
a reduction in processing downtime
faster processing due to talking
slower processing due to talking
an increase in processing downtime
25
Which of the following best describes Good Manufacturing Practice (GMP) in the food industry?
Good practice in writing quality documentation
An effective health and safety system
High risk food manufacturing practice
Operational systems that produce safe food
26
The purpose of quality management is to:
investigate how to change ingredients in recipes
improve working practices and product quality
develop new production documentation
implement high quality training programmes
27
Working safely in the workplace means:
it is more enjoyable
it saves production time
it keeps the workforce safe
it keeps managers safe
28
Continuous Improvement involves:
regularly changing processes
evaluating and improving processes
changing suppliers
updating ingredients
29
What is the best way to deal with differences of opinion within a team?
By ignoring the problem and hoping it goes away
By being respectful and receptive to the views of others
By accepting the views of the most experienced individual
By asking a supervisor to intervene to sort the problem out
30
A potato farmer is considered to be:
a secondary processer
a food wholesaler
a point of sale
a primary producer
31
Standard Operating Procedures (Standard Work) are designed to be followed when:
there is an operating problem
the team leader says it is necessary
working, at all times
a new product is developed

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