Which of the following describe the best conditions for a storage area for sugar and dehydrated products?

Well-ventilated, cool, clean and rodent proof

Food hazards are usually categorised into the following:

physical, chemical, allergenic, large

How can a supervisor monitor handwashing?

Observe staff washing their hands

A food safety management system

Which of the following is true regarding low-risk foods?

They should be protected from damp

Which of the following statements is true?

Carriers show no symptoms of illness but excrete organisms

Which of the following statements is true?

A supervisor can improve hygiene if they lead by example

Why is salt used to preserve food?

It reduces the water available to bacteria

Which of the following are all essential properties for chopping boards?

Hard wearing, waterproof, no joints and easy to clean

Which of the following are the best ways to stop rats getting into a food premises?

Proofing, maintenance of drains and maintenance of buildings

Which of the following statements is false?

Refrigeration may be used to destroy food poisoning bacteria

Which of the following is a control measure used to prevent the contamination of high-risk food with pathogens?

Effective cleaning and disinfection

Which of the following are all factors that affect bacterial multiplication?

Nutrients, pH, available moisture and temperature

Which of the following are most likely to cause food poisoning?

Pathogenic bacteria, viruses and poisonous chemicals

Which of the following all cause spoilage?

Moulds, yeasts, enzymes and bacteria

Which of the following statements is false?

The quickest method of detecting spoilage organisms is by swabbing

Which of the following are in the correct order?

Pre-clean, main clean, rinse and disinfect

Which of the following are all signs of a mouse infestation?

Droppings, dead bodies, gnawed pipes and empty bait boxes

Which of the following all describe good practice regarding the hands of food handlers?

Short nails, kept clean, no false nails and no rings

Which of the following are all common symptoms of food poisoning?

Diarrhoea, vomiting and abdominal pain

Which of the following is most important to ensure effective disinfection of a chopping board?

Removing food scraps and waste before disinfection

Contamination is best described as the...

presence of harmful or objectionable matter

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Day 1/Revision exam Food safety Lv 3

30 termsStudBud Administration47 plays

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Questions 30

Answers

1
Which of the following describe the best conditions for a storage area for sugar and dehydrated products?
Well-ventilated, cool, clean and rodent proof
Dark, clean, warm and pest-free
Dark, cool, clean and pest-free
Humid, cool, clean and rodent proof
2
Which of the following is not a control measure for food preparation?
Minimise time in the ‘risk zone’
Minimise handling
Keep covered
Colour-coding
3
During normal cooking spores of bacteria...
produce toxins
expand
survive
multiply
4
Food hazards are usually categorised into the following:
allergenic, chemical, microbiological, removable
chemical, physical, microbiological, allergenic
physical, chemical, allergenic, large
small, microbiological, physical, chemical
5
How can a supervisor monitor handwashing?
Lead by example and wash hands properly
Observe staff washing their hands
Train the staff when to wash their hands
Check that all washbasins are clean and easy to use
6
What is HACCP?
A type of cleaning schedule
A system used to control pests
A food safety management system
A microbiological testing system
7
Which of the following is true regarding low-risk foods?
They never cause food poisoning
They support the multiplication of food poisoning bacteria
They should be protected from damp
They must be stored in a refrigerator
8
Which of the following statements is true?
Carriers often exhibit symptoms of illness
Carriers are never likely to cause food poisoning
Carriers show no symptoms of illness but excrete organisms
Carriers have recovered from illness and do not excrete pathogens
9
Which of the following statements is true?
A supervisor can improve hygiene if they lead by example
Smoking by food handlers is banned to prevent chemical contamination
Food handlers must wear protective clothing when leaving work
Nail brushes should be used every time the hands are washed
10
Why is salt used to preserve food?
It reduces the water available to bacteria
It is non-toxic
It makes the food acidic
It destroys viruses and toxins
11
Which of the following are all essential properties for chopping boards?
Hard wearing, able to absorb liquids, easy to clean and no joints
Crevice free, waterproof, easy to clean and open jointed
Hard wearing, waterproof, no joints and easy to clean
Smooth, durable, able to absorb liquids and easy to clean
12
Which of the following are the best ways to stop rats getting into a food premises?
Traps in the kitchen, proofing and maintenance of buildings
Proofing, cleaning equipment and training staff to report sightings
Checking deliveries, training staff to catch them and proofing
Proofing, maintenance of drains and maintenance of buildings
13
How long does food poisoning usually last?
1 to 7 hours
10 to 70 minutes
At least a month
1 to 7 days
14
It is critical to wash your hands:
after eating food
after cleaning a chopping board used for cooked meat
after going to the toilet
before handling raw vegetables
15
Which of the following statements is false?
Good communication is an effective control measure for allergens
Refrigeration may be used to destroy food poisoning bacteria
Disinfectants need contact time to work
Effective hand cleanliness can reduce the risk of food poisoning
16
Which of the following is a benefit of good hygiene standards?
Reduced costs of training
Reduced costs of maintenance
Increased number of food complaints
Protecting profits
17
Which of the following is a control measure used to prevent the contamination of high-risk food with pathogens?
Cooking food to 75°C
Minimising the time of food preparation at room temperature
Effective cleaning and disinfection
Adding sugar to food during production
18
Which of the following are all factors that affect bacterial multiplication?
Warmth, available moisture, light and pH
Food, pH, warmth and dirt
Nutrients, pH, available moisture and temperature
Food, pH, light and warmth
19
Which of the following are most likely to cause food poisoning?
Toxins, moulds and allergens
Pathogenic bacteria, viruses and poisonous chemicals
Poisonous chemicals, mosquitoes and spores
Toxins, poisonous plants and worms
20
Which of the following all cause spoilage?
Moulds, yeasts, enzymes and bacteria
Enzymes, bacteria, detergents and parasites
Yeasts, moulds, pesticides and enzymes
Worms, viruses, enzymes and yeasts
21
High-risk foods are foods that:
are stored at room temperature
are usually raw
are ready-to-eat
are contaminated
22
Which of the following statements is false?
Spoilage is mainly caused by mould, enzymes and bacteria
The quickest method of detecting spoilage organisms is by swabbing
Food poisoning bacteria are a greater risk than spoilage bacteria
Spoilt food may be detected when eaten
23
Which of the following are in the correct order?
Pre-clean, main clean, rinse and disinfect
Main clean, rinse, pre-clean and disinfect
Pre-clean, rinse, disinfect and dry
Main clean, pre-clean, disinfect and rinse
24
Which of the following are all signs of a mouse infestation?
Droppings, dead bodies, gnawed pipes and holes in stainless steel tables
Droppings, dead bodies, gnawed pipes and empty bait boxes
Feathers, unusual smells, dead bodies and gnawed pipes
Droppings, dead bodies, gnawed pipes and damaged cans
25
Which of the following all describe good practice regarding the hands of food handlers?
Round nails, no rings, no nail varnish and kept wet
Kept clean, long nails, no jewellery and wearing gloves
Kept clean, false nails, no jewellery and wearing gloves
Short nails, kept clean, no false nails and no rings
26
Which of the following are all common symptoms of food poisoning?
Diarrhoea, vomiting and abdominal pain
Vomiting, diarrhoea and large bruises
Stomach ache, vomiting and swollen ankles
Fever, shortness of breath and stomach ache
27
Which of the following is most important to ensure effective disinfection of a chopping board?
Microbiological testing of the surface once a month
Mixing the detergent and disinfectant together
Rinsing off the disinfectant immediately
Removing food scraps and waste before disinfection
28
You need to use the same equipment to clean the following areas. Where should you start?
Vegetable preparation
High-risk
Raw meat
Raw fish
29
Which of the following range of temperatures will allow the most rapid growth of food poisoning bacteria?
60ºC – 80ºC
20ºC – 50ºC
50ºC – 60ºC
0ºC – 20ºC
30
Contamination is best described as the...
spoilage of out-of-date food
presence of toxins during cooling
presence of harmful or objectionable matter
multiplication of bacteria in food

Day 1/Revision exam Food safety Lv 3 Flashcards | StudBud