Revision Test 5 | Food Safety Training

1.

Which of the following actions will help ensure that disinfectants are used effectively?

Keeping them topped up regularly

Using in accordance with the manufacturer’s instructions

Making them up in small containers as strong as possible

Always storing in a dark room

2.

Disinfectants are used to:

Reduce bacteria to a safe level

Remove stains

Reduce grease

Remove bacteria completely

3.

What is the BEST description of cleaning?

Killing all bacteria

Removing grease and dirt

Reducing bacteria to a safe level

Destroying spores and toxins

4.

What is the BEST thing to do with a knife that has been used to cut raw meat?

Wash, disinfect and dry

Disinfect and dry

Rinse and dry

Wash, rinse and dry

5.

The MOST important reason why food premises should be kept clean is that it:

Improves productivity and efficiency

Helps make them safe and hygienic

Makes them pleasant places to work

Gives a good impression to customers

6.

Which of the following is it MOST important to disinfect regularly?

Fridge handles and ovens

Ovens and food contact surfaces

Food contact surfaces and floors

Fridge handles and food contact surfaces

7.

A food handler is suffering food poisoning symptoms. What action should they take?

Stay off work until they have seen a doctor

Report it to the employer when they return to work

Stay off work for 48 hours

Report it to the employer before they return to work

8.

Disinfection:

Removes dirt, soil and grease

Reduces micro-organisms to a safe level

Removes all spores and toxins

Kills all micro-organisms

9.

Which ONE of the following statements is NOT true?

An EHP can issue an Improvement Notice

An EHP has the power of entry

An EHP can prosecute

An EHP can gather evidence

10.

Which one of the following can be used to reduce bacteria to a safe level?

Detergent

Water at 82ºC

Cold Water

Water at 54ºC