Level 2 Award in Food Safety in Catering /30 Level 2 Award in Food Hygiene in Catering 1 / 30 Given ideal conditions, MOST bacteria will double every: 1 to 5 minutes 10 to 20 minutes 40 to 60 minutes 100 to 180 minutes 2 / 30 Why should raw and cooked foods be kept separate? To reduce the possibility of taint To prevent cross contamination To stop physical contamination To maintain quality 3 / 30 Which is the SAFEST way to thaw a whole frozen chicken? On the work surface in a covered container In a container on the bottom shelf in the fridge Under warm running water Wrapped and in a bowl of warm water 4 / 30 What are the main reasons for the increase in Food Poisoning? Less preservatives used, Intensive feeding, Incorrect handling of chilled food More takeaways eaten, Food cooked to the right temperature, Eating salads Freezer breakdown, Barbecues, Washing hands Wearing gloves, Poultry, Eggs 5 / 30 Which one of the following can be used to reduce bacteria to a safe level? Detergent Water at 100ºC Cold Water Water at 58ºC 6 / 30 At what temperature should food inside a freezer be kept? 0°C -18°C -8°C -10°C 7 / 30 Which of the following is a “High Risk” food? Raw poultry Dried Milk Cooked Meat Bread 8 / 30 What is the MOST important reason for controlling cockroaches? They produce a foul smell They can spread to neighbouring premises They may cause customer complaints They spread harmful diseases 9 / 30 Which of the following would be signs of an INSECT infestation? Dead bodies and smears on pipes Teeth marks and eggs Dead bodies and larvae Droppings and smears on pipes 10 / 30 What is the MAIN purpose of a stock rotation system? So that you will know which foods to buy So that stock checks can be carried out quickly To make sure that food is used in date order To prevent food becoming damaged 11 / 30 Who are the “At Risk Groups”? Young Mums, Elderly, Very Young, Ill People Ill People, Elderly, Very Young, School Children Very Young, Pregnant Women, Elderly, Ill People Pregnant Women, Elderly, Ill People, Adults 12 / 30 What is the MAIN reason why hair should be covered when preparing food? Long hair gets in your eyes Hair and dandruff can fall into food Hats look smarter Hats help to keep your hair clean 13 / 30 What is the MAIN purpose of wearing protective clothing? Maintains a clean image Keeps the employee safe Protects food from contamination Obeys company hygiene rules 14 / 30 Why should food handlers NOT wear strong smelling perfume or aftershave? It could cause a rash It could chemically contaminate food Customers could object Bacteria could be transferred to food 15 / 30 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 16 / 30 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 17 / 30 Food preparation surfaces should be made of materials that are: Easy to clean, absorbent, hard wearing Easy to clean, light coloured, absorbent Hard wearing, easy to clean, non-absorbent Hard wearing, light coloured, absorbent 18 / 30 The MAIN requirements for bacteria to multiply are: Food, moisture, warmth and time Moisture, dirt, air and time Moisture, air, food and warmth Food, dirt, warmth and time 19 / 30 Which of the following temperatures is in the “Danger Zone” 4°C 35°C 65°C 82°C 20 / 30 What is a toxin A micro-organism that causes illness A poison produced by some bacteria The protective form of some bacteria A mould that causes illness 21 / 30 What are the main causes of Food Poisoning? Bacteria, Viruses, Fridges Chemicals, Metals, Pets Poisonous plants, Bacteria, Chemicals Metals, Bacteria, Soil 22 / 30 Pathogenic bacteria are MOST likely to be found: In very hot food On recently disinfected surfaces On knives uses to cut raw meat In pickled foods 23 / 30 What is the BEST description of cleaning? Killing all bacteria Removing grease and dirt Reducing bacteria to a safe level Destroying spores and toxins 24 / 30 Which is the most common cause of food poisoning? Eating poisonous plants or fish Eating foods contaminated with mould Eating food contaminated with pathogenic bacteria Eating food contaminated with metals or chemicals 25 / 30 Which is the BEST description of Food Safety? Using chemicals to keep food surfaces safe Making sure food is free from any danger Making sure hands are washed after touching your face Keeping food in the refrigerator so no harm comes to it 26 / 30 Disinfectants are used to: Reduce bacteria to a safe level Remove stains Reduce grease Remove bacteria completely 27 / 30 When you FIRST see signs of mice in a food room you should: Set traps Lay bait Clean and disinfect the area Tell your manager immediately 28 / 30 Which of the following is a method of food preservation? Cooling Drying Stock rotation Ambient storage 29 / 30 The most common symptoms of food poisoning are: Headache and kidney pain High temperature and sore throat Sore throat and nausea Vomiting and Diarrhoea 30 / 30 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 Your score is 0% Restart quiz
