Revision Test 3By davesummers / October 4, 2017 Welcome to Revision Test 3 Name Email 1. 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 None 2. 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 None 3. 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 In a microwave using the defrost setting Wrapped and in a bowl of warm water None 4. 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 None 5. 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 None 6. 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 None 7. What is the BEST reason why you should NOT wear a watch in a food preparation area? It might get damaged It will get in the way It may not be waterproof It can carry dirt and bacteria None 8. Why is it important that outside waste bins are kept clean and have lids? The waste rots more slowly It saves using bin liners Pests are not attracted They need emptying less often None 9. Which of the following does NOT cause a physical contamination risk? String Hair Insects Bacteria None 10. What is meant by the term “carrier”? A person suffering from diarrhoea and vomiting Somebody who has suffered a food allergy A person carrying food poisoning bacteria without symptoms Somebody who is suspected of having food poisoning None 11. The MAIN reason why food handlers must frequently wash their hands is to: Present a clean image to customers Protect yourself from illness Comply with company hygiene rules Protect food from contamination None 12. What should you do if you cut your finger at work? Carry on working Cover it with a bandage Stop work and go home Cover it with a blue waterproof dressing None 13. Cross-contamination is MOST likely to occur when: The same knife is used to cut cakes and to spread butter on bread Raw meat and cooked ham are placed on separate plates using the same tongs The same ladle is used to serve tomato soup and chicken soup Raw meat and cooked chicken are stored in separate, covered containers None 14. People who handle food should keep their fingernails: Smooth Short Varnished Rounded None 15. When is it MOST important to wash your hands? After buttering bread After slicing cooked meat After handling raw meat After slicing cake None 16. What is the MAIN danger to food safety from food handlers wearing jewellery? It gives the company a bad image It can fall into food and contaminate it Wearing it is against company rules Wearing it can cause chemical contamination None 17. Spores increase the risk of food poisoning because: Bacteria can multiply easier inside a spore Bacteria are kept warm in the spore Spores will contaminate work surfaces Spores can survive high temperatures None 18. Why is it important to use brightly covered plasters on cuts? They will need changing less often They are easier to see if they fall into food To prevent food from getting into the cut They look clean and hygienic None 19. Which of the following is an example of physical contamination? The presence of harmful bacteria in food Cleaning chemicals found in food The presence of packaging materials in food The transfer of bacteria from raw to cooked food None 20. Which of the following is an example of chemical contamination? The presence of pathogenic bacteria in food The presence of pesticides in food String found in food Spores found in rice None Time's up
