Revision Test 5By davesummers / October 4, 2017 Welcome to Revision Test 5 Name Email 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 None 2. Disinfectants are used to: Reduce bacteria to a safe level Remove stains Reduce grease Remove bacteria completely None 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 None 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 None 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 None 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 None 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 None 8. Disinfection: Removes dirt, soil and grease Reduces micro-organisms to a safe level Removes all spores and toxins Kills all micro-organisms None 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 None 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 None Time's up
