The Level 2 Award in Food Safety in CateringBy davesummers / October 4, 2017 Welcome to The Level 2 Award in Food Safety in Catering Name Email 1. 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 None 2. The most common symptoms of food poisoning are: Headache and kidney pain High temperature and sore throat Sore throat and nausea Vomiting and Diarrhoea None 3. 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 None 4. 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 None 5. 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 None 6. What are the main causes of Food Poisoning? Bacteria, Viruses, Fridges Chemicals, Metals, Pets Poisonous plants, Bacteria, Chemicals Metals, Bacteria, Soil None 7. Which of the following temperatures is in the “Danger Zone” 4°C 35°C 65°C 82°C None 8. 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 None 9. At what temperature should food inside a freezer be kept? 0°C -18°C -8°C -10°C None 10. Which of the following is a “High Risk” food? Raw poultry Dried Milk Cooked Meat Bread None 11. Given ideal conditions, MOST bacteria will double every: 1 to 5 minutes 10 to 20 minutes 40 to 60 minutes 100 to 180 minutes None 12. 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 None 13. What will happen to MOST bacteria in food stored at 5°C They will release toxins They will multiply quickly They will multiply slowly They will die None 14. “High Risk” foods support the multiplication of food poisoning bacteria because they are: High in minerals and vitamins High in protein and moisture Low in vitamins and minerals Low in protein and moisture None 15. 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 16. 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 17. 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 18. 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 19. 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 20. 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 21. 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 22. 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 23. Which of the following does NOT cause a physical contamination risk? String Hair Insects Bacteria None 24. 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 25. 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 26. 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 27. Why is it important to use brightly coloured 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 28. 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 None 29. Which ONE of the following is a common food pest? Bee Fly Spider Woodlice None 30. Which ONE of the following processes will kill pathogenic bacteria? Refrigeration Cooking Drying Freezing None Time's up
