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Welcome to The Level 2 Award in Food Safety in Catering

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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

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

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

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

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

6.

What are the main causes of Food Poisoning?

Bacteria, Viruses, Fridges

Chemicals, Metals, Pets

Poisonous plants, Bacteria, Chemicals

Metals, Bacteria, Soil

7.

Which of the following temperatures is in the “Danger Zone”

4°C

35°C

65°C

82°C

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

9.

At what temperature should food inside a freezer be kept?

0°C

-18°C

-8°C

-10°C

10.

Which of the following is a “High Risk” food?

Raw poultry

Dried Milk

Cooked Meat

Bread

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

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

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

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

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

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

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

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

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

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

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

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

23.

Which of the following does NOT cause a physical contamination risk?

String

Hair

Insects

Bacteria

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

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

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

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

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

29.

Which ONE of the following is a common food pest?

Bee

Fly

Spider

Woodlice

30.

Which ONE of the following processes will kill pathogenic bacteria?

Refrigeration

Cooking

Drying

Freezing

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