Food Safety Training Quiz Questions

What must a food handler report to their supervisor?

An eye infection

Sore knee

toothache

Foot sprain

Correct! Wrong!

When defrosting meat, where should it be placed?

On unused kitchen worktop

In the sink

In dry storage area

On the bottom shelf of a refrigerator

Correct! Wrong!

Before you would use a food probe you would do which one of the following?

Check that the probe was cleaned by the last person who used it

Wash and dry it thoroughly

Get your managers permission

Check that it works by putting it into your mouth

Correct! Wrong!

What are two of the three types or modes of contamination?

Direct and in-direct

Indirect and poor hygiene

Cross-contamination and touching

Direct and touching

Correct! Wrong!

Raw foods and cooked foods must be kept apart for what reason?

It’s a rule dictated by your region

So that you can remember what you have and have not cooked

To avoid direct or indirect contamination

Only in storage

Correct! Wrong!

What is the main reason for pest control in food preparation?

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Bacteria from pest can contaminate food

Pest are unsightly

Customer satisfaction of pest free areas

Staff may be afraid of pests

Correct! Wrong!

To identify food safety hazards, what is the most effective way?

Ask staff to monitor other employees

Stop suppliers entering food preparation area

Use chemical testing to check for any build up of bateria

Use a management system by Identify the critical control points

Correct! Wrong!

Under the Food Hygiene Regulations Act 2005, which one of the following is an offence?

Selling food that is not good value for money

Food labelled in a misleading way

Containing additives

Food sold that does not look appealing

Correct! Wrong!

Which one of the below is an allergenic hazard?

Insects

Bacteria

Nuts

Oats

Correct! Wrong!

Stock rotation means which one of the following?

Changing supplier

Using older stock first

Using new deliveries first

Stirring soup carefully

Correct! Wrong!

What is the main reason food handlers should wash their hands thoroughly after touching raw food

Reduce levels of food washing

To prevent contamination of other items of food

To prevent getting their cloths dirty

To allow suitable breaks from working

Correct! Wrong!

When must you clean a food preparation workstation?

At the end of the day before going home

When the supervisor tells you

After every break period

Before and after every task is carried out

Correct! Wrong!

Salmonella comes from which of the following:

Prepared fruit and vegetables

Raw meat, eggs, dust and soil

Dairy products

Salmon

Correct! Wrong!

The danger zone exists between which of the following temperatures?

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5 ℃ and 63 ℃

8 ℃ and 70 ℃

5 ℃ and 72 ℃

80 ℃ and 100 ℃

Correct! Wrong!

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