Safefood - Food safety | Super Survey Maker

1. Food hygiene maybe defined as

B. Prevention of bacterial multiplication

A. Protecting food from contamination

C. Destroying harmful bacteria

All the above

2. Which one of these is not a prevention measure for cross contamination

Store raw and cooked meat separately

Keep raw meat on the top shelf of the fridge

Use a different chopping board and knife for raw and cooked food

Always cover foods that are stored in the fridge

Which ONE of the following actions could contaminate your hands with food poisoning bacteria?

Washing your hands after using a handkerchief

Handling raw food

Taking customers’ orders in a busy restaurant

Washing your hands after handling rubbish

Which ONE of the following statements is RIGHT?

High risk foods are high in protein and contain moisture

All foods are high risk

Bacteria do not grow on high risk foods

All high risk foods can be stored safely at room temperature

Which ONE of the following groups of people would be MOST ‘at risk’ from food poisoning?

Primary school children

Food handlers

Healthy 18-30 year olds

Pregnant women

Identify the factor that would prevent food poisioning

Cooling food too slowly prior to refrigeration

Not reheating food to a high enough temperature to destory food poisoning bacteria

Food is cooked to far in advance

Storing hot food above 63oC

Which ONE of the following causes MOST cases of food poisoning?

Poisonous fungi

Poisonous plants

Peanut butter

Bacteria

What is the danger zone for bacteria to grow

0 - 30 oC

5 - 63 oC

10 - 65 oC

30 - 70 oC

What does HACCP mean

Hazard Analysis Critical Control Point

Hazard Awareness Critical Control Point

Help Analyse Critical Care Pathway

Which of the following is the RIGHT time to wash your hands:

Before starting work

After handling rubbish

After going to the toilet

All of the above

Which ONE of the following is the MAIN reason why food handlers should wear protective over-clothing?

Because it looks better

It will stop your own clothes becoming dirty

Because their own clothing may carry bacteria

So that customers will know you are a food handler

Which ONE of the following is a way of preventing pests entering a food business?

Open windows as often as possible to get fresh air into the premises

Make sure food is at the correct temperature when it is delivered

Do not cover dustbins as this makes them smell

Keep doors and windows closed as much as possible

Which ONE of the following is the safest way of using cleaning chemicals?

Mix them together in small amounts only

Follow the maker’s instructions

Use an extra strong solution

Keep them cool by storing in the refrigerator

Which ONE of the following is the RIGHT action to take if you drop a plate of food out of sight of the customers?

Re-arrange the food onto a clean plate and serve at onc

Collect what food you can and ask the chef to add an extra portion

Clean the spillage immediately and throw away the food

Rinse the food under running water and re-heat before serving

Which ONE of the following statements BEST describes the conditions that bacteria need to grow?

Suitable food, cold store-room, moisture and time

Moisture, dry foods, high temperatures and a short time

Time to grow, warm temperatures, suitable food, moisture

Cool temperatures, a long time, high risk foods and water

Which of the following is not a preparation control measure?

Minimise time at room temperature

Good personal and operational hygiene

Cleaning and disinfecting surfaces

Not training new staff members

Safefood - Food safety

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