1. Only the designated food supervisor needs to be aware of any ingredients added to products in-house. For example, peanut butter added to a curry, or sesame oil used in a salad dressing.

True

False

Q2

A food allergy is an immune response by the body to a protein that the body 'thinks' is harmful. There is no cure for a food allergy. The only way to prevent an allergic reaction is to avoid eating the food containing the protein.

True

False

Q3

The rules for cooling cooked for are...

Choosethe five correct answers.

Food that has just been cooked or taken out of the oven to cool should be cooled as quickly as possible to prevent the growth of bacteria.

stir cooked foods frequently to help the food cool

The food must be placed a fridge straight away

take food out of the larger container you cooked it in and carefully put it into smaller containers so it will cool quicker

monitor the temperature using a clean and sanitised thermometer

On a cold day, place the food outside so it cools quicker

allow cool air to circulate around the containers of food to be cooled.

Q4

What could happen if you take too long to cool or heat food?

Food poisoning bacteria will start to multiply when chilled food is reheated to temperatures above 0C

Food poisoning bacteria will start to multiply when chilled food is reheated to temperatures above 5C.

Food poisoning bacteria will start to multiply when chilled food is reheated to temperatures above 10C

Q5

True or false - ALL the following statements are true or false for the safe storage and display of food.

• store food on the floor or on pallets, or in areas containing chemicals, cleaning equipment, clothing or personal belongings
• remove and avoid using foods that are past their use-by dates, spoilt, or are in damaged containers or packaging
• know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are kept at temperatures between 5 C and 60 C.
• be trained in safe food handling and preparation.

All statements are True

Not all statements are True

Q6

For the previous question, which statement was incorrect?

store food on the floor or on pallets, or in areas containing chemicals, cleaning equipment, clothing or personal belongings

remove and avoid using foods that are past their use-by dates, spoilt, or are in damaged containers or packaging

know about and avoid the temperature danger zone - Bacteria grow quickly in high-risk foods that are kept at temperatures between 5 C and 60 C.

be trained in safe food handling and preparation.

Q7

There are a number of ways to monitor food safety. Match the method with the correct description.

There are many quality indicators when visually inspecting food such as looking for bruising, slimy skin, pungent odour just to name a few

Bacterial swabs, counts and chemical tests

Monitoring and recording of temperatures of cold and hot storage equipment including food stored in appropriate timeframes

Calibration of temperature devices

Visually examining food

Q8

Within each step of the catering cycle, it is important to identify and remove potential causes of contamination. Match the general, preventative action for with the relevant step of the catering cycle.

Separate food items and avoid the danger zone wherever possible relates to

Ordering

Receiving

Storing

Preparing

Processing, packaging and holding

Transporting

Selling and displaying

Disposing

Q9

Within each step of the catering cycle, it is important to identify and remove potential causes of contamination. Match the general, preventative action for with the relevant step of the catering cycle.

Minimise waste and contamination for example through the correct packaging of single use items relates to

Ordering

Receiving

Storing

Preparing

Processing, packaging and holding

Transporting

Selling and displaying

Disposing

Q10

Within each step of the catering cycle, it is important to identify and remove potential causes of contamination. Match the general, preventative action for with the relevant step of the catering cycle.

Ensure that deliveries are systematically checked on arrival for damaged packaging or incorrect storage is relation to

Ordering

Receiving

Storing

Preparing

Processing, packaging and holding

Transporting

Selling and displaying

Disposing

Q11

Select which definition best describe an Infectious disease

are disorders caused by organisms - such as bacteria, viruses, fungi and can be acquired by ingesting contaminated food or water

is caused by pathogenic microbes small enough to be discharged from an infected person via coughing, sneezing, laughing and close personal contact

is likely to be transmitted through consumption of contaminated food such as raw or undercooked chicken

Q12

When it comes to food safety, there is a number of high-risk customer groups. Which of the following would be considered high-risk

Children or babies

Unvaccinated people

Pregnant women

Aged persons

Someone with bad breath

Immune deficiencies or allergies

Unwell persons