Food Safety Knowledge Test

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20 Questions - Developed by: Donna Taylor - Developed on: - 32.927 taken

All questions MUST be answered. you must correctly answer 16 out of 20 to pass

  • 1
    Which of these is High-Risk food?
  • 2
    Which of the following is a common source of food poisoning bacteria?
  • 3
    Which of the following is not a vehicle for food poisoning bacteria?
  • 4
    What should a food handler report to their supervisor?
  • 5
    What must a food handler not do?
  • 6
    What does disinfectant not do?
  • 7
    Which of the following is the best for a general purpose refrigerator?
  • 8
    What is the recommended minimum temperature for cooking food?
  • 9
    Which of the following temperatures is in the danger zone?
  • 10
    What is the best way to prevent pest infestations?
  • 11
    Which of the following is good hygiene practice?
  • 12
    Which of the following is the best way to prevent cross-contamination?
  • 13
    Which of the following is a type of food safety hazard?
  • 14
    Which of the following is a physical hazard?
  • 15
    Which of the following is an example of corrective action?
  • 16
    Who should you tell if a fridge temperature is too high?
  • 17
    What is likely to be caused by microbiological hazards?
  • 18
    Bacteria requires 4 elements to Multiply. How many must be removed to stop multiplication?
  • 19
    Whose responsibility is the correct use of PPE?
  • 20
    What is a Core Temperature?

Comments (1)

autorenew

sherene (73576)
384 days ago
i wan to ask the question 9😲😲😲
why the answer is -18℃?