Food Safety Knowledge Test

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20 Questions - Developed by: Donna Taylor - Developed on: - 21.176 taken

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

  • 1
    Which of these is High-Risk food?
    Cooked Chicken
    Loaf of Bread
  • 2
    Which of the following is a common source of food poisoning bacteria?
    Raw Food
    Chilled Food
    Cooked Food
  • 3
    Which of the following is not a vehicle for food poisoning bacteria?
    The Floor
  • 4
    What should a food handler report to their supervisor?
    An infected cut
    A Headache
    A Large bruise
  • 5
    What must a food handler not do?
    Wear perfume
    Tie hair back
    Keep nails short
  • 6
    What does disinfectant not do?
    Bring bacteria to a safe level
  • 7
    Which of the following is the best for a general purpose refrigerator?
    -3°c - 0°c
    1°c - 4°c
    9°c - 12°c
  • 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?
    Keep bins open
    Remove spillages promptly
    Store boxed food on floor
  • 11
    Which of the following is good hygiene practice?
    Washing hands before working
    Wear clean protective clothing to work
    Keep doors open
  • 12
    Which of the following is the best way to prevent cross-contamination?
    Defrost food in the top of a fridge
    Separate raw and ready-to-eat food
    Keep food cold
  • 13
    Which of the following is a type of food safety hazard?
  • 14
    Which of the following is a physical hazard?
    Peanuts in cake
    Glass in fish
    Mould on bread
  • 15
    Which of the following is an example of corrective action?
    Checking date codes
    Cooking a chicken
    Throwing food away
  • 16
    Who should you tell if a fridge temperature is too high?
    Health Inspector
  • 17
    What is likely to be caused by microbiological hazards?
    Broken Teeth
    Food poisoning
    Lower profits
  • 18
    Bacteria requires 4 elements to Multiply. How many must be removed to stop multiplication?
    All of them
  • 19
    Whose responsibility is the correct use of PPE?
    Your own
    Your supervisors
    Your managers
  • 20
    What is a Core Temperature?
    The temperature of food on the surface
    The temperature of food at its centre
    The temperature of food when ready to serve

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