Food safety

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Here is another test about food safety.

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Grado Superior

chemistry and environmental health

technical english

Âge recommandé: 18 ans

51 fois fait

Créé par

María Isabel Sandoval Domínguez

Spain

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Food safetyVersion en ligne Here is another test about food safety. par María Isabel Sandoval Domínguez 1 1. Which action would best protect seafood from bacterial contamination? a a. Making sure the seafood processing area is tidy b b. Washing your hands between handling raw and processed seafood c c. Keeping accurate traceability records d d. Using a computer-controlled stock rotation system 2 2. What is the risk to food safety caused by cracked and damaged food-contact surfaces? a a. Microbiological contamination b b. Poor appearance of premises c c. Increase in cleaning costs d d. Interruption of workflows 3 3. What is the purpose of a sanitiser? a a. To clean and disinfect b b. To wash away dirt c c. To dissolve grease d d. To remove the stains that detergents cannot 4 4. Food handlers must a a. Turn up to work on time b b. Not smoke in the canteen c c. Report any food safety risks to their employers d d. Not have an accident at work 5 5. Which of the following is an example of physical contamination? a a. Bacteria b b. Mould c c. Disinfectant d d. String 6 6. Poor hygiene practices can result in what? a a. Lower yields and throughput b b. Lost business, orders and jobs c c. More efficient production. d d. Higher wages 7 7. Why can bacteria grow well on seafood? a a. It takes a long time to process b b. It is high in protein and water c c. It is slightly salty d d. It is usually kept cold 8 8. Why should there be separate areas for food preparation and hand washing? a a. To allow more work space for each member of staff b b. To allow different detergents to be made available c c. To minimise the risk of cross contamination d d. To ensure that staff wash their hands on a regular basis 9 9. What is the main risk associated with undercooked food? a a. Utensils will be more difficult to clean b b. Diners will not enjoy their food c c. A delay in serving customers d d. Consumers may become ill with food poisoning 10 10. Which one of the following statements is wrong? a a. Detergents help remove grease b b. Detergents need to be rinsed off after use c c. Detergents are good cleaning agents d d. Detergents kill bacteria 11 11. Physical contamination of seafood can be caused by what? a a. Staff b b. Processing equipment and machinery c c. Pests d d. Staff, pests, equipment 12 12. Why should you wash your hands frequently and effectively? a a. To stop your skin cracking and becoming flaky b b. To help reduce the risk of contamination c c. So you don't smell of fish after work d d. Because your supervisor tells you to 13 13. Why are waterproof dressings used by food handlers BRIGHTLY coloured? a a. They are easy to see if they fall off b b. They protect cuts from infection c c. They do not come off easily d d. They are waterproof 14 14. Food safety protects the consumer by safeguarding seafood from what? a a. Overpricing b b. Anything that could spoil the flavour c c. Anything that could cause harm d d. Over processing and too much salt 15 15. What is the main reason why good standards of hygiene in seafood factories are important? a a. To ensure the company is profitable b b. To make sure that the seafood is safe to eat c c. To prevent food waste d d . To ensure that workers keep their jobs 16 16. Which is the most important reason why you should keep a restaurant kitchen clean? a a. Helps make them hygienic and safe b b. Makes them pleasant places to work c c. Gives a good impression to customers d d. Improves productivity and efficiency 17 17. Why is it NOT ok to wear your work clothes outside? a a. It's against the law b b. It doesn't look very smart c c. Customers might see you and object d d. You may bring dirt and contamination into the factory 18 18. When is it MOST important to wash your hands? a a. After a visit to the toilet b b. After filling in production records c c. After sharpening a filleting knife d d. After touching fish 19 19. What can cause food poisoning? a a. Using poor quality fish b b. Rough handling of raw materials c c. Poor hygiene practices d d. Poor business practices 20 20. What should a food handler do if they have recently suffered from diarrhoea and vomiting? a a. Report the condition to their employer before starting work b b. Take some medication and go back to work c c. Go back to work and remember to wash hands carefully d d. Stay off work for the rest of the week 21 21. Which of the following will NOT help to keep food safe? a a. Good temperature control b b. Well trained and motivated staff c c. Passing the buck to others d d. Regular and effective cleaning 22 22. What equipment should you use to check temperatures in food production, retail or catering areas? a a. Infra-red detector b b. Probe thermometer c c. Bi-metallic strip d d. Mercury filled thermometer 23 23. What temperature is acceptable for a dry foods storage area? a a. 0 degrees C b b. 20 degrees C c c. 40 degrees C d d. 60 degrees C 24 24. Why do you need to carry out frequent and effective cleaning? a a. To keep equipment working well b b. To keep your employer happy c c. To reduce bacteria to safe levels d d. To keep the seafood fresh 25 25. If you have a stomach upset / bowel disorder or skin problem what does the law say you must do? a a. Go to the doctor and take the day off b b. Tell your employer about it before starting work c c. Visit the pharmacist and take some medicine d d. Stay off work until you are feeling much better 26 26. Food handlers must inform their supervisor or manager if they are suffering from which of these conditions? a a. Vomiting b b. Back ache c c. Stress d d. Headache 27 27. Poor cleaning is a good way of ... a a. Attracting pests into the factory b b. Keeping down costs c c. Reducing the risk of tainting d d. Reducing water bills 28 28. How do flies usually contaminate food? a a. laying eggs in the spring b b. dying in the dry goods store c c. landing on unprotected food d d. flying around the bins outside 29 29. What is the best way to clean effectively? a a. Use extra strong detergent b b. Use a high pressure washer c c. Have a major clean at the end of the week d d. Follow the cleaning schedule 30 30. What are the most dangerous bacteria called? a a. Moulds b b. Spoilage bacteria c c. Pathogenic bacteria d d. Useful bacteria Feedback 1 b. Washing your hands between handling raw and processed seafood 2 a. Microbiological contamination 3 a. To clean and disinfect 4 c. Report any food safety risks to their employers 5 d. String 6 b. Lost businesss, orders and jobs 7 b. It is high in protein and water 8 c. To minimise the risk of cross contamination 9 d. Consumers may become ill with food poisoning 10 d. Detergents kill bacteria 11 d. Staff, pests, equipment 12 b. To help reduce the risk of contamination 13 a. They are easy to see if they fall off 14 c. Anything that could cause harm 15 b. To make sure that the seafood is safe to eat 16 a. Helps make them hygienic and safe 17 d. You may bring dirt and contamination into the factory 18 a. After a visit to the toilet 19 c. Poor hygiene practices 20 a. Report the condition to their employer before starting work 21 c. Passing the buck to others 22 b. Probe thermometer 23 b. 20 degrees C 24 c. To reduce bacteria to safe levels 25 b. Tell your employer about it before starting work 26 a. Vomiting 27 a. Attracting pests into the factory 28 c. landing on unprotected food 29 d. Follow the cleaning schedule 30 c. Pathogenic bacteria

Food safetyVersion en ligne

Here is another test about food safety.

par María Isabel Sandoval Domínguez

1. Which action would best protect seafood from bacterial contamination?

a. Making sure the seafood processing area is tidy

b. Washing your hands between handling raw and processed seafood

c. Keeping accurate traceability records

d. Using a computer-controlled stock rotation system

2. What is the risk to food safety caused by cracked and damaged food-contact surfaces?

a. Microbiological contamination

b. Poor appearance of premises

c. Increase in cleaning costs

d. Interruption of workflows

3. What is the purpose of a sanitiser?

a. To clean and disinfect

b. To wash away dirt

c. To dissolve grease

d. To remove the stains that detergents cannot

4. Food handlers must

a. Turn up to work on time

b. Not smoke in the canteen

c. Report any food safety risks to their employers

d. Not have an accident at work

5. Which of the following is an example of physical contamination?

a. Bacteria

b. Mould

c. Disinfectant

d. String

6. Poor hygiene practices can result in what?

a. Lower yields and throughput

b. Lost business, orders and jobs

c. More efficient production.

d. Higher wages

7. Why can bacteria grow well on seafood?

a. It takes a long time to process

b. It is high in protein and water

c. It is slightly salty

d. It is usually kept cold

8. Why should there be separate areas for food preparation and hand washing?

a. To allow more work space for each member of staff

b. To allow different detergents to be made available

c. To minimise the risk of cross contamination

d. To ensure that staff wash their hands on a regular basis

9. What is the main risk associated with undercooked food?

a. Utensils will be more difficult to clean

b. Diners will not enjoy their food

c. A delay in serving customers

d. Consumers may become ill with food poisoning

10. Which one of the following statements is wrong?

a. Detergents help remove grease

b. Detergents need to be rinsed off after use

c. Detergents are good cleaning agents

d. Detergents kill bacteria

11. Physical contamination of seafood can be caused by what?

a. Staff

b. Processing equipment and machinery

c. Pests

d. Staff, pests, equipment

12. Why should you wash your hands frequently and effectively?

a. To stop your skin cracking and becoming flaky

b. To help reduce the risk of contamination

c. So you don't smell of fish after work

d. Because your supervisor tells you to

13. Why are waterproof dressings used by food handlers BRIGHTLY coloured?

a. They are easy to see if they fall off

b. They protect cuts from infection

c. They do not come off easily

d. They are waterproof

14. Food safety protects the consumer by safeguarding seafood from what?

a. Overpricing

b. Anything that could spoil the flavour

c. Anything that could cause harm

d. Over processing and too much salt

15. What is the main reason why good standards of hygiene in seafood factories are important?

a. To ensure the company is profitable

b. To make sure that the seafood is safe to eat

c. To prevent food waste

d . To ensure that workers keep their jobs

16. Which is the most important reason why you should keep a restaurant kitchen clean?

a. Helps make them hygienic and safe

b. Makes them pleasant places to work

c. Gives a good impression to customers

d. Improves productivity and efficiency

17. Why is it NOT ok to wear your work clothes outside?

a. It's against the law

b. It doesn't look very smart

c. Customers might see you and object

d. You may bring dirt and contamination into the factory

18. When is it MOST important to wash your hands?

a. After a visit to the toilet

b. After filling in production records

c. After sharpening a filleting knife

d. After touching fish

19. What can cause food poisoning?

a. Using poor quality fish

b. Rough handling of raw materials

c. Poor hygiene practices

d. Poor business practices

20. What should a food handler do if they have recently suffered from diarrhoea and vomiting?

a. Report the condition to their employer before starting work

b. Take some medication and go back to work

c. Go back to work and remember to wash hands carefully

d. Stay off work for the rest of the week

21. Which of the following will NOT help to keep food safe?

a. Good temperature control

b. Well trained and motivated staff

c. Passing the buck to others

d. Regular and effective cleaning

22. What equipment should you use to check temperatures in food production, retail or catering areas?

a. Infra-red detector

b. Probe thermometer

c. Bi-metallic strip

d. Mercury filled thermometer

23. What temperature is acceptable for a dry foods storage area?

a. 0 degrees C

b. 20 degrees C

c. 40 degrees C

d. 60 degrees C

24. Why do you need to carry out frequent and effective cleaning?

a. To keep equipment working well

b. To keep your employer happy

c. To reduce bacteria to safe levels

d. To keep the seafood fresh

25. If you have a stomach upset / bowel disorder or skin problem what does the law say you must do?

a. Go to the doctor and take the day off

b. Tell your employer about it before starting work

c. Visit the pharmacist and take some medicine

d. Stay off work until you are feeling much better

26. Food handlers must inform their supervisor or manager if they are suffering from which of these conditions?

a. Vomiting

b. Back ache

c. Stress

d. Headache

27. Poor cleaning is a good way of ...

a. Attracting pests into the factory

b. Keeping down costs

c. Reducing the risk of tainting

d. Reducing water bills

28. How do flies usually contaminate food?

a. laying eggs in the spring

b. dying in the dry goods store

c. landing on unprotected food

d. flying around the bins outside

29. What is the best way to clean effectively?

a. Use extra strong detergent

b. Use a high pressure washer

c. Have a major clean at the end of the week

d. Follow the cleaning schedule

30. What are the most dangerous bacteria called?

a. Moulds

b. Spoilage bacteria

c. Pathogenic bacteria

d. Useful bacteria

Feedback

b. Washing your hands between handling raw and processed seafood

a. Microbiological contamination

a. To clean and disinfect

c. Report any food safety risks to their employers

d. String

b. Lost businesss, orders and jobs

b. It is high in protein and water

c. To minimise the risk of cross contamination

d. Consumers may become ill with food poisoning

d. Detergents kill bacteria

d. Staff, pests, equipment

b. To help reduce the risk of contamination

a. They are easy to see if they fall off

c. Anything that could cause harm

b. To make sure that the seafood is safe to eat

a. Helps make them hygienic and safe

d. You may bring dirt and contamination into the factory

a. After a visit to the toilet

c. Poor hygiene practices

a. Report the condition to their employer before starting work

c. Passing the buck to others

b. Probe thermometer

b. 20 degrees C

c. To reduce bacteria to safe levels

b. Tell your employer about it before starting work

a. Vomiting

a. Attracting pests into the factory

c. landing on unprotected food

d. Follow the cleaning schedule

c. Pathogenic bacteria

Food safety

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