food safety/ workplace

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What do you know about food safety in the workplace?

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Grado Superior

technical english

chemistry and environmental health

2nd year

Âge recommandé: 18 ans

3 fois fait

Créé par

María Isabel Sandoval Domínguez

Spain

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food safety/ workplaceVersion en ligne What do you know about food safety in the workplace? par María Isabel Sandoval Domínguez 1 1. Who is responsible for safe food handling in the food premises? a a. Head Chef b b. Owner c c. Anyone handling food d d. d. All of them 2 2. Food in the Refrigerator must be kept at: ... a a. 0ºC-5ºC b b. 0ºC-8ºC c c. 0ºC-10ºC d d. 0ºC-12ºC 3 3. The food temperature ‘danger zone’ is between what temperature range? a a. 15ºC-75ºC b b. 5ºC-80ºC c c. 5ºC-60ºC d d. 5ºC-80ºC 4 4. How can you tell if food has enough bacteria to cause food poisoning? a a. It smells bad. b b. It tastes bad. c c. It smells, tastes and looks bad. d d. You can't tell. It smells, tastes and looks normal. 5 5. The correct way to thaw food is: a a. Leave on the bench over night. b b. In the refrigerator on the bottom shelf c c. In the sink d d. Cook it still frozen. 6 6. When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least: a a. 100ºC b b. 37ºC c c. 75ºC d d. 50ºC 7 7. Foods not likely to support bacterial growth are: a a. Fresh meat and poultry b b. Fish and seafood c c. Dried pasta, noodles or bread d d. Milk and cream 8 8. The maximum length of time that prepared foods may be held in the temperature danger zone is: a a. Overnight b b. 4 hours c c. 30 minutes d d. 1 day 9 9. Hot food required for service the next day should: a a. Be placed in the refrigerator immediately after cooking b b. Be left in the kitchen to cool for 6 hours c c. Should be left in a cold oven overnight d d. Be cooled rapidly then refrigerate and reheated to above 60ºC 10 10. What are the basic steps of washing hands? a a. Wash thoroughly and dry well b b. Apply soap, wash well, rinse and dry with disposable paper towel c c. Apply soap, wash well, rinse and dry with tea towel d d. Rinse and dry with tea towel 11 11. When storing food in the fridge or freezer, you should a a. Cover, label & date foods b b. Rotate stock – first in, first out rule c c. Record the temperature of the fridge and/or freezer daily d d. All of them 12 12. If you are a food handler and you have been vomiting and/or had diarrhoea when should you return to work? a a. When you feel better b b. After 1 week c c. When your doctor advises you can d d. The next day 13 13. When preparing food, any cuts and wounds should be: a a. Covered with a band aid b b. Left uncovered c c. Covered with a blue band aid & disposable glove d d. Covered with a disposable glove 14 14. A detergent: a a. Helps remove visible soil b b. Helps reduce microbial load c c. Makes cleaning easier d d. Leaves a pleasant after-smell 15 15. A sanitiser: a a. Helps remove visible soil b b. Helps reduce microbial load c c. Makes cleaning easier d d. Makes cleaning more effective 16 16. What are the basic steps for cleaning effectively? a a. Main cleaning, rinsing and wiping. b b. Scraping, main cleaning, sanitising and wiping c c. Scraping, main cleaning, sanitising and air drying d d. Rinsing, sanitising and wiping Feedback 1 d. d. All of them 2 a. 0ºC-5ºC 3 c. 5ºC-60ºC 4 d. You can't tell. It smells, tastes and looks normal. 5 b. In the refrigerator on the bottom shelf 6 c. 75ºC 7 c. Dried pasta, noodles or bread 8 b. 4 hours 9 d. Be cooled rapidly then refrigerate and reheated to above 60ºC 10 b. Apply soap, wash well, rinse and dry with disposable paper towel 11 d. All of them 12 c. When your doctor advises you can 13 c. Covered with a blue band aid & disposable glove 14 a. Helps remove visible soil 15 b. Helps reduce microbial load 16 c. Scraping, main cleaning, sanitising and air drying

food safety/ workplaceVersion en ligne

What do you know about food safety in the workplace?

par María Isabel Sandoval Domínguez

1. Who is responsible for safe food handling in the food premises?

a. Head Chef

b. Owner

c. Anyone handling food

d. d. All of them

2. Food in the Refrigerator must be kept at: ...

a. 0ºC-5ºC

b. 0ºC-8ºC

c. 0ºC-10ºC

d. 0ºC-12ºC

3. The food temperature ‘danger zone’ is between what temperature range?

a. 15ºC-75ºC

b. 5ºC-80ºC

c. 5ºC-60ºC

d. 5ºC-80ºC

4. How can you tell if food has enough bacteria to cause food poisoning?

a. It smells bad.

b. It tastes bad.

c. It smells, tastes and looks bad.

d. You can't tell. It smells, tastes and looks normal.

5. The correct way to thaw food is:

a. Leave on the bench over night.

b. In the refrigerator on the bottom shelf

c. In the sink

d. Cook it still frozen.

6. When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:

a. 100ºC

b. 37ºC

c. 75ºC

d. 50ºC

7. Foods not likely to support bacterial growth are:

a. Fresh meat and poultry

b. Fish and seafood

c. Dried pasta, noodles or bread

d. Milk and cream

8. The maximum length of time that prepared foods may be held in the temperature danger zone is:

a. Overnight

b. 4 hours

c. 30 minutes

d. 1 day

9. Hot food required for service the next day should:

a. Be placed in the refrigerator immediately after cooking

b. Be left in the kitchen to cool for 6 hours

c. Should be left in a cold oven overnight

d. Be cooled rapidly then refrigerate and reheated to above 60ºC

10. What are the basic steps of washing hands?

a. Wash thoroughly and dry well

b. Apply soap, wash well, rinse and dry with disposable paper towel

c. Apply soap, wash well, rinse and dry with tea towel

d. Rinse and dry with tea towel

11. When storing food in the fridge or freezer, you should

a. Cover, label & date foods

b. Rotate stock – first in, first out rule

c. Record the temperature of the fridge and/or freezer daily

d. All of them

12. If you are a food handler and you have been vomiting and/or had diarrhoea when should you return to work?

a. When you feel better

b. After 1 week

c. When your doctor advises you can

d. The next day

13. When preparing food, any cuts and wounds should be:

a. Covered with a band aid

b. Left uncovered

c. Covered with a blue band aid & disposable glove

d. Covered with a disposable glove

14. A detergent:

a. Helps remove visible soil

b. Helps reduce microbial load

c. Makes cleaning easier

d. Leaves a pleasant after-smell

15. A sanitiser:

a. Helps remove visible soil

b. Helps reduce microbial load

c. Makes cleaning easier

d. Makes cleaning more effective

16. What are the basic steps for cleaning effectively?

a. Main cleaning, rinsing and wiping.

b. Scraping, main cleaning, sanitising and wiping

c. Scraping, main cleaning, sanitising and air drying

d. Rinsing, sanitising and wiping

Feedback

d. d. All of them

a. 0ºC-5ºC

c. 5ºC-60ºC

d. You can't tell. It smells, tastes and looks normal.

b. In the refrigerator on the bottom shelf

c. 75ºC

c. Dried pasta, noodles or bread

b. 4 hours

d. Be cooled rapidly then refrigerate and reheated to above 60ºC

b. Apply soap, wash well, rinse and dry with disposable paper towel

d. All of them

c. When your doctor advises you can

c. Covered with a blue band aid & disposable glove

a. Helps remove visible soil

b. Helps reduce microbial load

c. Scraping, main cleaning, sanitising and air drying

food safety/ workplace

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food safety/ workplaceVersion en ligne

par María Isabel Sandoval Domínguez

1. Who is responsible for safe food handling in the food premises?

2. Food in the Refrigerator must be kept at: ...

3. The food temperature ‘danger zone’ is between what temperature range?

4. How can you tell if food has enough bacteria to cause food poisoning?

5. The correct way to thaw food is:

6. When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:

7. Foods not likely to support bacterial growth are:

8. The maximum length of time that prepared foods may be held in the temperature danger zone is:

9. Hot food required for service the next day should:

10. What are the basic steps of washing hands?

11. When storing food in the fridge or freezer, you should

12. If you are a food handler and you have been vomiting and/or had diarrhoea when should you return to work?

13. When preparing food, any cuts and wounds should be:

14. A detergent:

15. A sanitiser:

16. What are the basic steps for cleaning effectively?

Feedback