* legQuestion 1
1 out of 1 points | | | Why is it necessary to take temperature recordings of perishable food during preparation?Answer | | | | | Selected Answer: | To ensure that the food is not sitting out in the danger zone for more than 2 hours. | | | | | * * dQuestion 2
1 out of 1 points | | | Disposable gloves can easily become contaminated in the kitchen. When should they be changed?Answer | | | | | Selected Answer: | Before beginning a different tasks. | | | | | * Question 3
1 out of 1 points | | | In terms of food safety, which of the following food items should not be stored with cooked meats?Answer | | | | | Selected Answer: | Uncooked meats. | | | | | * Question 4
1 out of 1 points | | | What are two (2) safe methods of defrosting frozen food if it is required for immediate use? 1. Microwave on high. 2. Under cold running water. 3. Microwave on defrost.4. Microwave on defrost, then under warm running water. Answer | | | | | Selected Answer: | 2 and 3. | | | | | * Question 5
1 out of 1 points | | | What is the correct temperature Frozen Food should be kept at?Answer | | | | | Selected Answer: | Below -18ºC. | | | | | * Question 6
1 out of 1 points | | | During the morning a hospital caterer has cooked a large pot of beef and potato stew to be used later in the evening. How should the food be stored safely?Answer | | | | | Selected Answer: | Subdivide into shallow containers, allow to cool within one and a half hours and then refrigerate. | | | | | * Question 7
1 out of 1 points | | | Which of the following is a safe recommendation for raw meat?Answer | | | | | Selected Answer: | Must never be brought into contact with cooked meat. | | | | | * Question 8
1 out of 1 points | | | How can chefs tell when chicken is properly cooked?Answer | | | | | Selected Answer: | It will be at the correct internal temperature when checked with a digital food thermometer. | | | | | * Question 9
1 out of 1 points | | | Which of the following statements best describes how to prevent transferring bacteria from your mouth to food?Answer | | | | | Selected Answer: | Taste food you prepare with a clean spoon. | | | | | * Question 10
1 out of 1 points | | | Who is likely to have bacteria around the nose and mouth?Answer | | | | | Selected Answer: | All food handlers. | | | | | * Question 11
1 out of 1 points | | | What is the importance of hand washing?Answer | | | | | Selected Answer: | It reduces the risk of transferring food poisoning bacteria to food you handle. | | | | | * Question 12
0 out of 1 points | | | Which of the following statements best describes where food poisoning micro-organisms are most likely to be found ?Answer | | | | | Selected Answer: | Face, nose, mouth. | | | | | * Question 13
1 out of 1 points | | | How can a food handler prevent the spread of bacteria from their nose to the food?Answer | | | | | Selected Answer: | Wash your hands after blowing your nose. | | | | | * Question 14
1 out of 1 points | | | When is hand washing important?Answer | | | | | Selected Answer: | All of the above. | | | | | * Question 15
1 out of 1 points | | | A Sickness Policy provides a control system to:Answer | | | | | Selected Answer: | Minimise the risk of food becoming contaminated by persons carrying harmful bacteria and viruses that can cause illness. | | | | | * Question 16
1 out of 1 points | | | Which one of the following would not be included in a daily cleaning programme?Answer | | | | | Selected Answer: | Ceilings. | | | | | * Question 17
0 out of 1 points |