Transcript File

Which of the following
most commonly cause
food poisoning?
A.
B.
C.
D.
Viruses
Metals, such as lead, copper
Poisonous plants
Bacteria
1
People most at risk from
food poisoning are:
A.
B.
C.
D.
Adults who eat – a lot
Old people, babies and hospital
patients
Adolescents
Food workers
2
Four main requirements
for bacterial growth are:
A.
B.
C.
D.
Food, moisture, dirt and time
Moisture, grease, warmth and time
Warmth, time, grease and correct
temperature
Time, warmth, food and moisture
3
Bacteria which cause
illness are known as:
A.
B.
C.
D.
Viruses
Pathogens
Spores
Toxins
4
Which food would be most
suitable for bacteria to
multiply in?
A.
B.
C.
D.
Frozen raw chicken
Dried Vegetables
Boiled ham
Pickled onions
5
How do EHO’s tell if a food
will cause food poisoning?
A.
B.
C.
D.
They will
glass
They will
They will
They will
tested
examine it by a magnifying
smell it
taste it
send it to a laboratory to be
6
Bacteria which cause food
to go off are
A.
B.
C.
D.
Spoilage
Spores
Poisonous
Viruses
7
Cross contamination can
happen:
A.
B.
C.
D.
Rodents and insects transferring
from one premises to another
Skin infections spreading from one
staff member to another
Pathogens transferring from raw to
cooked food
Pathogens transferring from cooked
to raw food
8
Which of the following
temperature ranges would
disinfect crockery by heat as
part of the washing up
procedure?
A.
B.
C.
D.
35
40
50
70
-
40oC
50oC
60oC
80oC
9
Which of the following could
be spread by coughing and
sneezing:
A.
B.
C.
D.
Staphylococcus Aureus
Clostridium Perfringens
Spores
Salmonella
10
The main reason that pests
must be controlled in food
premises is:
A.
B.
C.
D.
The spread of disease
They upset customers who will go
elsewhere
The EHO would not approve
Some people are afraid of rats and
mice
11
A bactericide is:
A.
B.
C.
D.
An other name for a detergent
A substance which breaks down
grease
A substance which kills pathogens
A bacteria which can cause illness
12
The recommended way to
taste food:
A.
B.
C.
D.
With a stirring utensil
With a finger
With a clean teaspoon
Any of the above
13
The main objective of The Food
Hygiene (Scotland) Regulation
1995 is:
A.
B.
C.
D.
To ensure that all food premises are
inspected at least once a year
To prevent the sale of unfit or unsound
food
To close insanitary food premises
To prevent outbreaks of food poisoning
14
A food handler with a cut on
his/her hand is required by
law to:
A.
B.
C.
D.
Wash the cut frequently when
handling food
Treat the cut with antiseptic and
leave it to open heal
Cover the cut completely with a
waterproof dressing
Completely cover the cut with a
bandage
15
If only one refrigerator is
available it is better to:
A.
B.
C.
D.
Store raw meat above cooked meat
Store cooked meat above raw meat
Store raw and cooked meat on the
same level
Store only cooked meat in the
refrigerator
16
Most bacteria on food are
killed by:
A. Holding food below 10oC
B. Holding food just above 50oC
C. Freezing food below 0oC
D. Boiling food at 100oC
17
Stock rotation, in relation
to food means
A.
B.
C.
D.
Last in first out
Stirring food regularly to ensure it is
cooked thoroughly
Turning joints of meat to ensure
even cooking
First in first out
18
Meat dishes which are being
reheated prior to service
must by law
A.
B.
C.
D.
Be
Be
Be
Be
warmed for at least 10 mins
heated to over 100oC
heated to at least 63oC
heated to at least 82oC
19
Equipment and utensils
which have cracks or chips
should be:
A.
B.
C.
D.
Cleaned with a bactericide after use
Only used in emergencies
Only used for one type of food
Thrown out and replaced
20
Describe a suitable location
for the storage of cleaning
materials:
A.
B.
C.
D.
In the dry store with the tinned
goods
In a cupboard away from the kitchen
On the kitchen floor so they can be
easily reached
On a shelf in the vegetable store
21
The most important reason
for food handlers wearing
protective clothing is to:
A.
B.
C.
D.
Give a good impression to the customers
Protect the food handler from
contamination
Protect the food from contamination
Satisfy the law
22
Which one of the following
is an example of a “clean as
you go” work schedule
A.
B.
C.
D.
Cleaning up at the end of each day
Cleaning once a week
Cleaning up after each job is done
Following a monthly cleaning routine
23
What instructions should be
given to staff regarding
their fingernails?
A.
B.
C.
D.
Keep nails less than 12mm long
Wash hands after biting nails
Only wear clear nail varnish
Keep nails short do not wear nail
varnish
24
Open cans of food should
be:
A.
B.
C.
D.
Placed in the refrigerator
Covered with Clingfilm
Emptied into a suitable container
Covered and placed in the
refrigerator
25
Keeping all food covered
whenever possible is a
method of:
A.
B.
C.
D.
Stopping bacteria on the food from
multiplying
Destroying bacteria present in food
Stopping bacteria from producing
poisons
Preventing bacteria from
contaminating food
26
The commonest source of
food poisoning bacteria is:
A.
B.
C.
D.
Flies
Refuse
Dust
Raw food
27
Food handlers discovering a
rodent infestation should:
A.
B.
C.
D.
Get expert advice
Lay poisons themselves
Throw out all stock immediately
Get a cat
28
Badly damaged or rusted
cans should be:
A.
B.
C.
D.
Used quickly
Emptied into another container
Rejected
Tasted to see if the contents are
alright
29
Which notice must be
displayed permanently near
every staff toilet
A.
B.
C.
D.
Now wash your hands
No smoking
Now flush the toilet
Please adjust your clothing
30