Food Safety

Question 1

What temperature should a freezer be below?

Answer 1

18oC

Question 2

What is the legal fridge temperature?

Answer 2

8oC

Question 3

What is the best practice fridge temperature?

Answer 3

5oC

Question 4

What temperature are spores killed at?

Answer 4

122oC

Question 5

What temperature should high risk foods be cooked to?

Answer 5

75oC

Question 6

What temperature should hot foods be kept above during serving?

Answer 6

63oC

Question 7

What is body temperature?

Answer 7

37oC

Question 8

What temperature is the danger zone?

Answer 8

5-63oC

Question 9

What is the safe limit for how long it should take to cool hot foods?

Answer 9

2 hours

Question 10

What piece of cooling equipment can you use to chill foods?

Answer 10

Blast chiller

Question 11

When foods are frozen what state are the bacteria in?

Answer 11

Dormant

Question 12

What colour chopping board is used for cooked meat?

Answer 12

Yellow

Question 13

What colour chopping board is used for raw meat?

Answer 13

Red

Question 14

What colour chopping board is used for vegetables?

Answer 14

Brown

Question 15

What colour chopping board is used for fruits and salad?

Answer 15

Green

Question 16

What colour chopping board is used for raw fish?

Answer 16

Blue

Question 17

What colour chopping board is used for bakery and dairy products?

Answer 17

White

Question 18

What type of shoes should chefs wear?

Answer 18

Non-slip

Question 19

What clothing should chefs wear?

Answer 19

Apron or chefs whites

Question 20

What colour plaster should be used in Catering?

Answer 20

Blue

Question 21

Why should blue plasters be used in Catering? 3 points

Answer 21

Waterproof, visible in all foods and detected by metal detectors.

Question 22

What are the two pieces of jewellery food handlers are legally allowed to wear?

Answer 22

Wedding band and sleeper earrings.

Question 23

What type of hand wash should food handlers use?

Answer 23

Anti-bacterial

Question 24

What should you wear if you have a beard and you are a food handler?

Answer 24

Beard snood

Question 25

If you have long hair what should you do?

Answer 25

Wear it up, wear a hat or wear a hair net

Question 26

What are the three categories of contamination?

Answer 26

Physical, biological and chemical.

Question 27

What is the most common food poisoning bacteria in the UK?

Answer 27

Campylobacter jejuni

Question 28

What food poisoning is associated with poultry and eggs?

Answer 28

Salmonella

Question 29

What food poisoning is associated with rice and other dried cereals?

Answer 29

Bacillus Cereus

Question 30

What food poisoning bacteria can still multiply in the fridge?

Answer 30

Listeria

Question 31

Which food poisoning bacteria can cause women to have a miscarriage?

Answer 31

Listeria

Question 32

What food poisoning is found in human noses and mouths?

Answer 32

Staphylococcus aureus

Question 33

What food safety plan should catering establishments follow?

Answer 33

HACCP

Question 34

What does HACCP stand for?

Answer 34

Hazard, Analysis, Critical, Control, Point

Question 35

What sort of water should you use to dry hands?

Answer 35

Hot

Question 36

What should you use to dry your hands in a classroom?

Answer 36

Paper towels

Question 37

How do bacteria multiply?

Answer 37

Splitting in two

Question 38

What is the term that describes the way bacteria multiply?

Answer 38

Binary fission

Question 39

What are foods that are more likely to cause food poisoning known as?

Answer 39

High risk

Question 40

What nutrient are high risk foods high in?

Answer 40

Protein

Question 41

Where should you defrost foods?

Answer 41

Fridge

Question 42

What piece of equipment can you use to measure food temperatures?

Answer 42

Temperature probe

Question 43

What does CCP stand for?

Answer 43

Critical Control Point

Question 44

How often do fridge temperatures need to be checked and recorded?

Answer 44

Twice every day

Question 45

How many first aid boxes are needed for 150 people?

Answer 45

1

Question 46

What temperature does water boil at?

Answer 46

100oC

Question 47

Name two types of pests that are rodents.

Answer 47

Mouse and rat

Question 48

Name three types of pests that are insects

Answer 48

Flies, wasps, bees, woodlice, silverfish, flour weevils.

Question 49

Name three signs of a pest infestation.

Answer 49

Droppings (faeces), wet patches (urine), foot prints, eggs, larvae.

Question 50

What should a food handler do if they spot signs of a pest infestation?

Answer 50

Inform management

Question 51

What term describes when foods are kept hot ready for serving?

Answer 51

Hot holding

Question 52

What type of contaminant is a paperclip?

Answer 52

Physical

Question 53

What type of contaminant is washing up liquid?

Answer 53

Chemical

Question 54

What type of contaminant is mould?

Answer 54

Biological

Question 55

What type of contaminant is a piece of metal?

Answer 55

Physical

Question 56

What type of contaminant is nail?

Answer 56

Physical and biological (if it carries bacteria)

Question 57

What does FIFO stand for?

Answer 57

First in, first out

Question 58

What should you do if ingredients are delivered to your kitchen and they have not been stored at the correct temperature?

Answer 58

Refuse to accept them.

Question 59

Name the eight allergens that must be labelled on food packets.

Answer 59

``` Peanuts Eggs Milk Nuts Fish Shellfish Soya Wheat - gluten ```