Exam

Welcome to Level 3 Award in Supervising Food Safety in Catering

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1.

Which is the worst outcome resulting from poor food hygiene?

Food Poisoning

Reduced Sales

Poor Staff Morale

Increase in complaints

2.

Contamination is best described as the:

Multiplication of bacteria in food

Presence of harmful or objectionable matter

Germination of spores during cooling

Presence of poor quality ingredients

3.

A food business has legal and moral obligations to:

Produce food in hygienic conditions and is safe to eat

Have a quality policy and provide nutritious food

Consult an environmental health practitioners regarding product development

Ensure all food produced is good value and appetising

4.

If a food business is found to be responsible for causing food poisoning it will probably:

Be inspected more often by trading standards officers

Offer reduced prices to customers

Be closed and court action taken

Pay on-the-spot fine of £5000

5.

Food hazards are usually categorised into the following:

Physical, chemical, allergenic, organic

Chemical, physical, microbiological, allergenic

Seasonal, microbiological, physical, chemical

Allergenic, chemical, mirobiological, industrial

6.

Which types of food most readily support the growth of pathogenic bacteria?

Dry, protein-based and spoilt

Acidic, protein-based and moist

Low acid, protein-based and moist

Sugar-based, low-acid and moist

7.

Which of the following statements is false?

Spoilage can be detected by observation, smell and texture

Mould is an indication of spoilage

Spoilage is mainly caused by mould, enzymes and bacteria

The quickest method of detecting spoilage organisms is by laboratory analysis

8.

What is the best way to destroy food poisoning bacteria present in food in a catering/manufacturing environment?

Heat process the food thoroughly

Freeze food immediately after cooling

Keep food in refrigerated storage

Cool the food rapidly

9.

Viruses differ from food poisoning bacteria as they:

Are more likely to be passed from person to person and are require large numbers to cause illness

Require large numbers to cause illness and are much smaller than bacteria

Are more likely to be passed from person to person and require small numbers to cause illness

Only require small numbers to cause illness and are much larger than bacteria

10.

What effect do pathogenic bacteria usually have on cooked fish?

As the pathogens multiply the bacteria make it taste unusual

The toxins produce gases causing it to smell unusual

They may produce allergens which reduce its shelf life

They may multiply but will have no visible effect

11.

Which of the following are all factors which affect bacterial multiplication?

Nutrients, pH, temperature, dirt

Nutrients, pH, light and temperature

Nutrients, pH, available water and temperature

Temperature, available water, light and pH

12.

Which of the following temperature ranges provide the best conditions for the growth of most food poisoning bacteria?

5 to 100 degrees C

20 to 50 degrees C

0 to 20 degrees C

50 to 60 degrees C

13.

Which is the best way to keep physical contaminants out of food?

Using cleaning chemicals according to manufacturers' instructions

Having a separate area outside the food room to remove food from boxes

Having a linear workflow within the food room

Using colour-coded utensils

14.

Which of the following is a control measure used to prevent the contamination of high-risk food with pathogens?

Cooling food rapidly

Minimising the time of food preparation at room temperature

Effective cleaning and disinfection

Adding vinegar or salt to food during production

15.

Which of the following are all common vehicles of food poisoning organisms?

Hands, cloths, ovens and working surfaces

Hands, head covering, hand-contact surfaces and cloths

Cloths, hands, food-contact surfaces and hand-contact surfaces

Cloths, hands, freezers and hand-contact surfaces

16.

Which of the following is most likely to result in both chemical and mirobiological contamination?

Poor maintenance of sinks

Using untrained cleaners

Using badly worn work surfaces

Using unexamined peanuts

17.

Which of the following is most likely to result in an allergenic hazard in catering or manufacturing?

Storing chemicals with food

Using softwood worktops

Storing food under refrigeration

Incorrect labelling of products when packing

18.

Which of these could best prevent physical contamination?

Thorough disinfection of delivery areas

Ensuring chillers are running at the correct temperature

Regular planned maintenance of equipment

Enforcing handwash rules

19.

Which of the following are all known as "at risk" groups regarding food poisoning?

The elderly, the very young, pregnant women and their unborn babies

Elderly, nursery nurses, and the very young

Butchers working with raw food, the elderly and pregnant women and their unborn babies

Ill people, the elderly and food inspectors

20.

Food Poisoning:

Usually results from eating contaminated food

Is usually caused by contact with food

Is often caught from contact with someone who has diarrhoea

Is mainly associated with large manufacturing operations

21.

What is the usual duration of bacterial food poisoning?

1 to 7 hours

1 to 36 hours

1 to 7 weeks

1 to 7 days

22.

Which of the following is most likely to be contaminated with food poisoning bacteria and result in a food poisoning outbreak?

Unwashed fruit and vegetables

A work surface used for cooked meat

The internal shelves of a chiller

Protective head covering worn by a food handler

23.

Which of the following are all common symptoms fo food poisoning?

Diarrhoea, vomiting and difficulty swallowing

Rash, stomach cramps and vomiting

Diarrhoea, vomiting and abdominal pain

Fever, difficulty swallowing and diarrhoea

24.

Incubation period can be described as the time:

Required for a laboratory to identify bacteria

Required for bacteria to multiply on food

It takes for food symptoms to stop

Between eating food and the first signs of illness

25.

Which of the following are all required to be provided by law at a hand washbasin the the toilet area?

Soap, paper towels and hot water

A bar of soap, warm air dryer and hot and cold water

Hand drying facilities, soap and hot and cold water

Paper towels, cold running water and soap

26.

Identify a personal hygiene habit that is most likely to contaminate food:

Sneezing or coughing into the shoulder

Storing raw food with high-risk food

Leaving food in the "danger zone"

Sneezing or coughing near food

27.

What should a supervisor do first if a member of staff reports that they have serious diarrhoea?

Allow them only to handle raw food

Exclude them from food-handling activities

Provide medicine to enable them to continue working

Inform the local EHP

28.

Protective clothing for food handlers should:

Be used to travel to work, have no pockets and have no buttons

Be washable, colour-coded and have external pockets

Be clean, washable and in good condition

Be colour-coded, only worn at work and changed monthly

29.

On which of the following occasions is it least important for a food handler working with raw and cooked food to wash his/her hands?

After using the toilet

When entering the food room

After handling raw food

After handling cooked food

30.

What is HACCP?

A way of ensuring good quality food

A food safety management system

A checking system for the EHP

An end-product testing system

31.

HACCP was developed to:

Ensure safe food is produced

Maintain the health of employees

Make it easier for the EHP to inspect

Reduce costs of food production

32.

Which of the following is a legal requirement for a food business regarding HACCP?

Identify critical control points

Ensure compatibility with any quality system

Ensure all staff have a HACCP qualification

Review the system daily

33.

Which one of the following is included in the seven principles of HACCP?

Provide staff with suitable protective clothing

Assemble a multidisciplinary team

Increase the amount of bacteriological testing

Establish corrective actions

34.

Which of the following statements is true?

Foods with "use-by" dates are usually stored at room temperature

Foods with "use-by" dates should be checked weekly

Foods with "best-before" dates are usually perishable

It is illegal to alter the "use-by" date

35.

Ready-meal producers can most effictively reduce the risk of food poisoning from cooked rice by:

Checking the suppliers have a risk assessment in place

Establishing a detailed quality management system

Using appropriate processing and cooling methods

Training all staff in food safety within one month of starting employment

36.

Which is the best way to keep food safe during preparation?

Washing hands before handling raw meat

Separation of raw and ready-to-eat food

Separation of dry and ready-to-eat food

Minimising the time below 5 degrees C or above 63 degrees C

37.

When conducting a hazard analysis which of the following procedures is used?

Identifying the controls

Establishing records

Identifying corrective actions

Identifying critical limits

38.

What is meant by the term "critical limit"?

The temperature of food at a critical control point

The action that is essential to ensure safety of food

The point where the acceptable is separated from the unacceptable

The maximum number of verbal warnings received before a member of staff is disciplined

39.

Which of the following are all monitoring activities?

Throwing away food, auditing and observation

Checking temperatures, measuring and observation

Checking temperatures, throwing away food and auditing

Checking date codes, checking records and rejecting supplies

40.

Which of the following surfaces all likely to result in physical contamination of food?

Softwood, galvanised metal, plastic laminate and paper

Stainless steel, sofwood, glass and flaking paint

Marble, softwood, flaking paint and cork

Softwood, rusty iron, flaking paint and soft plaster

41.

When building a new food premises, which of the following services are all essential for good hygiene?

Drinking water supply, electricity, waste disposal and business plan

Courier service, energy supply, food/rubbish disposal and cleaning

Drinking water supply, electricity, business plan and pest control

Electricity, food/rubbish disposal, efficient drainage and drinking water supply

42.

Which of the following are all recommended properties for floor surfaces in a high-risk food room?

Hard wearing, anti-slip, easy to clean and open-jointed

Jointless, hard wearing, anti-slip and easy to clean

Smooth, easy to clean, jointless and hard wearing

Absorb liquids, smooth, easy to clean and anti-slip

43.

Correct use of colour-coded equipment can help control:

Toxin production

Multiplication of bacteria

Cross-contamination

Survival of bacteria during cooking

44.

The main reason to ensure external waste is stored in closed containers is to:

Ensure pests are not attracted

Reduce the likelihood of physical contmination

To comply with refuse collector requirements

Prevent contamination of food by chemicals

45.

Which of the following would be best in preventing insect pests gaining access to food premises?

Provide and maintain and electric fly killer

Utilise a commercial laundry service for all cleaning cloths

Clearing away external food/rubbish on a daily basis

Use fine screen mesh over all openable windows

46.

Which of the following are all signs of a mouse infestation?

Droppings, dead bodies, chewed pipes and cats

Egg cases, unusual smells, dead bodies and chewed pipes

Droppings, pupae, dead bodies, chewed pipes and chewed wire

Droppings, dead bodies, chewed pipes and empty bait boxes

47.

A food pest is most accurately described as a living creature which:

Is only found in waste/rubbish

Eats food

Lives in or on our food

Is difficult to control

48.

Which of the following is the main responsibility of a supervisor regarding pest management?

To ensure staff report signs of pest infestation

To train food handlers to poison pests

To be able to maintain electric fly killers

To train food handlers to inspect rodent traps

49.

Which of the following are most important in reducing the risk of rodent infestations in food premises?

Effective proofing, good drainage and undisturbed stock

Removal of hiding places, effective proofing and undisturbed stock

Effective proofing, removal of spillages and removal of hiding places

Good stock rotation, disinfection of floors and removal of spillages

50.

Which of the following items all require frequent cleaning and disinfection?

Work surfaces, chiller door handles and ceilings

Floor surfaces, working surfaces and walls

Knives, work unit legs and inside fridges

Door handles, work surfaces and utensils

51.

Which of the following best describes "disinfection"?

The process of removing all viruses

The destruction of spores and toxins

The reduction of micro-organisms to a safe level

The removal of spoilage organisms

52.

How can a supervisor best ensure that effective cleaning has taken place?

Put all staff on a food hygiene course

Regular observation of areas that have been cleaned

Send samples of the food to a laboratory

Strictly monitoring the amount of detergent and disinfectant used

53.

A detergent is used mainly to remove:

Bacterial spores and toxins

Grease and dirt

Spoilage bacteria

Pathogenic bacteria

54.

What is a sterilant?

A chemical that removes dirt and grease

A chemical that only kills pathogenic bacteria

A chemical that only kills spoilage organisms

A chemical that destroys all bacteria, spores and toxins

55.

Which of the following is the correct sequence for effective cleaning and disinfection of trays used to store food?

Remove scraps of waste food - disinfect - clean - dry

Remove scraps of waste food - rinse - disinfect - clean

Remove scraps of waste food - clean - dry - disinfect

Remove scraps of waste food - clean - disinfect - dry

56.

Which of the following all set food safety standards applying to your workplace?

Food safety authorities, trade associations, the Food Standards Agency and your company

Food safety authorities, the police, trade associations and your company

The government, your company, the stock exchange and local authorities

The fire service, trade associations, the government and your company

57.

Which of the following is the most important reason for an EHP visiting a food business?

To ensure the provision of value for money

To ensure the effective implementation of quality systems

To ensure legal compliance

To provide training for the staff

58.

What is the maximum fine that can be imposed by a magistrate for failure to comply with a food hygiene regulation?

£500

£5,000

£50,000

£500,000

59.

Upon discovering unfit food intended to be sold, during a routine inspection of a food business, what action will an EHP most likely take?

The officer will seize the food

The officer will send an informal letter

The officer will serve a hygiene emergency prohibition notice

The officer will only provide verba advice

60.

According to legislation, what is the maximum temperature for the storage of high-risk food?

0 degrees C

5 degrees C

8 degrees C

10 degrees C