Food Safety

Q1. One of the main reasons for food poisoning is:

Select the answer:

A. The failure to keep floors and ceilings clean
B. Food is stored in a freezer for over 3 months.
C. Food is prepared too far in advance

Q2. Food poisoning bacteria are most likely to multiply (grow)

in food that has a high:
Select the answer:
A. Acid content.
B. Salt content.
C. Protein content.
D. Fat content.

Q3. Which of the following is the usual incubation period for

food poisoning?
Select the answer:
A. 1 to 36 months.
B. 1 to 36 hours.
C. 1 to 36 days.
D. 1 to 36 weeks.

Q4. An example of a common vehicle of contamination are:

Select the answer:

A. The feet of food handlers.
B. Knives used only for raw meat.
C. Floors and walls.
D. Good-contact surfaces.

Q5. What is the usual operating temperature for a general-

purpose refrigerator?
Select the answer:
A. 6°Cto 9C.
B. -1oC to 1oC.
C. 1oCto 49C.
D. 8C to 12C.

Q6. Which statement is true?

Select the answer:
A. Blue-colored plasters are worn because they do not show
the dirt.
B. There is no risk to food if a food handler has a boil.
C. Protective clothing should be worn to travel to work.
D. Persons with skin infections should report to their supervisor
before working as a food handler.
Q7. It is important that wall surfaces in a food room are:
Select the answer:
A. Painted.
B. Attractive.
C. Easy to clean.
D. Absorbent.

Q8. An example of a good physical pest control method is:

Select the answer:
A. Irradiation.
B. Using rodenticides.
C. Electric fly killers.
D. Using a rolled-up newspaper.

Q9. The main reason for cleaning in a food room is to:

Select the answer:
A. Prevent the multiplication of bacteria.
B. Keep the room tidy.
C. See any evidence of pest infestation.
D. Ensure that the business is hygienic.

Q10. ◦Which of the following may best be used to help prove a

due diligence defense?

Select the answer:

A. Payroll records.
B. Temperature control monitoring forms.
C. Holiday records.
D. Complimentary letters from customers.
Q11. Which ONE of the following statements about bacteria is
correct?
A. Most food poisoning bacteria grow well in "danger zone"
temperatures.
B. A single bacterium can be seen without a microscope.
C. All bacteria are harmful to human health.
D. All food poisoning bacteria can form spores.

Q12. Most food poisoning is caused by a failure to control:

A. Physical hazards.
B. Allergenic hazards.
C. Chemical hazards.
D. Bacterial hazards.
Q13. Which ONE of the following is needed by all bacteria to
grow?
A. Light
B. Salt
C. Acid
D. Food.

Q14. The presence of a disinfectant in food is an example of:

A. Physical contamination.
B. Biological contamination.
C. Chemical contamination.
D. Cross-contamination.

Q15. Good food hygiene is a process which:

A. Prevents contamination of food.
B. Makes food look good to eat.
C. Lowers the price of food for the customer.
D. Makes food look clean.

Q16. If you have a cut on your finger, what should you cover it
with?
A. Clean bandage.
B. A skin colored dressing.
C. It should not be covered to let the air get to it.
D. A detectable waterproof dressing.

Q17. Food Law:

A. Applies to food cooked at home for yourself.
B. Includes personal hygiene requirements.
C. Stops people working part-time.
D. Includes health and safety regulations.

Q18. An Authorized Officer has powers to close a food

business:
A. After pests are seen by the waste bin.
B. If someone reports, they are ill.
C. When there is an imminent risk to health.
D. If the cleaning schedule is not available.
Q19. Which ONE of the following is the MAIN objective of a
Food Safety Management System?

A. To ensure food is produced at low cost.

B. To find out what problems might arise in food production
and prevent them from happening.
C. To assist security guards when food premises have been
broken into.
D. To ensure staff do not work longer hours than permitted by
law

Q20.Checking food for physical contaminants is an example of:

A. Reporting
B. Supervising
C. Monitoring
D. Recording

Q21. The MOST IMPORTANT reason for food handlers to wear

protective clothing is to:
A. Keep their own clothes clean.
B. Reduce the risk of contaminating food.
C. Look smart in front of customers.
D. Show they are following regulations.
Q22. Cooked chicken, which has been left out of refrigeration
overnight, should be:
A. Frozen for future use.
B. Chilled to serve later.
C. Thrown away at once.
D. Used in sandwiches.

Q23. What is the longest time that food should be left to cool
after cooking?
A. Overnight
B. 90 minutes
C. 30 minutes
D. 3 hours

Q24. At which temperature should frozen food be stored?

A. 0'Celsius
B. -6'Celsius
C. 8'Celsius
D. -18'Celsius

Q25. Which ONE of the following is correct?

A. The refrigerator should be kept very full with food.
B. Raw meat should be stored on the top shelf of the
refrigerator.
C. The refrigerator temperature should be kept between 10-
14'Celsius.
D. The temperature of the refrigerator should be checked at
least once a day.

Q26. High-risk foods should be:

A. Stored above raw food in a refrigerator
B. Stored wherever there is space in a refrigerator
C. Put in the bottom of a refrigerator because that is the
coldest part
D. Unwrapped before placing in the refrigerator
Q27. Which ONE of the following could be introduced into a
food preparation area to reduce the risk of cross-
contamination?
A. A new wooden floor
B. A green wash-hand basin in place of a white one
C. Color-coded chopping boards
D. Wooden work-tops

Q28. Why MUST wash hand basins NOT be used for cleaning
equipment?
A. To prevent contamination
B. To prevent damage to the basin
C. The basin is too small
D. The water will not be hot enough
Q29. The MOST important reason for a catering business to
have high standards of cleaning is to:
A. Prevent food contamination
B. Help to stop pests entering the premises
C. Reduce the risk of allergies
D. Help in maintaining product quality

Q30. Which ONE of the following is a cleaning agent that

removes dirt, grease, and food waste but does
NOT kill bacteria?
A. Disinfectant
B. Sanitizer
C. Detergent
D. Sterilant

Q31. Which ONE of the following statements is correct?

A. 'Clean-as-you-go' is the last clean before you go home.
B. Scheduled cleaning' refers to cleaning carried out at specified
intervals.
C. 'Cleaning-in-Place' (CIP) refers to operations where staff
climb into equipment to clean it.
D. Cleaning-out-of-Place (COP) is cleaning the pavement
outside the restaurant.

Q32. What should you do if you find that the freezer stopped
working during the night?
A. Call the engineer.
B. Tell the person in charge.
C. Cook all the food.
D. Put the food in the refrigerator.

Q33. Which ONE of the following is a significant hazard in a

food safety management system?
A. Temperature control.
B. Delivery of raw meat.
C. Food storage.
D. Multiplication of bacteria.
Q34. Which ONE of the following statements about food safety
hazards is CORRECT?
A. They are never caused by trained staff.
B. They only occur after food is cooked.
C. They never arise during the storage of foods.
D. They may come in with raw materials.

Q35. Food spoilage may be caused by:

A. Low temperatures
B. High temperatures
C. Some types of bacteria
D. Adding preservatives

Q36. How often should waste be removed from the kitchen?

A. At the end of the day
B. On a regular basis
C. Only after the kitchen has been cleaned
D. Every other day

Q37. Outside waste bins should be:

A. Where they will get as much sunlight as possible.
B. Filled completely before they are collected.
C. A safe distance from the food area.
D. Left uncovered, so it is easier to put the rubbish in.

Q38. A problem with pests getting into food preparation areas

can be dealt with by:
A. Leaving food outside the kitchen for the pests to eat.
B. Preventing access to pests.
C. Good temperature controls.
D. Using cats to control the pests.
Q39. The BEST way to prevent flying insects from entering food
premises is to:
A. Turn the lights off so insects are not attracted.
B. Install fly screens at doors and windows.
C. Keep food covered and use insecticides.
D. Use a fly spray in the food preparation area.

Q40. What is the FIRST thing a food handler should do if a

mouse is seen in the dry goods store?
A. Tell the supervisor or owner
B. Set some mouse traps
C. Throw all the food in store away
D. Sweep the floor and lay some poison bait.

Q41. Why should pantries focus on food safety?

A. Pantries serve vulnerable populations.
B. Pantries use donated product that may be past code date.
C. Following food safety procedures reduces organizational
liability.
D. All of the above.

Q42. What are pathogens?

A. Chemical hazards such as cleaning products.
B. Physical hazards such as metal shavings.
C. Biological hazards such as bacteria.
D. Road hazards such as slow motorists.

Q43. The temperature range where pathogens grow fastest

(between 41-135 degrees Fahrenheit) is known as:
A. The Accelerated Growth Zone.
B. The Path of Least Resistance.
C. The Temperature Danger Zone.
D. The Pathogenic Free Range.
Q44. You should not leave perishable foods (meats, cooked
foods, etc.) in the Temperature Danger Zone for longer than:
A. 20 minutes
B. 1 hour
C. 2 hours
D. 4 hours

Q45. Frozen food should not be left in the Temperature Danger

Zone for longer than over the course of its lifetime.
A. 2 hours
B. 4 hours
C. 6 hours
D. 1 day

Q46. Which of the following is NOT a good storage practice?

A. Keeping lighter fluid above flour that is stored in an airtight
container
B. Raising all product at least six inches above the floor
C. Keeping logs of pest inspections that document all necessary
treatments
D. Installing a dehumidifier in pantry areas that are excessively
humid

Q47. Which of the following is a good cold storage practice?

A. Recording fridge and freezer temperatures at least once a
week
B. Making sure temperatures are within correct ranges
C. Cleaning and/or defrosting units quarterly
D. All of the above

Q48. When transporting frozen or refrigerated product on

warm days, you should:
A. Drive fast to shorten the amount of time food is exposed to
the Temp Danger Zone
B. Set your air conditioner on “max” in order to keep product
cool
C. Wrap product in an insulating blanket or place it in a cooler
D. Store product in the trunk to keep it out of direct sunlight
Q49. When maintaining inventory, you should:
A. Stockpile large amounts of food in case of emergencies
B. Open packages and subdivide product into smaller portions for
distribution
C. Throw away any product that is past its code date, no matter what
D. Make sure older product is more accessible for distribution than
newer product

Q50. Which of the following should you do when maintaining cold-

storage inventory?
A. Pack as much food into the freezer as possible – all the frozen
product will help keep food cold in case the power goes out
B. Go through all frozen inventory at least once a year and throw away
the green meat
C. Go through all frozen inventory at least quarterly and throw out
product that is 6 months or more past the “sell-by” date
D. Go through all refrigerated inventory at least quarterly and trap
anything that's moving around

Q51. Proper refrigeration temperatures range between 33 – 40 degrees

Fahrenheit.
A. True
B. False
Q52. Food is safely stored in a freezer that holds a temperature of 20
degrees Fahrenheit – the food feels like its frozen solid.
A. True
B. False

Q53. All food should be discarded immediately if it is past code

date.
A. True
B. False

Q54. When stocking shelves, it is important to determine and

label the last safe date you can distribute product.
A. True
B. False

Q55. Canned goods, boxed pastas, rice, and beans can be safely
distributed at least a year past code date.
A. True
B. False
Q56. Eggs can be used 3-5 months beyond the “sell-by” date.
A. True
B. False

Q57. Yogurt must be discarded as soon as the “sell-by” date has

passed.
A. True
B. False

Q58. Throw out all cans with dents, no matter where they
appear on the can.
A. True
B. False

Q59. Open boxes of food without an inner bag are safe so long
as the top is taped up.
A. True
B. False

Q60. Frozen beef that is brown is okay to distribute, so long as

the packaging remains intact, blood has not pooled on the
bottom of packaging, there is no odor of spoilage, and it is less
than six months past the "sell-by" date.
A. True
B. False

Q61. Ice crystals on frozen foods mean that it has spoiled and
should be thrown away.
A. True
B. False

Q62. Home-canned fruits should not be accepted if offered as a

donation.
A. True
B. False

Q63. If there’s not enough room in the pantry to store a large

donation, it’s okay to bring the extra home until the next
distribution.
A. True
B. False

Q64. 20°C - 50°C is the temperature range that:

A. food should be heated at to ensure food-poisoning bacteria
are killed
B. food should be served at
C. encourages growth of food-poisoning bacteria
D. food-preparation kitchens should remain at to ensure
optimal conditions

Q65. A bulging can is most likely to indicate that the food has:
A. been contaminated with pests
B. been incorrectly stored
C. dissolved
D. spoiled

Q66. Cooking food thoroughly is the most effective way to:

A. multiply bacteria
B. kill bacteria
C. multiply viruses
D. kill viruses
Q67. Food handlers must notify their supervisor if suffering
from:
A. asthma
B. septic cuts
C. headaches
D. depression

Q68. It is most important to wash your hands after handling:

A. fruit and vegetables
B. cooked meat
C. raw poultry
D. dry goods

Q69. A person who shows no symptoms but may excrete food

poisoning bacteria best describes as:
A. convalescent carrier
B. temporary carrier
C. chronic carrier
D. healthy carrier
Q70. Clearly labelling ingredients that contain allergens is an
effective way to prevent:
A. physical hazards in food
B. chemical hazards in food
C. customers suffering allergic reactions
D. customers catching viruses

Q71. Legally, food premises must provide:

A. suitable and sufficient lighting
B. windows that can open for ventilation
C. designated smoking areas for staff
D. ceramic work surfaces

Q72. Of the following, it is most important for food handlers to

ensure that their protective clothing is:
A. professionally cleaned on a regular basis
B. able to cover their normal clothing completely
C. as lightly colored as possible
D. 100% waterproof
Q73. The most important factor to ensure that food is safe to
eat is:
A. purchasing food from the most reputable supplier
B. good hygiene standards
C. finding cost-cutting methods when preparing food
D. minimizing food wastage at all times

Q74. Of the following, the best example of ‘clear and clean as

you go’ is:
A. hiring a specialized cleaning team
B. recording cleaning tasks on a daily basis
C. disposing of waste food as it is produced
D. creating a strict cleaning schedule

Q75. The presence of harmful or objectionable matter in food

best describes:
A. multiplication
B. contamination
C. germination
D. spoilage
Q76. Of the following, the most likely to cause food
contamination is:
A. ineffective pest control
B. wearing protective clothing when preparing food
C. frequently changing dishes on the menu
D. freezing meat and fish

Q77. The toilet areas should always be cleaned:

A. using new cleaning equipment
B. on a weekly basis
C. when the premises is closed to customers
D. using separate cleaning equipment

Q78. Refrigerating ready-to-eat food is important to reduce the

multiplication of:
A. allergens
B. food poisoning bacteria
C. physical hazards
D. spores
Q79. The use of pesticides in a food room is most likely to result
in which type of contamination?
A. Chemical
B. Physical
C. Allergenic
D. Microbial

Q80. Which of the following is good practice relating to food

waste?
A. Only disposing of food waste once it has passed its expiration
date
B. Keep food waste for as long as possible in case it can be used
for another purpose
C. Removing food waste from food rooms once a week
D. Emptying food waste containers frequently

Q81. Which of the following is a physical hazard if found in

food?
A. Insecticides
B. Allergens
C. A drawing pin
D. Bacteria
Q82. Which of the following is most likely to cause food
poisoning?
A. Using an insecticide in an open food room
B. Using a blast chiller to cool food
C. Keeping tinned products in a dry store
D. Keeping frozen food stored at -18’CELSIUS

Q83. Which of the following is most likely to prevent out-of-

date food being eaten?
A. Date coding all ready-to-eat food
B. Storing all ready-to-eat food in a refrigerator
C. Separating high-risk food and ready-to-eat food
D. Thoroughly cooking all food

Q84. Which of these should your suppliers be able to

demonstrate in terms of food safety?

A. The delivery temperature of the food they supply

B. The time of day they set off to deliver your food

C. The weight of the produce being delivered

D. Their allergies
Q85. What temperature range should all refrigerators ideally
operate at?

A. Between 0 °C and 2 °C

B. Between -18 °C and -15 °C

C. Between 1 °C and 5 °C

D. Between 5 °C and 9 °C

Q86. When might you remove your protective clothing while

cooking at work?

A. When visiting the toilet

B. When the premises get too warm

C. When preparing taw food

D. When you aren't feeling well

Q87. To ensure bacteria are destroyed during cooking, what

should the food's core temperature be, and for how long?

A. 63 °C or above for at least 1 minute

B. 70 °C or above for at least 1 minute

C. 70 °C or above for at least 2 minutes

D.60°C or above for at least 2 minutes

Q88. How should you thaw raw meat?

A. Run it under the hot tap

B. Keep it on the counter near cooked food so the heat helps it defrost

C. In a separate area away from other foods

D. In a hot pan on the stove

Q89. How many allergens are there, that must by law be

labelled on packaged food?

A.6

B. 10

C. 14

D. 18

Q90. If you’ve suffered from food poisoning, when can you

return to work?
A. As soon as you feel well

B. 12 hours after the symptoms have finished

C.24 hours after the symptoms have finished

D. 48 hours after the symptoms have finished
Q91. Which of the following should be stored on the lowest
shelf in a commercial fridge?
A. Raw meat

B. Eggs

C. Salad and vegetables

D. Cheese

Q92. What temperature range is referred to as the ‘danger

zone'?

A. -4 to 5 ℃

B. 2 to 5 ℃

C. 5 to 63 ℃
D. 7 to 70℃

Q93. Which of the following is a step you can take to avoid

cross-contamination from occurring?

A. Storing raw and cooked foods together

B. Only washing surfaces with cold water

C. Using color-coded equipment

D. Washing raw meat before use