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Question Maxi Scored Evaluation

Select which of the following create risk of micro contamination in your shop. Select 17 responses. 1 1 Correct
Which of the following are correct in relation to staff workwear. Select all which are appropriate. Select 4 responses. 1 0 Incorrect
Put these in order of the method of hand washing. 1 1 Correct
In which of the below scenarios do you and your team need to wash their hands? Select all which apply. Select 12 responses. 1 0 Incorrect
A staff member suggests they have an allergic reaction to the hand wash liquid – what action do you take? Select all which apply. Select 8
1 0 Incorrect
responses.
The pathogenic E. Coli 0157 bacteria be found in healthy people and animals. True or false? 1 1 Correct
Where can the pathogenic E.coli 0157 bacteria be found in healthy people and animals? Select 1 response. 1 1 Correct
How can food operators control the risk of contaminating food with E Coli 0157? Select 5 responses. 1 1 Correct
What is the benefit to customers of HACCP in your shop? Select 1 response 1 1 Correct
Which of the following are examples of control measures taken using the HACCP system? Select 6 responses. 1 1 Correct
Which of the below is classed as including the food safety training required for your shop? Select 5 responses. 1 0 Incorrect
Which of the following must be done to ensure that training is managed in your shop? Select 3 responses. 1 1 Correct
If you have identified gaps and training needs – how will you resolve these? Select 3 responses. 1 1 Correct
Fill in the blank. Bacteria are single celled __ organisms. 1 0 Incorrect
Bacteria is found everywhere. 1 1 Correct
Some bacteria is beneficial or harmless to humans. However where bacteria can cause illness in humans what is it classified as? Select 1
1 1 Correct
response
Which of these can be affected by mould? Select 4 responses. 1 0 Incorrect
__ conditions are ideal for mould to grow? 1 0 Incorrect
Which of the 2 food sources below may cause toxic food poisoning? 1 1 Correct
What is a spore? 1 1 Correct
21 What are the powers of the Environmental Health Officers? Select 9 responses. 1 0 Incorrect
22. Describe the benefits of Clean as you Go. Select 9 responses. 1 1 Correct
23. Which of the following must you do when disposing of food waste (not stales). Select 5 responses. 1 1 Correct
24. Why is it important to follow the correct procedure when disposing of food waste? Select 5 responses. 1 1 Correct
25. Which 3 of the below are the most likely sources of food poisoning in the shop? 1 0 Incorrect
26. Which of the following are potential impacts on you, your team, the customer and/or the business of a food poisoning accusation? Select 5
1 1 Correct
responses.
27. Which of the following are benefits of high standards of food safety. Select 5 responses. 1 1 Correct
28. Raw bacon should be stored at the bottom of the retarder, below other products to avoid cross contamination from raw product. 1 1 Correct
29. What type of ingredient information do food business have to provide to the Food Information Regulations to Consumers (F.I.C)? Select 1
1 1 Correct
response
30. If a customer asks for allergen information in your shop which of the following should you do? Select 1 response. 1 1 Correct
31. It is important to keep allergen information up to date because it is a legal requirement and it prevents customers from becoming ill. True or
1 1 Correct
false?
32 Which of the following BEST describes the term ‘food hygiene?’ Select 1 response. 1 1 Correct
33. Which types of food are most likely to be involved in a case of food poisoning? Select 1 response. 1 1 Correct
34. A member of staff has been off work with 2 bouts of sickness and diarrhoea. How long should they be excluded from work? Select 1
1 1 Correct
response.
Question Maxi Scored Evaluation
35. Which of the following actions can result in the physical contamination of food? Select 1 response. 1 1 Correct
36. Which method would be the BEST for preventing rodents entering a food area? Select 1 response 1 1 Correct
37. A food pest is defined as any living creature capable of? Select 1 response. 1 1 Correct
38. Which of the following will BEST assist in the sanitising of the sandwich preparation area? Select 1 response. 1 1 Correct
39. Which of the following would NOT be a good example of supervisory management in respect of cleaning? Select 1 response. 1 1 Correct
40. In preventing an infestation of food pests the Manager is responsible for: (Select 1 response). 1 1 Correct
41.The purpose of using a sanitiser is to: (Select 1 response) 1 1 Correct
42. As a Manager how would you BEST monitor the personal hygiene of your staff? Select 1 response. 1 1 Correct
43. What does HACCP stand for? Select 1 response. 1 0 Incorrect
44. Which of these is a power of an EHO? Select 1 response. 1 1 Correct

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