Food Handing Final Questions - Category A - St. Bernard's Health and Safety Institute

Which postive factors will make customers return to a business?

Good food, good service and a high level of cleanliness
Good food, low level of cleanliness and a good service
Good food, lack of bathroom cleanliness and a good service
Good food, high level of cleanliness and a bad service

Which factor could cause a business to fail?

A good level of cleanliness
Hihg profits
Lack of hygiene
Lower staff turnover

Why should water be at lukewarm temperature for washing of hands?

So any dirt and bacteria are washed off
So it is comfortable on the person's hands
So soap could be more effective
So hands are rinsed off more easily

What has to be avoided when checking food for its taste?

Using a clean spoon only once and wash immediately
Putting in the food a finger and lick it
Using a clean spoon for several times until the food is cooked
Waiting for the customer's feedback

Why is it important to avoid cross-contamination?

So to increase sales of food and beverages
So to speed up work
So to avoid food poisoning
So to have lower staff turnover

Why should food be stored in the proper manner in a fridge?

So the food lasts deteriorates less quickly
So to avoid cross-contamination
So the condition of the food stays at its best
All of the above

Why is it essential to maintain ‘vehicles of contamination’ clean?

This helps in good kitchen organization
This prevents cross-contamination
This speeds up work in the kitchen
Does not make any difference

Which one of the following actions does not help in avoiding cross-contamination?

Washin hands frequently
Using the correct colour chopping board
Separating raw from cooked food
Preparing food on a dirty surface

Which one of the following statements is incorrect?

Green colour coded chopping boards are for fish
Yellow colour coded chopping boards are for cooked meat
Red colour coded chopping boards are for raw meat
White colour coded chopping boards are for bread and cheese

What are high-risk foods?

Food which is cooked or processed and will not receive further heat treatment
Food which is expensive to produce, hence its name
Food that should be stored at room temperature
Food that should not be consumed because it is a high-risk food

What is meant by the food danger zone?

The temperature range where cooked food is safe to store in
The temperature range into which cooked food could be prepared
The temperature range where cooked food is not safe to store in
The temperature range where bacteria die

What are low-risk foods?

Low-risk food could not be stored at room temperature
Low-risk food is light in weight
Low-risk food does not have a probability of causing food poisoning
Low-risk food must be refrigerated

What are the 2 main reasons to line waste bins with disposable polythene bags from the inside?

So they look neater
Waste bins keeps cleaner from the inside
To reduce costs
To make it easier and less messy to empty waste bins

Which measure must be in place to minimize risk of pest infestation?

Food rotation
Clean as you go
Wearing a full kitchen uniform
Storing food out of the danger zone

What type of preventative measure is recommended to control food pests?

Physical control measures
Trained staff
Chemical control measures
Pest control management

Which of the following 2 answers are common symptoms of food poisoning?

Skin problems and diarrohea
Diarrohea and vomiting
Energy and vomiting
Vomiting and nausea

What is meant by the risk group?

This is a group of people who has a strong body immune system
This is a group of people who are healthy
This is a group of people who has a low body immune system
This is a group of people who could be treated as any other group of people

Which food poisoning bacteria comes mainly from dirty hands?

Salmonella
Bacillus Cereus
E.Coli 0157
Staphylococcus Aureus

Which type of contamination results from the presence of ‘foreign bodies’ in food?

Microbiological contamination
Physical contamination
Chemical contamination
Allergen contamination

Which of the following 2 ingredients form part of the category of the 14 most common allergenic ingredients?

Water
Nuts
Seafood
Banana

Food Handing Final Questions – Category A

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