Food Handling Courses - Class Based or Now also ONLINE!

Question 1 of 10

1. Question

Who is not responsible to provide food which is safe for human consumption?

The food outlet owner
The kitchen staff
The customer
The restaurant staff

Question 2 of 10

2. Question

What are Animal-by Products?

Products coming from animals which are good for human consumption
Secondary products coming from animals which are mixed with other ingredients
Products coming from animals which are not good for human consumption
Products coming from animals which are edible

Question 3 of 10

3. Question

What is meant by a ‘food handler’?

Somebody who is purchasing food from a supermarket
Somebody who is providing food for other people to consume
Somebody who is observing food being produced
Somebody who is studying about the food industry

Question 4 of 10

4. Question

What does the Food Legislation state about food handlers?

Food handlers must keep themselves and their workplace clean
Food handlers must wear suitable, clean, washable protective clothes
Food handlers must do everything possible to protect food from contamination
All of the above

Question 5 of 10

5. Question

What does Food Legislation also state about food handlers?

Food handlers must not do anything to expose food to contamination
Food handlers must not sell food that is unfit for human consumption
Food handlers must not sell food with an expired date mark
All of the above

Question 6 of 10

6. Question

What is the aim of a HACCP plan?

To anticipate food safety problems
To control food safety problems when they happen
To anticipate food safety problems and control them
To increase food operation costs

Question 7 of 10

7. Question

Why are documents and records kept as part of a HACCP plan?

So that food costs could be compared
To facilitate a due diligence case
To facilitate payment of food stocks
So that employees are kept busy

Question 8 of 10

8. Question

What is meant by a critical control point (CCP)?

A step in the food production process where no control is necessary
A step in the food production process where controls make no difference
A step in the food production process where controls must be applied
A step in the food production process where the food is packed

Question 9 of 10

9. Question

Which of the following is an example of a critical control point (CCP)?

Cooking food thoroughly before serving it
Adding of ingredients during the preparation of the dish
Storing of raw food
Preparing food according to the receipt

Question 10 of 10

10. Question

Why is it important to monitor Critical Control Points (CCPs)?

To ensure that food tastes good
To ensure that the food is free from health problems
To ensure that employees are pleased
To ensure that the label of the packed food is clear

Test your Knowledge for Chapters 13, 14 & 15. Copy

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