Food Handling Final Questions - Category B - St. Bernard's Health and Safety Institute

Which positive factors make a customer retrun 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?

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

Why is it important to avoid cross-contamination?

So it increases 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 longer
So to avoid cross-contamination
So the condition of the food stays at its best
All of the above

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

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

Which one of the following statements is incorrect?

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

What are high-risk foods?

Foods which are cooked or processed and will not receive further heat treatment
Foods which are expensive to buy, hence its name
Food that should be stored at room temperature
Food that should not be consumed because it is 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 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 foods are food which could not be stored at room temperature
Low-risk foods are food which are light in weight
Low-risk foods are food which does not have a high probability of causing food poisoning
Low-risk foods are foods which must be refrigerated

What are the 2 main reasons to line bins with a disposable polythene bag from the inside?

So they look neater
Bins are kept cleaner from the inside
To reduce costs
To make it easier and less messy to empty bins

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

Food rotation
Clean as you go
Wearing a full kitchen uniform
Keeping 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 are common symptoms of food poisoning?

Skins 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

What type of contamination could result by the presence of ‘foreign bodies’ in food?

Microbiological contamination
Physical contamination
Chemical contamination
Allergen contamination

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

Water
Nuts
Seafood
Banana

Why is labelling of food products important?

So customes are made aware of ingredients found in the food product
So customers are made aware of the gross weight of the food product
So customers can follow their weight diet
So customers know county of origin of ingredients

Food Handling Final Questions – Category B

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