Food Handling Courses - Class Based or Now also ONLINE!

Question 1 of 10

1. Question

Which one of the following statements is incorrect?

Green colour coded boards are for salad and vegetables
Yellow colour coded boards are for cooked meat
Red colour coded boards are for raw meat
White colour coded boards are for raw fish

Question 2 of 10

2. Question

What is meant by stock rotation?

Using new food stock before old food stock
Using food stock haphazardly
Storing food without any order
Using old food stock before new food stock

Question 3 of 10

3. Question

What is meant by cross-contamination?

When food is crossed over from its storage place to the preparation area
When pathogenic bacteria are denied movement from one source of food to another
When pathogenic bacteria are transferred from a contaminated source to a high-risk food
When pathogenic bacteria are transferred from a contaminated source to a raw piece of meat

Question 4 of 10

4. Question

In what order must food be stored in a fridge?

Raw food on top shelves and cooked food stored on bottom shelves
Cooked food stored on top shelves and raw food stored on bottom shelves
It does not make any difference
Cooked food stored on top shelves and raw food stored on bottom shelves with all food kept covered

Question 5 of 10

5. Question

Which two preventative measures are used to avoid cross-contamination?

Working with dirty cutlery
Washing hands frequently
Using one chopping board for all type of food
Separating raw from cooked food

Question 6 of 10

6. Question

What is meant by high-risk foods?

Food which is ready to eat, thus provides the ideal condition for bacterial multiplication to the level that cause illness
Food which is expensive to produce, hence its name
Food that should be stored on its own
Food that should not be consumed because it is a high-risk food

Question 7 of 10

7. Question

Which of the following 2 food items are low-risk foods?

Cooked fish and biscuits
Biscuits and bread
Cooked meat and dairy products
Cereals and nuts
Biscuits and dairy products

Question 8 of 10

8. Question

In what temperature range is the food danger zone where bacteria multiply rapidly?

5°C – 63°C
10°C – 70°C
2°C – 64°C
8°C – 73°C

Question 9 of 10

9. Question

What is meant by low-risk foods?

Low-risk food is food which is cheap to buy
Low-risk food is food which does not have a high probability of causing food poisoning, provided it is treated according to food safety rules.
Low-risk food is food which does not have a high probability of causing food poisoning
Low-risk food is food which is light in weight

Question 10 of 10

10. Question

What are the advantages of good food storage?

Prevent illnesses linked to food
Preserve the taste of the food
Avoids spillages and wastage of food
All of the above

Test Your Knowledge for Chapters 4, 5 & 6. Copy Copy

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