Online AssessmentHome » FOOD SAFETY LEVEL 1 & 2 TEST FOOD SAFETY LEVEL 1 & 2 Food Safety refers to all measures taken while handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. Food safety is responsibility of all members of food safety chain. Assessment Registration form NameEmailPhone Number 1 / 15 The presence of harmful or objectionable matter in food best describes? Germination Multiplication Spoilage Contamination 2 / 15 Where should raw meat be stored in a refrigerator? At the top At the bottom, below all other food In the middle 3 / 15 What is the ideal temperature for the growth of pathogens? 90 degrees 10 degrees 55 degrees 37 degrees 4 / 15 It is most important to wash your hands after handling Fruit and vegetables Dry goods Raw poultry Cooked meat 5 / 15 The use of pesticides in a food room is most likely to result in which type of hazard Chemical Biological Physical Allergenic 6 / 15 Poor food hygiene is most likely to result in Food waste Cheaper food Fewer customer complaints Lower training costs 7 / 15 What is the best way to prevent pest infestations? Empty bins once in a week Keep bins open Remove spillages promptly Store boxed food on floor 8 / 15 How often should you clean? As you go When you feel like it At the end of each food service Every hour 9 / 15 If you feel unwell, you should Report your symptoms to your supervisor Tell your supervisor at the end of your shift Get on with your job Stay at home 10 / 15 How many times can you reheat leftovers? Twice As many times as you like Once Four times 11 / 15 Which of the following is true about bacteria? Bacteria multiplies and grow faster in warm environments Every type of bacteria can give people food poisoning Bacteria needs air to survive By freezing food you can kill bacteria 12 / 15 Which of these are common signs of food poisoning Palpitation, loss of vision, insomnia Vomiting, diarrhoea, nausea Dizziness, itchy scalp, loss of hearing Bleeding gums, nausea, dilated pulps 13 / 15 What are the three types of food safety hazards? Chemical, Microbiological and dust Garbage, Chemical and Pest Physical, chemical and Microbiological Animal hair, Pesticides and salmonella 14 / 15 What is the recommended delivery temperature of chilled food? Below -5⁰C Below 5⁰C Below 12⁰C Below 20⁰C 15 / 15 Food handlers must notify their supervisors if suffering from Asthma Depression Headaches Septic cuts Your score is The average score is 60% 0% Restart quiz Exit
