Online AssessmentHome » FOOD SAFETY LEVEL 3 & 4 TEST FOOD SAFETY LEVEL 3 & 4 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 which is not included in 7 principles of HACCP? Determine the critical control point Establish monitoring procedure Conduct hazard analysis Review the HACCP plan. 2 / 15 Which of the following statements is correct? Damaged equipment is difficult to clean and may result in physical contamination A linear workflow increases the risk of cross-contamination External waste bins do not require cleaning as they are outside the food unit To work most effectively fridges should be tightly packed 3 / 15 When considering the structure of a bacterium, what is capsule? A hair-like structure, present in some bacteria, used for movement A part of the cell within which the metabolic reactions occur A gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals A membrane that controls the passage of nutrients and waste products both in and out of the cell. 4 / 15 High risk food is used to describe: Unwashed food covered with soil and dirt Food containing bacterial pathogens Ready-to-eat food supporting bacterial growth Raw foods contaminated by viruses 5 / 15 Supervisors can help food business maintain high food safety standards by: Keeping holiday records Checking product quality Training staff Checking only records 6 / 15 In a HACCP system monitoring is used to: Confirm the process is controlled Determine critical control points Set critical limits at CCPs Verify the HACCP 7 / 15 Checking the date codes of perishable deliveries is an example of: Verification A corrective action A control Monitoring 8 / 15 All of the following are signs of a cockroach infestation except for: Dead bodies Gnawing marks Egg cases Droppings 9 / 15 According to legislation, food handlers MUST wear: Light-coloured clean protective clothing Suitable clean protective clothing Protective clothing when travelling to work Long-sleeved protective clothing 10 / 15 Which of these are ALL examples of physical contamination? Wood, Pesticides, Polythene Pest bodies, Detergents, Mould Viruses, False nails, Peanuts Hair, Cardboard, Glass 11 / 15 All of the following statements about toxins are correct except for? Some bacteria release toxins when growing in food Some bacteria release toxins into the human gut Toxins tend to cause vomiting and diarrhoea All bacterial toxins are destroyed by heating 12 / 15 A spore is the: Heat sensitive stage of all bacteria Resistant stage of some bacteria Active growth stage of some bacteria Vegetative stage of all bacteria 13 / 15 A carrier is someone who: Is a source of pathogens and still shows symptoms of infection Is now clear of infection and is no longer a source of pathogens Harbors pathogens but has never shown symptoms of infection Has recovered from an infection but is still a source of pathogens 14 / 15 Which group of people are more at risk of food poisoning or food borne illness? Elderly people, food handlers and teenagers Elderly, young children and sick people Chefs, sick people and young children Elderly and sick people 15 / 15 What does disinfection do ? Reduces bacteria to safe level Remove dirt, grease and kills bacteria Kills bacteria Remove dirt and grease Your score is The average score is 55% 0% Restart quiz Exit
