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? Contamination Multiplication Germination Spoilage 2 / 15 Where should raw meat be stored in a refrigerator? In the middle At the top At the bottom, below all other food 3 / 15 What is the ideal temperature for the growth of pathogens? 90 degrees 37 degrees 10 degrees 55 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 Physical Allergenic Chemical Biological 6 / 15 Poor food hygiene is most likely to result in Lower training costs Cheaper food Fewer customer complaints Food waste 7 / 15 What is the best way to prevent pest infestations? Keep bins open Empty bins once in a week Remove spillages promptly Store boxed food on floor 8 / 15 How often should you clean? Every hour At the end of each food service When you feel like it As you go 9 / 15 If you feel unwell, you should Report your symptoms to your supervisor Tell your supervisor at the end of your shift Stay at home Get on with your job 10 / 15 How many times can you reheat leftovers? As many times as you like Twice Once Four times 11 / 15 Which of the following is true about bacteria? Every type of bacteria can give people food poisoning Bacteria needs air to survive Bacteria multiplies and grow faster in warm environments By freezing food you can kill bacteria 12 / 15 Which of these are common signs of food poisoning Bleeding gums, nausea, dilated pulps Vomiting, diarrhoea, nausea Dizziness, itchy scalp, loss of hearing Palpitation, loss of vision, insomnia 13 / 15 What are the three types of food safety hazards? Chemical, Microbiological and dust Animal hair, Pesticides and salmonella Garbage, Chemical and Pest Physical, chemical and Microbiological 14 / 15 What is the recommended delivery temperature of chilled food? Below 12⁰C Below 20⁰C Below 5⁰C Below -5⁰C 15 / 15 Food handlers must notify their supervisors if suffering from Asthma Depression Headaches Septic cuts Your score is The average score is 61% 0% Restart quiz Exit
