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