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