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 Multiplication 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? 10 degrees 37 degrees 55 degrees 90 degrees 4 / 15 It is most important to wash your hands after handling Raw poultry Dry goods Fruit and vegetables Cooked meat 5 / 15 The use of pesticides in a food room is most likely to result in which type of hazard Chemical Physical Allergenic Biological 6 / 15 Poor food hygiene is most likely to result in Cheaper food Fewer customer complaints Food waste Lower training costs 7 / 15 What is the best way to prevent pest infestations? Remove spillages promptly Empty bins once in a week Store boxed food on floor Keep bins open 8 / 15 How often should you clean? When you feel like it Every hour As you go At the end of each food service 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? As many times as you like Four times Twice Once 11 / 15 Which of the following is true about bacteria? Bacteria multiplies and grow faster in warm environments By freezing food you can kill bacteria Every type of bacteria can give people food poisoning Bacteria needs air to survive 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? Garbage, Chemical and Pest Chemical, Microbiological and dust 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 Headaches Septic cuts Depression Asthma Your score is The average score is 41% 0% Restart quiz Exit
