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