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? Establish monitoring procedure Determine the critical control point Review the HACCP plan. Conduct hazard analysis 2 / 15 Which of the following statements is correct? 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 External waste bins do not require cleaning as they are outside the food unit 3 / 15 When considering the structure of a bacterium, what is capsule? 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 hair-like structure, present in some bacteria, used for movement A gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals 4 / 15 High risk food is used to describe: Raw foods contaminated by viruses Food containing bacterial pathogens 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: Training staff Checking product quality Keeping holiday records Checking only records 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: A control Monitoring A corrective action Verification 8 / 15 All of the following are signs of a cockroach infestation except for: Droppings Gnawing marks Dead bodies Egg cases 9 / 15 According to legislation, food handlers MUST wear: Protective clothing when travelling to work Light-coloured clean protective clothing Suitable clean protective clothing Long-sleeved protective clothing 10 / 15 Which of these are ALL examples of physical contamination? Wood, Pesticides, Polythene Hair, Cardboard, Glass Pest bodies, Detergents, Mould Viruses, False nails, Peanuts 11 / 15 All of the following statements about toxins are correct except for? Some bacteria release toxins when growing in food Toxins tend to cause vomiting and diarrhoea Some bacteria release toxins into the human gut All bacterial toxins are destroyed by heating 12 / 15 A spore is the: Heat sensitive stage of all bacteria Active growth stage of some bacteria Resistant stage of some bacteria Vegetative stage of all bacteria 13 / 15 A carrier is someone who: Is a source of pathogens and still shows symptoms of infection Harbors pathogens but has never shown symptoms of infection Has recovered from an infection but is still a source of pathogens Is now clear of infection and is no longer a source of pathogens 14 / 15 Which group of people are more at risk of food poisoning or food borne illness? Elderly and sick people Elderly, young children and sick people Elderly people, food handlers and teenagers Chefs, sick people and young children 15 / 15 What does disinfection do ? Reduces bacteria to safe level Kills bacteria Remove dirt and grease Remove dirt, grease and kills bacteria Your score is The average score is 55% 0% Restart quiz Exit
