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? A linear workflow increases the risk of cross-contamination To work most effectively fridges should be tightly packed 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 gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals A hair-like structure, present in some bacteria, used for movement A membrane that controls the passage of nutrients and waste products both in and out of the cell. 4 / 15 High risk food is used to describe: Unwashed food covered with soil and dirt Ready-to-eat food supporting bacterial growth Raw foods contaminated by viruses Food containing bacterial pathogens 5 / 15 Supervisors can help food business maintain high food safety standards by: Checking product quality Keeping holiday records Checking only records Training staff 6 / 15 In a HACCP system monitoring is used to: Set critical limits at CCPs Verify the HACCP Determine critical control points Confirm the process is controlled 7 / 15 Checking the date codes of perishable deliveries is an example of: A corrective action A control Verification Monitoring 8 / 15 All of the following are signs of a cockroach infestation except for: Gnawing marks Dead bodies Droppings Egg cases 9 / 15 According to legislation, food handlers MUST wear: Long-sleeved protective clothing Protective clothing when travelling to work Suitable clean protective clothing Light-coloured clean protective clothing 10 / 15 Which of these are ALL examples of physical contamination? Hair, Cardboard, Glass Wood, Pesticides, Polythene Pest bodies, Detergents, Mould Viruses, False nails, Peanuts 11 / 15 All of the following statements about toxins are correct except for? All bacterial toxins are destroyed by heating Toxins tend to cause vomiting and diarrhoea Some bacteria release toxins when growing in food Some bacteria release toxins into the human gut 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: Is a source of pathogens and still shows symptoms of infection Harbors pathogens but has never shown symptoms of infection Is now clear of infection and is no longer a source of pathogens Has recovered from an infection but is still 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 people, food handlers and teenagers Chefs, sick people and young children Elderly, young children and sick people 15 / 15 What does disinfection do ? Remove dirt, grease and kills bacteria Remove dirt and grease Kills bacteria Reduces bacteria to safe level Your score is The average score is 17% 0% Restart quiz Exit
