Reference no: EM132338183
Assignment - Food Safety in Catering
1 Which of these is a legal responsibility for food business operators under food hygiene regulations?
Select one option.
A To educate consumers about hygiene
B To ensure customers wash their hands before eating
C To protect consumers from harm
D To provide customers with hand washing facilities
2 What hygienic practice should be followed when a food handler has a minor cut on their finger?
Select one option.
A Rinsing the cut in food preparation sink
B Wearing a reusable glove on affected hand
C Covering the cut with a coloured plaster
D Covering the cut with an invisible fabric plaster
3 An organisation insists its food handlers remove all jewellery. What type of contamination risk does this reduce?
Select one option.
A Allergenic
B Bacterial
C Biological
D Physical
4 Why is the control of insects important in work areas?
Select one option.
A To increase product life of food
B To maintain customer satisfaction
C To minimise need for cleaning schedules
D To reduce cooking times
5 Which of these actions will help to reduce food safety risks?
Select one option.
A Lengthening cooling times
B Reheating slowly
C Minimising food transportation times
D Reusing containers
6 Why is it important for individuals to follow food safety procedures?
Select one option.
A To allow feedback to be provided to suppliers
B To allow the quality of ingredients to be improved
C To improve the nutritional content of menu items
D To maintain the health of consumers
7 Which of these will demonstrate an organisation’s legal compliance with Food Hygiene Regulations?
Select one option.
A Staff employment records
B Nutritional information of menu items
C Temperature monitoring records
D Cleaning rotas
8 Perishable food stock items need to be rotated. How should this be done to minimise food spoilage?
Select one option.
A By size of container
B By use by date
C By order date
D By cost
9 Food handlers are trained to identify and deal with contamination risks when preparing food. Why is this important?
Select one option.
A To improve the taste of food
B To ensure food is safe to eat
C To encourage independent working
D To reduce accountability of individuals
10 Which of these cleaning procedures should be used to kill all bacteria including spores?
Select one option.
A Sanitising
B Sterilisation
C Freezing
D Disinfection
11 A dish uses gluten-based ingredients. What type of risk to food safety does this present?
Select one option.
A Physical
B Microbial
C Allergenic
D Chemical
12 How should hot cooked food be prepared for freezing to maintain food safety?
Select one option.
A By chilling quickly
B By placing in a well ventilated area
C By placing in a refrigerator immediately
D By mixing with raw frozen ingredients
13 Due to minor damage, a food mixer is thought to be unhygienic. What should a food handler do in this situation?
Select one option.
A Report it to the line manager
B Rinse it in warm water before use
C Ensure it is stored in refrigerated conditions
D Cover the damaged areas with sticky tape
14 A bottled cleaning chemical has been discovered with its label missing. What action should a food handler take?
Select one option.
A Pour the contents into a similar labelled bottle
B Use it without dilution
C Label it based on similar stored bottles
D Report it as needing safe disposal
15 Which of these is a source of chemical contamination?
Select one option
A Yeasts
B Dairy products
C Product packaging
D Insecticides
16 An organisation has specific equipment to hold food to be held at above 63°C. What type of food should this be used on?
Select one option.
A Cooked food being chilled for storage
B Chilled food being held for storage
C Defrosted food being refrigerated for service
D Hot food being kept ready for service
17 Why is it important to rinse and dry hands thoroughly after washing?
Select one option.
A To prevent chemical contamination
B To ensure sterilisation of skin
C To reduce the growth of allergens
D To prevent the need for drying
18 A food handler is about to sneeze. Which of these hygienic practices should be followed?
Select one option.
A Sneeze into tissue, dispose of tissue, wash hands
B Sneeze into sleeve, wipe it, wash hands
C Sneeze into sink, wash face, wash hands
D Sneeze into hands, wipe on cloth, wash cloth
19 Which of these will help reduce the risk of cross contamination?
Select one option.
A Non-porous work surfaces
B Absorbent food preparation equipment
C Undiluted cleaning chemicals
D Non-linear workflow
20 What is indicated by beef mince having an unexpected sweet smell when cooked?
Select one option.
A Food spoilage
B Chemical contamination
C Inappropriate holding temperatures
D Incorrect cooking temperatures