Final Exam

Food spoilage can generally be identified by:

When an enforcement officer, such as an Environmental Health Officer, inspects your workplace, how should you respond?

What is the main reason that food must be cooled quickly after cooking?

Which one of the following best describes the term ‘toxins’?

To prevent the risk of cross-contamination when cleaning, it is recommended that food handlers use:

It is recommended that in a food preparation area the first-aid boxes contain:

Food handlers should not wear nail varnish when working with food because it:

Which group are all common food pests?

Food poisoning is most commonly caused by:

When putting new stock into a dry goods store, where should it be placed?

Which of the following is an example of a situation where a Hygiene Emergency Prohibition Notice may be issued?

The main reason that food and utensils should not be washed in a hand wash basin is because:

Which one of the following is one of the most common symptoms of food poisoning?

What is the most effective process for killing bacteria in food?

Which of the following groups of people are most at risk from the effects of food poisoning?

Which of the following is a common food allergen?

Which of the following is a common food allergen?

What should you do if you find an ingredient that is mouldy and has an unpleasant smell?

Which one of the following statements best describes ‘core temperature’?

Which of the following is an example of chemical contamination?

Which would be the best advice to give to prevent cross-contamination of high-risk foods?

The danger zone for bacterial multiplication is:

Why are young children at a greater risk of suffering severe symptoms of food poisoning?

To prevent cross-contamination between foods containing allergens and foods that do not, food handlers should:

What is the most likely result if a food business has good standards of food hygiene?

What is a key risk associated with physical contamination in food?

Why are cooked meat products considered to be ‘high risk’?

Which of the following is a chemical pest control method?

Which one of the following pathogenic bacteria could contaminate food from a septic cut on a food handler’s hands?

What is the most important reason for reheating cooked food thoroughly?