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  •   MIDLANDS BASED   •   NATIONWIDE COVERAGE   •  
  1. If you see signs of a pest on the premises what should you do?
  2. What is the best way to clean a fridge door handle
  3. Something with the potential to cause harm to a customer is called a ______
  4. What is the most accurate way to check food is cooked thoroughly?
  5. What type of plaster should be used on a food handlers cut finger?
  6. What is contamination?
  7. What happens to bacteria when you freeze it?
  8. What is the maximum recommended temperature of your fridge?
  9. Above what temperature should you store hot food?
  10. Who is responsible for enforcing food safety legislation?
  11. What is a ‘risk group’?
  12. Why should food handlers wash their hands?
  13. Under what conditions should you store dried foods?
  14. What two temperature extremes form the ‘Danger Zone’?
  15. Why should you wear protective clothing?
  16. What bacteria is commonly associated with raw poultry?
  17. What does ‘Due Diligence’ mean?
  18. What is the minimum temperature for cooking high risk food?
  19. What four things do bacteria need to multiply?
  20. Why should you be careful about storing items containing nuts and seeds?
  21. Give examples of ‘Physical’ contamination
  22. What is the maximum legal temperature of food in a fridge?
  23. What are the signs and symptoms of food poisoning?
  24. What does ‘incubation period’ mean?
  25. What is a ‘carrier’ in relation to food safety?
  26. What do we mean by the term ‘vehicle’ in relation to food safety?
  27. What is the shortest time period bacteria will double in number in ideal conditions?
  28. What is the best way to kill bacteria in food?
  29. What do we mean by ‘Use-By’ date?
  30. What do we mean by ‘Best Before’ date?

ANSWERS

  1. Report it to your manager immediately
  2. With a sanitiser spray and a cloth
  3. Hazard
  4. Using a temperature probe
  5. Brightly coloured and waterproof
  6. The presence or introduction of objectionable matter in food
  7. It becomes dormant
  8. Approx 5 Degrees Celcius
  9. 63 Degrees Celcius
  10. The Local Authority
  11. A person that is more vulnerable to food poisoning such as the young, elderly, ill, pregnant or people with allergies
  12. To reduce the number of harmful organisms
  13. In a sealed container in a cool, dry environment away from the floor and walls
  14. 5-63 Degrees Celcius
  15. To minimise the contamination of food from your own clothing
  16. Salmonella
  17. It is a legal defence to prove you have done all you reasonably can to keep food safe
  18. 75 Degrees Celcius (or 70 Degrees for 2 minutes)
  19. Warmth, moisture, time and food
  20. To reduce the possibility of contaminating other foodstuffs, which may result in allergic reactions
  21. Glass, hair, plastic, cardboard, plasters, nails, cling film etc.
  22. 8 Degrees Celcius
  23. Vomiting, diarrhoea, nausea, stomach ache
  24. The period of time between infection and symptoms
  25. A person who may not exhibit signs or symptoms of food poisoning but carries high levels of poison in their body
  26. Something which transports bacteria from one place to another i.e. hands, cloths, knives, chopping boards
  27. 10 minutes
  28. Thorough cooking
  29. Legal date up to and including which the food may be used safely and must not be exceeded
  30. Recommended date where the product quality will remain high, but consuming beyond this date may not be unsafe

 

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