LEVEL 2 FOOD SAFETY IN CATERING – Paper 1

NAME:

DATE:

  1. Food poisoning can give you the following symptoms
  1. Back pain
  2. Sore Throat
  3. Diarrhoea
  4. Cough
  1. Why should raw and cooked food be kept separately?
  1. To prevent bacteria transferring from raw to cooked food
  2. To prevent the smell of the raw food tainting the cooked food
  3. Because the cooked food will dry out the raw food
  4. Because the raw food may discolour the cooked food
  1. A dry store should be?
  1. Very damp and cool
  2. Very warm and damp
  3. Warm and dry
  4. Cool and dry
  1. Which one of these statements is true?
  1. No bacteria are harmful
  2. Some bacteria are harmful
  3. All bacteria are harmful
  4. Only bacterial spores are harmful
  1. What temperature should hotfood be kept at?
  1. 23° C
  2. 54° C
  3. 63° C
  4. 35° C

6. On which of the following are food poisoning bacteria likely to grow?

  1. Jam
  2. Biscuits
  3. Gravy
  4. Flour

7. You have part of a tin of pears left over. How should you store it?

  1. Leave it in the tin and place it in a cupboard
  2. Transfer it to a bowl and place it in a cupboard
  3. Put the tin in the fridge with a cover over it
  4. Put the pears in a covered bowl and place in the fridge

8. Which of the following is the best material for a work surface in a kitchen?

  1. Wood
  2. Marble
  3. Formica
  4. Stainless Steel

9. What is the best way to clean floors?

  1. Sterilise them every day
  2. Mop with cool water and leave them wet
  3. Remove dirt with hot water and detergent
  4. Clean the parts you can get at with hot water

10. Why is it so important to wash your hands?

  1. To prevent the transfer of infection
  2. To remove grease and dirt
  3. To prevent hands from getting sore
  4. To give a neat and tidy image to patients

11. Why are disinfectants used?

  1. To remove stains
  2. To reduce bacteria to a safe level
  3. To kill bacteria completely
  4. To remove dirt and grease

12. Flies usually cause food poisoning by?

  1. Being in the kitchen
  2. Laying eggs in the kitchen
  3. Flying around the kitchen
  4. Crawling on rubbish and then onto food

13. In ideal conditions how long does it take for bacteria to multiply?

  1. 20 to 30 seconds
  2. 1 to 2 hours
  3. 10 to 20 minutes
  4. 40 to 60 minutes

14. Which of the pairs below are connected to Salmonella food poisoning?

  1. Eggs and rice
  2. Chicken and vegetables
  3. Eggs and chicken
  4. Lettuce and chicken

15. Bacteria that cause food poisoning are found in?

  1. Hair
  2. Nose
  3. Raw Food
  4. All of these

16. Why should you cover cuts with COLOURED WATERPROOF dressings?

  1. They will stay on longer
  2. They look cleaner
  3. It is nice to coordinate the colour with our uniform
  4. They are easier to see if they fall into food

17. After which one of the following is it MOST important to wash your hands?

  1. Taking a coffee break
  2. Washing up
  3. Making a cup of tea
  4. Setting the table

18. If you have a runny nose or a sore throat what is the first thing to do when you get to work?

  1. Get on with your work
  2. Take some medicine
  3. Cover your face with a handkerchief
  4. Report it to the Ward Hostess or Ward Sister

19. Which of the following temperatures is in the danger zone?

  1. -18° C
  2. 24° C
  3. 70° C
  4. 120° C

20. Detergents and hot water should be used together because?

  1. They kill all bacteria
  2. They remove ground in dirt
  3. They remove grease and dirt
  4. They remove all stains

21. Many foods can be kept longer if they are?

  1. Washed, dried or canned
  2. Chopped, frozen or dried
  3. Frozen, vacuum packed or washed
  4. Canned, frozen or dried

22. Chopping boards used for the preparation of cooked meats should be disinfected?

  1. Three times per day
  2. At the end of the day
  3. Once a week
  4. Each time they are used

23. Bacteria need certain conditions to grow, which one of the following is essential?

  1. Dryness
  2. Cold atmosphere
  3. Warmth
  4. Darkness

24. Food handlers should keep their nails?

  1. Short
  2. Long for undoing knots
  3. Well varnished to stop them breaking
  4. Polished

25. What should you do if you see a cockroach in the premises?

  1. Jump on it and carry on working
  2. Shoo it away
  3. Report it to your supervisor
  4. Spray it with insecticide

Well done! You have finished the course.

Please hand your marked sheet into the Macmillan Unit at Christchurch Hospital for the attention of Anita Rigler or save to your computer and email

Your mark and a certificate will follow.

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