Deck 2: Food Safety in Catering

Question 1

Which one of the following must an employer legally provide in the kitchen to help staff maintain good personal hygiene practices?

A) Hot water
B) A waste bin
C) Flannels
D) Deodorant

Answer 1

A

Question 2

Which one of the following is not a time when you must wash your hands when working in the kitchen?

A) After going to the toilet.
B) After eating a meal.
C) Before handling raw foods.
D) Before sharpening your knife.

Answer 2

D

Question 3

Salmonella is most commonly associate with

A) raw poultry
B) your nose and mouth
C) raw vegetables
D) undercooked red meat

Answer 3

A

Question 4

Under ideal conditions bacteria can divide in two every minutes. The best temperature for bacteria to grow quickly is _. It is recommended that raw food should be cooked until the core temperature is above _.

Question 5

The letter H in HACCP stands for .
The bacteria associated with cuts on the hand is . Cuts should be covered with coloured plasters.

Question 6

Which one of the following is the minimum temperature that hot food can be held at before service?

A) 72°C
B) 60°C
C) 55°C
D) 63°C

Question 7

Which of the following coloured chopping boards is used to prepare raw meat, when a colour- coded system is in operation within the workplace?

A)
B)
C)
D)

Question 8

Which one of the following is the term associated with the transfer of bacteria from one location to another?

A) Cross-contamination
B) Cross-fertilization
C) Direct contamination
D) Indirect contamination

Question 9

Which one of the following should be used with hot water to remove dirt and grease when washing up?

A) Sanitizer
B) Detergent
C) Disinfectant
D) Sterilizer