Food Hygiene Awareness
Settings
A quiz designed to test employer and employee awarness of food hygiene and training requirements within the pub/restaurant trade
- 1.
- A.
Completion of a CIEH accredited course
- B.
No formal training required
- C.
Training in the completion of daily audits only
- D.
Instruction and/or training in food hygiene matters to a level apropriate to their work activity.
- E.
Completion of induction course on commencement of employment
- 2.A use by date on a food product shows Give one answer.
- A.
The date the food was produced or packaged
- B.
The date the food is deemed as at its best quality
- C.
The date by which the food should be consumed or used
- D.
The shelf life of the product
- 3.In foods reheated to +75OC food poisoning bacteria will?
- A.
Be destroyed
- B.
Form spores
- C.
Grow slowly
- D.
Become dormant
- E.
Release toxins into the food
- 4.Which of the following is the best at destroying bacteria during cleaning activities?
- A.
Soap and hot water
- B.
Detergent spray
- C.
Detergent and scrubbing pad
- D.
Disinfectant spray
- E.
Sterilizing fluid
- 5.Which of the following pathogenic organisms are classed as food borne due to extended incubation periods and low infectious doses?Select two answers.
- A.
E.coli 0157
- B.
Bacillus cereus
- C.
Campylobacter
- D.
Salmonella
- E.
Tape worms
Back to top