Food Hygiene

1. Why are cleaning schedules important?

It Establishes A Proper Cleaning Routing For Equipment/Premises

It Gives The Boss Something To Do

2. Why do we change from our outdoor clothing when we come to work and vice-versa when we go home?

To Control Possible Cross-Contamination

Because We Don't Want Our Clothes Getting Dirty Or Smelly

Because The Company Says So

So That We Can Waste A Bit Of Time Getting Changed And Have A Chinwag Wig Our Mates

3. If you arrived at work and cut yourself on the way into the food area what actions would you take to prevent micro biological and physical contamination?

Suck The Blood Off Your Wound And Carry On

Tie You Handkercheif Round It

Just Leave It Open So The Air Can Get To It To Heal It Quicker

Cover It In A Proper Waterproof Dressing And Report It Immediately

4. Typical symptoms of food poisoning are

Diarrhoea, vomiting and abdomina pain

Ear ache and discharge from the ears

Vomiting when you smell food

Stomach ache

5. Why do we store some long life foods in the fridge after opening?

After Opening They Are Treated As Fresh Foods

It Is Easier To Find Them Again When We Need Them

They Look Better In The Fridge Than In The Cupboard

It Fills The Fridge Up Making It More Economical To Run

6. What is the first thing you do when you enter a food premises?

Comb Your Hair

Go To The Toilet Before Starting Work

Wash Your Hands

Go To The Office And See What You Are Doing That Day

All Of The Above

7. If you suspect a delivery of bread has mice droppings on it what actions would you take?

Put It Into The Bin And Say Nothing

Tell The Driver And Get A Credit Note

Just Turn It Round And Use It When No One Is Watching

Report It To Your Boss And Check The Delivery Lorry For Infestation

8. An Environmental Health Officer

Can visit your premises only by appointment

Can help sell the food you produce

Is responsible for the management of your business

Can issue Hygiene Improvement Notices

9. What type of food hazard is it when you find a plaster in a food item?

Chemical

Physical

Biological

10. If you go into a dry storeroom and see boxes on the floor what would you do and why?

Push Them Neatly Under The Shelving So As To Look Tidy

Empty The Contents Out Into Suitable Sealable Containers

Leave Them For Someone Else To Sort Out

Move Them To Clean And Then Put ThHe Boxes Back Where They Were

11. Name One offence under the Food Safety Act 1990?

Putting Rubbish On The Pavement Outside Your Premises

Selling Food That Is Cold

Selling Food That Is Hot

Seling Food Unfit For Consumption

Not Washing Your Hands Before Work Starts

12. What order can an Environmental Health Officer give if they find a premises,part of a premises, a piece of equipment or a practice going on which is not satisfactory and is a danger to the public?

Prohabitation Order

Court Summons

Hygiene Emergency Prohibition Order

Last Minute Cleanup Order

13. What properties should walls in a food premises have?

Hard Wearing

Nice Colour

Be Made of Breezeblocks So It Doesn't Get Too Hot

14. Chilled food which has just been delivered needs to be put in the refrigerator quickly because

You can go for a longer break

The refrigerator looks good when it is full

There is less risk of physical hazards

If left out the food will warm up and enter the danger zone

15. Micro-organisms are ?

Shellfish

Only used in food production

Pathogens and spoilage bacteria only

Bacteria, yeast, mould and viruses

16. Why is bread not a high risk food?

It Is Low In Fat

It Is High In Fibre

It Is Low In Protein

It Doesn't Last Long Enough To Become Infected With Anything

It Has A Hard Crust To Stop Bacteria Entering The Bread

17. Give One Example Of A Chemical Hazard? & One Examle Of A Physical Hazard?

Washing Up Solution Not Rinsed Off Satisfactorily

Mould Growing On Some Bread

Slime On A Piece Of Chicken

The Smell Of The Bin Area Because The Windows Are Left Open

Piece Of Jewellery Found In Some Food

Submit

18. Why is it important to add the chemical to the water and not the water to the chemical?

If You Add Chemical To Water You Know The Correct Dilution Ratio

The Water Is Cheaper Than The Chemical So You Use Less Chemicals Adding The Chemical To The Water

There Is Less Chance Of A chemical Reaction Adding The Chemical To The Water And Not The Other Way Round

19. What Are" High Risk Foods"

They Always Make You ill

Are high in protein, ready to eat foods on which pathogens can grow

Raw meat products

Are all ready to eat foods

20. A refrigerator operating from 0°C and 5°C

Slows down bacterial multiplication

Allows you to cool hot food

Stops bacteria from multiplying

Uses less electricity

21. Cooking is a heat treatment used to make food safe, it is therefore a CCP. The hazard is the survival of micro organisms due to undercooking. The control measure is temperature control. Using what you have learnt so far in the Course Please answer the following. Critical limit for cooking is………°C The Monitoring procedure

Critical Limit Is 62 C

Critical Limit Is 75 C

Critical Limit Is 10 C

Monitoring Procedure Is To Poke It With Your Finger To See If It Is Hot Enough

Monitoring Procedure Is To Use A Food Probe With Streriliser Wipe To Gauge The Core Temparature

Submit

22. How often should waste be removed from a kitchen area?

Once A Day

As Often As Is Possible

When A Bin Bag Is Full

When The KItchen Porter Gets Round To It

After Each Service