This quiz is designed to assess weather you have attained the necessary knowledge to be awarded a certificate in Food Hygiene.
There are a series of questions and each one has multi choice answers, simply indicate your answer and move on to the next one until completed.
Good Luck
Chemical
Physical
Biological
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
The Pathogen Lives On The Hands And Can Be Passed On Easily
It Is In The Air And Can Land On Food Items Not Covered
By Handling The Open Food You Increase The Risk Of Cross Contamination From The Pathogen From Your Hands To The Food
It Can Fly From One Surface To Another And Contaminate Food Items
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
Prohabitation Order
Court Summons
Hygiene Emergency Prohibition Order
Last Minute Cleanup Order
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
Make Sure You Wash Off Any Spillages That Drop Onto The Food
Keep Cooked And Raw Food Apart
Wash You Hands Often
Use Colour Coded Equipment
Keep Food Covered As Much As Possible
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
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
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
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
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
Hard Wearing
Nice Colour
Be Made of Breezeblocks So It Doesn't Get Too Hot
It Establishes A Proper Cleaning Routing For Equipment/Premises
It Gives The Boss Something To Do
If You Add Chemical To Water You Know The Correct Dilution Ratio
Some Chemicals Need So Little To Use That You Would't See The Amount In A Container If You Added The Water Last
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
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
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
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
Diarrhoea, vomiting and abdomina pain
Ear ache and discharge from the ears
Vomiting when you smell food
Stomach ache
Shellfish
Only used in food production
Pathogens and spoilage bacteria only
Bacteria, yeast, mould and viruses
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
Slows down bacterial multiplication
Allows you to cool hot food
Stops bacteria from multiplying
Uses less electricity
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
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
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