Food Safety Level 1 MCQ
6 Questions
| Total Attempts: 234
This is the Food Safety Level 1 Multiple Choice Question (MCQ) paper designed to assess compliance and understanding for the following training courses: Food Hygiene Food Safety
Questions and Answers
- 1.Food should be rotated using the "First in, first out" system to ensure that: (select all that apply)
- A.
The most in date food is used first
- B.
There is less chance for out of date food being used
- C.
The growth of bacteria and contamination is reduced
- D.
Food wastage is reduced
- 2.Which of these ingredients are considered most likely to cause allergic reactions?
- A.
Nuts
- B.
Sushi
- C.
Shellfish
- D.
Egg
- E.
Sugar
- F.
Celery
- 3.Which of the following options would help to reduce the risk of contamination? (select all that apply)
- A.
Not coughing or sneezing over food
- B.
Not touching your hair while preparing food
- C.
Removing loose jewellery before preparing food
- D.
Wearing the correct protective clothing
- 4.Which of these types of protective clothing is used in the food preparation area?
- A.
Thick rubber gloves
- B.
Washable apron
- C.
Beard covers
- D.
A good sense of humour
- E.
Chef whites
- 5.What is the industry-accepted minimum temperature for cooking hot food?
- A.
50 degrees Celsius
- B.
65 degrees Celsius
- C.
75 degrees Celsius
- D.
100 degrees Celsius
This test is designed to formatively assess the students background knowledge of food safety and sanitation.
Questions: 10 | Attempts: 10069 | Last updated: May 28, 2021
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