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2.

What kind of soap should be provided for handwashing

Unscented
Bactericidal
Antiseptic
Lotionised

Correct Answer

A. Bactericidal

Explanation

Bactericidal soap should be provided for handwashing because it is specifically formulated to kill bacteria on the hands. This type of soap contains ingredients that have antimicrobial properties and can effectively eliminate harmful bacteria, reducing the risk of infections and illnesses. Using bactericidal soap during handwashing helps to maintain good hygiene and prevent the spread of germs.

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2

3.

Which one of the following is acceptable for a food handler to wear

Engagement Ring
Copper Bracelet
Plain Wedding Band
Any ring worn as a symbol of religion or faith

Correct Answer

A. Plain Wedding Band

Explanation

A food handler is required to wear a plain wedding band as it is less likely to harbor bacteria compared to other types of jewelry. Engagement rings and copper bracelets can have crevices where bacteria can accumulate, posing a risk of contamination. However, a plain wedding band is smooth and easy to clean, reducing the chances of transferring bacteria to food. Any ring worn as a symbol of religion or faith may also be acceptable as long as it does not have any crevices or embellishments that can trap bacteria.

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4.

A clean water proof dressing is required to cover the cut so that

It can be seen by manager or team leader
It prevents water and food getting into the cut
It stops bleeding and helps the cut heal
It prevents blood and bacteria contaminating the food

Correct Answer

A. It prevents blood and bacteria contaminating the food

Explanation

A clean water proof dressing is required to cover the cut in order to prevent blood and bacteria from contaminating the food. This is important because if blood and bacteria come into contact with the food, it can lead to foodborne illnesses and contamination. By covering the cut with a water proof dressing, it creates a barrier that prevents any fluids or bacteria from entering the food and causing potential harm.

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1

5.

If you are suffering from a complaint, which one of the following need not be report to your manager before starting work

Headache
Eye Infection
Diarrhoea
Vomitting

Correct Answer

A. Headache

Explanation

A headache is a common complaint that many people experience from time to time. It is not necessary to report a headache to your manager before starting work as it is a common symptom and does not typically affect one's ability to perform their job duties. However, eye infection, diarrhea, and vomiting are more serious health issues that may require medical attention and could potentially impact one's ability to work. Therefore, it is important to inform your manager about these conditions before starting work.

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6.

Which of the following is not a practical method to control microbiological hazards

Heat food until piping hot
Cover cuts and sores
Store at 5 deg C or lower
Wear a hair net

Correct Answer

A. Cover cuts and sores

7.

At what temperature do pathogens best survive?

37 deg C
57 deg C
25 deg C
100 deg C

Correct Answer

A. 37 deg C

Explanation

Pathogens, such as bacteria and viruses, are best suited to survive and thrive at body temperature, which is approximately 37 degrees Celsius. This temperature provides an optimal environment for their growth and reproduction. Higher temperatures, such as 57 degrees Celsius or 100 degrees Celsius, are too hot and can denature or kill the pathogens. On the other hand, lower temperatures, such as 25 degrees Celsius, may slow down their growth and reproduction. Therefore, 37 degrees Celsius is the most suitable temperature for pathogens to survive.

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8.

To what core temperatures should meat and poultry generally be cooked

90 deg C
60 deg C
75 deg C
55 deg C

Correct Answer

A. 75 deg C

Explanation

Meat and poultry should generally be cooked to a core temperature of 75 degrees Celsius. This is the recommended temperature to ensure that harmful bacteria, such as salmonella and E. coli, are killed and the meat is safe to consume. Cooking to this temperature also helps to ensure that the meat is fully cooked and tender.

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9.

Environmental Health Practitioners enforce food hygiene regulations. Which one of the following powers do they not have.

The power to arrest
The power to shut premises
The power to enter premises at any reasonable time without an appointment
The power to detain and seize foods

Correct Answer

A. The power to arrest

Explanation

Environmental Health Practitioners do not have the power to arrest. Their main role is to enforce food hygiene regulations and ensure that premises are complying with the necessary standards. They have the power to shut premises if they pose a risk to public health, the power to enter premises at any reasonable time without an appointment to carry out inspections, and the power to detain and seize foods if they are deemed unsafe for consumption. However, they do not have the authority to make arrests as this falls under the jurisdiction of law enforcement agencies.

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10.

What best describes food safety

To protect food from contamination
Neither of these
Both of these
To prevent food from harming people's health

Correct Answer

A. Both of these

Explanation

Food safety encompasses both protecting food from contamination and preventing food from harming people's health. It involves practices and measures to ensure that food is safe to consume, free from harmful bacteria, chemicals, or other contaminants. This includes proper handling, storage, and preparation of food to minimize the risk of foodborne illnesses. Additionally, food safety also involves implementing regulations and standards to ensure that food is produced, processed, and distributed in a safe manner. Overall, food safety aims to safeguard the quality and integrity of food to protect both consumers and the food industry.

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Quiz Preview

What kind of soap should be provided for handwashing

Which one of the following is acceptable for a food handler to wear

A clean water proof dressing is required to cover the cut so that

If you are suffering from a complaint, which one of the following need not be report to your manager before starting work

Which of the following is not a practical method to control microbiological hazards

At what temperature do pathogens best survive?

To what core temperatures should meat and poultry generally be cooked

Environmental Health Practitioners enforce food hygiene regulations. Which one of the following powers do they not have.

What best describes food safety