Test 2 Food Hygiene
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A use by date on a food product shows Give one answer.
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The date the food was produced or packaged
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The date the food is deemed as at its best quality
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The date by which the food should be consumed or used
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The shelf life of the product
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A quiz designed to test employer and employee awarness of food hygiene and training requirements within the pub/restaurant trade
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- 2.
In foods reheated to +75OC food poisoning bacteria will?
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Be destroyed
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Form spores
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Grow slowly
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Become dormant
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Release toxins into the food
Correct Answer
A. Be destroyedExplanation
When foods are reheated to a temperature of +75°C, food poisoning bacteria will be destroyed. This high temperature is known to kill bacteria and other microorganisms, making the food safe to consume. Reheating food to this temperature helps to prevent the growth and multiplication of bacteria, reducing the risk of foodborne illnesses.Rate this question:
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- 3.
Which of the following is the best at destroying bacteria during cleaning activities?
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Soap and hot water
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Detergent spray
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Detergent and scrubbing pad
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Disinfectant spray
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Sterilizing fluid
Correct Answer
A. Disinfectant sprayExplanation
Disinfectant spray is the best at destroying bacteria during cleaning activities because it contains chemicals that are specifically designed to kill or inhibit the growth of bacteria. Soap and hot water can remove bacteria from surfaces but may not necessarily kill them. Detergent spray and detergent with a scrubbing pad can help remove bacteria but may not be as effective at killing them as disinfectant spray. Sterilizing fluid is designed to kill all forms of microbial life, including bacteria, but may not be as practical or necessary for everyday cleaning tasks.Rate this question:
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- 4.
What training in regard to food hygiene is required for food handlers under the Food Hygiene (England) Regulations 2006?Give two answers.
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Completion of a CIEH accredited course
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No formal training required
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Training in the completion of daily audits only
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Instruction and/or training in food hygiene matters to a level apropriate to their work activity.
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Completion of induction course on commencement of employment
Correct Answer(s)
A. No formal training required
A. Instruction and/or training in food hygiene matters to a level apropriate to their work activity. -
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Which of the following pathogenic organisms are classed as food borne due to extended incubation periods and low infectious doses?Select two answers.
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E.coli 0157
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Bacillus cereus
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Campylobacter
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Salmonella
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Tape worms
Correct Answer(s)
A. Campylobacter
A. SalmonellaExplanation
Campylobacter and Salmonella are classed as food borne due to their extended incubation periods and low infectious doses. This means that they can cause illness even if consumed in small amounts, and the symptoms may not appear immediately after consumption, but rather after a certain period of time. These pathogens are commonly associated with contaminated food and can cause gastrointestinal infections in humans. E.coli 0157, Bacillus cereus, and tape worms are not specifically known for their extended incubation periods and low infectious doses in the context of food borne illnesses.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
Mar 22, 2012Quiz Created by
Bridget1