Test 2 Food Hygiene

1. A use by date on a food product shows
Give one answer.

The date the food was produced or packaged

The date the food is deemed as at its best quality

The date by which the food should be consumed or used

The shelf life of the product

The use by date on a food product indicates the date by which the food should be consumed or used. This means that after the specified date, the food may no longer be safe to eat or may have lost its quality. It is important to pay attention to the use by date to ensure food safety and avoid consuming expired products.

Explanation

The use by date on a food product indicates the date by which the food should be consumed or used. This means that after the specified date, the food may no longer be safe to eat or may have lost its quality. It is important to pay attention to the use by date to ensure food safety and avoid consuming expired products.

2. In foods reheated to +75^OC food poisoning bacteria will?

Be destroyed

Form spores

Grow slowly

Become dormant

Release toxins into the food

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.

Explanation

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.

3. Which of the following is the best at destroying bacteria during cleaning activities?

Soap and hot water

Detergent spray

Detergent and scrubbing pad

Disinfectant spray

Sterilizing fluid

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.

Explanation

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.

4. What training in regard to food hygiene is required for food handlers under the Food Hygiene (England) Regulations 2006?
Give two answers.

Completion of a CIEH accredited course

No formal training required

Training in the completion of daily audits only

Instruction and/or training in food hygiene matters to a level apropriate to their work activity.

Completion of induction course on commencement of employment

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Explanation

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5. Which of the following pathogenic organisms are classed as food borne due to extended incubation periods and low infectious doses?

Select two answers.

E.coli 0157

Bacillus cereus

Campylobacter

Salmonella

Tape worms

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.

Explanation

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.

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