Food Safety Test

Q1) Typical symptoms of food poisoning are?

1. Diarrhoea, vomiting and abdominal pain

2. Vomiting when you smell food

3. Ear ache and discharge from ears

1. They always make you ill

2. Meat (products rich in proteins)

3. Expensive foods

Q2) What are High Risk Foods?

1. Staff may trip over pests and injure themselves

2. Bacteria from pests can contaminate the food

3. Pests are unsightly and will upset the customers  

Q3) Which of these is the main reason that pest control is essential in food preparation businesses?

1. 3°C

2. 37°C

3. 85°C


Q4) What is the ideal temperature for bacteria to grow?

1. -18°C

2. 4°C

3. 10°C


Q5) The temperature inside your fridge (refrigerator) should be (ideally):

1. -18°C

2. 5°C

3. 63°C


Q6) The temperature inside your freezer should be:

1. In the warming drawer of the oven

2. On the bottom shelf of a refrigerator

3. In the dry goods storage area


Q7) Where should frozen meat be placed while it is defrosting?

1. Peanuts and cereals containing gluten

2. Shell fish and milk

3. All of the above


Q8) Which of these foods can cause a severe allergic reaction?

1. Chemical

2. Physical

3. Natural


Q9) Objects falling into food is called what sort of contamination?

1. Light

2. Darkness

3. Warmth


Q10) Bacteria need Food, Time, Moisture and what else to grow?

1. Improvement or prohibition Notice

2. Last minute clean-up notice

3. A dirty look

Q12) What order can an Environmental Health Officer give if they find a premises, part of a premises, a piece of equipment or a practice taking place which is not satisfactory and is a danger to the public?

1. Wash it under cold water and wrap a clean tissue around it

2. Tie a handkerchief around it

3. Cover it in a proper waterproof dressing and report it


Q13) If you arrived at work and cut yourself on your way to the food area, what actions would you take to prevent micro biological and physical contamination?

1. Leave them for someone else to sort out

2. Sort them out on designated shelves

3. Kick them


Q14) If you go into a dry storeroom and see boxes on the floor, what should you do?

1. After opening they are treated as fresh foods

2. They look better in the fridge than in the cupboard

 as fresh foods

3. It fills the fridge up making it more economical to run


Q15) Why do we store some long-life foods in the fridge after opening?

1. Put it into the bin and say nothing

2. Just turn it around and use it when no one is watching

3. Report it to manager and check remaining deliveries


Q16) If you suspect a delivery of products has mice droppings on it what actions would you take?

1. Uses less electricity

2. Slows down bacterial growth

3. Kills all the bacteria


Q17) A refrigerator operating from 0°C and 5°C

1. You can go for a longer break

2. If left out the food will warm up and enter the danger zone

3. The refrigerator looks good when it is full


Q18) Chilled food which has just been delivered needs to be put in the refrigerator quickly because:

1. Tasteless and remain toxic after cooking

2. Bad tasting but not toxic after cooking

3. Tasteless but not toxic after cooking


Q19) Most toxins that cause food poisoning are:

1. Cook high risk foods thoroughly

2. Keep hot food cold, and cold food hot

3. Keep hot food hot, and cold food cold


Q20) To kill or slow down the growth of micro organisms, which of the following does NOT apply:

1. To reduce the levels of food wasted in the kitchen

2. To ensure that they do not get their clothes dirty

3. To prevent the contamination of other food items

Q11) What is the main reason for food handlers to wash their hands after handling raw food?

Select today’s date

I confirm that I have attended the Food Safety training organised by the aforementioned company, at the selected date and the answers I have provided for this test are my own.