Food Hygiene Assessment

A vibrant kitchen scene showing a variety of food safety practices, including staff wearing gloves, proper food storage, and hygiene measures, with a focus on cleanliness and organization.

Food Hygiene Best Practices Quiz

Test your knowledge on food safety and hygiene with our comprehensive quiz designed for anyone involved in the food industry. Ensure that you're up-to-date with the latest regulations and safe food handling practices!

Key Features:

Multiple-choice questions
Immediate feedback on answers
Improve your food safety knowledge

20 Questions5 MinutesCreated by CookingMaster42

Question 1 - The main purpose of a food safety management system is to...

Check that staff are working efficiently

Control food costs

Monitor service users complaints

Identify food hazards and implement controls

Produce paperwork which shows processes

Question 2 - What is the most accurate method of checking that a meal is reheated thoroughly?

Check that the meal is hot by touching the surface

Check the temperature of the oven by looking at the temperature setting

Reheat the meal for the exact time required by the instructions

Use a spoon or fork and open up the meal and look inside for signs of steam

Use a probe to check the core temperature

Question 3 - What are the four C's of food safety?

Cleanliness, cleaning, covering, cross-contamination

Cooking, cleaning, chilling, cross-contamination

Chilling, cleanliness, canning, cooking

Cross-contamination, chopping, cooking, chilling

Cross-contamination, chemicals, chilling, cooking

Question 4 - Which food safety legislation requires food businesses to have food safety management systems in place?

The Food Hygiene (England)(Wales)(Scotland)(N Ireland) Regulations 2006

The Food Safety Act 1990

Control of substances Hazardous to Health regulations 2002

Regulation (EC) No. 852/2004 on Hygiene of Foodstuffs

Health and Safety at Work Act 1974

Question 5 - Which of the following is most likely to cause cross-contamination?

Using high risk foods within their use-by dates

Putting covered raw and high risk food in the same fridge

Using the same knife to cut raw meat and then cooked chicken

Storing raw food at the bottom of the fridge

Using disposable cloths for wiping surfaces

Question 7 - Which of the following statements is NOT correct?

Cross-contamination is one of the major causes of food poisoning

Bacteria are killed by refrigeration and freezing

Cross-contamination is the transfer of bacteria from raw food to ready-to-eat food

It is important to wash hands after handling raw food

Chicken should be cooked to a minimum of 75°C

Question 9 - Which one of the following protects food from chemical hazards?

Ensuring that staff wear protective clothing

Training staff to take temperature records of fridges

Supervising staff in hand washing techniques

Making sure that cleaning products are kept away from food

Keeping chemicals in containers

Question 11 - Disinfection could be best described as the process of

Removing dirt and debris

Removing all living organisms

Reducing micro-organisms to a low safe level

Removing physical contamination

Reducing the acidity of work surfaces

Question 12 - Which type of food is most likely to be involved in cases of food poisoning?

Question 15 - 'Use by' dates are used on perishable foods to ensure that...

Its quality has not deteriorated

It does not present a food safety risk

Its full price can be charged

It must be used within 24 hours of purchase

Stock rotation is made easier

Question 16 - Which of the following is a method of preventing the physical contamination of food?

Storing chemicals in a cleaning cupboard

Installing fly screens to all windows

Ensuring staff report illnesses to their managers

Avoiding copper and zinc cooking utensils

Heating food to a high temperature

Question 17 - Which of the following are all symptoms of food poisoning?

Vomiting, nausea, coughing

Headaches, sneezing, diarrhoea

Abdominal pain, fever, nausea

Flu-like symptoms, chest pains, vomiting

Vomiting, dizziness, coughing

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