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Which one of the following reduces bacteria to a safe level, but does not remove dirt, grease and food waste effectively?

Disinfectant

Sanitiser

Sterilant

Detergent

Which of the following is correct?

It is a good idea to top up cleaning chemicals

Cleaning should be completed as quickly as possible

Cleaning equipment must be used for specific tasks only

All cleaning equipment should be cleaned weekly

What does a sanitiser do?

Removes dirt and grease

Cleans and disinfects

Kills spoilage bacteria

Sterilises surfaces

In a food business, a cleaning schedule is important in order to:

Make sure everyone does their fair share

Check what time each cleaning operative started work

Make sure all areas are cleaned properly

Make sure enough cleaning chemicals are ordered

Which of the following should be cleaned with separate equipment?

Toilet area

Cooking area

Cooling area

Sweet preparation area

Which of the following are all common food pests in catering premises?

Flies, cockroaches and mice

Lizards, birds, rats

Cockroaches, mosquitoes, birds

Flies, mice, spiders

Which of the following is a typical sign of pests in a food room?

Food waste

Droppings

Bait boxes

Overflowing bins

How can food handlers help to prevent pests getting into kitchens?

Keeping windows and doors closed

Wearing suitable protective clothing

Storing food off the floor

Keeping floors clean

Which of the following is the most important reason to control pests in a food business?

They frighten staff

They create a bad impression to auditors

They increase cleaning time

They can spread disease

Which is the main food safety reason to keep delivery records?

It can help ensure traceability of product

It can give information on nutritional value of finished product

Gives contact details for finance

Helps to organise stock rotation

Stock rotation is important to:

Use up newer stock

Use up older stock

Increase stock value

Improve stock quality

If there are four shelves on the refrigerator which of the following foods should be placed on the top shelf?

Raw food ready-to-eat

High-risk food

Raw food to be cooked

Low-risk food

What is the most accurate method of checking a product has been thoroughly heat treated?

Check the temperature of the oven

Check the product is steaming as it comes out of the oven

Cook the product as per the recipe

Check the core temperature of the product

The most important reason to separate nut and non-nut products from delivery to sale is because it will help:

To prevent taint from one product to another

with stock rotation

Prevent people suffering from an allergy consuming the wrong food

To prevent nut products from going moldy

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