food hygiene questions and answers

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Practice Food Hygiene Test 02

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Q:1-Which is the best type of waste bin to use in a kitchen?
Mark one answer:

A black bin bag
Foot operated bin with a lid
Old cardboard box
Open dustbin for easy access

Q:2-What should food handlers use a hand basin for?
Mark one answer:

Washing their hands
Washing utensils and hands
Washing their dog
Trying out their new remote controlled hovercraft

Q:3-What is the main reason for wearing protective clothing?
Mark one answer:

It protects food from contamination
It looks groovy
It feels really comfy to wear
It washes well at lower temperatures

Q:4-What foods should vulnerable people such as pregnant women, the elderly and sick avoid in order to reduce the risk of food poisoning?
Mark one answer:

Cakes made with eggs
Liquorice allsorts, especially the blue ones
Foods made with raw eggs, such as mayonnaise etc
Anything beginning with F - flapjacks, fried eggs etc

Q:5-What is an allergen?
Mark one answer:

A form of the french verb 'aller'
A cream for embarassing rashes
A food or ingredient that causes an allergic reaction
A really bad itch behind your knee

Q:6-Which one of the following is not a type of hazard to food?
Mark one answer:


Q:7-Which of the following is not an ideal condition for the multiplication of bacteria in food?
Mark one answer:

Possession of a calculator

Q:8-You have cut yourself on a sharp knife – what can you do to prevent spreading bacteria to food?
Mark one answer:

Wear a brightly coloured, visible plaster
Wear bright red nail varnish
Keep your finger in your mouth when not needed

Q:9-Which of the following is a high-risk food?
Mark one answer:

A bag of smoky bacon crisps
An Easter egg
A chicken sandwich
Dry uncooked pasta

Q:10-What is the correct temperature that frozen food should be kept at?
Mark one answer:

0 degrees
15 degrees or lower
-18 degrees or lower
20 degrees or lower

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