Food Safety WSC

Why should outdoor clothing be excluded from the food preparation areas?

• There is no secure storage area for them
• The clothes could get contaminated by the food
• Micro-organisms carried on the clothes could contaminate food
• The clothes may absorb cooking odours

Biological contamination can be said to have occurred when the food:

• Looks abd tastes different
• Contains micro-organisms that are harmful to health
• Has been heated or chilled to quickly
• Has developed a different smell

Which is the best description of toxins?

• Spores that are formed by some bacteria
• Time taken for the bacteria to double in number
• Chemicals required for bacteria to multiply
• Poisons produced by some bacteria

What is the most important reason for reheating cooked food thoroughly?

• To prevent any bacteria from surviving
• To ensure that customers do not complain
• To make sure that the food tastes better
• To prevent physical contamination

Bacteria, viruses and moulds are all:

• Pathogens
• Toxins
• Micro-organisms
• Parasites

Which of the following statements best describes food safety?

• Cleaning up as you go
• Disposing of all food waste carefully and efficiently
• Cooking all foods correctly
• Protecting food from anything that can cause harm

Ideally, what should the temperature of chilled food be on delivery?

• below 5°C
• -18°C
• 15°C
• above 63°C

What type of bacteria cause food to rot or perish

• Binary
• Allergen
• Parasite
• Spoilage

Which of the following documents are included in a documented food safety system?

• Staff time sheets
• Business Accounts
• Supplier order forms
• Temperature monitoring sheets

The main reason why food and utensils should not be washed in a hand wash basin is because:

• The water is not hot enough
• The drain might get blocked
• Cross-contamination could occur
• The right detergent would not be used