SQA HFT Basic Food Hygiene

What is the HOT HOLDING temperature for food?

• 63°C
• 75°C
• 100°C
• 82°C

To prevent any risk, it's best to reheat food to?

• above 73°C
• 4°C
• 60°C
• 21°C

Food poisoning is caused by?

• Eating fresh food
• Mums cooking
• Illness transmitted to people who ate contaminated food
• Eating food fortified with nutrients

Pick the non-perishable food

• Milk
• Vegetables
• Flour
• Nuts

What is the definition of a food handler?

• A person who prepares food
• A person who is in direct contact with food
• A person who delivers food
• A person who grows produce

If you had a problem with a restaurant's food hygiene the CAB would refer you to the ASA?

• True
• False

Which is a low-risk food?

• Frozen peas
• Gravy
• Milk
• Shellfish

Food contaminated with food poisoning bacteria would?

• Smell
• Change Colour
• look and taste normal
• Be Slimmy and Bitter

What causes most food poisoning?

• Viruses
• Bacteria
• Dirt
• Pesticides

Which food must be kept refrigerated?

• Potatoes
• Tomatoes
• Onions
• Meat