PIC CLASS TEST - Zigma-Quality Training Center

PIC TEST

The Person-in-Charge (PIC) in any food establishment will often be the person who has the overall responsibility for running that Location during the entire time of operation. If there are multiple shifts, the PIC will be responsible for the proper functioning of the food establishment’s operation during the work shift.

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1. Which of the following is most likely to be contaminated with food poisoning bacteria?

Low-risk food

High-risk food

Cooked food

Raw food

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2. Which of the following are common sources of food poisoning bacteria?

People, raw food, pests, sewage

High-risk food, rodents, gloves, sewage

Low-risk foods, sewage, hands, pests

People, raw food, pests, cooked food

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3. Which of the following are all factors which affect bacterial multiplication?

Temperature, available water, light and pH

Nutrients, pH, available water and temperature

Nutrients, pH, light and temperature

Nutrients, pH, temperature and dust

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4. Which of the following practices is most likely to result in the chemical contamination of food?

Using an electric fly killer

strong disinfectant in a dry food store

Washing a lettuce in tap water

Not washing hands after using the toilet

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5. On which of the following are food poisoning bacteria most likely to be found?

Food which has been thoroughly cooked

Plates that have been in a dishwasher

Containers used for defrosting chicken

Oven surfaces

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6. Which of the following temperature ranges provides the best conditions for the growth of most food poisoning bacteria?

5°C 100ºC

0ºC - 20ºC

20ºC - 50ºC

50ºC - 60ºC

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7. What is an example of a pathogen?

A bacterium which causes illness

A spore-forming bacterium

A toxin produced by moulds

A bacterium which spoils food

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8. Which of the following are all common vehicles of food poisoning organisms?

Hands, head covering, hand-contact surfaces and cloths

Cloths, hands, freezers and hand-contact surfaces

Hands, cloths, grills and cutting boards

Cloths, hands, food-contact surfaces and hand-contact surfaces

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9. The incubation period (onset time) for bacterial food poisoning is usually:

1 to 36 hours

5 to 20 hours

48 or more hours

1 to 2 hours

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10. After cooking meat, which is to be served cold, why should it be rapidly cooled?

To prevent spores from surviving in food

To prevent spores from contaminating food

To prevent spores from germinating in food

To prevent spores from multiplying in food

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11. What is the faecal-oral route?

Pathogens in rice  cooked  long slow cooling  eaten

Pathogens on rodents  work surface  food  eaten

Pathogens in faeces  hands  food  eaten

Pathogens in boils  hands  food  eaten

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12. Which of the following is a control method used to destroy pathogenic bacteria?

Cooking food thoroughly

Purchasing food from reputable suppliers

Cooling food rapidly

Minimising the time of food preparation at room temperature

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13. Which of the following is likely to result in an allergenic hazard?

Storing chemicals with food

Poor communication between customers and staff

Storing food under refrigeration

Using softwood worktops

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14. Which of the following is the main reason for having good standards of hygiene in a food business?

Higher profits

Fewer environmental health inspections

Reduced risk of food poisoning

Lower staff turnover

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