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 are common sources of food poisoning bacteria?

People, raw food, pests, cooked food

People, raw food, pests, sewage

Low-risk foods, sewage, hands, pests

High-risk food, rodents, gloves, sewage

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

50ºC - 60ºC

5°C 100ºC

0ºC - 20ºC

20ºC - 50ºC

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

Minimising the time of food preparation at room temperature

Cooking food thoroughly

Cooling food rapidly

Purchasing food from reputable suppliers

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4. What is an example of a pathogen?

A toxin produced by moulds

A spore-forming bacterium

A bacterium which spoils food

A bacterium which causes illness

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

Plates that have been in a dishwasher

Oven surfaces

Containers used for defrosting chicken

Food which has been thoroughly cooked

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

Cooked food

Raw food

High-risk food

Low-risk food

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

1 to 36 hours

48 or more hours

1 to 2 hours

5 to 20 hours

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9. What is the faecal-oral route?

Pathogens on rodents  work surface  food  eaten

Pathogens in rice  cooked  long slow cooling  eaten

Pathogens in boils  hands  food  eaten

Pathogens in faeces  hands  food  eaten

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

Cloths, hands, freezers and hand-contact surfaces

Hands, cloths, grills and cutting boards

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

Hands, head covering, hand-contact surfaces and cloths

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

Nutrients, pH, temperature and dust

Nutrients, pH, available water and temperature

Nutrients, pH, light and temperature

Temperature, available water, light and pH

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

To prevent spores from contaminating food

To prevent spores from multiplying in food

To prevent spores from germinating in food

To prevent spores from surviving in food

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

Fewer environmental health inspections

Higher profits

Lower staff turnover

Reduced risk of food poisoning

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

Storing food under refrigeration

Storing chemicals with food

Using softwood worktops

Poor communication between customers and staff

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