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FOOD SAFETY LEVEL 1 & 2

The safety of the food we consume has a direct impact on individual and population health and affects the economic growth of the region where food safety is practised and enhanced.

Assessment registration form

NameEmailPhone Number

1 / 15

1. What is the best way to prevent pest infestations?

Keep bins open

Remove spillages promptly

Store boxed food on floor

2 / 15

2. The presence of harmful or objectionable matter in food best describes

Multiplication

Contamination

Spoilage

Germination

3 / 15

3. If you feel unwell, you should

Get on with your job

Tell your supervisor at the end of your shift

Stay at home

Report your symptoms to your supervisor

4 / 15

4. How many times can you reheat leftovers?

Twice

Four times

Once

As many times as you like

5 / 15

5. Which of these are common signs of food poisoning

Vomiting, diarrhoea, nausea

Dizziness, itchy scalp, loss of hearing

Bleeding gums, nausea, dilated pulps

6 / 15

6. How often should you clean?

Every hour

At the end of each food service

When you feel like it

As you go

7 / 15

7. Where should raw meat be stored in a refrigerator?

At the bottom, below all other food

At the top

In the middle

8 / 15

8. What is the recommended delivery temperature of chilled food?

Below 5⁰C

Below 12⁰C

Below 20⁰C

Below -5⁰C

9 / 15

9. Which of the following is true about bacteria?

Every type of bacteria can give people food poisoning

By freezing food you can kill bacteria

Bacteria multiplies and grow faster in warm environments

Bacteria needs air to survive

10 / 15

10. Poor food hygiene is most likely to result in

Cheaper food

Fewer customer complaints

Lower training costs

Food waste

11 / 15

11. Food handlers must notify their supervisors if suffering from

Depression

asthma

Headaches

Septic cuts

12 / 15

12. It is most important to wash your hands after handling

Dry goods

Fruit and vegetables

Cooked meat

Raw poultry

13 / 15

13. What are the three types of food safety hazards?

Garbage, Chemical and Pest

Physical, chemical and Microbiological

Chemical, Microbiological and dust

Animal hair, Pesticides and salmonella

14 / 15

14. The use of pesticides in a food room is most likely to result in which type of hazard

Chemical

Biological

Allergenic

Physical

15 / 15

15. What is the ideal temperature for the growth of pathogens?

37 degrees

90 degrees

55 degrees

10 degrees

Your score is

The average score is 78%

Exit

FOOD SAFETY LEVEL 3 & 4

The safety of the food we consume has a direct impact on individual and population health and affects the economic growth of the region where food safety is practised and enhanced.

Assessment registration form

NameEmailPhone Number

1 / 15

1. Which group of people are more at risk of food poisoning or food borne illness?

Elderly and sick people

Chefs, sick people and young children

Elderly people, food handlers and teenagers

Elderly, young children and sick people

2 / 15

2. Which ONE of the following would be described as a benefit of food safety training?

maintains the price competitiveness of a business

gives staff confidence to carry out their job role

raises awareness of the effects of contamination

meets quality assurance requirements

3 / 15

3. All of the following are signs of a cockroach infestation except for:

dead bodies

egg cases

droppings

gnawing marks

4 / 15

4. Which one of the following is a Chemical Hazard?

Toxin

Bacteria

Virus

Pesticide

5 / 15

5. Which of these are ALL examples of physical contamination?

wood, pesticides, polythene

pest bodies, detergents, mould

hair, cardboard, glass

viruses, false nails, peanuts

6 / 15

6. In a HACCP system monitoring is used to:

verify the HACCP plan

set critical limits at CCPs

determine critical control points

confirm the process is controlled

7 / 15

7. which is not included in 7 principles of HACCP?

Conduct hazard analysis

Determine the critical control point

Review the HACCP plan.

Establish monitoring procedure

8 / 15

8. Checking the date codes of perishable deliveries is an example of:

monitoring

a control

a corrective action

heat sensitive stage of all bacteria

9 / 15

9. When considering the structure of a bacterium, what is capsule?

A part of the cell within which the metabolic reactions occur

A membrane that controls the passage of nutrients and waste products both in and out of the cell.

A gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals

A hair-like structure, present in some bacteria, used for movement

10 / 15

10. A spore is the

active growth stage of some bacteria

heat sensitive stage of all bacteria

vegetative stage of all bacteria

resistant stage of some bacteria

11 / 15

11. A convalescent carrier is someone who

has recovered from an infection but is still a source of pathogens

is now clear of infection and is no longer a source of pathogens

is a source of pathogens and still shows symptoms of infection

harbors pathogens but has never shown symptoms of infection

12 / 15

12. Supervisors can help food business maintain high food safety standards by:

training staff

checking only records

checking product quality

keeping holiday records

13 / 15

13. High risk food is used to describe:

food containing bacterial pathogens

raw foods contaminated by viruses

unwashed food covered with soil and dirt

ready-to-eat food supporting bacterial growth

14 / 15

14. All of the following statements about toxins are correct except for?

some bacteria release toxins when growing in food

all bacterial toxins are destroyed by heating

some bacteria release toxins into the human gut

toxins tend to cause vomiting and diarrhoea

15 / 15

15. According to legislation, food handlers MUST wear:

long-sleeved protective clothing

light-coloured clean protective clothing

suitable clean protective clothing

protective clothing when travelling to work

Your score is

The average score is 67%

Exit

HACCP LEVEL 1 & 2

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Assessment registration form

NameEmailPhone Number

1 / 15

1. What is the benefit of having a HACCP system?

Safer Food

Cheaper food

Quality food

Cost high food

2 / 15

2. Ensuring effective HACCP documentation is kept will help to

Less number of monitoring

Time consuming production

Demonstrate legal compliance

High production

3 / 15

3. Who should decide which step in a process is critical control points?

HACCP team

HACCP team leader

Management

A regular customer

4 / 15

4. Which of the following would not be part of the HACCP plan

Critical control point

Verification

Name and addresses of equipment and manufacturers

Hazard analysis

5 / 15

5. What is HACCP?

Food Safety Management System

An Astronaut’s Safety Programme

An Auditing system

Food Safety Verification System

6 / 15

6. Which of these is a monitoring action?

Following control procedure

Correcting Problems

Microbiological Analysis

Visual inspections

7 / 15

7. Which of the following is a common prerequisite?

Temperature Monitoring

Preventive maintenance

Critical control point

Organoleptic checks

8 / 15

8. What action should be taken if s critical limit is breached?

Monitoring

Controlling

Corrective action

Verification

9 / 15

9. What are the observations at critical control points called?

Hazards

Monitoring

Food Safety Auditing

Risks

10 / 15

10. What is the freezer temperature?

-10°C

8°C

-18°C

5°C

11 / 15

11. Which one of the following is a Chemical Hazard?

Toxin

Pesticide

Virus

Bacteria

12 / 15

12. Which of the following is one of the seven principles of HACCP?

Documentation

Customers’ specifications and requirements

HACCP can be applied to catering or manufacturing

Demonstrate the use of technology

13 / 15

13. How many principles are there in HACCP?

14 / 15

14. The purpose of a flow diagram is to

Help those involved to better understand the process

Demonstrate customers specifications

Understand the number of employs

Show how the HACCP team is organized

15 / 15

15. A control value that specifies maximum or minimum required level is a

Target value

Specification value

Critical limit

Control limit

Your score is

The average score is 69%

Exit

HACCP LEVEL 3 & 4

Assessment registration form

NameEmailPhone Number

1 / 15

1. Who should decide which step in a process is critical control points?

HACCP team

External HACCP Auditor

HACCP team leader

A regular customer

2 / 15

2. Question 2 of the codex decision tree asks 'Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level' If the answer to this is yes, then:

the step should be dealt with as a prerequisite and requires monitoring

the step should be identified as a critical control point

question 3 of the decision tree should be asked to determine whether it is a critical point

the step is not critical and no control is required

3 / 15

3. Which is not a form of verification for a HACCP plan?

Make sure employees wear clean uniforms

Preventing or reducing hazards

Checking equipment temperatures

Point system for cleaning defects

4 / 15

4. When defrosting packs of cooked meat, which control will most effectively reduce the hazards of microbiological growth and contamination?

Placing the meat in a raw meat chiller

Stacking trays of meat at room temperature for 3 hours

Placing the meat in high-risk food defrost unit overnight

Leaving the meat in a vat of water overnight

5 / 15

5. ‘Rejecting delivery of over temperature raw materials informing supplier and investigating the cause’, is an example of what?

Corrective Action

Hazard

Control measure

Critical limit

6 / 15

6. A new food business has trained their HACCP team and together they have defined the terms of
reference and scope of product/process description, determined the need for flow diagrams
and their verification. What step has the team failed to address prior to hazard analysis

Verification of prerequisites

Likely customers and the potential customer abuse

Assessment of the significant of the hazards

Validation of the prerequisites

7 / 15

7. A HACCP system could help demonstrate that a company

meets all relevant food labelling legislation

takes precautions to prevent contamination

employs qualified staff in managerial positions

supplies the best quality food to its customers

8 / 15

8. Which of the following is a common prerequisite

Cleaning and disinfection

Control charts

Terms of reference

Temperature monitoring

9 / 15

9. Prerequisite programs are

Basic operational and foundational requirements that are needed for an effective food service HACCP plan

documents of uncertain things

The inspection reports of the local regulatory agency

Cooking food to its proper temperature

10 / 15

10. ‘Monthly trend analysis of complaint data’ is an example of

Control Measure

Validation

Verification

Hazard

11 / 15

11. Which of these best describes a control measure?

Recording the temperature of food

Checking hazards do not get into food

Preventing or reducing hazards

Identifying problems before they occur

12 / 15

12. What is 'growth of pathogens due to increased chill storage temperature' an example of?

Monitoring

Hazard

Control measures

Critical Limit

13 / 15

13. Which of these is a good example of target and critical limit?

The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C.

At the step of preparation, the critical limit is for food to bat at ambient temperatures for no more than 1 hour and the target is for no more than 120minutes

At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds

B. At the step of cooling target level is to achieve 10°C within 70 minutes and critical limit is to achieve 10°C within 90 minutes

14 / 15

14. Monitoring systems should specify all of the following EXCEPT for

who can authorise the restart of production

how it should be carried out

who is responsible

how often it should be done

15 / 15

15. What action should be taken if a critical limit is breached?

Controlling

Monitoring

Checking

Corrective action

Your score is

The average score is 61%

Exit