Online AssessmentHome » FOOD SAFETY LEVEL 1 & 2 TEST 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. Which of the following is true about bacteria? By freezing food you can kill bacteria Bacteria multiplies and grow faster in warm environments Every type of bacteria can give people food poisoning Bacteria needs air to survive 2 / 15 2. The use of pesticides in a food room is most likely to result in which type of hazard Physical Allergenic Biological Chemical 3 / 15 3. Poor food hygiene is most likely to result in Cheaper food Lower training costs Food waste Fewer customer complaints 4 / 15 4. If you feel unwell, you should Report your symptoms to your supervisor Tell your supervisor at the end of your shift Stay at home Get on with your job 5 / 15 5. How many times can you reheat leftovers? As many times as you like Once Four times Twice 6 / 15 6. Where should raw meat be stored in a refrigerator? In the middle At the bottom, below all other food At the top 7 / 15 7. Which of these are common signs of food poisoning Bleeding gums, nausea, dilated pulps Dizziness, itchy scalp, loss of hearing Vomiting, diarrhoea, nausea 8 / 15 8. It is most important to wash your hands after handling Dry goods Fruit and vegetables Cooked meat Raw poultry 9 / 15 9. Food handlers must notify their supervisors if suffering from Depression asthma Headaches Septic cuts 10 / 15 10. How often should you clean? As you go Every hour At the end of each food service When you feel like it 11 / 15 11. The presence of harmful or objectionable matter in food best describes Spoilage Contamination Germination Multiplication 12 / 15 12. What is the ideal temperature for the growth of pathogens? 37 degrees 90 degrees 55 degrees 10 degrees 13 / 15 13. What is the best way to prevent pest infestations? Store boxed food on floor Keep bins open Remove spillages promptly 14 / 15 14. What is the recommended delivery temperature of chilled food? Below -5⁰C Below 12⁰C Below 5⁰C Below 20⁰C 15 / 15 15. What are the three types of food safety hazards? Garbage, Chemical and Pest Animal hair, Pesticides and salmonella Physical, chemical and Microbiological Chemical, Microbiological and dust Your score is The average score is 78% 0% Restart Assessment Exit Send feedback
