https://az-most-bet.com/https://mostbet-play.kz/1 vinhttps://pin-up-aze.com/ 1 win1vin casinolucky jet casinoluck jetlucky jet live 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. Food handlers must notify their supervisors if suffering from asthma Septic cuts Depression Headaches 2 / 15 2. Which of the following is true about bacteria? Every type of bacteria can give people food poisoning Bacteria multiplies and grow faster in warm environments By freezing food you can kill bacteria Bacteria needs air to survive 3 / 15 3. Which of these are common signs of food poisoning Bleeding gums, nausea, dilated pulps Dizziness, itchy scalp, loss of hearing Vomiting, diarrhoea, nausea 4 / 15 4. How many times can you reheat leftovers? Four times As many times as you like Twice Once 5 / 15 5. What is the recommended delivery temperature of chilled food? Below 12⁰C Below -5⁰C Below 5⁰C Below 20⁰C 6 / 15 6. It is most important to wash your hands after handling Dry goods Fruit and vegetables Raw poultry Cooked meat 7 / 15 7. The presence of harmful or objectionable matter in food best describes Germination Spoilage Contamination Multiplication 8 / 15 8. What is the ideal temperature for the growth of pathogens? 10 degrees 37 degrees 55 degrees 90 degrees 9 / 15 9. If you feel unwell, you should Get on with your job Stay at home Report your symptoms to your supervisor Tell your supervisor at the end of your shift 10 / 15 10. Where should raw meat be stored in a refrigerator? In the middle At the bottom, below all other food At the top 11 / 15 11. What is the best way to prevent pest infestations? Store boxed food on floor Remove spillages promptly Keep bins open 12 / 15 12. What are the three types of food safety hazards? Chemical, Microbiological and dust Physical, chemical and Microbiological Animal hair, Pesticides and salmonella Garbage, Chemical and Pest 13 / 15 13. Poor food hygiene is most likely to result in Fewer customer complaints Lower training costs Cheaper food Food waste 14 / 15 14. The use of pesticides in a food room is most likely to result in which type of hazard Allergenic Physical Biological Chemical 15 / 15 15. How often should you clean? At the end of each food service Every hour As you go When you feel like it Your score is The average score is 76% 0% Restart Assessment Exit Send feedback