pin up kzpinuppinupmosbet https://mostbet-site.in/https://mostbets-casino.kz/lucy jet1 vin4x bet Online AssessmentHome » FOOD SAFETY LEVEL 3 & 4 TEST 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. When considering the structure of a bacterium, what is capsule? A part of the cell within which the metabolic reactions occur A gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals A membrane that controls the passage of nutrients and waste products both in and out of the cell. A hair-like structure, present in some bacteria, used for movement 2 / 15 2. Supervisors can help food business maintain high food safety standards by: checking product quality training staff checking only records keeping holiday records 3 / 15 3. All of the following are signs of a cockroach infestation except for: gnawing marks egg cases droppings dead bodies 4 / 15 4. According to legislation, food handlers MUST wear: light-coloured clean protective clothing long-sleeved protective clothing protective clothing when travelling to work suitable clean protective clothing 5 / 15 5. A spore is the resistant stage of some bacteria active growth stage of some bacteria vegetative stage of all bacteria heat sensitive stage of all bacteria 6 / 15 6. Which ONE of the following would be described as a benefit of food safety training? maintains the price competitiveness of a business meets quality assurance requirements gives staff confidence to carry out their job role raises awareness of the effects of contamination 7 / 15 7. which is not included in 7 principles of HACCP? Establish monitoring procedure Determine the critical control point Review the HACCP plan. Conduct hazard analysis 8 / 15 8. High risk food is used to describe: ready-to-eat food supporting bacterial growth food containing bacterial pathogens unwashed food covered with soil and dirt raw foods contaminated by viruses 9 / 15 9. Checking the date codes of perishable deliveries is an example of: a control heat sensitive stage of all bacteria monitoring a corrective action 10 / 15 10. Which one of the following is a Chemical Hazard? Toxin Pesticide Virus Bacteria 11 / 15 11. Which group of people are more at risk of food poisoning or food borne illness? Elderly people, food handlers and teenagers Elderly and sick people Chefs, sick people and young children Elderly, young children and sick people 12 / 15 12. In a HACCP system monitoring is used to: determine critical control points verify the HACCP plan set critical limits at CCPs confirm the process is controlled 13 / 15 13. All of the following statements about toxins are correct except for? all bacterial toxins are destroyed by heating some bacteria release toxins into the human gut some bacteria release toxins when growing in food toxins tend to cause vomiting and diarrhoea 14 / 15 14. A convalescent carrier is someone who is now clear of infection and is no longer a source of pathogens has recovered from an infection but is still a source of pathogens is a source of pathogens and still shows symptoms of infection harbors pathogens but has never shown symptoms of infection 15 / 15 15. Which of these are ALL examples of physical contamination? wood, pesticides, polythene viruses, false nails, peanuts hair, cardboard, glass pest bodies, detergents, mould Your score is The average score is 65% 0% Restart Assessment Exit Send feedback
