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. 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 2 / 15 2. All of the following are signs of a cockroach infestation except for: droppings egg cases gnawing marks dead bodies 3 / 15 3. which is not included in 7 principles of HACCP? Establish monitoring procedure Conduct hazard analysis Determine the critical control point Review the HACCP plan. 4 / 15 4. Which of these are ALL examples of physical contamination? wood, pesticides, polythene hair, cardboard, glass pest bodies, detergents, mould viruses, false nails, peanuts 5 / 15 5. Checking the date codes of perishable deliveries is an example of: monitoring a control a corrective action heat sensitive stage of all bacteria 6 / 15 6. A convalescent carrier is someone who has recovered from an infection but is still a source of pathogens is a source of pathogens and still shows symptoms of infection is now clear of infection and is no longer a source of pathogens harbors pathogens but has never shown symptoms of infection 7 / 15 7. A spore is the active growth stage of some bacteria heat sensitive stage of all bacteria resistant stage of some bacteria vegetative stage of all bacteria 8 / 15 8. Supervisors can help food business maintain high food safety standards by: keeping holiday records checking only records checking product quality training staff 9 / 15 9. Which group of people are more at risk of food poisoning or food borne illness? Chefs, sick people and young children Elderly and sick people Elderly, young children and sick people Elderly people, food handlers and teenagers 10 / 15 10. All of the following statements about toxins are correct except for? toxins tend to cause vomiting and diarrhoea some bacteria release toxins when growing in food some bacteria release toxins into the human gut all bacterial toxins are destroyed by heating 11 / 15 11. Which one of the following is a Chemical Hazard? Virus Toxin Pesticide Bacteria 12 / 15 12. 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 13 / 15 13. Which ONE of the following would be described as a benefit of food safety training? meets quality assurance requirements raises awareness of the effects of contamination gives staff confidence to carry out their job role maintains the price competitiveness of a business 14 / 15 14. According to legislation, food handlers MUST wear: suitable clean protective clothing light-coloured clean protective clothing protective clothing when travelling to work long-sleeved protective clothing 15 / 15 15. When considering the structure of a bacterium, what is capsule? A hair-like structure, present in some bacteria, used for movement A membrane that controls the passage of nutrients and waste products both in and out of the cell. 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 Your score is The average score is 67% 0% Restart Assessment Exit Send feedback
