Online AssessmentHome » Basic food safety BFSS Assessment registration form NameEmailPhone Number 1 / 14 1. What is the fecal-oral route? Pathogens in feces → hands → food → eaten Pathogens in rice → cooked → long slow cooling → eaten Pathogens on rodents → work surface → food → eaten Pathogens in boils → hands → food → eaten 2 / 14 2. What is an example of a pathogen? A bacterium which causes illness A spore-forming bacterium A toxin produced by molds A bacterium which spoils food 3 / 14 3. Perishable foods can be left out at room temperature for? As long as you want as long as they are covered More than four hours No more than two hours There is no safe time for foods to be left out 4 / 14 4. Which one of the following is acceptable for a food handler to wear? Any ring worn as a symbol of religion or faith Copper bracelet Engagement ring Plain wedding band 5 / 14 5. The temperature danger zone is between? None of the above 5 – 63 ̊C 70 - 140 ̊C 80 – 100 ̊C 6 / 14 6. What is the duration for proper hand washing? 30 Sec 20 Sec 20 Min 10 Min 7 / 14 7. Which of the following is a common source of food poisoning bacteria? Chilled food Raw food Cooked food 8 / 14 8. Which of these are all examples of physical contamination? Pest bodies, detergents, mould Wood, pesticide, polythene Viruses, false nails, peanuts Hair, cardboard, glass 9 / 14 9. Which of the following is not a practical method to control microbiological hazards? Store @5 Deg Celsius or lower Wear a hairnet Cover cuts & sores Heat food until piping hot 10 / 14 10. What are the basic steps for washing hands? Wash thoroughly with water and dry. Apply soap, wash thoroughly. Apply soap, wash thoroughly, rinse and use paper towels. 11 / 14 11. You are off work with diarrhoea or a bad case of the flu. When can you return to work? 5 days after you feel better Continue working if you feel well enough Once the symptoms of stopped Once you get a medical clearance certificate 12 / 14 12. What must a food handler not do? Keep nails short Tie hair back Wear perfume 13 / 14 13. What is cross contamination? The transfer of microorganisms from one food or surface to another. When more than two people become sick from eating the same food. The presence of harmful microorganisms in food. When someone becomes ill after having eaten food containing toxins 14 / 14 14. Protective clothing should be worn? None of the above To travel to work Outside food premises In the food room Your score is The average score is 67% 0% Restart Assessment Exit Send feedback
