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