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. What are the three types of food safety hazards? Animal hair, Pesticides and salmonella Garbage, Chemical and Pest Chemical, Microbiological and dust Physical, chemical and Microbiological 2 / 15 2. If you feel unwell, you should Report your symptoms to your supervisor Tell your supervisor at the end of your shift Stay at home Get on with your job 3 / 15 3. How many times can you reheat leftovers? Four times As many times as you like Twice Once 4 / 15 4. What is the recommended delivery temperature of chilled food? Below 20⁰C Below 12⁰C Below 5⁰C Below -5⁰C 5 / 15 5. Food handlers must notify their supervisors if suffering from asthma Septic cuts Depression Headaches 6 / 15 6. The presence of harmful or objectionable matter in food best describes Contamination Germination Spoilage Multiplication 7 / 15 7. What is the ideal temperature for the growth of pathogens? 90 degrees 37 degrees 55 degrees 10 degrees 8 / 15 8. Poor food hygiene is most likely to result in Cheaper food Lower training costs Fewer customer complaints Food waste 9 / 15 9. Which of these are common signs of food poisoning Vomiting, diarrhoea, nausea Bleeding gums, nausea, dilated pulps Dizziness, itchy scalp, loss of hearing 10 / 15 10. What is the best way to prevent pest infestations? Remove spillages promptly Store boxed food on floor Keep bins open 11 / 15 11. Which of the following is true about bacteria? By freezing food you can kill bacteria Bacteria multiplies and grow faster in warm environments Every type of bacteria can give people food poisoning Bacteria needs air to survive 12 / 15 12. How often should you clean? When you feel like it Every hour At the end of each food service As you go 13 / 15 13. It is most important to wash your hands after handling Dry goods Cooked meat Raw poultry Fruit and vegetables 14 / 15 14. Where should raw meat be stored in a refrigerator? At the bottom, below all other food At the top In the middle 15 / 15 15. The use of pesticides in a food room is most likely to result in which type of hazard Biological Allergenic Physical Chemical Your score is The average score is 78% 0% Restart Assessment Exit Send feedback
