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