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. In a HACCP system monitoring is used to: confirm the process is controlled verify the HACCP plan determine critical control points set critical limits at CCPs 2 / 15 2. All of the following are signs of a cockroach infestation except for: dead bodies gnawing marks droppings egg cases 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. High risk food is used to describe: raw foods contaminated by viruses food containing bacterial pathogens unwashed food covered with soil and dirt ready-to-eat food supporting bacterial growth 5 / 15 5. Which group of people are more at risk of food poisoning or food borne illness? Elderly and sick people Elderly, young children and sick people Chefs, sick people and young children Elderly people, food handlers and teenagers 6 / 15 6. Checking the date codes of perishable deliveries is an example of: monitoring heat sensitive stage of all bacteria a control a corrective action 7 / 15 7. Supervisors can help food business maintain high food safety standards by: checking product quality keeping holiday records training staff checking only records 8 / 15 8. A spore is the resistant stage of some bacteria active growth stage of some bacteria heat sensitive stage of all bacteria vegetative stage of all bacteria 9 / 15 9. Which ONE of the following would be described as a benefit of food safety training? raises awareness of the effects of contamination meets quality assurance requirements gives staff confidence to carry out their job role maintains the price competitiveness of a business 10 / 15 10. Which of these are ALL examples of physical contamination? hair, cardboard, glass wood, pesticides, polythene viruses, false nails, peanuts pest bodies, detergents, mould 11 / 15 11. When considering the structure of a bacterium, what is capsule? A hair-like structure, present in some bacteria, used for movement A part of the cell within which the metabolic reactions occur 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 12 / 15 12. All of the following statements about toxins are correct except for? some bacteria release toxins into the human gut toxins tend to cause vomiting and diarrhoea all bacterial toxins are destroyed by heating some bacteria release toxins when growing in food 13 / 15 13. Which one of the following is a Chemical Hazard? Bacteria Pesticide Toxin Virus 14 / 15 14. According to legislation, food handlers MUST wear: protective clothing when travelling to work suitable clean protective clothing long-sleeved protective clothing light-coloured clean protective clothing 15 / 15 15. A convalescent carrier is someone who is now clear of infection and is no longer a source of pathogens is a source of pathogens and still shows symptoms of infection harbors pathogens but has never shown symptoms of infection has recovered from an infection but is still a source of pathogens Your score is The average score is 65% 0% Restart Assessment Exit Send feedback
