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 statements about toxins are correct except for? toxins tend to cause vomiting and diarrhoea some bacteria release toxins when growing in food some bacteria release toxins into the human gut all bacterial toxins are destroyed by heating 2 / 15 2. 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 has recovered from an infection but is still a source of pathogens is a source of pathogens and still shows symptoms of infection 3 / 15 3. A spore is the active growth stage of some bacteria vegetative stage of all bacteria resistant stage of some bacteria heat sensitive stage of all bacteria 4 / 15 4. Which one of the following is a Chemical Hazard? Virus Bacteria Toxin Pesticide 5 / 15 5. which is not included in 7 principles of HACCP? Establish monitoring procedure Determine the critical control point Conduct hazard analysis Review the HACCP plan. 6 / 15 6. 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 maintains the price competitiveness of a business gives staff confidence to carry out their job role 7 / 15 7. Which of these are ALL examples of physical contamination? pest bodies, detergents, mould viruses, false nails, peanuts wood, pesticides, polythene hair, cardboard, glass 8 / 15 8. Which group of people are more at risk of food poisoning or food borne illness? Chefs, sick people and young children Elderly people, food handlers and teenagers Elderly, young children and sick people Elderly and sick people 9 / 15 9. Checking the date codes of perishable deliveries is an example of: heat sensitive stage of all bacteria monitoring a corrective action a control 10 / 15 10. In a HACCP system monitoring is used to: verify the HACCP plan confirm the process is controlled set critical limits at CCPs determine critical control points 11 / 15 11. High risk food is used to describe: unwashed food covered with soil and dirt raw foods contaminated by viruses ready-to-eat food supporting bacterial growth food containing bacterial pathogens 12 / 15 12. All of the following are signs of a cockroach infestation except for: dead bodies egg cases droppings gnawing marks 13 / 15 13. Supervisors can help food business maintain high food safety standards by: training staff checking product quality keeping holiday records checking only records 14 / 15 14. According to legislation, food handlers MUST wear: light-coloured clean protective clothing protective clothing when travelling to work long-sleeved protective clothing suitable clean protective clothing 15 / 15 15. When considering the structure of a bacterium, what is capsule? A gel-like substance surrounding many bacteria, protecting them against desiccation and harmful chemicals 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 hair-like structure, present in some bacteria, used for movement Your score is The average score is 67% 0% Restart Assessment Exit Send feedback
