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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.

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1 / 15

1. How often should you clean?

Every hour

When you feel like it

At the end of each food service

As you go

2 / 15

2. What is the best way to prevent pest infestations?

Keep bins open

Remove spillages promptly

Store boxed food on floor

3 / 15

3. Which of the following is true about bacteria?

By freezing food you can kill bacteria

Bacteria needs air to survive

Every type of bacteria can give people food poisoning

Bacteria multiplies and grow faster in warm environments

4 / 15

4. How many times can you reheat leftovers?

Twice

Four times

As many times as you like

Once

5 / 15

5. What are the three types of food safety hazards?

Animal hair, Pesticides and salmonella

Garbage, Chemical and Pest

Physical, chemical and Microbiological

Chemical, Microbiological and dust

6 / 15

6. Food handlers must notify their supervisors if suffering from

Depression

Septic cuts

Headaches

asthma

7 / 15

7. The presence of harmful or objectionable matter in food best describes

Germination

Contamination

Spoilage

Multiplication

8 / 15

8. What is the ideal temperature for the growth of pathogens?

55 degrees

90 degrees

37 degrees

10 degrees

9 / 15

9. It is most important to wash your hands after handling

Fruit and vegetables

Cooked meat

Dry goods

Raw poultry

10 / 15

10. Where should raw meat be stored in a refrigerator?

In the middle

At the top

At the bottom, below all other food

11 / 15

11. Which of these are common signs of food poisoning

Dizziness, itchy scalp, loss of hearing

Bleeding gums, nausea, dilated pulps

Vomiting, diarrhoea, nausea

12 / 15

12. Poor food hygiene is most likely to result in

Food waste

Fewer customer complaints

Lower training costs

Cheaper food

13 / 15

13. If you feel unwell, you should

Stay at home

Report your symptoms to your supervisor

Tell your supervisor at the end of your shift

Get on with your job

14 / 15

14. What is the recommended delivery temperature of chilled food?

Below 12⁰C

Below 5⁰C

Below -5⁰C

Below 20⁰C

15 / 15

15. The use of pesticides in a food room is most likely to result in which type of hazard

Allergenic

Biological

Chemical

Physical

Your score is

The average score is 78%

Exit

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

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1 / 15

1. According to legislation, food handlers MUST wear:

long-sleeved protective clothing

suitable clean protective clothing

protective clothing when travelling to work

light-coloured clean protective clothing

2 / 15

2. Supervisors can help food business maintain high food safety standards by:

keeping holiday records

training staff

checking only records

checking product quality

3 / 15

3. 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

4 / 15

4. 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

5 / 15

5. which is not included in 7 principles of HACCP?

Review the HACCP plan.

Conduct hazard analysis

Establish monitoring procedure

Determine the critical control point

6 / 15

6. 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

7 / 15

7. High risk food is used to describe:

ready-to-eat food supporting bacterial growth

food containing bacterial pathogens

unwashed food covered with soil and dirt

raw foods contaminated by viruses

8 / 15

8. 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

9 / 15

9. Which one of the following is a Chemical Hazard?

Virus

Toxin

Pesticide

Bacteria

10 / 15

10. Which of these are ALL examples of physical contamination?

viruses, false nails, peanuts

pest bodies, detergents, mould

hair, cardboard, glass

wood, pesticides, polythene

11 / 15

11. All of the following are signs of a cockroach infestation except for:

gnawing marks

dead bodies

droppings

egg cases

12 / 15

12. In a HACCP system monitoring is used to:

determine critical control points

confirm the process is controlled

verify the HACCP plan

set critical limits at CCPs

13 / 15

13. Checking the date codes of perishable deliveries is an example of:

heat sensitive stage of all bacteria

a control

a corrective action

monitoring

14 / 15

14. Which ONE of the following would be described as a benefit of food safety training?

meets quality assurance requirements

gives staff confidence to carry out their job role

raises awareness of the effects of contamination

maintains the price competitiveness of a business

15 / 15

15. Which group of people are more at risk of food poisoning or food borne illness?

Chefs, sick people and young children

Elderly, young children and sick people

Elderly and sick people

Elderly people, food handlers and teenagers

Your score is

The average score is 67%

Exit

HACCP LEVEL 1 & 2

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Assessment registration form

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1 / 15

1. Which of the following would not be part of the HACCP plan

Name and addresses of equipment and manufacturers

Hazard analysis

Critical control point

Verification

2 / 15

2. Which one of the following is a Chemical Hazard?

Pesticide

Bacteria

Virus

Toxin

3 / 15

3. Who should decide which step in a process is critical control points?

A regular customer

HACCP team leader

Management

HACCP team

4 / 15

4. Which of the following is one of the seven principles of HACCP?

HACCP can be applied to catering or manufacturing

Customers’ specifications and requirements

Documentation

Demonstrate the use of technology

5 / 15

5. Which of the following is a common prerequisite?

Preventive maintenance

Organoleptic checks

Critical control point

Temperature Monitoring

6 / 15

6. Which of these is a monitoring action?

Correcting Problems

Visual inspections

Microbiological Analysis

Following control procedure

7 / 15

7. What action should be taken if s critical limit is breached?

Monitoring

Corrective action

Controlling

Verification

8 / 15

8. What is the benefit of having a HACCP system?

Safer Food

Quality food

Cheaper food

Cost high food

9 / 15

9. What is the freezer temperature?

-18°C

-10°C

8°C

5°C

10 / 15

10. What are the observations at critical control points called?

Hazards

Risks

Food Safety Auditing

Monitoring

11 / 15

11. The purpose of a flow diagram is to

Help those involved to better understand the process

Understand the number of employs

Demonstrate customers specifications

Show how the HACCP team is organized

12 / 15

12. A control value that specifies maximum or minimum required level is a

Control limit

Specification value

Critical limit

Target value

13 / 15

13. What is HACCP?

An Auditing system

An Astronaut’s Safety Programme

Food Safety Verification System

Food Safety Management System

14 / 15

14. How many principles are there in HACCP?

15 / 15

15. Ensuring effective HACCP documentation is kept will help to

High production

Less number of monitoring

Demonstrate legal compliance

Time consuming production

Your score is

The average score is 69%

Exit

HACCP LEVEL 3 & 4

Assessment registration form

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1 / 15

1. Question 2 of the codex decision tree asks 'Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level' If the answer to this is yes, then:

the step is not critical and no control is required

question 3 of the decision tree should be asked to determine whether it is a critical point

the step should be dealt with as a prerequisite and requires monitoring

the step should be identified as a critical control point

2 / 15

2. Which of the following is a common prerequisite

Control charts

Temperature monitoring

Cleaning and disinfection

Terms of reference

3 / 15

3. A new food business has trained their HACCP team and together they have defined the terms of
reference and scope of product/process description, determined the need for flow diagrams
and their verification. What step has the team failed to address prior to hazard analysis

Likely customers and the potential customer abuse

Verification of prerequisites

Assessment of the significant of the hazards

Validation of the prerequisites

4 / 15

4. When defrosting packs of cooked meat, which control will most effectively reduce the hazards of microbiological growth and contamination?

Stacking trays of meat at room temperature for 3 hours

Placing the meat in high-risk food defrost unit overnight

Placing the meat in a raw meat chiller

Leaving the meat in a vat of water overnight

5 / 15

5. Monitoring systems should specify all of the following EXCEPT for

how often it should be done

who is responsible

how it should be carried out

who can authorise the restart of production

6 / 15

6. A HACCP system could help demonstrate that a company

takes precautions to prevent contamination

employs qualified staff in managerial positions

meets all relevant food labelling legislation

supplies the best quality food to its customers

7 / 15

7. Who should decide which step in a process is critical control points?

HACCP team leader

HACCP team

A regular customer

External HACCP Auditor

8 / 15

8. Which of these is a good example of target and critical limit?

B. At the step of cooling target level is to achieve 10°C within 70 minutes and critical limit is to achieve 10°C within 90 minutes

At the step of preparation, the critical limit is for food to bat at ambient temperatures for no more than 1 hour and the target is for no more than 120minutes

At the step of cooking target level is 78 °C for 2 minutes and critical limit is 75 °C 30 seconds

The critical temperature for deliveries of cooked meat is 5 °C and the target level 8°C.

9 / 15

9. What action should be taken if a critical limit is breached?

Monitoring

Controlling

Corrective action

Checking

10 / 15

10. ‘Rejecting delivery of over temperature raw materials informing supplier and investigating the cause’, is an example of what?

Control measure

Corrective Action

Critical limit

Hazard

11 / 15

11. Which of these best describes a control measure?

Recording the temperature of food

Identifying problems before they occur

Checking hazards do not get into food

Preventing or reducing hazards

12 / 15

12. Which is not a form of verification for a HACCP plan?

Preventing or reducing hazards

Point system for cleaning defects

Checking equipment temperatures

Make sure employees wear clean uniforms

13 / 15

13. ‘Monthly trend analysis of complaint data’ is an example of

Control Measure

Verification

Validation

Hazard

14 / 15

14. Prerequisite programs are

documents of uncertain things

The inspection reports of the local regulatory agency

Cooking food to its proper temperature

Basic operational and foundational requirements that are needed for an effective food service HACCP plan

15 / 15

15. What is 'growth of pathogens due to increased chill storage temperature' an example of?

Monitoring

Hazard

Control measures

Critical Limit

Your score is

The average score is 61%

Exit