Food Safety Training Exam

Food Safety Training Exam

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4 Food Safety Exam/BFH English

Food safety Test in English

The number of attempts remaining is 5

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请填写您的店铺邮编 Business Post code

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请在下面填写: 顾客编号:Customer number: 这个在您的订购单上显示, 如图例子: 你的代号。如果不知道请问老板要。

Please input your customer number. It is on the cover letter we sent you with the training handbook.

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您的姓Your Surname

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请填写: 您的名Your First name

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请填写: 您在店铺的职位Position. Please fill in your position

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请输入: 您的手机号码: Mobile. What is your mobile number?

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您的Your Email

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1.       Cooked duck is

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2.The Danger Zone temperature range is

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3.Food should usually be heated throughout to 75˚C

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4.In order to keep frozen food safe, the temperature of the freezer should be kept at

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5. Not an example of a physical contaminant is:

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6.What does HACCP standard for?

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7.Chemical contamination of food can occur if

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8.By Law chilled food must be stored below

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9.At a buffet restaurant, Seafood rice should be kept at what temperature to be safe to eat?

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10.Detergent can

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11.Why should you keep a cleaning record?

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12.How often do you need to remove rubbish from food premises?

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13.What does Due Diligence defence mean?

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14.What records do you need to fill in every day

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15.Under the Food Safety Regulation (EC) No 852/2004, which is correct?

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16.Where can you find staphylococcus aureus?

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17.Where can E. coli 157 be found?

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18.What does USE BY Stand for: USE BY?

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19.To reduce the risk of cross contamination, you should?

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20.When do you need to wash your hands?

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21.What food is most likely to be a source of allergies?

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22.What is the maximum penalty on summary conviction according to the Food Safety Act 1990?

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23.What are not the symptoms of food poisoning:

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24. Which is correct for staff sneezing in food :

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25. Which one below does not reduce the risk of cross contamination:

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26. How long can cooked food be left outside to cool down before putting back to the fridge

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27. How often do you need to complete the temperature record?

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28. What does a takeaway chef not need to do before he or she starts work?

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29. Who should not be supervised, and instructed and /or trained with in food hygiene matters in line with their work activities?

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30. How many times should you take temperature?


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