Food Safety Training Exam /37 11 4 Food Safety Exam/BFH English Food safety Test in English The number of attempts remaining is 5 1 / 37 请填写您的店铺邮编 Business Post code 检查 2 / 37 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. 检查 3 / 37 您的姓Your Surname 检查 4 / 37 请填写： 您的名Your First name 检查 5 / 37 请填写： 您在店铺的职位Position. Please fill in your position 检查 6 / 37 请输入： 您的手机号码： Mobile. What is your mobile number? 检查 7 / 37 您的Your Email 检查 8 / 37 1. Cooked duck is A．a high risk food B．A food that will not go off C．Low risk food D．Safe to keep at room temperature A 9 / 37 2．The Danger Zone temperature range is A．0˚C to 37˚C B．5˚C to 63˚C C．8˚C to 63˚C D．5˚C to 37˚C B 10 / 37 3．Food should usually be heated throughout to 75˚C A．To keep environmental health officer happy B．To kill all the bacteria C．To kill the spores D．Not necessary to heat food thoroughly C 11 / 37 4．In order to keep frozen food safe, the temperature of the freezer should be kept at A．-37˚C B．-5˚C C．-15˚C D．-18˚C D 12 / 37 5. Not an example of a physical contaminant is: A．Broken bowl B．Residual disinfectant C．A piece of flaking paint D．Human hair B 13 / 37 6．What does HACCP standard for？ A．Hazard Analysis Critical Control Point B．Hazard Analysing Critical Control Point C．Hazardous Analysis Chemical Contamination Process D．Hazard Action Critical Control Point A 14 / 37 7．Chemical contamination of food can occur if A．Detergent is mixed with seafood soup B．A ring falls into food C．Staff’s hair found in food D．Salmonella from egg shell falls onto the rice A 15 / 37 8．By Law chilled food must be stored below A．12˚C B．1˚C C．10˚C D．8˚C D 16 / 37 9．At a buffet restaurant, Seafood rice should be kept at what temperature to be safe to eat? A．37˚C B．63˚C C．45˚C D．8˚C B 17 / 37 10．Detergent can A．Be called disinfectant B．Not reduce micro-organisms to a safe level C．Not remove fat, grease and food particles D．be used as disinfectant. D 18 / 37 11．Why should you keep a cleaning record？ A．To protect customers rights B．It can be used as due diligence C．To give it to Environmental Health Officers D．I do not need to keep cleaning record B 19 / 37 12．How often do you need to remove rubbish from food premises? A．Every hour B．Every month C．When it starts to attract mice D．At the end of each shift D 20 / 37 13．What does Due Diligence defence mean? A．A legal defence that involves taking all reasonable precautions and doing everything reasonably practicable to prevent an offence occurring. B．A name for detergent C．A name for poison D．A name for temperature record A 21 / 37 14．What records do you need to fill in every day A．Temperature and cleaning records B．Attendance record C．Holiday record D．Customer satisfaction record A 22 / 37 15．Under the Food Safety Regulation (EC) No 852/2004, which is correct? A． At hand wash basins, there must be a suitable supply of hot and cold water,Soap and drying facilities B．All the food premises must display a price list C．All the food operators must put into place, implement and maintain a permanent procedure based on the principles of HACCP. D．All the frozen food must be kept below 10˚C A 23 / 37 16．Where can you find staphylococcus aureus？ A．Soil, dust B．Herbs C．Skin, nose D．Spices C 24 / 37 17．Where can E. coli 157 be found? A．Dust B．Raw meat C．Raw fish D．Skin B 25 / 37 18．What does USE BY Stand for: USE BY? A．is used for foods which are highly perishable and can, after a short period, cause an immediate health risk B．This is the date up to and including which the food can be expected to remain at peak quality if properly stored C．Has been used D．You can use food after USE BY state as long as you do not tell the customers. A 26 / 37 19．To reduce the risk of cross contamination, you should？ A．Wash hands after dealing with raw meat B．Wash hands after work C．Do not need to wash hands at work D．Do not need to wash hands after empting rubbish A 27 / 37 20．When do you need to wash your hands？ A．After work B．After dealing with raw fish C．After a staff meeting D．After speaking to a customer B 28 / 37 21．What food is most likely to be a source of allergies? A. Fresh fruit B. Bread C. Peanuts, sesame, fish D. Soft drinks C 29 / 37 22.What is the maximum penalty on summary conviction according to the Food Safety Act 1990? A. Unlimited fines and up to two years’ imprisonment. B. £10,000 and/or 3 months imprisonment. C. £5,000 and/or 3 months imprisonment. D. £5,000 and/or 6 months imprisonment. A 30 / 37 23.What are not the symptoms of food poisoning： A. Abdominal pain and fever B. Death C. Breathing difficulty D. A feeling of wellbeing D 31 / 37 24. Which is correct for staff sneezing in food ： A. If customer finds out, he or she can sue the restaurant in court. B. It does not matter as long as nobody knows C. It is a microbiological hazards D. It is not a hazard C 32 / 37 25. Which one below does not reduce the risk of cross contamination： A. Effective pest control； B. Separate frozen foods, fresh foods, and high risk foods when storing, preparation and delivery of foods. C. Not washing hands after going to the toilet D. Depose of rubbish and rotten food correctly C 33 / 37 26. How long can cooked food be left outside to cool down before putting back to the fridge A. 15mins. B. 60 mins. C. 90 mins. D. 120 mins. C 34 / 37 27. How often do you need to complete the temperature record？ A. Every day B. Every month C. Every week D. Before an environmental health officer inspecting A 35 / 37 28. What does a takeaway chef not need to do before he or she starts work? A. Wash hands B. Wear a clean uniform C. Wear a hat D. Go to the toilet D 36 / 37 29. Who should not be supervised, and instructed and /or trained with in food hygiene matters in line with their work activities? A. Wife of the boss who does not work in the business B. Accountant C. All the food handlers D. Nobody C 37 / 37 30. How many times should you take temperature？ A. Once. B. Only when food safety officer comes to inspect our premises. C. Depends on different stages of food preparation. It is different. D. No need. C Your score is LinkedIn Facebook Twitter VKontakte
