Food Hygiene Knowledge Test

TitleFirst NameMiddle NameLast Name

Instructions

Please complete all questions by selecting the correct answer. Please take careful Thought before answering as this test determines your level of understanding of this training which you are required to put into practise especially in the catering establishment.

- 18 °C or lower- 15°C- 20 °C-1°C

Natural SoapBactericidalAntisepticTraditional Soap

Copper BraceletAny ring worn as a symbol of religion or faithPlain Wedding bandEngagement ring

It can be seen by the manager or team leaderit prevents water and food getting into the cutit stops the bleeding and help the cut healit prevents blood and bacteria contaminating food

HeadacheEye infectionDiarrhoeaVomoting

75 °C50 °C37 °C100 °C

90 °C60 °C75 °C55 °C

The power to arrestThe power to close premisesThe power to enter premises at any reasonable time without an appointmentThe power to seize and detain foods

So it looks really smart and tidyTo prevent food contaminationSo people don't think you are lazyit is good exercise for your upper arms

Personal Preparation EquipmentPersonal Private EquipmentPersonal Prevalent TemperaturePersonal Protective Equipment

It looks groovyIt washes well at lower temperatureIt feels really comfy to wearIt prevent food from contamination

VegetablesDairySalad and fruitsRaw fish

They remove grease and dirty during cleaningThey destroy or inactivate bacteriaThey clean and disinfect surfaces and equipmentThey kill toxins and spores

BacteriaVirusHairNuts

Between -3°Cto 5 °CBetween 6°C to 37°CBetween 5°C to 60°CBetween 37°C to 100°C

Salads and fruitsCooked MeatVegetablesBread and croissants

First in First outLast in First outFirst in last outFirst in Forever out

Carry on as normalLeave area and allow to dryWalk carefullyTry to jump off the wet area

At the topAt the bottom, below all other foodIn the middleAt the corner of the refrigerator

Airborne, bacteria, chemicalBacteria, Physical, ChemicalPhysical, airborne, chemical

Report to Manager immediatelyTake a day off and say nothingAttend work as normal

Start preparing foodWash your handsremove food from refrigeratorDispose all the rubbish

The way cooked food is preparedThe way which food is processedThe way food is storedThe way food poisoning organisms transfer from one food to another

Food Hygiene Course End Assessment