Food Hygiene Training Test Number 3

Food Hygiene Training Test Number 3
What is the MAIN purpose of wearing protective
clothing?
A Maintains a clean image
B Keeps the employee safe
C Protects food from contamination
D Obeys company hygiene rules
2 What is a toxin?
A A micro-organism that causes illness
B A poison produced by some bacteria
C The protective form of some bacteria
D A mould that causes illness
3 Which is the SAFEST way to thaw a whole frozen
chicken?
A On the work surface in a covered container
B In a container on the bottom shelf in the fridge
C In a microwave using the defrost setting
D Wrapped and in a bowl of warm water
4 Why should food handlers NOT wear strong smelling
perfume or aftershave?
A It could cause a rash
B It could chemically contaminate food
C Customers could object
D Bacteria could be transferred to food
5 What is the MAIN reason why hair should be
covered when preparing food?
A Long hair gets in your eyes
B Hair and dandruff can fall into food
C Hats look smarter
D Hats help to keep your hair clean
6 Why should raw and cooked foods be kept
separate?
A To reduce the possibility of taint
B To prevent cross contamination
C To stop physical contamination
D To maintain quality
7 What is the BEST reason why you should NOT
wear a watch in a food preparation area?
A It might get damaged
B It will get in the way
C It may not be waterproof
D It can carry dirt and bacteria
8 Why is it important that outside waste bins are
kept clean and have lids?
A The waste rots more slowly
B It saves using bin liners
C Pests are not attracted
D They need emptying less often
9 Which of the following does NOT cause a
physical contamination risk?
A String
B Hair
C Insects
D Bacteria
10 What is meant by the term “carrier”?
A A person suffering from diarrhoea and vomiting
B Somebody who has suffered a food allergy
C A person carrying food poisoning bacteria without
symptoms
D Somebody who is suspected of having food
poisoning
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1. C
2. C
3. B
4. B
5. B
6. B
7. D
8. A
9. D
10.A