Food Hygiene Training Test Number 4

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Answers come after the questions:
11 The MAIN reason why food handlers must
frequently wash their hands is to:
A Present a clean image to customers
B Protect yourself from illness
C Comply with company hygiene rules
D Protect food from contamination
12 What should you do if you cut your finger at work?
A Carry on working
B Cover it with a bandage
C Stop work and go home
D Cover it with a waterproof dressing
13 Cross-contamination is MOST likely to occur when:
A The same knife is used to cut cakes and to spread butter
on bread
B Raw meat and cooked ham are placed on separate plates
using the same tongs
C The same ladle is used to serve tomato soup and chicken
soup
D Raw meat and cooked chicken are stored in separate,
covered containers
14 People who handle food should keep their
fingernails:
A Smooth
B Short
C Varnished
D Rounded
15 When is it MOST important to wash your hands?
A After buttering bread
B After slicing cooked meat
C After handling raw meat
D After slicing cake
16 What is the MAIN danger to food safety from food
handlers wearing jewellery?
A It gives the company a bad image
B It can fall into food and contaminate it
C Wearing it is against company rules
D Wearing it can cause chemical contamination
17 Spores increase the risk of food poisoning because:
A Bacteria can multiply easier inside a spore
B Bacteria are kept warm in the spore
C Spores will contaminate work surfaces
D Spores can survive high temperatures
18 Why is it important to use brightly covered plasters
on cuts?
A They will need changing less often
B They are easier to see if they fall into food
C To prevent food from getting into the cut
D They look clean and hygienic
19 Which of the following is an example of physical
contamination?
A The presence of harmful bacteria in food
B Cleaning chemicals found in food
C The presence of packaging materials in food
D The transfer of bacteria from raw to cooked food
20 Which of the following is an example of chemical
contamination?
A The presence of pathogenic bacteria in food
B The presence of pesticides in food
C String found in food
D Spores found in rice
The provision of food hygiene training courses both online and in a training room.
The Level 2 Award in Food Safety in Catering
The Level 3 Award in Supervising Food Safety in Catering
The Level 4 Award in Managing Food Safety in Catering
Level 2 Award in HACCP for manufacturing
Level 3 Award in supervising HACCP for manufacturing
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