Which of the following 4 items are essential for the growth of bacteria:

Bacteria grow rapidly when food is stored at which of the following temperatures

Wedding bands are relatively safe for wearing by food handlers.

Nail varnish can be safely worn by food handlers

Jewellery like watches, bracelets, chains and jewelled rings frequently harbour bacteria.

Skin coloured waterproof bandages can be used for cuts on the food handler's finger.

It is acceptable for food handlers who suffer from influenza or diarrhoea to work preparing food as long as they are taking medicine.

A food handler must not work with food when suffering from,

The following food characteristics can be linked with high risk food or low risk foods. Indicate the correct food category for each food characteristic.

High Low Warm
High Low Very Hot
High Low Nutritious
High Low Acidic
High Low Dry
High Low Moist
High Low Very Cold
High Low Non-nutritious
High Low Time at room temperature

The following is a list of dos and don't s associated with eggs, indicate which of the list are the dos and which are the don't s.

Do Don't Use cracked eggs
Do Don't Store eggs in the refrigerator
Do Don't Eat egg dishes as soon as possible
Do Don't Store egg dishes in the refrigerator
Do Don't Give dishes containing raw eggs to the invalids or pregnant women

Poultry is sufficiently cooked when its juices run pink

Indicate the maximum time within which a hot dish should be consumed if it is not refrigerated or placed in a freezer.

30 mins 90 mins 120 mins

What is the minimum internal temperature poultry should reach during cooking

63'C 70'C 75'C 100'C

Which of the following are common allergens?

nuts vegetables fruit rice

Fresh fish should be stored at temperatures close to 0'C

Live shell fish should be stored in ice

Healthy mussels close their shells when tapped

Mussel shells should be open after cooking

Pregnant women should avoid ice-cream and soft cheese because of the threat of abortion

When ice-cream is being stored for longer than one week, it should be at temperatures between

-25 to -22'C -15 to -10'C -5 to 0'C

What is the minimum temperature pork should reach during cooking

63'C 70'C 75'C

Which of the following protects consumers from allergens?

A warning on food label or menu The colour coding on label The use -by or best before date

Chopping boards should be scrubbed and sanitized a minimum of

Every hour Once daily Weekly

After producing minced meat, it should be consumed within a maximum of

4 hours 24 hours 48 hours

Ready-to-eat food should be reheated to a minimum temperature of

63'C 70'C 75'C 100'C

What is the maximum recommended storage temperature for ready prepared meals

-5'C 0'C 5'C 10'C

Leftovers from ready to eat food are safe to eat after being reheated

Bacteria are not killed but their growth is much slower at which of the following temperatures;

Bacteria are killed when food is at which of the following temperatures;

Open top vans are acceptable for delivery of food as long as they are kept clean

Cans which are badly dented/leaking, food with damaged packaging

Can be offered to customers at a discount
Should be stored with other food stuffs until a decision can be made about their future
Should be rejected at the delivery stage

The term "Cold Chain" describes

How a refrigerator operates
How chilled and frozen goods are kept at low temperatures
The chain of events when food is delivered

Raw food and cooked food should be kept separate at all times

When raw food and cooked food are stored in the same refrigerator, raw food should be stored

Dry goods like pasta or canned goods can be stored directly on a clean floor

Cans become bloated because

Customer returns and out of date product are stored with other regular food stuffs until they can be disposed of

Stock should be rotated regularly because
It helps to ensure product is used before its best by date or use by date
It prevents packaging becoming dusty
It provides an opportunity to tidy up the shelf

Which of the following temperature ranges are recommended for freezers

-5'C to -12'C -12'C to -18'C -18'C to -24'C

Which of the following temperature ranges are recommended for refrigerators

-12'C to 0'C 0'C to 5'C 5'C to 10'C

The main reason why refrigerator and freezer doors should not be left open is that

It may reduce the temperature within the room or kitchen
Raw meat juices may fall onto cooked food
The internal temperature of the refrigerator or freezer increases

Hot food which is to be eaten at a later date should be place in the refrigerator while it is still hot in order to cool it quickly

Refrigerators should be packed tightly with food for the best cooling results

Freezers should be packed tightly with food for the best cooling results

Ice is an indication that the refrigerator or freezer is operating effectively

Food items should be kept cold when the refrigerator or freezer is being defrosted.

When frozen food is defrosted, it can only be refrozen if it is cooked in between.

Cross contamination means

Transferring poisonous bacteria onto clean food
Marking contaminated food with a cross
A type of contamination associated with chemicals

Cooked food can become contaminated when it comes in contact with

Which of the following bacteria are likely to contaminate the food hander who doesn't wash his/her hands after using the lavatory?

What colour chopping board should be used with vegetables?

Blue Red Green White Yellow Brown

What colour chopping board should be used with raw meat?

Blue Red Green White Yellow Brown

What colour chopping board should be used with cooked meat?

Blue Red Green White Yellow Brown

What colour chopping board should be used with fish?

Blue Red Green White Yellow Brown

What colour chopping board should be used with salad and fruit?

Blue Red Green White Yellow Brown

What colour chopping board should be used with dairy and bread?

Blue Red Green White Yellow Brown

Frozen food is free of bacteria

True False

Defrost food at room temperature

True False

Defrost food should be consumed within a maximum of

24 hours 48 hours 72 hours

The temperature of food which is served hot should be kept above a minimum of

63'C 74'C 100'C

A plentiful supply of tongs and serving spoons should be readily available for self service units because

They enable customers choose their food faster
They protect the food from the customers hands
They prevent food from spilling onto the floor

Bread liners should be changed a minimum of

Daily Weekly Monthly

What is the maximum time interval within which a refrigerator or freezer temperature should be checked

Hourly Daily Weekly

How often should the storage temperature for hot food be checked

Every 2 hours
Once per day
Start of the day

If the chill cabinet breaks down and the food reaches 10 C, it should be

Wrapped in newspapers
Discarded or cooked immediately
Put back into the chill cabinet

Raw food and cooked food should be kept separate in display and storage units

When packing food items, which of the following can be placed in the same bag

Raw poultry and raw poultry products
Eggs
Carrots and potatoes
Cooked ham slices
Leaks and onions
Cream doughnuts and eclairs
Bleach and detergents
Broccoli and cauliflower

Hands should be washed in between handling money and food

When chilled food is being delivered, it must be maintained at temperatures below;

When hot food is being delivered, it must be maintained at temperatures above;

True False - Detergents kill bacteria
True False - Detergents dissolve grease
True False - Disinfectant kills bacteria
True False - Disinfectant dissolves grease

Which of the following should have their own separate cleaning cloths

Floors
Utensils and counter tops used for raw food
Utensils and counter tops for cooked food

At a minimum, used cleaning cloths should be replaced with fresh cleaning cloths every

Hour Day Week Month

Indicate how many times John should have washed his hands during the following time interval. John went to the lavatory before going to the canteen for his mid-day break. After lunch, John returned to his job, mincing meat for the shop. When all the meat was prepared, he dismantled and cleaned the mincing equipment. John then went to help at the deli counter where he provided customers with cooked ham and beef slices. When there were no costumers present, he took the rubbish out. At the end of his shift, John went to the lavatory and then went home.

Refrigerators should be cleaned with a solution similar to bicarbonate of soda on a maximum time interval of

Hourly Daily Weekly Monthly

Floors and toilets should be washed a minimum of

Hourly Daily Weekly Monthly

Kitchen equipment (cookers etc.) should be washed a minimum of

Hourly Daily Weekly Monthly

The maximum fine for a food safety offence is

Euro 100 Euro 500 Euro 1500 Euro 5000

It is an offence not to co-operate with the Environmental Health Officer

True False

Which of the following will be inspected by the Environmental Health Officer

Food safety records
Personal hygiene of food handlers
Cleanliness of the work area
The financial accounts of the business

Which of the following is a microbiological hazard?

Virus Glass Soap

Which of the following is a chemical hazard?

Bacteria Hair Bleach

Which of the following is a physical hazard?

Metal Mould Disinfectant

Which of the following statements are correct?

A HACCP plan lists all the possible hazards and how they are controlled
Only the Supervisors needs to read the HACCP plan
CCP stands for Critical Control Point

Which of the following habits are unhygienic;

Licking fingers before picking up a sheet of paper
Rubbing hands together
Scratching the head or any body part
Wearing a wedding band
Unguarded coughing or sneezing
Touching the inside of food containers
Smoking

There is no need to wear protective clothing when a person's personal clothing is clean

Protective cloths are primarily worn to protect personal clothing

The following is a list of dos and don't s associated with protective clothing, Indicate which are the dos and which are the don't s.

Do:Don't Wipe surface with overalls.
Do:Don't Wear personal clothing over protective clothing.
Do:Don't Change clothes when they become dirty.
Do:Don't Wear protective clothes in the lavatory.
Do:Don't Keep pens or other objects in open pockets.
Do:Don't Wear protective clothes in the food area.
Do:Don't Wear protective clothes outside the food area.

Hair caps are only required for people with long hair.

Dandruff does not spread germs

Which of the following can be stored with clean uniforms,