Assessment - Food Hygiene - National Compliance Training

What order can an E.H.O give if they find a premises, piece of equipment or a practice going on which is not satisfactory and is a danger to the public?

Hygiene Emergency Prohibition order
Last minute clean up order
Court summons
Court summons

How often should waste be removed from the kitchen area?

When the kitchen porter gets around to it
As often as possible or When a bin bag is full
Once a day
After each service

To what core temperature should meat and poultry dishes be cooked?

75°C
90°C
55°C
60°C

How would you ensure that cross contamination of food items didn’t take place ?

Use only frozen food
Wash your hands often
Keep food covered as much as possible
Keep cooked and raw food apart

Where should raw meat be stored in a refrigerator?

At top
At the bottom below all other food
In the middle
In the door

Cooking is a heat treatment used to make food safe. Critical limit for cooking is ……..°C?

Monitoring procedure is to poke it with you finger to see if it is hot enough
Critical limit is 10°C
Critical limit is 62°C
Critical limit is 75°C

Which one of the following jewellery is acceptable for a food handler to wear?

Bracelet
Plain Wedding band
Arm ring
A ring that is a symbol of religious faith

Which one of these statements about bacteria is true?

Bacteria grow fastest when they are warm
All bacteria need air to survive
Freezing makes the food last longer by killing bacteria
All types of bacteria give food poisoning

What kind of soap should be provided for hand washing?

Liquid Unscented
Antiseptic
Lotionised
Bactericidal

Why do you use disinfectants on food preparation surfaces?

They destroy all harmful bacteria completely
They remover dirt and grease
They remove food stains
They reduce bacteria to a safe level

At work, the best way to dry your hands is?

Using a cotton towel
Using a paper towel
Give them a shake
Using a warm air dryer

Micro-Organisms are?

Only used in food production
Pathogens and spoilage bacteria only
Bacteria, Yeast, Mold and Viruses
Shellfish

Food poisoning bacteria will multiply readily between:

-18°C and 0°C
0°C and 5°C
5°C and 63°C
63°C and 90°C

Environmental Health Officers enforce food hygiene regulations. Which one of the following powers do they not have?

The power to enter premises at any reasonable time without an appointment
The power to seize and detain foods
The power to close premises
The power to arrest

What is the first thing you do when you enter a food premises?

Go to the office see what you are doing that day
Go to the toilet before starting work
Wash your hands
Comb your hair

Food contaminated with food poisoning bacteria would:

Change colour
Look and taste normal
Be slimy and bitter
Smell

Which of the following is NOT a common source of micro-organisms?

Shitake mushrooms
Poultry
Shellfish
Uncooked rice

If you suspect a delivery of bread has mice droppings on it what action would you take?

Report it to your boss
Just turn it around and use it when no-one is watching
Put it in th bin and say nothing
Tell the driver

How many times can you reheat leftovers?

Twice
As many times as you like
Four times
You should only reheat leftovers once

Why are cleaning schedules important?

It gives the boss something to do
To make the health inspector stay away
It establishes a proper cleaning routine for equipment/premises
So the kitchen smells better

Why is bread not a high risk food?

It is low in protein
It doesn't last long enough to become infected with anything
It is high in fiber
It is low in fat

Typical symptoms of food poisoning are?

Stomach ache
Ear ache and discharge from the ears
Vomiting when you smell food
Diarrhoea, vomiting and abdominal pain

Food poisoning only occurs because of bad practice in:

Home or domestic Kitchens
Restaurants
Retail shops
All of the above

An environmental health officer

Can issue Hygiene Improvement notices
Is responsible for the management of your business
Can only visit your premises by appointment
Can help sell the food you produce.

If you arrived at work and cut yourself on the way into the food prep area what actions would you take?

Tie a handkercheif around it
Just leave it open so the air can get to it so it heals quicker
Cover it in a Proper blue waterproof dressing and report it immediatly
Suck the blood off your wound and carry on.

Why do we change from out outdoor clothing when we come to work and vice-versa when we go home?

To control possible cross contamination
So that we can waste a bit of time getting changed
Because the company says so
Because we don't want our clothes getting dirty or smelly

If you go into the food store room and see boxes on the floor what would you do any why?

Leave them for someone else to sort out
Move them to clean and then put them back where they were
Empty the contents out into suitable sealed containers
Push them neatly under the shelving as to look tidy

The temperature inside your fridge should be……..°C?

10°C
4°C
-24°C
-2°C

In a deep freeze, most food poisoning bacteria:

Become dormant
Are killed
Are not affected
Multiply quickly

Chilled food which has just been delivered needs to be put in the fridge quickly becuase?

The fridge looks better full
You can go for a longer break
If left out the food could warm up and enter the danger zone
less risk of physical hazards

What is the first thing you do when you enter a food premises?

Go to the office see what you are doing that day
Go to the toilet before starting work
Wash your hands
Comb your hair

How many times can you reheat leftovers?

Twice
As many times as you like
Four times
You should only reheat leftovers once

Food poisoning only occurs because of bad practice in:

Home or domestic Kitchens
Restaurants
Retail shops
All of the above

If you go into the food store room and see boxes on the floor what would you do any why?

Leave them for someone else to sort out
Move them to clean and then put them back where they were
Empty the contents out into suitable sealed containers
Push them neatly under the shelving as to look tidy

What order can an E.H.O give if they find a premises, piece of equipment or a practice going on which is not satisfactory and is a danger to the public?

Hygiene Emergency Prohibition order
Last minute clean up order
Court summons
Court summons

Where should raw meat be stored in a refrigerator?

At top
At the bottom below all other food
In the middle
In the door

What kind of soap should be provided for hand washing?

Liquid Unscented
Antiseptic
Lotionised
Bactericidal

Micro-Organisms are?

Only used in food production
Pathogens and spoilage bacteria only
Bacteria, Yeast, Mold and Viruses
Shellfish

Food contaminated with food poisoning bacteria would:

Change colour
Look and taste normal
Be slimy and bitter
Smell

Why are cleaning schedules important?

It gives the boss something to do
To make the health inspector stay away
It establishes a proper cleaning routine for equipment/premises
So the kitchen smells better

An environmental health officer

Can issue Hygiene Improvement notices
Is responsible for the management of your business
Can only visit your premises by appointment
Can help sell the food you produce.

The temperature inside your fridge should be……..°C?

10°C
4°C
-24°C
-2°C

How often should waste be removed from the kitchen area?

When the kitchen porter gets around to it
As often as possible or When a bin bag is full
Once a day
After each service

Cooking is a heat treatment used to make food safe. Critical limit for cooking is ……..°C?

Monitoring procedure is to poke it with you finger to see if it is hot enough
Critical limit is 10°C
Critical limit is 62°C
Critical limit is 75°C

Why do you use disinfectants on food preparation surfaces?

They destroy all harmful bacteria completely
They remover dirt and grease
They remove food stains
They reduce bacteria to a safe level

Food poisoning bacteria will multiply readily between:

-18°C and 0°C
0°C and 5°C
5°C and 63°C
63°C and 90°C

Which of the following is NOT a common source of micro-organisms?

Shitake mushrooms
Poultry
Shellfish
Uncooked rice

Why is bread not a high risk food?

It is low in protein
It doesn't last long enough to become infected with anything
It is high in fiber
It is low in fat

If you arrived at work and cut yourself on the way into the food prep area what actions would you take?

Tie a handkercheif around it
Just leave it open so the air can get to it so it heals quicker
Cover it in a Proper blue waterproof dressing and report it immediatly
Suck the blood off your wound and carry on.

In a deep freeze, most food poisoning bacteria:

Become dormant
Are killed
Are not affected
Multiply quickly

To what core temperature should meat and poultry dishes be cooked?

75°C
90°C
55°C
60°C

Which one of the following jewellery is acceptable for a food handler to wear?

Bracelet
Plain Wedding band
Arm ring
A ring that is a symbol of religious faith

At work, the best way to dry your hands is?

Using a cotton towel
Using a paper towel
Give them a shake
Using a warm air dryer

Environmental Health Officers enforce food hygiene regulations. Which one of the following powers do they not have?

The power to enter premises at any reasonable time without an appointment
The power to seize and detain foods
The power to close premises
The power to arrest

If you suspect a delivery of bread has mice droppings on it what action would you take?

Report it to your boss
Just turn it around and use it when no-one is watching
Put it in th bin and say nothing
Tell the driver

Typical symptoms of food poisoning are?

Stomach ache
Ear ache and discharge from the ears
Vomiting when you smell food
Diarrhoea, vomiting and abdominal pain

Why do we change from out outdoor clothing when we come to work and vice-versa when we go home?

To control possible cross contamination
So that we can waste a bit of time getting changed
Because the company says so
Because we don't want our clothes getting dirty or smelly

Chilled food which has just been delivered needs to be put in the fridge quickly becuase?

The fridge looks better full
You can go for a longer break
If left out the food could warm up and enter the danger zone
less risk of physical hazards

How would you ensure that cross contamination of food items didn’t take place ?

Use only frozen food
Wash your hands often
Keep food covered as much as possible
Keep cooked and raw food apart

Which one of these statements about bacteria is true?

Bacteria grow fastest when they are warm
All bacteria need air to survive
Freezing makes the food last longer by killing bacteria
All types of bacteria give food poisoning

Level 2 Award in Food Hygiene

Assessment – Food Hygiene

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