Level 4 Food Safety Sample Questions “Which of the following is the main reason for having good standards of hygiene in a food business? A Lower staff tumover B Higher profits Reduced risk of food poisoning D Fewer Environmental Health Inspections 2. Viruses differ from food poisoning bacteria as they: ‘Aare more likely to be passed from person to person and require large numbers to cause illness B requires large numbers to cause illness and are much smaller than bacteria C are more likely to be passed from person to person and only require small numbers to cause ines D only requires small numbers to cause illness and are much larger than bacteria, 3. After cooking meat which is to be served cold, why should it be rapidly cooled? ATo prevent spores from contaminating food B To prevent spores from germinating in food C To prevent spores from surviving in food D To prevent spores from multiplying in food ‘4 Which of the following would be most effective for ensuring that chemical contaminants are absent from food? ‘AHave a separate area outside the food room to remove food from boxes. B Ensure staffs always wash their hands before touching food C Store detergents and disinfectants separately from food D Clean thoroughly after food equipment maintenance 5. The incubation period (onset time) for bacterial food poisoning Is usually: A 1 to2 hours B 1 to 36 hours C5 to 20 hours D 48 oF more hours 6. Which of these foods are most likely to be contaminated by mycotoxins? A Peanuts B Raw poultry (eg chicken/turkey) C Cooked chicken D Baked beans 7_Which of the following statements is true? ‘A The law does not require food handlers to report illness which may contaminate food B A food handler with diarrhoea can return to work 48 hours after symptoms have gone C Food handlers with diarrhoea never need to visit a doctor before returing to work D Viruses causing gastroenteritis multiply in food 8. Which one of the following is included in the seven principles of HACCP? A Provide effective cleaning schedules B Provide staff with suitable protective clothing C Conduct a hazard analysis Increase bacteriological testing ©. Which of the following is a correct example of critical limits and targets? ‘A The critical iit of cooking is 75°C the target temperature is 78°C B The critical limit of cooking is 75°C the target temperature is 73°C C The critical limit of the hot holding cabinet is 63°C the target temperature Is 60°C D The critical limit ofthe refrigerator is 5°C the target temperature is 8°C. 10, According to the law, what facilities must be provided for hand washing? ‘A Paper towels, hot and cold water, alcohol wipes B Nailbrush, soap, hand drying facilities C Anti-bacterial gel, hot and cold water, hot air drier D Awash basin, hot and cold water and hand drying facilities41. Which of the following is a benefit of good hygiene standards? A Reduced costs of cleaning B Reduced costs of training C Increased customer confidence Increased number of food complaints ‘12, Which is the best method of controlling bacterial growth on food? ‘Ensuring that the processing temperature is above 75°C B Minimizing the time of food preparation at room temperature C Covering food stored within a food preparation area D Purchasing food from reputable suppliers 113. Which of the following statements is correct? ‘A Food poisoning always has a long incubation period 'B Food poisoning symptoms are often difficult to detect CAI cases of diarrhoea and vomiting are food poisoning 1D Food poisoning usually has a short incubation period “14, What is the most important reason for food handlers to wash thelr hands? A To reduce the number of foodbome pathogens B To keep the customers happy C To reduce the risk of dermatitis To reduce the risk of contaminating food with spoilage bacteria 15. food safety management system consists of: ‘Atthe procedures to help ensure the production of safe food B a document developed to ensure customers’ health and safety C the procedures to ensure good quality food is always produced D a system to ensure all food costs are documented and approved 116. Which of the following would best assist in reducing air temperatures in a busy processing factory? ‘A Conventional ovens and air conditioning B Effective ventilation system and extract canopies C Stainless-steo! wall surfaces and air conditioning 1D Through draught from open windows 117. Which of the following conditions is most likely to allow rodents into food premises? A Intemal food/rubbish bins overflowing with fresh food waste B External foodirubbish bins overflowing with fresh food waste C Undistutbed external packaging storage rooms. Gaps below external doors 18. Which of the following is most important to ensure effective disinfection of a work surface? ‘A Removing food scraps and waste before disinfection B Using a detergent after using disinfectant C Visual inspection of the surface after disinfecting D Rinsing off the disinfectant immediately 19. Which of the following is controlled by food safety legislation? ‘AThe temperature control of all raw foods B The contamination of food or food equipment © The implementation of ISO 9000 D The provision of nailbrushes at all hand washbasins 20. retall food business has legal and moral obligations to: ‘A produce and sell food in hygienic conditions and which is safe to eat B have a quality policy and sell nutritious food consult with environmental health practitioners regarding products to be sold ensure all food sold is good value and appetizing21, Which of these could best prevent physical contamination? ‘A Thorough disinfection of delivery areas BB Ensuring chilled units are running at the correct temperature ¢ Regular planned maintenance of equipment Enforcing hand washing rules 22. Controling temperatures throughout the retall operation helps to prevent: ‘Accontamination by spores B toxins surviving ‘C bacteria multiplying D allergens forming 23, Which ofthe following is the most effective way of preventing rodents getting into retall food premises? ‘A Providing internal bait points B Removing food spilages C Proofing the building 1D Employing a pest control contractor to lay baits 24. Which of the folowing is a control measure? ‘A Displaying food in a chilled cabinet B Identifying hazards Checking the chilled cabinet temperature Completing a cleaning schedule 25, Which of the following is most likely to result in food poisoning? ‘A Pasteurised (hoat treated) milk left at ambient temperatures for 4 hours B Eating high-risk food on ambient display for 3 hours C Eating food 2 weeks after the best-before date D Eating food 1 day after the use by date 26. Which of these statements is true? ‘A Clostridium perfringens is a salt tolerant aerobe B Staphylococcus aureus has an onset period of 1 to 7 hours Clostridium botulinum is easy to destroy by normal cooking in restaurants 1D Campylobacter multiply in food as low as 5°C 27. The safety of the cook chill process may be compromised if: ‘Arraw products are purchased frozen B product is not cooked to a minimum core temperature of 78°C for a minimum of 2 minutes C food is not cooled to below 3°C within two hours D product depth during cooling exceeds 16mm 28. WNch ofthe following are all recommended properties for floor surfaces in a high-risk food room? ‘A Hard wearing, anti-slip, easy to clean and open jointed B Jointiess, hard wearing, anti-slip and easy to clean C Smooth, easy to clean, jointless and hard wearing D Absorb liquids, smooth, easy to clean and anti-sip, 29. A step in a HACCP process is @ Critical Control Point ‘A corrective actions have been developed to control all hazards atthe step B measures are in place at the step to monitor control ofall hazards C there are control measures in place at the step to contol all hazards D control is essential to eliminate or reduce hazards to an acceptable level ‘30.What should a supervisor do when a food handler returns to work following an absence due to food poisoning? ‘A.Explain the need for extra care regarding personal hygiene controls B Take faecal samples to send for microbiological analysis, ‘C Ensure they have been symptom-free for atleast 24 hours 1D Inform the environmental health department{31 Which ofthe following all st food safety standards applying to your workplace? ‘A Food safety authorities, trade associations, the Food Standards Agency and your company BB Food safety authortes, the police, rade associations and your company The government, your company, the stock exchange and local authorities D The fire service, trade associations, the goverment and your company ‘32. Which of the folowing is a control measure used to prevent the contamination of high-risk food with pathogens? ‘A.Cooling food rapidly B Minimising the time of food preparation at room temperature C Effective cleaning and disinfection Adding vinegar or salt to food during production '33.When considering the structure of a bacterium, what is the capsule? ‘AA el lke secretion surrounding many bacteria, protecting them against desiccation and harmful chemicals 6B The major part ofthe cell and the medium within which the metabolic reactions occur CA hair ike structure, present in some bacteria for lacomotion DA selectively permeable membrane which controls the passage of nutrients and waste products both in and out of the cell 34 Which ofthe following are all correct regarding Bacillus cereus type (toxins in food)? ‘A.Usual onset time of 12 to 36 hours, common source includes dust and soil 5 Food vehicles commonly include raw egg products and chicken, typical symptoms include bloody diarrhea Sources include rice and dairy products, main symptom is diarrhoea D Main symptom is vomiting; common food vehicles include rice products '35 Managers should ensure hot holding of food is monitored by training supervisors and staff to: ‘Arregulay check the temperature of products being hot held B ensure all hot products are placed into a pre heated hot hold equipment accurately record the temperature of products as they are placed into the hot hold equipment D identifying potential hazards in hot products and implementing suitable 26 Which is the best way of keeping physical contaminants out of food? ‘A.Using cleaning chemicals according to manufacturers’ instructions BB Having a soparate area outside the food room to remove food from boxes C Have a linear workflow within the food room 1D Using colour-coded chopping boards 37 Which ofthe following statements Is true? ‘A.Cloths can be disinfected by laundering at 82°C B Raw food areas must always be cleaned before high-risk food areas C Food room floors should be disinfected at least once @ day 1D Food handlers should mix chemicals very carefully ‘28 When conducting a hazard analysis which ofthe following procedures are used? A identifying the controls B Establishing records C Identifying corrective actions D Identifying critical limits 39, Which of the following temperature ranges provide the best conditions for the growth of most food poisoning bacteria? A BC 100°C. B 20°C- 50°C C OFC 20°C BD 50°C - 60°C 40.Which ofthe following are all common vehicles of food poisoning organisms? ‘A Hands, cloths, grils and cutting boards B Hands, head covering, hand-contact surfaces and cloths © Cioths, hands, food-contact surfaces and hand-contact surfaces Cloths, hands, freezers and hand-contact surfaces