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Online Food Handling Questions Sheet

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Roshan Sampath
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20 views6 pages

Online Food Handling Questions Sheet

Uploaded by

Roshan Sampath
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food Handling Course

Assessment Sheet
This paper contains 20 multiple choice questions. Answer all questions
by ticking the correct answer/s out of the 4 answers provided. Read
carefully all questions since certain questions can contain more than one
correct answer (This will be indicated in the question itself). Each
question carries 2 marks. You are required to obtain a 75% pass mark.
WRITE CLEARLY IN BLOCK LETTERS

Name & Surname: __JEKSHAN MADUSHANKA


KURERA_________________________________________

I.D. Card / Passport Number: _N8176093_______________________

Name of Company you work with (If any): _______________________

Course Category (A or B): ____A_________________

Telephone Number: _+356 7999 6607__________________

Date: _21/08/2024___________________

Email Address:
[email protected]_________________________

Data Protection Policy

All data collected is processed in accordance with legal provisions and the Data Protection Act of 2001.
Personal data is not disclosed to third parties if not required by law or by other EU regulations or obligations.
1. Which positive factors make a customer return to a business?

a) Good food, good service and a high level of cleanliness


b) Good food, low level of cleanliness and a good service
c) Good food, lack of bathroom cleanliness and a good service
d) Good food, high level of cleanliness and a bad service

2. Which factor could cause a business to fail? (Choose 2 answers)

a) A good level of cleanliness


b) High profits
c) Lack of hygiene
d) Food poisoning complaints

3. Why should water be at lukewarm temperature for washing of hands?

a) So any dirt and bacteria are washed off


b) So it is comfortable on the person’s hands
c) So soap could be more effective
d) So hands are rinsed off more easily

4. From which sources do bacteria originate mostly? (Choose 2 answers)

a) Cooked foods
b) Raw meats
c) Soil
d) Clean food handlers

5. Which one of the following actions does not help in avoiding cross-
contamination?

a) Washing hands frequently


b) Using the correct colour coded chopping board
c) Separating raw from cooked food
d) Preparing food on a dirty surface

6. Which one of the following statements is incorrect?

a) Green colour coded boards are for fish


b) Yellow colour coded boards are for cooked meat
c) Red colour coded boards are for raw meat
d) White colour coded boards are for bread and cheese

7. What is meant by the food danger zone?

a) The temperature range where cooked food is safe to store in


b) The temperature range into which food could be prepared
c) The temperature range were cooked food is not safe to store in
d) The temperature range were bacteria die

8. Why is stock rotation important?

a) This saves space for an establishment


b) Food is haphazardly used
c) This ensures that old food is used before new food
d) This ensures that there is always food available in storage

9. Why is cleaning important?

a) To protect food from the contamination of bacteria


b) It gives customers a good impression
c) Helps an establishment to comply with legal requirements
d) All of the above

10. What are the main reasons to line bins with a disposable polythene bags from
the inside? (Choose 2 answers)

a) So they look neater


b) Bins are kept cleaner from the inside
c) To reduce costs
d) To make it easier and less messy to empty the bins

11. Which measure must be in place to minimize risk of pest infestation?

a) Food rotation
b) Clean as you go
c) Wearing a full kitchen uniform
d) Keeping food out of the danger zone
12. What type of preventative measure is recommended to control food pests?

a) Physical control measures


b) Trained staff
c) Chemical control measures
d) Pest control management

13. Which of the following are common symptoms of food poisoning? (Choose 2
answers)

a) Skin problems and Diarrohea


b) Diarrohea and Vomiting
c) Energy and Vomiting
d) Vomiting and Nausea

14. Which important measure is recommended to avoid food poisoning?

a) Undercooking
b) Raw food consumed
c) Cooking food thoroughly
d) Keeping food in the danger zone

15. Which of the following are not 'foreign bodies' in food? (Choose 2 answers)

a) Hair
b) Bread
c) Tomatoes
d) Dead Insect Bodies

16. Which of the following ingredients make part of the category of the 14 most
common allergenic ingredients? (Choose 3 answers)

a) Water
b) Nuts
c) Seafood
d) Celery

17. Why is labelling of food products important?


a) So customers are made aware of ingredients found in food
b) So customers are made aware of the gross weight of the food product
c) So customers can follow their weight diet
d) So customers know country of origin of ingredients

18. Who is not responsible to provide safe food for human consumption?

a) The food outlet owner


b) The kitchen staff
c) The customer
d) The restaurant staff

19. What is the aim of HACCP?

a) To anticipate food safety problems


b) To control food safety problems when they happen
c) To anticipate food safety problems and control them
d) To increase food operation costs

20. Why could Animal-by Products be a threat to food safety?

a) These could cause unwanted smells


b) These could alter negatively the flavor of food
c) These could contaminate food
d) These could reduce the shelf life of food

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