LEVEL 2 FOOD SAFETY IN CATERING – Paper 1
NAME:
DATE:
1. Food poisoning can give you the following symptoms
A.
B.
C.
D.
Back pain
Sore Throat
Diarrhoea
Cough
2. Why should raw and cooked food be kept separately?
A.
B.
C.
D.
To prevent bacteria transferring from raw to cooked food
To prevent the smell of the raw food tainting the cooked food
Because the cooked food will dry out the raw food
Because the raw food may discolour the cooked food
3. A dry store should be?
A.
B.
C.
D.
Very damp and cool
Very warm and damp
Warm and dry
Cool and dry
4. Which one of these statements is true?
A.
B.
C.
D.
No bacteria are harmful
Some bacteria are harmful
All bacteria are harmful
Only bacterial spores are harmful
5. What temperature should hot food be kept at?
A.
B.
C.
D.
23° C
54° C
63° C
35° C
6. On which of the following are food poisoning bacteria likely to grow?
A.
B.
C.
D.
Jam
Biscuits
Gravy
Flour
7. You have part of a tin of pears left over. How should you store it?
A.
B.
C.
D.
Leave it in the tin and place it in a cupboard
Transfer it to a bowl and place it in a cupboard
Put the tin in the fridge with a cover over it
Put the pears in a covered bowl and place in the fridge
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8. Which of the following is the best material for a work surface in a kitchen?
A.
B.
C.
D.
Wood
Marble
Formica
Stainless Steel
9. What is the best way to clean floors?
A.
B.
C.
D.
Sterilise them every day
Mop with cool water and leave them wet
Remove dirt with hot water and detergent
Clean the parts you can get at with hot water
10. Why is it so important to wash your hands?
A.
B.
C.
D.
To prevent the transfer of infection
To remove grease and dirt
To prevent hands from getting sore
To give a neat and tidy image to patients
11. Why are disinfectants used?
A.
B.
C.
D.
To remove stains
To reduce bacteria to a safe level
To kill bacteria completely
To remove dirt and grease
12. Flies usually cause food poisoning by?
A.
B.
C.
D.
Being in the kitchen
Laying eggs in the kitchen
Flying around the kitchen
Crawling on rubbish and then onto food
13. In ideal conditions how long does it take for bacteria to multiply?
A.
B.
C.
D.
20 to 30 seconds
1 to 2 hours
10 to 20 minutes
40 to 60 minutes
14. Which of the pairs below are connected to Salmonella food poisoning?
A.
B.
C.
D.
Eggs and rice
Chicken and vegetables
Eggs and chicken
Lettuce and chicken
15. Bacteria that cause food poisoning are found in?
A.
B.
C.
D.
Hair
Nose
Raw Food
All of these
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16. Why should you cover cuts with COLOURED WATERPROOF dressings?
A.
B.
C.
D.
They will stay on longer
They look cleaner
It is nice to coordinate the colour with our uniform
They are easier to see if they fall into food
17. After which one of the following is it MOST important to wash your hands?
A.
B.
C.
D.
Taking a coffee break
Washing up
Making a cup of tea
Setting the table
18. If you have a runny nose or a sore throat what is the first thing to do when you get to
work?
A.
B.
C.
D.
Get on with your work
Take some medicine
Cover your face with a handkerchief
Report it to the Ward Hostess or Ward Sister
19. Which of the following temperatures is in the danger zone?
A.
B.
C.
D.
-18° C
24° C
70° C
120° C
20. Detergents and hot water should be used together because?
A.
B.
C.
D.
They kill all bacteria
They remove ground in dirt
They remove grease and dirt
They remove all stains
21. Many foods can be kept longer if they are?
A.
B.
C.
D.
Washed, dried or canned
Chopped, frozen or dried
Frozen, vacuum packed or washed
Canned, frozen or dried
22. Chopping boards used for the preparation of cooked meats should be disinfected?
A.
B.
C.
D.
Three times per day
At the end of the day
Once a week
Each time they are used
23. Bacteria need certain conditions to grow, which one of the following is essential?
A.
B.
C.
D.
Dryness
Cold atmosphere
Warmth
Darkness
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24. Food handlers should keep their nails?
A.
B.
C.
D.
Short
Long for undoing knots
Well varnished to stop them breaking
Polished
25. What should you do if you see a cockroach in the premises?
A.
B.
C.
D.
Jump on it and carry on working
Shoo it away
Report it to your supervisor
Spray it with insecticide
Well done! You have finished the course.
Please hand your marked sheet into the Macmillan Unit at Christchurch Hospital for the attention of
Anita Rigler or save to your computer and email anita.rigler@rbch.nhs.uk
Your mark and a certificate will follow.
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