Food Safety Essentials Assessment Paper Please tick () each correct answer. Please note that there may be more than one correct answer for each question. 1. Between what temperatures should a refrigerator operate? 10ºC - 14 ºC 21ºC - 25 ºC 1ºC - 4 ºC 5ºC - 10 ºC 2. Which of the following are classed as ‘high-risk’ foods? prawn cocktail cream doughnut pickled cabbage cooked chicken 3. Which temperature falls within the ‘DANGER ZONE’? 3°C 22°C 64°C 82°C 4. Generally foods must be cooked to a ‘core’ temperature of. 55°C 63°C 75°C 92°C 5. When must you wash your hands? after handling cleaning chemicals after handling raw chicken after smoking all of the above-mentioned statements are correct 6. Which of the following are ‘common’ symptoms of food poisoning? bruised leg, diarrhoea, headache and aching joints vomiting, diarrhoea, abdominal cramps and nausea backache, earache, sore throat and vomiting cough, swollen knee, skin infections and bruising 7. If you have had an illness with symptoms of vomiting and/or diarrhoea when can you return to work? once you feel better when there has been no vomiting and/or diarrhoea for the last 48 hours when your manager says that you can after you have taken some medication Name Signature: Date: Area of work: Important note: It will be the manager’s responsibility to ensure that employees are coached where incorrect responses have been given. Once completed this assessment paper must be retained in the appropriate local employee file.