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?
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10ºC - 14 ºC
21ºC - 25 ºC
1ºC - 4 ºC
5ºC - 10 ºC
2. Which of the following are classed as ‘high-risk’ foods?
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prawn cocktail
cream doughnut
pickled cabbage
cooked chicken
3. Which temperature falls within the ‘DANGER ZONE’?
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3°C
22°C
64°C
82°C
4. Generally foods must be cooked to a ‘core’ temperature of.
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55°C
63°C
75°C
92°C
5. When must you wash your hands?
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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?
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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?
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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.