LEVEL 2 AWARD IN FOOD SAFETY IN CATERING

Transcription

1 LEVEL 2 WR IN FOO SFETY IN TERING Specimen Paper PPER NUMER : 0000 INSTRUTIONS TO NITES 1 ttempt to answer every question. 2. Enter your answers on the accompanying answer sheet. Each question has only ONE correct answer 3. You have 40 MINUTES to complete the examination. When you have finished give your question paper and answer sheet to the person in charge. 4. Throughout this paper o refers to temperatures in degrees elsius 5. The Pass mark for this examination is 20/30. Level 2 ward in Food Safety in atering 1

2 THIS PGE IS INTENTIONLLY LNK Level 2 ward in Food Safety in atering 2

3 1 Which ONE of the following is MOST LIKELY to contaminate a food worker s hands with food poisoning bacteria? slicing hot cooked beef working with bread dough scratching their head mashing boiled vegetables 2 Which ONE of the following causes MOST cases of food poisoning? a piece of glass in jam pathogenic bacteria on cooked food cleaning fluids in chicken soup poisonous fungi eaten by mistake 3 Which ONE of the following is a common symptom of food poisoning? skin rash vomiting sore throat blurred vision 4 leaning schedules should include: what is to be cleaned and who should do the cleaning when the cleaning should be done how the equipment should be cleaned all of the above 5 food handler finds that the temperature of a refrigerator is above 8º. Which ONE of the following should the food handler do FIRST? quickly put the food in a freezer throw the food away tell the supervisor nothing 6 Which ONE of the following does food safety law apply to? everyone working with food only managers only new food handlers only supervisors Level 2 ward in Food Safety in atering 3

4 7 Which ONE of the following statements is RIGHT? protective clothing worn at work must be changed every month protective clothing cuts the risk of food contamination protective clothing can be worn on the way to work protective clothing must be white 8 Which ONE of the following is practice in the workplace for food handlers? reporting to the supervisor if they had vomited the previous evening washing hands after cleaning the work-tops making sure their earrings have coloured stones, so they can be seen if they fall into food changing into work clothes when they get to work 9 efore preparing food which of the following MUST you do? read the recipe blow your nose turn on the oven wash your hands 10 food handler s family is suffering from food poisoning. Which ONE of the following should the food handler do? tell the supervisor keep quiet about it take the day off work as normal 11 Which ONE of the following is the EST method of treating a wound on a finger to ensure good food hygiene? apply cream cover with a bandage leave it open to the air cover with a waterproof dressing 12 leaning is best described as: the removal of dust from work surfaces the removal of dirt, grease and food residues the removal of pests the removal of waste from a food room Level 2 ward in Food Safety in atering 4

5 13 Which ONE of the following removes dirt, grease and food waste? disinfectant cold water detergent sterilant 14 Which ONE of the following statements is RIGHT? cleaning equipment may be stored in the food preparation areas brushes used for cleaning floors may also be used for cleaning food contact surfaces colour-coding of cleaning equipment is a good way of identifying what they are used for cleaning equipment does not need to be cleaned 15 Which of the following is NOT a suitable material for a work surface in the food room? wood stainless steel hard plastic sheets marble 16 Outside waste bins should be: as close to the food area as possible filled completely before they are collected as far away from the food area as possible left uncovered so it easier to put the rubbish in 17 Which ONE of the following could be responsible for cross contamination? using a cleaning schedule birds in a food preparation area using colour-coded chopping boards using disposable towels 18 Which ONE of the following is the safest way of storing high risk ready-to-eat foods? in a refrigerator on a table top in a food preparation room on a shelf in a dry store wrapped in paper which has been treated with antibacterial chemicals Level 2 ward in Food Safety in atering 5

6 19 ontamination of food in storage areas can be reduced by: making sure that the temperature is kept low removing all wrapping from food before storage putting cardboard on the floor of the store room to keep food off the floor keeping raw and high risk food separate 20 Which ONE of the following is the best temperature for a freezer? 5º 0º -7º -18º 21 Which ONE of the following statements about bacteria is RIGHT most food poisoning bacteria grow best at 37º bacteria can be seen without a microscope all bacteria are harmful all food poisoning bacteria can form spores 22 Which ONE of the following statements is RIGHT? rats and mice carry bacteria on their bodies it is safe to have domestic animals in food rooms bacteria cannot grow below 20 o humans do not contaminate food 23 Which ONE of the following actions is practice in the handling of high risk readyto-eat food? keep the food in the refrigerator until ready to serve handle the food as little as possible leave the food out overnight in a warm food room make sure the food is served piping hot 24 Which ONE of the following statements is RIGHT? cracked eggs are safe to use pasteurised liquid egg contains a lot of bacteria eggs should always be well cooked bacteria cannot grow on raw eggs Level 2 ward in Food Safety in atering 6

7 25 Which ONE of the following statements is RIGHT? frozen turkeys should be thawed in a sink of hot water food poisoning bacteria are never present in sausages frozen food should not be frozen again if it has thawed the best way to thaw frozen food is to leave it on the work surface overnight 26 Why are some utensils colour-coded? to help brighten a dull food room to keep house flies away from food to help prevent cross-contamination to remind supervisors when to sharpen knives 27 Which ONE of the following is the safest way to keep chilled food before service? on the food preparation surface where it can be easily collected for serving below 4 o near an open window where it will be cool 28 Which ONE of the following statements about hazard analysis is RIGHT? the purpose is to produce food that is safe to eat hazard analysis is not suitable for catering businesses only one person in a large food business is involved in hazard analysis hazard analysis makes sure the manager knows who to blame if something goes wrong 29 What is a sanitizer? detergent and sterilant combined detergent and disinfectant combined a worker who cleans food preparation areas a perfumed spray for use after cleaning 30 Which ONE of the following statements is RIGHT? a wash hand basin must legally have a nail brush food room walls should be smooth, free from cracks and crevices, and light in colour wood is ideal for working surfaces in a food room concrete is an ideal floor surface for food rooms Level 2 ward in Food Safety in atering 7

8 THIS PGE IS INTENTIONLLY LNK Level 2 ward in Food Safety in atering 8