SafeFoodHandler.com

Check Sheet

PLEASE READ THIS CAREFULLY BEFORE STARTING

CHECKS ARE CARRIED OUT TO TELL IF A CHECK SHEET HAS BEEN FILLED BY COPYING FROM AN ALREADY COMPLETED SHEET

SAFEFOODHANDLER RESERVES THE ABSOLUTE RIGHT TO CANCEL THE REGISTRATION(S)

AND REFUND THE MONEY OF ANY PERSON/COMPANY SUSPECTED OF THIS PRACTICE

IN ADDITION SUCH PERSONS/COMPANIES WILL NOT IN FUTURE BE PERMITTED TO REGISTER FOR THIS PROGRAMME

 

Read the following statements carefully whilst working through your ‘Easy Learn Notes’  

Click the button that you consider is the correct answer 

Its a good idea to print the completed sheet to check with the results

When completed press the 'Send Check Sheet' button

Enter Name (To be Printed on your Agreement): and Your Registration Code      

Note that no processing of check sheets can be done without a valid registration code

If you need a registration code click here

1

One of the aims of Food Safety is to prevent food poisoning

True

False

2

Food Safety is more than just cleanliness

True

False

3

Poor hygiene never leads to serious problems

True

False

4

Good food hygiene may contribute to higher profits

True

False

5

Food poisoning outbreaks often begin by sudden start of illness within a short time after people have eaten one or more of the same foods

True

False

6

Food poisoning often occurs due to contamination of food and subsequent growth of food poisoning germs

True

False

7

High risk foods do not allow harmful bacteria to grow

True

False

8

Cooked rice is a high risk food

True

False

9

Contaminated food will usually look and taste “off”

True

False

10

Storing food at room temperature for long periods is a main cause of food poisoning

True

False

11

There are two main ways of breaking the food poisoning chain

True

False

12

Raw and cooked foods should be kept separate at all stages of preparation, storage and distribution

True

False

13

Unless they are in cages, birds should not be allowed in food rooms 

True

False

14

If the sink(s) are in use it’s OK to use the wash-hand basin for washing food or food equipment

True

False

15

The “Danger Zone” is between 4°C [39°F] and 65°c [149°F]

True

False

16

Only a few food poisoning incidents occur each year

True

False

17

Food poisoning bacteria are only found on rotting meat

True

False

18

Bacteria, given time, will multiply rapidly on high risk food if kept warm and moist

True

False

19

Prevention of contamination of high risk food is essential to keep it from becoming unsound & unsafe

True

False

20

Even healthy people sometimes have food poisoning bacteria on their hands, nose, mouth, skin or inside them

True

False

21

Up to 80% of frozen chickens may carry food poisoning organisms

True

False

22

Soil doesn’t contain harmful bacteria

True

False

23

Flies vomit over food while they are feeding

True

False

24

Rats and mice contaminate food with their droppings, urine, hair and by gnawing

True

False

25

Bacteria are everywhere – even in the air

True

False

You're half way - well done......you've earned a break......take 5 then continue!

26

All bacteria are harmful

True

False

27

A pathogen is somebody who hates germs

True

False

28

It is almost impossible to operate a food business without food poisoning bacteria being present at the same time

True

False

29

The “Danger Zone” is only between 20°C [68°F] and 50°C [122°F]

True

False

30

Some bacteria produce spores which are heat resistant

True

False

31

Some bacteria can grow from thousands to millions in under 2 hours if given the right conditions

True

False

32

Re-warming of high risk food can be an unsafe practice

True

False

33

The time that food is kept in the “Danger Zone” must be kept as short as possible

True

False

34

Correct storage of food is very important for food safety

True

False

35

To keep food dry, dry-food stores need to be kept hot

True

False

36

Refrigerators need regular cleaning and maintenance for optimum efficiency

True

False

37

You can keep unopened canned foods as long as you like without any changes to the food colour, texture and flavour of the food occurring

True

False

38

Stock rotation means you use older foods first

True

False

39

Quickly cool food before placing in the refrigerator

True

False

40

It’s not necessary to have a thermometer placed in a refrigerator to check that the refrigerator is working normally

True

False

41

Hands are a main route for transferring food poisoning bacteria

True

False

42

Hand washing needs only to be done after using the toilet

True

False

43

Provided cuts are kept clean it is not necessary to cover them with a water-proof plaster

True

False

44

Dirty food equipment may be a prime source of contamination

True

False

45

Cleaning and disinfection consists of six basic stages

True

False

46

The design & layout of food premises are controlled by legal requirements in many countries

True

False

47

A food safety programme will not identify food safety risks

True

False

48

HACCP stands for ‘Have A Clean Cooking Place”

True

False

49

A critical Control point could be to cook raw meat thoroughly so that even the inside of a large joint of meat is at the right temperature to kill germs

True

False

50

Having a ‘clean image’ does not provide customer confidence

True

False

Enter Your Email Address (please it is check correct)

WARNING - THIS WILL REMOVE ALL ENTERED DATA!