SafeFoodHandler.com

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1

 A pathogen is somebody who hates germs

 True

False

2

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

 True

False

3

 HACCP stands for ‘Have A Clean Cooking Place”

True

False

4

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

True

False

5

 Quickly cool food before placing in the refrigerator

True

False
6 All bacteria are harmful

 True

False
7 High risk foods do not allow harmful bacteria to grow

True

False
8 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
9 It is almost impossible to operate a food business without food poisoning bacteria being present at the same time

 True

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

True

False
11 Good food hygiene may contribute to higher profits

 True

False
12 Bacteria are everywhere – even in the air

True

False
13 Having a ‘clean image’ does not provide customer confidence

True

False
14 A food safety programme will not identify food safety risks

True

False
15 Stock rotation means you use older foods first

True

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

 True

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

 True

False
18

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

True

False
19

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

True

False
20 Food poisoning bacteria are only found on rotting meat

 True

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

True

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

 True

False
23 Cleaning and disinfection consists of six basic stages

True

False
24 Refrigerators need regular cleaning and maintenance for optimum efficiency

True

False
25 Only a few food poisoning incidents occur each year

 True

False

You're half way - well done......you've earned a break......take 5 then continue!
26 Hand washing needs only to be done after using the toilet

True

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

 True

False
28 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
29 Some bacteria produce spores which are heat resistant

 True

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

True

False
31 There are two main ways of breaking the food poisoning chain

 True

False
32 Dirty food equipment may be a prime source of contamination

True

False
33 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
34 The “Danger Zone” is only between 20°C [68°F] and 50°C [122°F]

 True

False
35 Correct storage of food is very important for food safety

 True

False
36 Hands are a main route for transferring food poisoning bacteria

True

False
37 Contaminated food will usually look and taste “off”

True

False
38 Soil doesn’t contain harmful bacteria

 True

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

True

False
40 Poor hygiene never leads to serious problems

True

False
41 Cooked rice is a high risk food

True

False
42 Flies vomit over food while they are feeding

 True

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

 True

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

 True

False
45 Food Safety is more than just cleanliness

True

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

 True

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

True

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

 True

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

 True

False
50

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

 True

False

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