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1

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

True

False

2

Bacteria are everywhere – even in the air

True

False

3

A pathogen is somebody who hates germs

True

False

4

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

True

False

5

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

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

True

False

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

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

True

False

Poor hygiene never leads to serious problems

True

False

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

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

True

False

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

True

False

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

True

False

Only a few food poisoning incidents occur each year

True

False

Cleaning and disinfection consists of six basic stages

True

False

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

True

False

High risk foods do not allow harmful bacteria to grow

True

False

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

True

False

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

True

False

Refrigerators need regular cleaning and maintenance for optimum efficiency

True

False

Food Safety is more than just cleanliness

True

False

Food poisoning bacteria are only found on rotting meat

True

False

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

True

False

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

True

False

Stock rotation means you use older foods first

True

False

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

Hand washing needs only to be done after using the toilet

True

False

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

True

False

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

True

False

Soil doesn’t contain harmful bacteria

True

False

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

True

False

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

True

False

True

False

True

False

Dirty food equipment may be a prime source of contamination

True

False

HACCP stands for ‘Have A Clean Cooking Place”

True

False

Flies vomit over food while they are feeding

True

False

Having a ‘clean image’ does not provide customer confidence

True

False

Good food hygiene may contribute to higher profits

True

False

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

True

False

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

True

False

Correct storage of food is very important for food safety

True

False

A food safety programme will not identify food safety risks

True

False

All bacteria are harmful

True

False

Hands are a main route for transferring food poisoning bacteria

True

False

Some bacteria produce spores which are heat resistant

True

False

Cooked rice is a high risk food

True

False

There are two main ways of breaking the food poisoning chain

True

False

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

True

False

Quickly cool food before placing in the refrigerator

True

False

Contaminated food will usually look and taste “off”

True

False