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Food safety and hygiene quiz - the answers

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Food Hygiene Expertise page

Choose the Right Food Hygiene Course for you?

Picking the correct food hygiene course can be a tricky task, with legislation and requirements changing regularly. Read more below to discover which course enables you to comply with the EU Regulation 852/2004 around food hygiene and meets both you and your businesses needs.

Question 1.

What is the most likely result if a business has poor standards of hygiene?

  • Answer: A - Enforcement action and loss of business

In order to protect the public from poor food hygiene standards, officers can take enforcement action resulting in legal notices, prosecutions and loss of business.

Question 2.

Which one of the following is a legal requirement for a food business to provide?

  • Answer: B - Hand washing facilities

In your premises, you must have an adequate number of handwashing facilities in a suitable location, used only for cleaning hands. The facilities must have hot and cold water, soap and a way to dry hands hygienically.

Question 3.

What are the two most common symptoms of food poisoning?

  • Answer: D - Vomiting and diarrhoea

The most common symptoms of food poisoning usually appear within one to two days after eating contaminated food. In most cases, these symptoms will go after a few days, however, there are some situations where you may need to visit your GP.

Turning on a tap

Question 4.

If hot food is to be sold to customers from a hot service or display counter at what temperature should the food be kept?

  • Answer: C - Above 63°C

In the UK, it is a legal requirement for hot food to be kept at 63°C or above when you are serving or displaying it. When you reheat it, make sure that it is steaming hot all the way through.

Question 5.

Which one of the following pathogenic bacteria could contaminate food from a septic cut on a food handler’s hands?

  • Answer: C - Staphylococcus aureus

Damaged skin or sores, such as septic cuts, can become infected with the pathogenic bacteria Staphylococcus aureus. It is usually acceptable to continue working with food, as long as the infected area is completely covered by a coloured, waterproof dressing. If the infection cannot be covered, then the person shouldn’t be involved in any work which could lead to the contamination of food.

Washing tomatoes

Question 6.

Which one of the following are the most common vehicles of cross contamination?

  • Answer: A - Hands and cloths

Micro-organisms can travel from raw to cooked food via ‘vehicles’ such as your hands or the cloths you use. A study conducted by safefood showed that E. coli was present on 27.5% of the cloths tested and 26% of people had raw meat bacteria on their hands after preparing food.

Question 7.

What is the best cleaning agent to use on surfaces coming into contact with food?

  • Answer: B - A sanitiser

When handling food you should clean as you go. This will ensure bacteria is removed from your hands, equipment and surfaces, stopping it spreading onto food.

Question 8.

Which two types of date mark are required under Food law in the UK ?

  • Answer: C - Use by and best before

The two main types of date marks are required by law to give consumers information about the storage and use of food. ‘Use by’ appears on perishable foods which can cause food poisoning if consumed after the date. ‘Best before’ appears on most pre-packaged foods that will be of a lesser quality after the date, but still safe to consume.

Question 9.

What happens to bacteria when food is kept frozen?

  • Answer: B - They become dormant

Most foods can be frozen and will be stored at -18°C or below. Due to the low temperature and lack of available water, bacteria on the food will become dormant while the food is kept frozen. However, when the food starts defrosting, it provides the perfect conditions for the bacteria to grow.

Question 10.

Which one of the following is an example of a physical hazard?

  • Answer: A - Glass fragments

Hard or sharp objects, such as glass fragments, are potential physical hazards which can cause cuts, bleeding, choking or infection and may require surgery to remove.

How did you do?

EU Regulation 852/2004 requires food businesses to ensure any staff who handles food are supervised, instructed and trained in food hygiene in a way that is appropriate for the work they do.

Virtual College offers a number of online food hygiene training courses, at different levels, accredited by City & Guilds.

Our Level 2 Food Safety and Hygiene for Catering course is suitable for anyone who handles or prepares food or is involved in the management of such people in a catering environment.

The course is currently discounted by 20 per cent. Simply use discount code L220 in the basket when making your purchase.

Or, if you’d like more resources, you can download our latest food hygiene posters by following the link below.

Get food hygiene posters
Level 2 Food Safety & Hygiene for Catering Course

Level 2 Food Safety and Hygiene for Catering | Only £12

Aimed at anyone working in catering or hospitality, whether employed or self-employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges. It allows every catering business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of classroom based training.

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