Exam

1.

Department of Health Guidelines on Fitness to Work recommend a food handler who has been suffering from food borne illness caused by Hepatitis A should not return to work until:

7 Days after the onset of symptoms

2 negative specimens have been provided

6 consecutive negative stool samples have been provided at weekly intervals

48 hours after passed a normal stool but strict hygiene measures must be followed

2.

Which of the following records would best support a due-diligence defence in the event of a food complaint relating to rodent droppings in food?

Temperature monitoring records relating to the cooking of food

A HACCP flow diagram for the product in question

Records indicating action taken to implement recommendations of a pest control contractor

A pest control contractor's records, which would indicate practices likely to result in a pest infestation

3.

When designing a HACCP system it is important to construct a flow diagram so that:

All members of staff are involved in the HACCP verification process

All steps in the process are included in the HACCP plan

The product can be made within time allowances identified in the HACCP plan

The business complies with the law regarding the implementation of HACCP

4.

Which of the following statements regarding bacterial spores is true

They can survive in dust and soil for many years

In the right conditions bacteria can multiply inside the spore

They need water, oxygen and nutrients to survive

Consuming food contaminated with bacterial spores is harmful to adults

5.

Which of the following statements is true?

Cloths and work-wear can be disinfected by laundering at 65 degrees C

Raw food preparation areas must always be cleaned before high-risk food preparation areas

Floors in food preparation areas should be disinfected at least once a day

Food handlers should mix cleaning chemicals very carefully

6.

Which of the following statements about Clostridium perfringens, and food poisoning associated with this organism, is fully correct?

Is commonly found in meat and is a Gram negative obligate aerobe

Requires a pH of below 4.0 to grow and the main symptom is vomiting

Is a Gram positive anaerobe and the onset time is usually 8 to 12 hours

Has a growth range of 5 degrees C to 52 degrees C, illness is caused when large numbers of bacteria sporulate in or on food and release an endotoxin

7.

A step in the HACCP process is a Critical Control Point if:

Corrective actions have been developed to control all hazards at the step

Measures are in place at the step to control all hazards

There are control measures in place at the step to control all hazards

Control is essential to eliminate or reduce hazards to an acceptable level

8.

On which fo the following occasions is it least important for a food handler working with raw and cooked food to wash their hands?

After using the toilet

When entering the food room

After handling raw food

After handling cooked food

9.

Which of the following are all classed as food pests?

Bees, flies, cockroaches, rodents

Rodents, flies, rodents, birds

Cockroaches, flies, rodents, hamsters

Flies, wasps, worms, cockroaches

10.

Sous-vide is a process which:

Destroys bacteria in the raw food by subjecting it to ultra violet light and then packaging it into hermetically sealed containers

Alters the pH of the product to inhibit microbial growth and allows food to be stored at ambient temperature

Relies on vacuum packing, cooking, and chilling to control bacteria growth

Is similar to canning and destroys all pathogens, sprores and toxins, but food is packaged into flexible pouches

11.

Suitable controls for allergens include:

Labelling products clearly and ensuring that all staff wash their hands

Separating nuts from other foods and thoroughly cooking food to destroy the allergens

Maintaining products containing allergens below 8 degrees C and using colour-coded equipment

Disinfection of cloths and placing "may contain" notices on all foods

12.

If eaten, which of the following is most likely to result in food poisoning?

Carton of pasteurised milk left at room temperature for 5 hours

Cooked chicken on ambient display for 3 hours

A tin of beans two weeks after the expiry date

Yoghurt one day after the expiry date

13.

What is the most likely action to be taken if an EHP believes that the wall surfaces in a food room are dirty?

Provide advice on how to clean

Ask for the walls to be cleaned as soon as possible

Serve an emergency prohibition notice

Serve an improvement notice

14.

Which of these statements is true?

Clostridium perfringens is a salt-tolerant aerobe

Campylobacter bacteria multiply in food at temperatures as low as 5 degrees C

Clostridium botulinum spores are destroyed by normal cooking

Norovirus causes illness for which the onset period is 10 to 50 hours

15.

Which of the following are all ideal characteristics of a detergent?

Non-toxin, non-irritant, non-corrosive, non-coloured

Non-toxin, non-irritant, non-corrosive, non-tainting

Non-toxin, non-irritant, non-corrosive, non-addictive

Non-toxin, non-irritant, non-corrosive, non lemon odour

16.

Protozoa are:

Infectious particles made up of complex proteins

Microscopic plants which feed on decomposing organic material

Organisms which live and feed on other living creatures

Single celled organisms, which form the basis of the food chain

17.

Which of the following is an example of a control measure?

Identifying hazards

Checking the fridge temperature

Storing food under refrigeration at 5 degrees C

Completing a cleaning schedule

18.

One reason it is helpful to know about anaerobic bacteria is because:

It is essential to ensure that food is cooked to above 75 degrees C

This is why it is necessary to refrigerate vacuum packed foods

These bacteria are spore formers and produce toxins

This is why foods to be eaten cold must be cooled rapidly after cooking

19.

What is a food business operator's legal responsibility for hygiene training?

Food handlers must receive hygiene training relevant to their work activities

Supervisory staff and team leaders must complete at least level 3 food safety training

All food hygiene training given to food handlers must be certificated by an awarding body

Managers must pass a level 4 food safety qualification

20.

Bacteria are most likely to multiply in:

Unrefrigerated mayonnaise with pH of 1.5

Uncooked rice with a high moisture content

Vacuum-packed refrigerated salty bacon

Pate stored in a refrigerator below 10 degrees C

21.

The main responsibility of a manager regarding pest management is to:

Train food handlers to check bait boxes

Ensure all staff report signs of a pest infestation

Understand how poisons work in killing insects

To train food handlers to inspect rodent traps

22.

Which of the following will best prevent microbiological multiplication in food?

Checking deliveries to ensure packaging is intact

Putting food into the fridge immediately after it has been delivered

Effective cleaning and disinfection of chilled units

Separating low-risk and high-risk foods at all times

23.

Managers should ensure that supervisors and staff monitor the hot-holding of food by:

Ensuring all hot products are placed into pre-heated equipment

Accurately ensuring the temperature of products as they are placed into the hot hold equipment

Identifying potential hazards in hot products and implementing suitable controls

Regularly checking the temperature of products being held hot

24.

What would be the most appropriate action to take if a chilled display unit had broken and the core temperture of the food in the chiller had been between 5 degrees C and 12 degrees C for 90 minutes

Remove the food immediately to another chilled display unit or back-up chiller

Leave the food at room temperature and sell within four hours

Freeze the food to defrost and sell later

Destroy the food

25.

The main reason for having a linear workflow in a food room is to prevent?

Microbiological contamination of food

Multiplication of bacteria

Chemical contamination of food

Physical contamination of food

26.

The best description of verification is the measures:

Taken when the critical limit is breached

Taken to determine compliance with the HACCP plan

Required to eliminate a food safety hazard

Taken to confirm that the process is under control

27.

When considering the structure of a bacterium, what are the fimbriae or pili?

The major part of the cell and the medium within which the metabolic reactions occur

A hair-like structure present in some bacteria, often involved in adherence

A hair-like structure, present in some bacteria used for locomotion

A selectively permeable membrane which controls the passage of nutrients and waste products both in and out of the cell

28.

Which of the following should be carried out at the end of a HACCP process?

Produce suitable HACCP documentation

Conduct a hazard analysis

Verify the HACCP plan

Determine corrective actions for critical controls

29.

Psocids are commonly associated with which products?

Stored at temperatures below -18 degrees C

Stored in anaerobic conditions

With a high salt content

Stored at high humidity

30.

Which one of the following would not be included as a prerequisite to HACCP?

Microbiological monitoring

Integrated pest management

Effective cleaning and disinfection

Using approved reputable suppliers

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