Revision Test 1 – Online Level 4 Food Safety

1.

Which one of the following groups is most at risk of food poisoning?

Individuals with a food allergy

Elderly

Adolescents

Individuals with food intolerance

2.

Good food safety practices in a food manufacturing business will:

Help job security

Increase consumer complaints

Reduce staff wages

Lengthen operating hours

3.

What is the key factor in the decrease in reported cases of Salmonella food poisoning?

Vaccination of poultry flocks

New breeds of poultry

Decreased imports of chicken

Decreased consumption of chicken

4.

The best definition of the term "a food hazard" is:

The physical contamination of food ingredients

The likelihood of a food causing harm

The severity of the harm caused by the food

Anything that has the potential to cause harm

5.

Why is it difficult to control spore formation?

Spores like a salt solution

Spores are heat resistant

Spores require light and oxygen

Spores thrive in acid food

6.

Which of the following actions is most likely to result in physical contamination of food?

Storing raw and cooked foods together

Storing disinfectant in food preparation areas

Not reporting food poisoning symptoms

Inadequate cleaning of food areas

7.

At what point in a food manufacturing process would metal detection be most effective?

After the last process before packaging

During the food process, before cooking

Just after the packaging of food products

When raw materials are checked in

8.

Which of the following helps to control the risk of physical contamination?

Using spotters on production lines

Disinfecting food contact surfaces

Following manufacturer's instructions when using chemicals

Keeping high-risk foods refrigerated at all times

9.

How can maintenance personnel best be prevented from causing physical contamination to food?

Regular sampling of end-product

Carrying out repairs outside working hours

Installing metal detectors

Using a reputable contractor