Revision Test 3 – Online Level 4 Food Safety

1.

The main reason why hot and cold temperatures are monitored is that it:

Extends shelf life of food

Satisfies the EHP during inspection

Helps with a due dilligence defence case

Helps to ensure food safety

2.

What does effective stock control in a food premise indicate?

That the business is making a loss due to food wastage

That the staff are working safely and legally

That the business is properly managing the safety and quality of stored food

That all the staff have been well trained in a structured food hygiene course

3.

What is the maximum temperature that frozen food should be stored prior to despatch?

8 degrees C

0 degrees C

-18 degrees C

-32 degrees C

4.

The most effective method of ensuring a chiller unit is operating effectively is to:

Monitor temperatures regularly throughout the day

Temperature probe deliveries before placing them in the unit

Check that the products being removed feel cold

Analyse temperature records on a weekly basis

5.

What is the purpose of providing continuous linear workflow in a manufacturing process?

To prevent physical contamination

To prevent pest infestations

To prevent accumulation of waste

To prevent cross-contamination

6.

Adequate lighting in a dry goods store can:

Help control temperature fluctuations

Help delay food spoilage by bacteria and moulds

Aid cleaning and the detection of pests

Aid thawing of frozen meat and poultry

7.

What action can be taken to prevent lead poisoning from maintenance works?

Ensure that work is carried out when the factory is on close down

Ensure that only food-grade paint is used

Keep all windows open while paint is drying

Keep all windows shut while the work is carried out

8.

Why is it best to have a workflow from raw ingredients to the finished product in a manufacturing operation?

Steam from processing could contaminate the food

Less risk of cross-contamination occurring

Staff have less distance to walk

Smells from processing could taint raw food

9.

The best properties for a cutting board used in a food processing area are:

Non-absorbent, yellow, washable

Inexpensive, colour-coded, durable

Colour-coded, non-absorbent, durable

Expensive, white, plastic

10.

How should dry cardboard waste be disposed of from a food manufacturing plant?

Burnt on an open fire close to the premises

Removed by a commercial waste company

Shredded and stored with food waste

Taken to the local refuse dump