Revision Test 4

Welcome to Revision Test 4

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The effeciveness of disinfection can best be assessed by:

Microbial sampling of waste

Signing of cleaning records

Visual checks of records

Mirobial swabbing of surfaces

Which of the following must receive priority for disinfection?

Ceilings and light fittings in food processing areas

Food-contact surfaces for ready-to-eat foods

Floors and wall surfaces in food processing areas

Refuse containers in waste storage areas

Which of the following terms best describes a bactericide?

A substance used to destroy pathogenic bacteria

A substance that destroys endotoxins

A substance that reduces bacteria to a safe level

A substance used to kill bacterial spores

A supervisor can ensure the systematic cleaning and disinfection of food premises by:

Delegating the task of cleaning on a weekly basis

Writing, implementing and auditing a cleaning schedule

Carrying out regular bacteriological hand swab tests

Checking the dilution of cleaning solutions on a regular basis

Which of the following should be given high priority on the cleaning schedule?

Walls and ceilings

Chopping boards

Refrigerator shelves

Dry store areas

One of the most important benefits of disinfection is that it:

Prevents food spoilage

Stops pest infestation

Reduces the risk of food poisoning

Assists in maintaining product quality

Which control would be best to prevent insects entering a food area?

Electronic insect killers

Insecticide in refuse areas

Bait boxes in food areas

Window and door screens

What immediate action should a supervisor take upon discovering signs of an active rodent infestation in a food storage area?

Immediately call out a pest control contractor

Spray a rodenticide in the food storage area

Write a report and file it in the pest control manual

Check through the pest control contractor's site visit reports

Which statement best describes a food pest?

Any dead creature found contaminating food premises

Any living creature that causes damage to buildings when entering

Any living creature capable of contaminating food

Any dead creature that causes consumers to become ill

Time's up