Revision Test 2

Welcome to Revision Test 2

Name

What types of food are most likely to be involved in cases of food poisoning?

Those with a high protein content

Those containing E numbers

Those high in saturated fats

Those containing preservatives

Which metal is most likely to cause food poisoning?

Stainless steel

Mercury

Gold

Silver

Viruses differ from food poisoning bacteria because:

They cause nausea and vomiting without

They do not require food for their own survival

They are only found in contaminated water

Only young and elderly people are affected by them

An outbreak of food-borne illness has been reported after a wedding buffet. Which group of people are likely to suffer the worst symptoms

Adult male guests

Young children

Serving staff

Adult female guests

Which of the following actions can best demonstrate to emplyees the need for good personal hygiene and habits?

Setting a good example

Checking for jewellery

Swabbing of work surfaces and equipment

Visual checks of uniform and over-clothing

Food handlers should cover a cut on the hand with a waterproof plaster to prevent the contamination of food with:

Clostridium perfringens

Bacillus cereus

Staphylococcus aureus

Salmonella entertidis

A food handler states he is ready to return to work after suffering from E-Coli 0157. What will be required before he returns to work?

Completion of an employment registration form

Certification by the EHP

Confirmation of negative faecal samples

Evidence of a doctor's appointment

If you know or suspect that a food handler has food poisoning, what immediate action should you take?

Stop them working on food handling duties

Stop them working for at least seven days

Allow them to work until seen by their doctor

Tell them to take unpaid leave until they feel better

How may a supervisor monitor employees' personal hygiene standards?

Providing adequate hand washing facilities

Communicating the company's food safety policy to employees

Carrying out random spot checks on staff hand washing practices

Establishing and communicating specified hand washing procedures

Time's up