Copyright © Pearson Education Australia (a division of Pearson Australia Group Pty Ltd) Page 1 of 2 ISBN 978 1 74081 869 8

Chapter 8 Implement food safety procedures

Multiple-choice questions

1 HACCP stands for: 6 The temperature danger zone for food is:

A Hazard Activity Critical Control Plan B Hazard Analysis Critical Control Points C Hygiene Analysis Critical Control Points D Hygiene Analysis Contamination Control Plan.

A –5°– 0°C B 0°–5°C C 5°– 60°C D 60°–100°C.

2 Which of the following items is intended for single use only?

7 Which of the following are potentially hazardous foods?

A drinking glass B face wipe C tablecloth D tongs

A croissant, strawberry jam, kidneys B chicken sandwiches, croissant, kidneys C seafood cocktail, kidneys, chicken sandwiches D strawberry jam, chicken sandwiches, seafood

cocktail

3 Which of the following customer groups are considered to be at a high risk of harm from food contamination?

8 Most cases of food poisoning are caused by:

A children and athletes B athletes and aged persons C tourists and pregnant women D children and pregnant women

A bacteria B chemicals in food C eating too much D prawns.

4 Which of the following is a microbiological food hazard? 9 Practising good food hygiene is important in:

A bacteria B broken glass C enzymes D vermin

A increasing prices B causing food poisoning C helping to control food spoilage D minimising product quality and quantity.

5 A strategy to ensure the safety of food on a self-service buffet is:

10 The absolute maximum length of time that prepared foods may be held in the temperature danger zone is:

A only allowing customers to serve themselves once

B providing separate serving utensils for each food item

C refrigerating food not eaten and re-using the next day

D regularly topping up food items to keep the display full.

A 1 hour B 4 hours C 12 hours D overnight.

Copyright © Pearson Education Australia (a division of Pearson Australia Group Pty Ltd) Page 2 of 2 ISBN 978 1 74081 869 8

Heinemann@Work: Hospitality—the Essentials TRK Multiple-choice test continued …

11 A very hazardous method of thawing frozen food is:

16 A food spoilage micro-organism that is usually visible to the naked eye is a:

A at below 5°C B using a microwave oven C in a refrigerator or coolroom D overnight at room temperature.

A bacteria B enzyme C mould D yeast.

12 It is important for kitchen workers to wash their hands before which of the following activities?

17 To ensure that food is safe to serve and sell to customers, it should be:

A going to the toilet B handling rubbish C handling utensils D having a meal break

A reheated slowly B only served cold C reheated only once D discounted after four hours.

13 Using separate chopping boards and utensils for raw and cooked foods is an appropriate food-safety procedure related to:

18 Upon delivery of a box of fresh chickens, you inspect them and find excess moisture in their plastic bags. This indicates that the poultry is:

A displaying B disposing C packaging D preparing.

A semi-thawed B contaminated C completely fresh D not at its freshest.

14 A program that an establishment develops to ensure the safe handling of food, from delivery through to service, is a:

19 Which of the following is classified as dairy?

A cleaning schedule B food monitoring plan C food safety plan D hazard analysis.

A cheese, eggs, milk B cheese, cream, milk C kidney, liver, brains D eggs, avocadoes, capers

15 A point at which food is at high risk of food spoilage or contamination is a:

20 The suggested period of time that food may be safely stored until it is consumed is its:

A critical control point B danger zone C shelf-life D use-by date.

A critical control point B date stamp C food safety policy D shelf-life.