Regular courses in Cambridge and nationwide in-house training offered for food handlers and other catering staff of all levels

Test your knowledge in Food Safety by answering the questions below

Which one of the following is not a high risk food?

  1. Cooked meat
  2. Milk / Cream
  3. Cooked Rice
  4. Bread

Basic

Take a guess

Bread is not classified a high risk food because it is a relatively dry product and so does not have the conditions for bacterial growth and thus can be stored at room temperature.  However, moulds will grow on bread because the conditions required for growth are different to that of bacteria.

Basic

Take a guess

All options could be considered pests to a food business and thus should not be allowed / tolerated in a kitchen.  Flies, mice and cockroaches are those commonly found in food premises.

Basic

Take a guess

Cooked meat is considered a high risk food as it has the conditions for microbial growth (high in protein and moisture) and therefore should be stored separately and above raw foods in a refrigerator that is running at a suitable temperature.  The legal temperature high risk food must be kept below in a food business is 8oC but it is seen as good practice to keep it below 5oC.

What is the most common symptom of food poisoning?

  1. Dizziness
  2. Vomiting
  3. Headache
  4. Fever

Basic

Take a guess

Whilst all these can be symptoms of food poisoning Vomiting is the most common of those listed.  For some foodborne illnesses such as Campylobacter,  diarrhoea can be the main symptom and vomiting may not even occur.

Which of the following is not considered a physical hazard?

  1. Blood from raw meat
  2. Dead moth
  3. Jewellery
  4. Glass

Basic

Take a guess

The defintion of a physical contaminant is anything that can be visibly seen and is not part of the food originally.  When considering hazards to foods it assists a food business to consider the Ps of physical contamination:   Premises (walls surfaces etc); Pests; Packaging; People (inc visitors), Processes (inc equipment) and should also consider the food Products which may have bones, stones etc. 

Which pathogenic bacteria is commonly associated with chicken and eggs?

  1. Staphylococcus
  2. Salmonella
  3. Bacillus cereus
  4. Escherichia coli (E. coli)

Intermediate

Take a guess

Out of the answers listed, B is correct,  However, the use of lion branded eggs has reduced the number of associated cases of Salmonella food poisoning due to the guarantee of Salmonella free status.

Nevertheless anyone working in a food  business should be aware of the risks of Campylobacter food poisoning when storing and handling raw chickens.  Raw meat products in particular raw poultry should never be washed due to the risk of spreading the bacteria to adjacent surfaces.

What is the good practice temperature range for a refrigerator containing high risk foods?

  1. -2 - 0°C
  2. 1 - 5°C
  3. 5 - 9°C
  4. 10 - 15°C

Intermediate

Take a guess

Scientific research has demonstrated that most pathogenic (disease causing) bacteria will not multiply below 5oC.  One of the exception to this is Listeria which can grow below 3oC and the reason pregnant women are advised not to consume certain chilled foods due to the consequences of them suffering from Listerosis.  Raw meats and raw fish are often held at very low temperatures. 
 

Intermediate

Take a guess

Whilst all the answers would be ideal, not all food business have the luxury or budget for these and so have to ensure food is safe at all times.

However, it is a legal requirement to have adequate handwashing facilities.  Where raw and cooked meats are handled there should be separate dedicated wash hand basins or adequate controls in place to prevent cross contamination.

Which of the following is most likely to contribute to both chemical and microbiological contamination of food?

  1. Poor maintenance of sinks
  2. Unopened bags of flour and nuts left in dry storage
  3. Using badly worn work surfaces
  4. Using untrained cleaners

Advanced

Take a guess

Whilst all the answers would present hazards to a food business and everyone working in a kitchen should have received training in the principles of food safety.  Microbiological and chemical contamination can result from untrained cleaning personnel.   Anyone involved in cleaning in a food preparation kitchen must understand the potential hazards that could occur from them, their cleaning practices and the products they use.

Advanced

Take a guess

The optimum word in the question is growth.   It is important to minimise the time food is held at ambient (room temperature) as it undermines all the other safe controls the business has in place.  This is particularly important when the food is not undergoing any further processing that would destroy any microbiological contamination.  

Intermediate

Take a guess

Waste bins are a source of cross contamination and should be emptied and adequately cleaned on a regular basis. It is important during use that hands do not have to come into contact with the bin or its lid to access it.

Advanced

Take a guess

To comply with the law food business operators must ensure food handlers receive appropriate supervision and instruction / training in line with their work activity so they are able to handle food safely.
This means they must ensure they understand the fundamentals of food safety. Holding a certificate does not mean they really understand the issues.  A common fault where business just provide on-line food safety training - it just ticks a box!

 

Which of the following is most likely to cause allergen cross contamination in a restaurant

  1. Floors, wash hand basins, utensils
  2. Dishwasher, floors, hands
  3. Utensils, hands, gloves, preparations, areas
  4. Hands, toilet seats, preparation areas

Intermediate

Take a guess

Allergen contamination can occur from cross contamination as a result of bad practices during food storage, preparation and handling.  Food dropped on the floor should be binned and toilet areas are commonly associated with bacterial contamination.

Basic

Take a guess

Peanuts which are part of the legume family and grow underground not in trees.  Peanuts often cause an allergic reaction and cooking them can actually make the reaction worse.

Advanced

Take a guess

It is imperative that everyone involved in the food business has an awareness of allergens as mistakes can occur through ignorance of the issues.  Education on the subject assists in everyone taking the issues seriously and understanding the consequences of getting it wrong.

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