Question 1

Which one of the following must an employer legally provide in the kitchen to help staff maintain good personal hygiene practices?&#10;A) Hot water&#10;B) A waste bin&#10;C) Flannels&#10;D) Deodorant

Accepted Answer

An employer must legally provide hot water in the kitchen to help staff maintain good personal hygiene practices. Hot water is necessary to wash hands effectively and sanitize utensils and surfaces. A waste bin is also important for maintaining cleanliness and preventing contamination, but it is not specifically related to personal hygiene. Flannels and deodorant are not required by law and are personal items that are the responsibility of the individual employee.

Question 2

Which one of the following is not a time when you must wash your hands when working in the kitchen?&#10;A) After going to the toilet.&#10;B) After eating a meal.&#10;C) Before handling raw foods.&#10;D) Before sharpening your knife.

Accepted Answer

Washing hands is crucial after activities that can contaminate them, like using the toilet or eating. Before handling raw foods, washing hands prevents cross-contamination. However, sharpening a knife doesn't typically involve contamination, so it's not a required time to wash hands.

Question 3

Salmonella is most commonly associate with&#10;A) raw poultry&#10;B) your nose and mouth&#10;C) raw vegetables&#10;D) undercooked red meat

Accepted Answer

Salmonella is commonly associated with raw poultry, as well as eggs from infected chickens. Proper cooking and handling of poultry and eggs can help prevent the spread of Salmonella.

Question 4

Under ideal conditions bacteria can divide in two every minutes. The best temperature for bacteria to grow quickly is _. It is recommended that raw food should be cooked until the core temperature is above _.

Accepted Answer

The answer of Under ideal conditions bacteria can divide in...

Question 5

The letter H in HACCP stands for .&#10;The bacteria associated with cuts on the hand is . Cuts should be covered with coloured plasters.

Accepted Answer

The answer of The letter H in HACCP stands for...

Question 6

Which one of the following is the minimum temperature that hot food can be held at before service?&#10;A) 72&#176;C&#10;B) 60&#176;C&#10;C) 55&#176;C&#10;D) 63&#176;C

Accepted Answer

The minimum temperature for holding hot food before service is 63°C to ensure it remains safe from bacterial growth.

Question 7

Which of the following coloured chopping boards is used to prepare raw meat, when a colour- coded system is in operation within the workplace?&#10;A)  &#10;B)  &#10;C)  &#10;D)  &#10;

Accepted Answer

The answer of Which of the following coloured chopping boards...

Question 8

Which one of the following is the term associated with the transfer of bacteria from one location to another?&#10;A) Cross-contamination&#10;B) Cross-fertilization&#10;C) Direct contamination&#10;D) Indirect contamination

Accepted Answer

Cross-contamination refers to the transfer of bacteria, viruses or other microorganisms from one surface or food to another, typically through food handling, kitchen equipment or hands.

Question 9

Which one of the following should be used with hot water to remove dirt and grease when washing up?&#10;A) Sanitizer&#10;B) Detergent&#10;C) Disinfectant&#10;D) Sterilizer

Accepted Answer

Detergent is designed to break down and remove dirt and grease, while the other options (sanitizer, disinfectant, and sterilizer) are primarily used for killing bacteria or viruses. Hot water helps to enhance the cleaning power of the detergent.

Deck 2: Food Safety in Catering