Food Hygiene Questions



Test: Chapter 3 – Catering hygiene and HACCP principles

Multiple-choice questions

Highlight or circle the correct answer, or enter your answer in the space provided. Note that some multiple-choice questions may have more than one correct answer.

|1. What is the main type of micro-organism responsible for food poisoning? |

|a |Bacteria |

|b |Mould |

|c |Virus |

|d |Parasite |

|Answer: a |

|2. Food should be cooked to which temperature? |

|a |5°C |

|b |75°C |

|c |100°C |

|d |60°C |

|Answer: b |

|3. Which of the following can cause food to be contaminated because of physical hazards from food handlers? |

|a |Jewellery |

|b |Dust |

|c |Rodent droppings |

|d |Incorrectly diluted chemicals |

|Answer: a |

|4. Which of the following can cause food to be contaminated because of chemical hazards from food handlers? |

|a |Hair |

|b |Dust |

|c |Live insects |

|d |Perfume |

|Answer: d |

|5. Which of the following statements are true about thermometers and their calibration? |

|a |A thermometer must be available at all times in a food service establishment. |

|b |A thermometer must be checked regularly to ensure that it is accurate. |

|c |A thermometer must be accurate to 1°C. |

|d |All of the above |

|Answer: |

|6. At what temperature should dishware be rinsed? |

|a |60°C |

|b |75°C |

|c |83°C |

|d |89°C |

|Answer: c |

|7. Sanitising is: |

|a |Applying detergent to a clean surface |

|b |Done before washing |

|c |Reducing bacteria by application of heat or chemical |

|d |Wiping all surfaces with a clean cloth |

|Answer c: |

|8. Cross-contamination of food occurs when: |

|a |Cleaning and sanitising equipment and benches |

|b |Keeping food stored in food-grade containers |

|c |Washing hands before handling food |

|d |Using food handling gloves for handling money |

|Answer: d |

|9. Which of the following are allergens? |

|a |Sources of gluten |

|b |Fruits and vegetables |

|c |Fish and fish products |

|d |Red meat |

|Answer: a and c |

|10. Which of the following is a nutrient claim that must be substantiated if the claim is questioned? |

|a |Low-fat mince |

|b |Cholesterol-free |

|c |High in fibre |

|d |All of the above |

|Answer: d |

True or false questions

Highlight or circle the correct answer, or enter your answer in the space provided.

|Answer true or false about storage of food |

|1. Safe food and quality safe food are free from visible and invisible|True |False |

|contamination. | | |

|2. Bain-marie should only be used to keep hot food hot. |True |False |

|3. The temperature of the bain-marie should be 60º C or higher. |True |False |

|4. Food should be cooled down within 2 hours, from 21º C to 5º C. |True |False |

|5. Food in a freezer should be kept at –18º C or below. |True |False |

|6. The temperature in a dry store should be between 11º C and 18º C. |True |False |

|7. Raw food should be stored on the higher shelves in the kitchen cold|True |False |

|room. | | |

|8. Cold temperatures can be relied upon to destroy many bacteria. |True |False |

|9. If potentially hazardous foods are to be displayed or sold hot, |True |False |

|they must be kept at a temperature of 30° C or higher. | | |

|Answers: True, True, True, False, True, True, False, True, False |

|Answer true or false about sanitisation and hygiene |

|10. All food contact surfaces, equipment and utensils must be cleaned |True |False |

|and sanitised when they become contaminated. | | |

|11. The purpose of detergent, which is a chemical product, is to kill |True |False |

|bacteria. | | |

|12. Use the same cloth to wipe benches utensils and crockery. |True |False |

|13. Cross-contamination is when bacteria contaminate food or a food |True |False |

|surface. | | |

|14. A food-safety program is a written document that shows the staff |True |False |

|roster. | | |

|15. Frozen foods do not contain bacteria. |True |False |

|Answers: True, True, False, True, False, False |

Short-answer questions

Enter your answer in the space provided.

|1. Define ‘quality safe food’. |

|Safe food is food that is free from visible contamination or spoilage. Quality safe food must also be free from ‘invisible’ contamination|

|by microbes such as bacteria and mould, which may cause illness or produce dangerous spores or toxins. |

|2. Name 4 possible ways by which the food can become contaminated. |

|Inadequate cooking; inappropriate holding temperatures; cross-contamination; poor personal hygiene; chemical and physical contamination |

|3. Why does microbial food contamination occur? |

|Through poor food-processing systems before the food items are received into store. |

|By contact with unclean surfaces in food preparation areas (floors, benches, slicers, knives). |

|Through contact with domestic animals, insects or rodents, cockroaches, flies or rats. |

|By cooks and other food handlers who neglect to wash their hands and who have a low standard of personal hygiene. |

|By raw food coming into contact with cooked food (raw meat and unwashed vegetables or fruits). |

|4. Describe the type of environment in which bacteria grow well. |

|Suitable foods (sugars, alcohols and amino acids as sources of energy, foods that are low in carbohydrates and fats). |

|Sufficient moisture (bacteria mostly require higher water activity levels for growth than moulds). |

|Favourable temperatures (body temperature is ideal). |

|Time (if the above conditions are right, the number of bacteria present in food can double approximately every 20 minutes). |

|Near-neutral pH (acid/alkali conditions). |

|5. What are the three types of contamination that can occur? Provide a brief explanation of each type of contamination. |

|Food can become contaminated with physical hazards from food handlers (e.g. jewellery, hair), cleaning activities (steel wool, scourers |

|and cloths), premises (dust, flaking paint), faulty equipment (nuts, bolts, screws and filings), insects and vermin (dead or live |

|insects, rodent droppings) and from the food itself (seeds or stones that may be present in the raw foods). |

|Food can become contaminated with chemical hazards from poor cleaning practices (e.g. incorrectly diluted chemicals), incorrectly stored |

|chemicals (storing chemicals in food containers), food handlers (perfumes) and the use of inappropriate chemicals in the premises and |

|equipment (diesel-powered forklifts in a stores area, non food-grade lubricants in equipment). |

|6. What are some measures that can be taken to ensure personal hygiene standards are met? |

|Some general tips include: |

|Shower/bath and change clothing daily. |

|Shampoo hair regularly, ensure your hair brush is kept clean and you wear clean head coverings (especially if your hair is long). |

|Keep hands and fingernails clean, and ensure any sores or cuts are disinfected, cleaned and covered with a waterproof dressing and/or |

|wear surgical gloves when handling food. |

|Keep fingernails short and clean. |

|Clean, well fitting shoes should be maintained and used for work only (do not wear your work shoes unless you are at work). |

|Ensure teeth are clean and maintained. |

|Wash your hands thoroughly with soap and hot water, and dry your hands with a paper towel or air dryer (do not use old linen cloths lying|

|around – your hands may be just as dirty when you have finished drying them as they were before you washed them). |

|Wash your hands regularly! You should wash your hands: |

|before starting work |

|after a work break |

|when you have been to the toilet |

|after handling anything dirty or unwashed |

|after handling garbage or chemicals |

|after handling uncooked food and before handling food that is ready to eat |

|after smoking |

|after using a tissue or touching your hair, face, body. |

|Do not smoke where food is stored, prepared or served (workplaces usually have a designated smoking area outside the building). |

|Avoid wearing jewellery or watches. |

|7. What is an allergen? |

|An allergen is a substance that can cause illness through eating it or having contact with it. |

|8. What is HACCP? |

|Hazard Analysis and Critical Control Points. |

|HACCP predicts what could go wrong with the safety of food. It is a proactive system that aims to prevent, control and/or eliminate |

|potential hazards. |

|9. What are the seven principles of HACCP? |

|Principle 1 – Conduct a hazard analysis. |

|Principle 2 – Determine the Critical Control Points (CCPs). |

|Principle 3 – Establish critical limit/s. |

|Principle 4 – Establish a system to monitor control of CCPs. |

|Principle 5 – Establish corrective action to be taken when monitoring indicates that a particular CCP is not under control. |

|Principle 6 – Establish procedures for verification to confirm that the HACCP systems are working effectively. |

|Principle 7 – Establish documentation concerning all procedures and records appropriate to these principles and their application. |

|10. What are the benefits of an HACCP-based food safety program? |

|1 HACCP is the most effective way to ensure food safety. |

|2 HACCP offers a simple, systematic approach to identifying and controlling hazards at all stages of the process, from purchase of |

|ingredients through to sale or service. |

|3 Rather than relying on end-product testing, HACCP prevents a food safety problem from occurring in the first place. |

|4 HACCP provides a business with confidence in its food products and customers can feel secure about food safety standards. |

|5 Through identifying and controlling hazards that can affect food safety and by improving food-processing systems, the overall quality |

|of food products is enhanced. |

|6 HACCP helps the business comply with Australian and international legal requirements. |

|7 The implementation of HACCP can support a ‘due diligence’ defence for the business if food safety problems do occur. (i.e. a legal |

|defence that shows a business has taken all reasonable precautions and exercised all due diligence to avoid the occurrence of a |

|food-borne incident). |

|11. List five areas of typical Critical Control Points requiring steps to prevent, eliminate or reduce hazards in a food service |

|environment. |

|Receiving, mixing, preparation, cooking, cooling, re-heating, hot and cold holding |

|12. What are the basic steps in cleaning dishes, utensils and equipment? |

|Put away food before starting to clean floors and walls. |

|Rinse by pre-soaking, sweeping and wiping down a surface. |

|Wash utensils in clean hot water (at about 60°C), using a suitable detergent and brushes. |

|Rinse in very hot water (at least 82°C) or use a chemical sanitiser. |

|Air-dry. |

|Dismantle equipment and wash the parts in a sink, wipe down fixed parts with a clean cloth. |

|13. Who should be part of a HACCP team? |

|A typical HACCP team may consist of the executive chef, restaurant manager, sous chef, porter and kitchen assistants. |

|14. What is the purpose of the HACCP team? |

|The HACCP team has to develop the HACCP plans (FSP) and to implement it into the operation. |

|15. How is the food-safety program communicated? |

|Leading by example; regularly communicating with staff; on and off-the-job training sessions; presenting the information in a way that is|

|easy and simple to follow. |

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