Assessment E Multi-choice QuizOnline version Food Safety multi-choice questions Please answer numbers 1-8 by click A, B, C or D to record your answer. by E- Learning 1 Which of the following is a list of the most common symptoms of food poisoning? a Lethargic, sleepy, shivery, drinking excessive water b Stomach pain/cramps, nausea, vomiting, diarrhea c Feeling hot although will be cold to touch, thirsty d Sore throat, fever, chest pain and feeling shivery 2 Which of the following can be seen as a vehicle for food contamination? a Salmonella b Dish cloth c Clean knife d E-Coli O157 3 To grow effectively, food poisoning organisms require the following: a Time, Water, Warmth, Food b Salt, Water, Warmth, Food c Sugar, Water, Warmth, Food d Oxygen, Water, Warmth, Food 4 The most important reason food handlers identify food hazards promptly is to: a look good in front of colleagues in the kitchen b safeguard the public and comply with the law c save money for the business by reducing waste d make sure that people's orders are taken quickly 5 Which of the following is not an example of a health issue resulting from a hazard in the kitchen? a Choking on a foreign object found in a meal b Customer knocking over a glass of wine c An allergic reaction to a shellfish starter d Food poisoning from cross contamination 6 What should food handlers do if they notice a potential hazard when preparing food? a Document the incident b Report to the manager c Remove the potential hazard d Continue with the preparation 7 When a food handler needs to defrost a frozen chicken, he/she will place it a on the top shelf of the fridge b on a clean shelf in the dry store c in a warm part of the kitchen d on the bottom shelf of the fridge 8 When frozen food is delivered to your kitchen, what should you do as part of HACCP assessment? a Check the temperature of the delivery van b Give the head chef the signed delivery note c Tidy the freezer to make room for the goods d Place your next order with the delivery man
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