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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