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Chapter 8

Implement food safety procedures

Multiple-choice questions
1 HACCP stands for:
A
B
C
D

Hazard Activity Critical Control Plan


Hazard Analysis Critical Control Points
Hygiene Analysis Critical Control Points
Hygiene Analysis Contamination Control Plan.

2 Which of the following items is intended for


single use only?
A
B
C
D

A
B
C
D

A
B
C
D

croissant, strawberry jam, kidneys


chicken sandwiches, croissant, kidneys
seafood cocktail, kidneys, chicken sandwiches
strawberry jam, chicken sandwiches, seafood
cocktail

8 Most cases of food poisoning are caused by:


A
B
C
D

bacteria
chemicals in food
eating too much
prawns.

9 Practising good food hygiene is important in:

bacteria
broken glass
enzymes
vermin

5 A strategy to ensure the safety of food on a


self-service buffet is:

5 0C
05C
5 60C
60100C.

7 Which of the following are potentially


hazardous foods?

children and athletes


athletes and aged persons
tourists and pregnant women
children and pregnant women

4 Which of the following is a microbiological


food hazard?
A
B
C
D

A
B
C
D

drinking glass
face wipe
tablecloth
tongs

3 Which of the following customer groups are


considered to be at a high risk of harm from
food contamination?
A
B
C
D

6 The temperature danger zone for food is:

A
B
C
D

increasing prices
causing food poisoning
helping to control food spoilage
minimising product quality and quantity.

10 The absolute maximum length of time that


prepared foods may be held in the temperature
danger zone is:

only allowing customers to serve themselves


once
providing separate serving utensils for each
food item
refrigerating food not eaten and re-using the
next day
regularly topping up food items to keep the
display full.

Copyright Pearson Education Australia (a division of Pearson Australia Group Pty Ltd)
ISBN 978 1 74081 869 8

A
B
C
D

1 hour
4 hours
12 hours
overnight.

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Heinemann@Work: Hospitalitythe Essentials TRK

11 A very hazardous method of thawing frozen


food is:
A
B
C
D

A
B
C
D

A
B
C
D

reheated slowly
only served cold
reheated only once
discounted after four hours.

18 Upon delivery of a box of fresh chickens, you


inspect them and find excess moisture in their
plastic bags. This indicates that the poultry is:
A
B
C
D

semi-thawed
contaminated
completely fresh
not at its freshest.

19 Which of the following is classified as dairy?

cleaning schedule
food monitoring plan
food safety plan
hazard analysis.

15 A point at which food is at high risk of food


spoilage or contamination is a:

bacteria
enzyme
mould
yeast.

17 To ensure that food is safe to serve and sell to


customers, it should be:

displaying
disposing
packaging
preparing.

14 A program that an establishment develops to


ensure the safe handling of food, from delivery
through to service, is a:
A
B
C
D

A
B
C
D

going to the toilet


handling rubbish
handling utensils
having a meal break

13 Using separate chopping boards and utensils


for raw and cooked foods is an appropriate
food-safety procedure related to:
A
B
C
D

16 A food spoilage micro-organism that is usually


visible to the naked eye is a:

at below 5C
using a microwave oven
in a refrigerator or coolroom
overnight at room temperature.

12 It is important for kitchen workers to wash their


hands before which of the following activities?
A
B
C
D

Multiple-choice test continued

A
B
C
D

cheese, eggs, milk


cheese, cream, milk
kidney, liver, brains
eggs, avocadoes, capers

20 The suggested period of time that food may


be safely stored until it is consumed is its:

critical control point


danger zone
shelf-life
use-by date.

Copyright Pearson Education Australia (a division of Pearson Australia Group Pty Ltd)
ISBN 978 1 74081 869 8

A
B
C
D

critical control point


date stamp
food safety policy
shelf-life.

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