Which of the following most commonly cause food poisoning?

1. Which of the following most commonly cause food poisoning? Viruses Metals, such as lead, copper Poisonous plants Bacteria

2. People most at risk from food poisoning are: • Adults who eat – a lot • Old people, babies and hospital patients • Adolescents • Food workers

3. Four main requirements for bacterial growth are: • Food, moisture, dirt and time • Moisture, grease, warmth and time • Warmth, time, grease and correct temperature • Time, warmth, food and moisture

4. Bacteria which cause illness are known as: • Viruses • Pathogens • Spores • Toxins

5. Which food would be most suitable for bacteria to multiply in? • Frozen raw chicken • Dried Vegetables • Boiled ham • Pickled onions

6. How do EHO’s tell if a food will cause food poisoning? • They will examine it by a magnifying glass • They will smell it • They will taste it • They will send it to a laboratory to be tested

7. Bacteria which cause food to go off are • Spoilage • Spores • Poisonous • Viruses

8. Cross contamination can happen: • Rodents and insects transferring from one premises to another • Skin infections spreading from one staff member to another • Pathogens transferring from raw to cooked food • Pathogens transferring from cooked to raw food

9. Which of the following temperature ranges would disinfect crockery by heat as part of the washing up procedure? • 35 - 40oC • 40 - 50oC • 50 - 60oC • 70 - 80oC

10. Which of the following could be spread by coughing and sneezing: • Staphylococcus Aureus • Clostridium Perfringens • Spores • Salmonella

11. The main reason that pests must be controlled in food premises is: • The spread of disease • They upset customers who will go elsewhere • The EHO would not approve • Some people are afraid of rats and mice

12. A bactericide is: • An other name for a detergent • A substance which breaks down grease • A substance which kills pathogens • A bacteria which can cause illness

13. The recommended way to taste food: • With a stirring utensil • With a finger • With a clean teaspoon • Any of the above

14. The main objective of The Food Hygiene (Scotland) Regulation 1995 is: • To ensure that all food premises are inspected at least once a year • To prevent the sale of unfit or unsound food • To close insanitary food premises • To prevent outbreaks of food poisoning

15. A food handler with a cut on his/her hand is required by law to: • Wash the cut frequently when handling food • Treat the cut with antiseptic and leave it to open heal • Cover the cut completely with a waterproof dressing • Completely cover the cut with a bandage

16. If only one refrigerator is available it is better to: • Store raw meat above cooked meat • Store cooked meat above raw meat • Store raw and cooked meat on the same level • Store only cooked meat in the refrigerator

17. Most bacteria on food are killed by: A. Holding food below 10oC B. Holding food just above 50oC C. Freezing food below 0oC D. Boiling food at 100oC

18. Stock rotation, in relation to food means • Last in first out • Stirring food regularly to ensure it is cooked thoroughly • Turning joints of meat to ensure even cooking • First in first out

19. Meat dishes which are being reheated prior to service must by law • Be warmed for at least 10 mins • Be heated to over 100oC • Be heated to at least 63oC • Be heated to at least 82oC

20. Equipment and utensils which have cracks or chips should be: • Cleaned with a bactericide after use • Only used in emergencies • Only used for one type of food • Thrown out and replaced

21. Describe a suitable location for the storage of cleaning materials: • In the dry store with the tinned goods • In a cupboard away from the kitchen • On the kitchen floor so they can be easily reached • On a shelf in the vegetable store

22. The most important reason for food handlers wearing protective clothing is to: • Give a good impression to the customers • Protect the food handler from contamination • Protect the food from contamination • Satisfy the law

23. Which one of the following is an example of a “clean as you go” work schedule • Cleaning up at the end of each day • Cleaning once a week • Cleaning up after each job is done • Following a monthly cleaning routine

24. What instructions should be given to staff regarding their fingernails? • Keep nails less than 12mm long • Wash hands after biting nails • Only wear clear nail varnish • Keep nails short do not wear nail varnish

25. Open cans of food should be: • Placed in the refrigerator • Covered with Clingfilm • Emptied into a suitable container • Covered and placed in the refrigerator

26. Keeping all food covered whenever possible is a method of: • Stopping bacteria on the food from multiplying • Destroying bacteria present in food • Stopping bacteria from producing poisons • Preventing bacteria from contaminating food

27. The commonest source of food poisoning bacteria is: • Flies • Refuse • Dust • Raw food

28. Food handlers discovering a rodent infestation should: • Get expert advice • Lay poisons themselves • Throw out all stock immediately • Get a cat

29. Badly damaged or rusted cans should be: • Used quickly • Emptied into another container • Rejected • Tasted to see if the contents are alright

30. Which notice must be displayed permanently near every staff toilet • Now wash your hands • No smoking • Now flush the toilet • Please adjust your clothing