Food Safety, Health and Hygiene Certificate

Examination Paper – Level 1

 

 

 

 

 

 

 

 

 

 

 

For Examiner’s Use Only

Has Pass Mark Been Achieved?

Yes

No

 

30

          Examiners Signature

 

 

 

INSTRUCTIONS TO CANDIDATE

 

1.      Please PRINT your name in the space below

 

Name

 

Course Venue

                           

Exam Date

 

Date of Birth

 

Candidates Signature

 

 

2.      There are a total of thirty questions. The pass mark is 21/30

3.      There is only ONE correct answer for each question – Read them carefully!

 

 

Q1.

Which of the following is an example of a High Risk Food?

a)

Strawberry Jelly

 

 

b)

Cooked Meat

X

 

c)

Ice Cubes

 

 

d)

Raw Liver

 

 

 

 

Clearly mark your chosen answer with a “X” (see example). If you make a mistake please initial your final decision

 

Do not write in the red shaded area

 

4.      Time allowed, one hour

5.      When you have finished please hand this paper in to the course tutor or exam supervisor and leave the room

 

Good Luck!

 

Q1.

What sort of covering should you use for a cut finger in a food room?

a)

A blue waterproof detectable plaster

 

 

b)

A normal waterproof plaster

 

 

c)

No covering

 

 

d)

A clean tissue

 

 

 

Q2.

What should your FIRST action be if you become unwell during service?

a)

Go home                     

 

 

b)

Tell your supervisor

 

 

c)

Carry on working

 

 

d)

Take a break

 

 

 

Q3.

When do you return to work following absence through gastric illness?

a)

When you are able to eat again         

 

 

b)

The next day

 

 

c)

When you have medical clearance

 

 

d)

When your boss tells you     

 

 

 

Q4.

What is the ideal operating temperature for the inside of a refrigerator ?

a)

Less than    20ºc         

 

 

b)

Between 1ºc and 4ºc

 

 

c)

Between  -2ºc and -4ºc

 

 

d)

Less than     0ºc

 

 

 

Q5.

What is the minimum temperature at which hot food can safely be held without re-heating prior to serving?

a)

640c

 

 

b)

370c  

 

 

c)

-10c                      

 

 

d)

550c    

 

 

 

Q6.

Describe in what condition should your nails be

a)

Clean nail varnish 

 

 

b)

Short & clean  

 

 

c)

It's not important

 

 

d)

Long & healthy 

 

 

 

Q7.

Which four things that bacteria need four things to grow?

a)

Food, air, time and plastic

 

 

b)

Moisture, air, chemicals and light

 

 

c)

Food, light, moisture and colour

 

 

d)

Food, moisture, warmth and time

 

 

 

Q8.

Which of the following foods is most associated with E Coli 0157?

a)

Trifle

 

 

b)

Pasteurized Milk

 

 

c)

Raw mince

 

 

d)

Cooked Carrots

 

 

 

Q9.

Which of the following is true of Campylobacter?

a)

It is often associated with raw poultry

 

 

b)

It makes you ill in less than twenty minutes

 

 

c)

You can see it without a microscope

 

 

d)

Wearing gloves will stop the cells multiplying

 

 

 

Q10.

What is the purpose of spores that live within some bacteria?

a)

To multiply                                 

 

 

b)

To give the food a sour taste

 

 

c)

To survive high temperatures

 

 

d)

To turn the food black

 

 

 

Q11.

Which of the following Statements is true?

a)

All raw meat is potentially harmful and contaminated

 

 

b)

Some raw meat should be treated as contaminated

 

 

c)

Raw meat is not contaminated

 

 

d)

Only poultry is harmful and contaminated

 

 

 

Q12.

What is the normal ideal operating temperature for a FREEZER?

a)

-60c

 

 

b)

-180c

 

 

c)

00c

 

 

d)

40c

 

 

 

Q13.

What is the best way to check the temperature of food?

a)

By using a sanitised  temperature probe

 

 

b)

By looking and judging

 

 

c)

By Touching with the back of your hand

 

 

d)

By tasting the food

 

 

 

Q14.

What is the purpose of a HACCP system?

a)

To ensure a safe food hygiene system

 

 

b)

To educate Chef’s

 

 

c)

To increase paperwork

 

 

d)

To keep management happy

 

 

  

Q15.

Which  is the best way of keeping rats and mice out of food premises?

a)

Keeping a cat

 

 

b)

Putting poisoned food down

 

 

c)

Keeping everything clean and proofing the building

 

 

d)

Putting up a "No Entry" sign

 

 

 

Q16.

Which  one of the Following should be Sanitized OFTEN?   

a)

Fridge handles and ovens

 

 

b)

Fridge handles and surfaces for preparing food on

 

 

c)

Floors and ovens

 

 

d)

Fridge handles and cupboards

 

 

 

 

 

 

                               

Q17.

While taking delivery of some frozen food the reading from your probe is  -5ºC

What course of action is best practice?

a)

Refuse delivery

 

 

b)

Take delivery as normal and throw away your probe

 

 

c)

Put Straight in the Freezer                              

 

 

d)

Cook all food immediately

 

 

 

Q18.

In which part of the fridge should raw meat be stored?

a)

Below High Risk Food

 

 

b)

Above High Risk Food

 

 

c)

On the Same Level

 

 

d)

It Doesn't Matter

 

 

 

Q19.

Which of the following could be described as "Physical Contamination?" 

a)

A pen top

 

 

b)

Salmonella

 

 

c)

Chemicals

 

 

d)

Rot

 

 

 

Q20.

Which of the following is the most important for a kitchen worker’s over clothing?

a)

It should be clean

 

 

b)

It should be light coloured

 

 

c)

It should be baggy

 

 

d)

It should be easy to clean

 

 

 

Q21.

In which of the following bacteria will spores form when bacteria dies?

a)

Salmonella

 

 

b)

Clostridium Perfingens

 

 

c)

E Coli 0157

 

 

d)

Staphylococcus Aureus

 

 

 

Q22.

How much bacteria does detergent kill?

a)

All of it

 

 

b)

Bacteria is reduced to a safe level

 

 

c)

Approximately half

 

 

d)

None of it

 

 

 

Q23.

What is the best way to clean a food preparation area?

a)

Sanitize the area

 

 

b)

Sterilise completely

 

 

c)

Use hot soapy water

 

 

d)

Use bleach

 

 

 

Q24.

Why should rubbish bins be kept clean and have tight fitting lids?

a)

The rubbish rots more slowly

 

 

b)

It save using bin liners

 

 

c)

Flies are not attracted

 

 

d)

They need emptying less often

 

 

 

 

Q25.

What is the best way to kill Salmonella in a raw chicken?

a)

Tread on it

 

 

b)

Cook it to a high core temperature

 

 

c)

Freeze it                       

 

 

d)

You can't kill it

 

 

 

Q26.

In ideal conditions, how often do bacteria double in number?

a)

Twice an hour 

 

 

b)

Every ten to twenty seconds

 

 

c)

Every half an hour     

 

 

d)

Every ten to twenty minutes

 

 

 

Q27.

Which of the following is an example of spoilage bacteria?

a)

Mould on bread

 

 

b)

Chemicals in food

 

 

c)

Staphylococcus Aureus

 

 

d)

Rodent hair

 

 

 

Q28.

Why should jewellery not be worn in a food room?

a)

It may fall in food and harbour bacteria

 

 

b)

You may not be insured

 

 

c)

It doesn’t look good

 

 

d)

The customers may not like it    

 

 

 

Q29.

Which of the following is true according to food legislation?

a)

You must clock in before starting work

 

 

b)

You can be prosecuted for wearing dirty overalls

 

 

c)

Chopping boards must be dark coloured

 

 

d)

Hats and gloves must be worn at all times

 

 

 

Q30.

Which of these foods are associated with food allergies?

a)

Shellfish

 

 

b)

Nuts

 

 

c)

Yeast

 

 

d)

All of the above and more

 

 

 

 

 

 

The End!

 

Please hand in your paper for marking, leave the room or sit quietly until Everyone Else

has finished. Do not leave the room without returning this paper to the course supervisor or tutor

 

 

 

 

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Date of Exam

 

 

Date of Birth

(optional)

 

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 including Post Code

(will be required in order to post certificate)

 

 

 

 

If you are taking this test at work you may need your manager to complete the section below but is optional

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Name and Position

 

 

Venue of Course

 

 

Date

 

 

 

MacWilliam Associates; 16 Holly Court; Wymondham; Norfolk; NR18 0HG

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