1992 Bookmatter FoodHygieneForFoodHandlers
1992 Bookmatter FoodHygieneForFoodHandlers
1992 Bookmatter FoodHygieneForFoodHandlers
Multiple-choice questions
1. Which of the following is the most common cause of food
poisoning?
(a) Red kidney beans
(b) Moulds
(c) Bacteria
(d) Toadstools
5. Which one of the following pairs of people are at special risk from
food poisoning?
(a) Nurses and children
(b) Children and old people
(c) Old people and chefs
(d) Chefs and nurses (IEHO)
13. What is the maximum time you should leave food to cool before
putting it into the fridge?
(a) 20 minutes
(b) H hours
(c) 3 hours
(d) 8 hours
14. Large pieces of meat should not be used because they take too
long to:
(a) prepare
(b) brown
(c) carve
(d) cool (IEHO)
15. If food is reheated, to what temperature and for how long should
it be heated?
(a) 70°C for 2 minutes
(b) 50°C for 2 minutes
(c) 50°C for 10 minutes
(d) 30°C for one hour
Examination Questions 107
17. Which part of the refrigerator should be used for storing raw
meat?
(a) The door
(b) The top shelf
(c) The middle shelf
(d) The bottom shelf
23. Which one of the following steps will best prevent flies contami-
nating food?
(a) Place food away from open windows.
(b) Cover food with cling film.
(c) Place food away from waste food bins.
(d) Place food away from raw food. (RSH)
25. Which one of the following steps must be taken when mice are
found in a food room?
(a) Contact a pest control company.
(b) Lay mouse bait.
(c) Place mouse traps on the premises.
(d) Ask the local chemist for advice. (RSH)
26. Which one of the following could you be prosecuted for under the
food laws?
(a) Being late for work.
(b) Combing your hair in the cloakroom.
(c) Talking to your friends in a food room.
(d) Smoking in a food room.
27. Which one of the following actions do the food laws require you to
take should you have reason to believe that you are suffering from
food poisoning?
(a) Inform your employer of the problem.
(b) Inform your workmates of the problem.
(c) Continue work but wash your hands after handling raw meat.
(d) Visit your doctor as soon as possible.
28. The food hygiene regulations state that food that is to be kept hot
before serving must be stored at a temperature above:
(a) 5°C
(b) lOoC
(c) 37°C
(d) 63°C
Examination Questions 109
29. Which one of the following bacteria causes the greatest number of
cases of food poisoning?
(a) Clostridium perfringens
(b) Listeria
(c) Staphylococcus aureus
(d) Salmonella
Short-answer questions
1. What are the symptoms of food poisoning?
10. List four occasions when food handlers should wash their hands.
(a)
(b)
(c)
(d)
11. Why should jewellery not be worn while working in the kitchen?
Examination Questions 111
12. What is the main reason for not smoking while preparing food?
14. How would you prepare and store a beef casserole that is to be
served the next day?
16. How would you keep food hot for one hour before it is served?
17. How should foods that will keep for more than three months be
date marked?
29. Name two foods that are frequently contaminated with Listeria
bacteria.
30. Name two groups of people who are at risk of severe illness from
listeriosis.
114 Examination Questions
Long-answer questions
Answer the following questions in approximately 50 words.
Multiple-choice questions
1. c. 11. b. 21. a.
2. c. 12. b. 22. d.
3. b. 13. b. 23. b.
4. b. 14. d. 24. b.
5. b. 15. a. 25. a.
6. d. 16. c. 26. d.
7. c. 17. d. 27. a.
8. c. 18. a. 28. d.
9. a. 19. d. 29. d.
10. d. 20. d. 30. a.
Short-answer questions
13. A special cabinet that maintains a constant temperature of 10°C-15°C and is used
for thawing frozen food.
14. Cook it thoroughly, cool it rapidly and refrigerate it within H hours of cooking.
Reheat it thoroughly the next day and serve it immediately.
15. It indicates that the freezer is capable of freezing fresh food and that the operating
temperature is -18°C.
16. Put it in a pre-heated hot cupboard or bain-marie and check that the temperature
in the centre of the food is at least 63°C.
17. 'BEST BEFORE END' followed by the month and year.
18. 'Now wash your hands'.
19. In plastic or steel bins with tight-fitting lids.
20. It removes grease.
21. Because wood absorbs water and is almost impossible to clean thoroughly.
22. A chemical that kills the majority of bacteria but does not destroy spores.
23. He/she should contact a professional pest control company immediately.
24. (a) Droppings; (b) Gnawing marks; (c) Torn packets.
25. Each local authority through the work of environmental health officers and
trading standards officers.
26. £20000.
27. (a) The time that passes between the entry of the poisonous food into the body
and the occurrence of the first symptoms.
(b) Food poisoning caused by living bacteria.
28. Clostridium perfringens, Bacillus cereus.
29. Soft cheeses, e.g., Brie and Camembert, cook-chill meals.
30. Pregnant women and sick people whose illness affects their immune system.
Long-answer questions
2. Firstly, food residues should be scraped from the plates. They should then be
washed in t.he first sink containing hot water (50°C-60°C) and a detergent to
remove any grease. The plates are then transferred to the second sink which
contains water at 75°C-82°C. This will remove any traces of detergent and will also
disinfect the plates, which can then be left to air dry.
Answers 117
3. If eggs are cooked thoroughly, there is no risk of them causing Salmonella food
poisoning, but if they are eaten lightly cooked or raw as ingredients in mousse or
mayonnaise there is a slight risk. These foods should not be eaten by vulnerable
people such as young children, the elderly or the sick. Eggs should be stored in a
refrigerator and used in rotation so they are always relatively fresh.
5. Bacteria are dormant in frozen food. When the food is thawed and the temperature
of it reaches the danger zone, the dormant bacteria start to multiply. There will be
more bacteria present when the food is frozen for a second time, all of which will
multiply when the food is thawed again. If food is cooked after thawing, it may be
refrozen once. There is also a noticeable loss in texture when food is thawed and
refrozen.
Index