1992 Bookmatter FoodHygieneForFoodHandlers

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Examination Questions

This book covers the syllabuses of:


• The Royal Institute of Public Health and Hygiene Primary Certi-
ficate in Hygiene for Food Handlers.
• The Institution of Environmental Health Officers Basic Food
Hygiene Certificate.
• The Royal Society of Health Essential Food Hygiene Certificate.
The examination set by The Royal Institute of Public Health and
Hygiene (RIPHH) consists of 20 questions requiring answers of a few
words and one additional question that requires an answer of approx-
imately 50 words.
The examination set by The Institution of Environmental Health
Officers (IEHO) consists of 30 multiple-choice questions.
The examination set by The Royal Society of Health (RSH) consists
of 20 multiple-choice questions.
Test yourself on the following questions.

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

2. Which one of the following statem,ents best describes the effect


that food poisoning bacteria usually have upon food?
(a) It appears normal but it tastes horrible.
(b) It appears stale and dry and it has an 'off' taste.
(c) It tastes, smells and looks normal.
(d) It appears and tastes normal but it has an unpleasant
smell. (RSH)
Examination Questions 105

3. Which one of the following statements is true?


(a) All bacteria are harmful.
(b) Some bacteria are harmful.
(c) No bacteria are harmful.
(d) Only bacterial spores are harmful. (IEHO)

4. At which of the following temperatures will food poisoning


bacteria multiply most rapidly?
(a) 5°F
(b) 37°C
(c) 37°F
(d) 63°C

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)

6. Which of the following is most likely to be a source of food


poisoning bacteria?
(a) Frozen peas
(b) Pasteurised milk
(c) Tinned salmon
(d) Raw meat

7. Which one of the following food poisoning bacteria is transferred


to food by coughing and sneezing?
(a) Bacillus cereus
(b) Salmonella
(c) Staphylococcus aureus
(d) Clostridium perfringens (RSH)

8. You enter the kitchen (1)


First you make some sandwiches (2)
Then you take your coffee break (3)
Then you put some lamb chops on to grill (4)
When should you have washed your hands?
(a) After points 2,3,4.
(b) After points 1, 2, 4.
(c) After points 1, 3, 4.
(d) After points 1,2,3. (IEHO)
106 Examination Questions

9. The main reason for not allowing smoking in food preparation


areas is because:
(a) the fingers become contaminated with saliva
(b) smoke causes cancer
(c) it wastes time
(d) ashtrays make the kitchen look untidy

10. What should you do if you cut yourself at work?


(a) Grin and bear it.
(b) Cover the wound with lint and a bandage.
(c) Stop work and go home.
(d) Cover the wound with a waterproof dressing. (IEHO)

11. People who handle food should keep their fingernails:


(a) smooth
(b) short
(c) varnished
(d) long

12. The main reason why hair must be covered is that:


(a) long hair gets in your eyes
(b) hair and dandruff can fall into food
(c) hats look smarter
(d) hats keep your hair clean (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

16. Approximately how long does it take to defrost a 1.5 kg (3.3Ib)


chicken in a refrigerator?
(a) 20 minutes
(b) 2 hours
(c) 24 hours
(d) 4 days

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

18. What is the correct operating temperature for a refrigerator?


(a) l°C-4°C
(b) 5°C-63°C
(c) -18°C
(d) lOO°C

19. At the temperature of a domestic refrigerator, most food poison-


ing bacteria:
(a) die
(b) multiply rapidly
(c) form spores
(d) are dormant

20. Which one of the following statements explains what is meant by


the term 'Clean as you go'?
(a) Clean down before you leave for home.
(b) Clean up every hour throughout the day.
(c) Once a year thoroughly clean the premises.
(d) Clean up before moving on to the next task. (RSH)

21. The main reason for keeping kitchens clean is:


(a) to prevent contamination of food
(b) to slow down bacterial growth
(c) to reduce the chance of bacteria finding food
(d) to give a good impression to customers

22. Which of the following methods of washing glasses will destroy


bacteria?
(a) Water at 20°C
(b) Detergent and water at 20°C
(c) Detergent and water at 50°C
(d) Sanitiser and water at 50°C
108 Examination Questions

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)

24. Which of the following is a sign of a cockroach infestation?


(a) Gnawed woodwork
(b) An unpleasant smell
(c) Fur and hairs
(d) Torn packets of food

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

30. The main symptom of Staphylococcus food poisoning is:


(a) vomiting
(b) diarrhoea
(c) fever
(d) abdominal pains

Short-answer questions
1. What are the symptoms of food poisoning?

2. Name three causes of food poisoning apart from bacteria.


(a)
(b)
(c)

3. (a) What are 'high-risk' foods?

(b) Name three such foods? (RIPHH)

4. Name three conditions which bacteria need to grow/multiply.


(RIPHH)
(a)
(b)
(c)
110 Examination Questions

5. What is a bacterial spore?

6. What are the main sources of contamination in a kitchen?

7. What is meant by cross-contamination of food?

8. What is meant by 'colour coding' of kitchen equipment?

9. What sort of covering must be placed on any open cut or scratch?


(RIPHH)

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?

13. What is a thawing cabinet?

14. How would you prepare and store a beef casserole that is to be
served the next day?

15. What does the four star symbol on a freezer indicate?

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?

18. What notice must be displayed permanently near every staff


toilet? (RIPHH)
112 Examination Questions

19. How should refuse be stored? (RIPHH)

20. Why do we use a detergent to wash dishes? (RIPHH)

21. Why are wooden surfaces not recommended in food premises?

22. What is a disinfectant? (RIPHH)

23. What action should be taken by the proprietor of food premises


infested by rodents? (RIPHH)

24. Give three signs of an infestation by rodents.


(a)
(b)
(c)

25. Who enforces food hygiene legislation?


Examination Questions 113

26. What is the maximum fine that can be imposed in a Magistrate's


Court for breaking food hygiene legislation?

27. What is meant by the following terms in connection with food


poisoning?
(a) Incubation period:

(b) Infective food poisoning:

28. Name two bacteria that form spores.

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.

1. How can cross-contamination be prevented? (RIPHH)

2. Describe the two-sink method of washing plates.

3. What is the risk of suffering from Salmonella food poisoning as a


result of eating eggs?

4. What rules should be observed to maintain the correct temperature


of a refrigerator?

5. Why should food not be refrozen once it has thawed?


Answers

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

1. Diarrhoea, abdominal pains, vomiting and nausea.


2. (a) Viruses; (b) Red kidney beans; (c) Chemicals.
3. (a) Foods that support bacterial growth and will be eaten without' further
cooking.
(b) Cooked meat:boiled rice, cream.
4. (a) Food; (b) Moisture; (c) Warmth.
5. A protective casing that some bacteria can form when conditions are not suitable
for their growth.
6. Raw meat and poultry, food handlers, animals, rodents, birds, insects, dust and
refuse.
7. The transfer of bacteria from a contaminated source to an uncontaminated food.
8. A small coloured tag is fixed to the equipment to identify which equipment can be
used for which type of food, e.g., equipment with a red tag can be used for raw
meat but never for cooked meat.
9. A blue waterproof plaster.
10. (a) After using the toilet; (b) After handling raw meat; (c) After smoking;
(d) After handling refuse.
11. Because the skin underneath it remains moist and harbours bacteria, and there is a
danger that small parts from the jewellery will fall into food.
12. People touch their lips when smoking and may transfer harmful bacteria on to
their hands and so to food.
116 Answers

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

1. Cross-contamination between raw and cooked foods can be reduced by im-


plementing a colour coding system in which a small coloured tag is fixed to
equipment such as chopping boards and knives indicating that they may be used to
prepare one type of food only, for example, raw meat or cooked meat. Cross-
contamination can also be reduced significantly if food handlers wash their hands
thoroughly after handling raw meat, vegetables coated with soil, eggs and refuse.
Correct storage of foods in the refrigerator is also important. Cooked food should
be covered and raw meat must always be stored below cooked food.

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.

4. The correct running temperature of a refrigerator is between 1°C and 4°C. To


maintain this temperature, the door should be kept shut whenever possible and
food should be cooled to a temperature of 15°C before it is put in the refrigerator. It
should be positioned in a well-ventilated area away from cooking appliances and
out of direct sunlight, and should be defrosted regularly to prevent the build-up of
ice around the refrigerating coils.

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

animals, as source of contamination 20- of microwave ovens 39


1,87,90 process 67-71
see also pests of refrigerators 45
schedules 63-4
Bacillus cereus 17, 87, 93-4, 95 cling film 45
bacteria 3-4, 7, 10-17 Clostridium perfringens 21,40,87,90-
carriers of 19 1,95,99
common causes offood poisoning 85- clothing, offood handlers 26
96 cockroaches 73, 78
effects of high and low temperatures colour-coding, of equipment 23
on 15 contamination 18--24
growth requirements 11-14 animals, rodents, birds, insects 20-1
number causing food poisoning 14 colour-coding equipment 23
reproduction 10-11 cross-contamination 22-3
spores 15-16 dust and refuse 21-2
toxins 16--17 food handlers 19-20
useful 4 raw meat and poultry 18--19
see also contamination Control of Pesticides Regulations
bactericidal soap 57-8, 66 (1986) 78
berries, poisonous 8 cook-chill meals 96
binary fission 10-11 cooked food, contaminated 99-100
birds 20-1,73,76--8 cooking food 32,35--6, 100
blast freezers 47 cooling food 36--7, 99
bleach (hypochlorite) 65 covering food for storage 45
cross-contamination 22-3, 100
Campylobacter 89-90,95 legislation to avoid 82
canned foods 9, 41 refrigerators 34,44-5
storage of 50-I cuts, on handlers 19,28--9,101
carriers of bacteria 19
ceilings, kitchen 57,70 danger zone, temperature 12,32,33
cheese 4 date marking of food 42
chemicals: defrosting see thawing
cleaning agents 64-7 design, of kitchens 53-5
pesticides 78 detergents 64
poisonous 8--9 dishwashing 64,68--70
chillers 46 disinfection 65-6
cleaning 63-72 display:
dishwashing 68--70 freezers, open-top 47-8
of equipment 71 refrigerated cabinets 45--6
hand-washing 25-6 dry foods 13-14
of kitchen 70 storage of 49-51
materials for 64-7 dust 21-2
Index 119

eggs, and SaLmonella food poisoning blast freezers 47


87-9 breakdown 48
Emergency Prohibition Notice/Order open-top display freezers 47-8
83-4 storage times 47
environmental health officers 76,81, temperatures 46-7
83-4 see also refrigeration
equipment: fruit, storage of 50
cleaning of 71 fungi, poisonous 7-8
colour-coding of 23
examination questions and answers hand-washing 25-6, 66
104-17 facilities for 57-8
headgear 26
first-aid kit 81 high-risk foods 12-13,98
fish 15 legislation 82
flies 20,73 reheating of 37-8
floors, kitchen 56-7,64,70 hypochlorites 65
flour, storage of 50
food handlers 25-31 illness, offood handlers 29,101
cuts, boils, septic spots 28-9, 101 Improvement Notice 83
hand-washing 25-6 incubation period, food poisoning 86,
hygiene legislation 82 95
illness 29,101 infective food poisoning 86
jewellery 26-7 infestation see pests
nose and mouth 19,28,101 insects 20-1,73,76-8
protective clothing 26 Institution of Environmental Health
smoking 27-8 Officers (IEHO) 104
as source of contamination 19-20, 92,
101 jewellery 26-7
food handling procedures 32-40
causes offood poisoning'" 98-102 kidney beans, red 8
cooking 35-6, 100 kitchens 53-62
cooling 36-7, 99 cleaning of 70-1
microwave ovens 38-9 construction materials 55-7
reheating 37-8, 99 design of 53-5
thawing 33-5,100 domestic 60-1
Food Hygiene (General) Regulations legislation concerning 81,83-4
(1970) and Food Hygiene toilet and washing facilities 57-8
(Amendment) Regulations (1990) waste disposal 58-60
80,81-2
food poisoning 1-2 left-overs 101
caused by bacteria (q. v.) 3-4,85-96 legislation, food hygiene 80-4
caused by faults in food preparation catering practice 82
98-102 enforcement of 81
caused by other micro-organisms 4-7 personal hygiene 82
caused by plants and chemicals 7-9 premises 81,83-4
infective 86 Listeria monocytogenes 15,43,94,96
numbers of cases 2, 97-8 lockers, for clothing 26,81
prevention strategy 102-3
susceptibility to 14,96 meat:
symptoms of 1, 86, 97 cooking 35-6,38
toxic 86-7 raw 13,18-19,100
Food Safety Act (1990) 80,82-4 thawing 33-4
freezers 46-9 metals, poisonous 9,51
120 Index

mice 73,78 rodents:


micro-organisms 2-7 pest control 75,76-8
bacteria 3-4,7,10-17 as source of contamination 20-1, 73
moulds 5-6,7 room temperature storage of food 49-
viruses 6-7 51,98
yeasts 5,7 rotation of stock 45,50
microwave ovens 38-9, 96 Royal Institute of Public Health and
milk 3, 15,41 Hygiene (RIPHH) 104
moulds 5-6,7,50 Royal Society of Health (RSH) 104
mycotoxins 5-6
Salmonella 18,33,85,87-9,95,100,101
nails 19,26,58 sanitisers 65
shellfish 6
overalls 26-7 smoking 27-8
soap 57-8,66
pasteurisation 41 spoilage bacteria 3-4,41
pathogens 3 spores, bacterial 15-16
pesticides 78 spots, septic, on handlers 28-9,101
pests 73-9 Staphylococcus aureus 19,28,87,91-2,
control of 76-8 95,101
prevention of infestation 50,75-6 star markings, freezers 46-7
problems with 73-4 sterilisation 41
signs of infestation 76 storage offood 41-52
poultry: date marking 42
cooking 36 freezers 46-8
raw 13,18-19,100 heat treatment 41
and Salmonella 100 at high temperature 51,100
thawing 33-4 refrigeration 42-6
see also eggs at room temperature 49-51,98
premises for preparation or sale of food surfaces, working 56
see kitchens cleaning of 64,70
prevention of food poisoning 97-103 separate, for raw and cooked foods
faults in food preparation 98, 102 54-5,100
strategy for 102-3
Prohibition Order 83 temperature control 32-3
pulses, storage of 50 and bacteria 11-12,15
see also handling procedures; high
rats 73,75,78 temperatures
raw meat and poultry 13, 18-19, 100 thawing 32,33-5,100
red kidney beans 8 thermometer, probe 35-6
refreezing 49 tins see canned foods
refrigeration 42-6,98-9 toilet and washing facilities 57-8, 81
chillers 46 tongs, serving 19-20
cleaning 45 toxic food poisoning 86-7
cross-contamination 34,44-5 toxins 16-17
display cabinets 45-6
stock rotation 45
temperature 43-4 UHT (ultra-high-temperature)
see also cooling food; freezers treatment 41
refuse 21-2,58-60 unsafe food, legislation 82-4
reheating food 32,37-8,51,99
rice 16-17,93 vegetables, storage of 50
storage of 50 viruses 6-7
Index 121

walls, kitchen 56, 64, 70 wood 55,71


washing facilities 57-8, 81
washing-up liquid 64 yeasts 5, 7
waste 21-2, 58-60 yoghurt 4

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