The document appears to be a series of multiple choice questions related to food safety best practices for a food business. It covers topics like hand washing, foodborne illness prevention, pest control, food storage, staff training, HACCP plans, and the roles and powers of environmental health officers. The employee scored correctly on most of the questions, missing some on staff training requirements, potential sources of contamination, and the full meaning of HACCP.
The document appears to be a series of multiple choice questions related to food safety best practices for a food business. It covers topics like hand washing, foodborne illness prevention, pest control, food storage, staff training, HACCP plans, and the roles and powers of environmental health officers. The employee scored correctly on most of the questions, missing some on staff training requirements, potential sources of contamination, and the full meaning of HACCP.
The document appears to be a series of multiple choice questions related to food safety best practices for a food business. It covers topics like hand washing, foodborne illness prevention, pest control, food storage, staff training, HACCP plans, and the roles and powers of environmental health officers. The employee scored correctly on most of the questions, missing some on staff training requirements, potential sources of contamination, and the full meaning of HACCP.
The document appears to be a series of multiple choice questions related to food safety best practices for a food business. It covers topics like hand washing, foodborne illness prevention, pest control, food storage, staff training, HACCP plans, and the roles and powers of environmental health officers. The employee scored correctly on most of the questions, missing some on staff training requirements, potential sources of contamination, and the full meaning of HACCP.
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Question Maxi Scored Evaluation
Select which of the following create risk of micro contamination in your shop. Select 17 responses. 1 1 Correct Which of the following are correct in relation to staff workwear. Select all which are appropriate. Select 4 responses. 1 0 Incorrect Put these in order of the method of hand washing. 1 1 Correct In which of the below scenarios do you and your team need to wash their hands? Select all which apply. Select 12 responses. 1 0 Incorrect A staff member suggests they have an allergic reaction to the hand wash liquid – what action do you take? Select all which apply. Select 8 1 0 Incorrect responses. The pathogenic E. Coli 0157 bacteria be found in healthy people and animals. True or false? 1 1 Correct Where can the pathogenic E.coli 0157 bacteria be found in healthy people and animals? Select 1 response. 1 1 Correct How can food operators control the risk of contaminating food with E Coli 0157? Select 5 responses. 1 1 Correct What is the benefit to customers of HACCP in your shop? Select 1 response 1 1 Correct Which of the following are examples of control measures taken using the HACCP system? Select 6 responses. 1 1 Correct Which of the below is classed as including the food safety training required for your shop? Select 5 responses. 1 0 Incorrect Which of the following must be done to ensure that training is managed in your shop? Select 3 responses. 1 1 Correct If you have identified gaps and training needs – how will you resolve these? Select 3 responses. 1 1 Correct Fill in the blank. Bacteria are single celled __ organisms. 1 0 Incorrect Bacteria is found everywhere. 1 1 Correct Some bacteria is beneficial or harmless to humans. However where bacteria can cause illness in humans what is it classified as? Select 1 1 1 Correct response Which of these can be affected by mould? Select 4 responses. 1 0 Incorrect __ conditions are ideal for mould to grow? 1 0 Incorrect Which of the 2 food sources below may cause toxic food poisoning? 1 1 Correct What is a spore? 1 1 Correct 21 What are the powers of the Environmental Health Officers? Select 9 responses. 1 0 Incorrect 22. Describe the benefits of Clean as you Go. Select 9 responses. 1 1 Correct 23. Which of the following must you do when disposing of food waste (not stales). Select 5 responses. 1 1 Correct 24. Why is it important to follow the correct procedure when disposing of food waste? Select 5 responses. 1 1 Correct 25. Which 3 of the below are the most likely sources of food poisoning in the shop? 1 0 Incorrect 26. Which of the following are potential impacts on you, your team, the customer and/or the business of a food poisoning accusation? Select 5 1 1 Correct responses. 27. Which of the following are benefits of high standards of food safety. Select 5 responses. 1 1 Correct 28. Raw bacon should be stored at the bottom of the retarder, below other products to avoid cross contamination from raw product. 1 1 Correct 29. What type of ingredient information do food business have to provide to the Food Information Regulations to Consumers (F.I.C)? Select 1 1 1 Correct response 30. If a customer asks for allergen information in your shop which of the following should you do? Select 1 response. 1 1 Correct 31. It is important to keep allergen information up to date because it is a legal requirement and it prevents customers from becoming ill. True or 1 1 Correct false? 32 Which of the following BEST describes the term ‘food hygiene?’ Select 1 response. 1 1 Correct 33. Which types of food are most likely to be involved in a case of food poisoning? Select 1 response. 1 1 Correct 34. A member of staff has been off work with 2 bouts of sickness and diarrhoea. How long should they be excluded from work? Select 1 1 1 Correct response. Question Maxi Scored Evaluation 35. Which of the following actions can result in the physical contamination of food? Select 1 response. 1 1 Correct 36. Which method would be the BEST for preventing rodents entering a food area? Select 1 response 1 1 Correct 37. A food pest is defined as any living creature capable of? Select 1 response. 1 1 Correct 38. Which of the following will BEST assist in the sanitising of the sandwich preparation area? Select 1 response. 1 1 Correct 39. Which of the following would NOT be a good example of supervisory management in respect of cleaning? Select 1 response. 1 1 Correct 40. In preventing an infestation of food pests the Manager is responsible for: (Select 1 response). 1 1 Correct 41.The purpose of using a sanitiser is to: (Select 1 response) 1 1 Correct 42. As a Manager how would you BEST monitor the personal hygiene of your staff? Select 1 response. 1 1 Correct 43. What does HACCP stand for? Select 1 response. 1 0 Incorrect 44. Which of these is a power of an EHO? Select 1 response. 1 1 Correct
Stuvia 1523957 Essentials of Psychiatric Mental Health Nursing 9th Edition Concepts of Care in Evidence Based Practice 9th Edition Morgan Townsend Test Bank
Stuvia 1523957 Essentials of Psychiatric Mental Health Nursing 9th Edition Concepts of Care in Evidence Based Practice 9th Edition Morgan Townsend Test Bank
