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#foodsafetytraining #foodsafety #foodsafetyandhygiene #foodsafetyconsultant #foodsafetyfirst
Answers come after the questions:
1 Which of the following temperatures is in the
“Danger Zone”
A 4°C
B 35°C
C 65°C
D 82°C

2 Which food poisoning bacteria are commonly found
on raw poultry?
A Clostridium botulinum
B Salmonella
C Listeria
D Staphylococcus aureus

3 The MAIN requirements for bacteria to multiply
are:
A Food, moisture, warmth and time
B Moisture, dirt, air and time
C Moisture, air, food and warmth
D Food, dirt, warmth and time

4 At what temperature should food inside a freezer be
kept?
A 0°C
B -18°C
C -8°C
D -10°C

5 Which of the following is a “High Risk” food?
A Raw poultry
B Dried Milk
C Cooked Meat
D Bread

6 Given ideal conditions, MOST bacteria will
double every:
A 1 to 5 minutes
B 10 to 20 minutes
C 40 to 60 minutes
D 100 to 180 minutes

7 Pathogenic bacteria are MOST likely to be
found:
A In very hot food
B On recently disinfected surfaces
C On knives uses to cut raw meat
D In pickled foods

8 What will happen to MOST bacteria in food
stored at 5°C
A They will release toxins
B They will multiply quickly
C They will multiply slowly
D They will die

9 Binary Fission is when bacteria:
A Die
B Multiply
C Form Spores
D Release Toxins

10 “High Risk” foods support the multiplication
of food poisoning bacteria because they are:
A High in minerals and vitamins
B High in protein and moisture
C Low in vitamins and minerals
D Low in protein and moisture

The provision of food hygiene training courses online.
The Level 2 Award in Food Safety in Catering
The Level 3 Award in Supervising Food Safety in Catering
The Level 4 Award in Managing Food Safety in Catering
Level 2 Award in HACCP for manufacturing
Level 3 Award in supervising HACCP for manufacturing
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