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Intermediate Food Safety
These are sample examination questions for the Chartered Institute of Environmental Health Intermediate Certificate in Food Safety. The exam proper has 60 questions and you have 2 hours to answer them. The pass mark is currently 66% (40 correct answers). For this practice test of 25 questions you are allowed 50 minutes. Be sure to read the feedback box whether or not you have answered correctly as often there is extra information to help you revise. Good Luck!
Which of the following procedures must by law be undertaken to assess and reduce food safety risks?
Produce a food safety policy
Provide quality assurance documentation
Maintain product specifications
Carry out hazard analysis on food production
The main purpose of Industry guides to Good Hygiene practice is to:
lay down rules which must be followed
explain the consequences of non-compliance
provide information on best hygiene practice
provide guidance on compliance with legislation
Which of the following is an effective way of preventing physical contamination of food?
Which of the following describes features of viruses that cause food poisoning?
Multiply in the food, can be transmitted by person to person contact and the infective dose is usually small
Can only be transmitted through food, the infective dose is usually high and they multiply in the body
Multiply in the body, the infective dose is usually small and they can be transmitted by person to person contact
The infective dose is usually small, they multiply in the food and can only be transmitted through food
Which of these would be the best way to prevent cross-contamination between raw foods and high risk foods?
Cover foods which are stored in a refrigerator
Provide sufficient disposable cloths for cleaning
Have separate areas for the preparation of different foods
Provide soap and paper towels at hand wash basins
Which of the following is the most critical control for Bacillus cereus in a cold rice salad?
Use of blast chiller
Washing of raw ingredients
Sanitising of food contact surfaces
Why do food handlers who are healthy carriers present significant risks to a food business?
They are likely to carry more infection than a convalescent carrier
They cannot be easily detected as they have no symptoms
Their standards of hygiene are usually poor
Their symptoms may increase infection levels
Which method would be best for preventing insects entering a food area?
Electronic insect killers
Insecticide in refuse areas
Bait boxes in food rooms
Window and door screens
Food can be spoiled by:
Pathogens, bacteria and irradiation
Enzyme activity, bacteria and refrigeration
Bacteria, mould and enzyme activity
Mould, bacteria and detergents
What is the main purpose of a "use by" date?
To indicate manufacturer's expectation of quality
To reduce the likelihood of a food safety risk
To enable stock rotation
To allow batch identification
Which of the following would be the best monitoring procedure for ensuring that food was fully cooked?
Use a probe thermometer to check the core temperature of food
Calibration checks on the oven's internal thermostat
Check that any food juices are running clear
Check the temperature gauge on the oven
The refrigeration of food at 5°C:
Slows down the production of spores
Stops the growth of some enzymes
Stops the multiplication of all pathogenic bacteria
Slows down the multiplication of pathogenic bacteria
Which of the following are all described as physical contaminants?
Plasters, jewellery, bacteria from cuts, blood from raw meat
String, jewellery, pest bodies, flaking paint
Jewellery, cleaning fluid, string, glass
Blood from raw meat, flaking paint, bacteria from cuts, glass
If an enforcement officer considers that a restaurant posed an imminent risk to health, which of the following actions is most likely?
Send a letter to the proprietor
Serve a prohibition order
Serve an improvement notice
Serve an Emergency Prohibition notice
What is the main reason for having accurate and comprehensive documentation and records in a food business?
To show that the food is safe for consumption
To show that food safety controls are working effectively
To provide evidence of compliance with the legal requirements
To provide evidence of compliance with training requirements
The bacteria most likely to be on raw poultry are:
Listeria and Bacillus cereus
Clostridium perfingens and Staphylococcus aureus
Clostridium perfingens and Salmonella
Escherichia and Staphylococcus aureus
Which food is commonly associated with Scombrotoxic food poisoning?
Which of the following are most likely when there are poor personal hygiene standards?
Microbiological contamination and physical contamination
Microbiological contamination and metallic food poisoning
Physical contamination and metallic food poisoning
Chemical contamination and allergic reaction
What is the best definition of a food pest?
Rats and mice which can spread salmonella
A bacteria which may cause illness in man
Insects which may physically contaminate food
Living creatures capable of contaminating food
The following statements relate to design and construction. Which statement is most correct?
Chopping boards must be colour coded
The use of wood in a food business is illegal
Stainless steel is non-absorbent, smooth and easy to clean
Walls need to have a gap behind them for service pipes
Spoilage of food is mainly caused by:
Salmonella, Clostridium botulinum and Listeria
Bacteria, moulds and enzyme activity
Metals, chemicals and poisonous plants
Viruses, chemicals and pathogens
High risk foods can be best described as:
Food containing a high number of bacteria
Raw food which contains viruses and pathogens
Unwashed food with soil and dirt on it
Ready to eat foods which will support bacterial growth
Staphylococcus aureus food poisoning usually occurs as a result of:
Inadequate personal hygiene of food handlers
Incorrect cooking and cooling of meat and poultry
Inadequate washing of vegetables prior to cooking
Incorrect canning process for salmon and beef
In which of the following might bacteria form spores?
Temperature too high or too low
Temperature in the danger zone
During slow cooking
After slow defrosting
The main danger in placing food that is still warm in the refrigerator is:
The food will cool down too quickly
Condensation may form on surfaces
The refrigerator temperature will rise
It will take up valuable space
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