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Which of the following procedures must by law be undertaken to assess and reduce food safety risks?
1. Produce a food safety policy
2. Provide quality assurance documentation
3. Maintain product specifications
4. Carry out hazard analysis on food production
The main purpose of Industry guides to Good Hygiene practice is to:
1. lay down rules which must be followed
2. explain the consequences of non-compliance
3. provide information on best hygiene practice
4. provide guidance on compliance with legislation
Which of the following is an effective way of preventing physical contamination of food?
1. Inspection
2. Filtration
3. Scanning
4. Disinfection
Which of the following describes features of viruses that cause food poisoning?
1. Multiply in the food, can be transmitted by person to person contact and the infective dose is usually small
2. Can only be transmitted through food, the infective dose is usually high and they multiply in the body
3. Multiply in the body, the infective dose is usually small and they can be transmitted by person to person contact
4. 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?
1. Cover foods which are stored in a refrigerator
2. Provide sufficient disposable cloths for cleaning
3. Have separate areas for the preparation of different foods
4. 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?
1. Regular handwashing
2. Use of blast chiller
3. Washing of raw ingredients
4. Sanitising of food contact surfaces
Why do food handlers who are healthy carriers present significant risks to a food business?
1. They are likely to carry more infection than a convalescent carrier
2. They cannot be easily detected as they have no symptoms
3. Their standards of hygiene are usually poor
4. Their symptoms may increase infection levels
Which method would be best for preventing insects entering a food area?
1. Electronic insect killers
2. Insecticide in refuse areas
3. Bait boxes in food rooms
4. Window and door screens
Food can be spoiled by:
1. Pathogens, bacteria and irradiation
2. Enzyme activity, bacteria and refrigeration
3. Bacteria, mould and enzyme activity
4. Mould, bacteria and detergents
What is the main purpose of a "use by" date?
1. To indicate manufacturer's expectation of quality
2. To reduce the likelihood of a food safety risk
3. To enable stock rotation
4. To allow batch identification
Which of the following would be the best monitoring procedure for ensuring that food was fully cooked?
1. Use a probe thermometer to check the core temperature of food
2. Calibration checks on the oven's internal thermostat
3. Check that any food juices are running clear
4. Check the temperature gauge on the oven
The refrigeration of food at 5°C:
1. Slows down the production of spores
2. Stops the growth of some enzymes
3. Stops the multiplication of all pathogenic bacteria
4. Slows down the multiplication of pathogenic bacteria
Which of the following are all described as physical contaminants?
1. Plasters, jewellery, bacteria from cuts, blood from raw meat
2. String, jewellery, pest bodies, flaking paint
3. Jewellery, cleaning fluid, string, glass
4. 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?
1. Send a letter to the proprietor
2. Serve a prohibition order
3. Serve an improvement notice
4. Serve an Emergency Prohibition notice
What is the main reason for having accurate and comprehensive documentation and records in a food business?
1. To show that the food is safe for consumption
2. To show that food safety controls are working effectively
3. To provide evidence of compliance with the legal requirements
4. To provide evidence of compliance with training requirements
The bacteria most likely to be on raw poultry are:
1. Listeria and Bacillus cereus
2. Clostridium perfingens and Staphylococcus aureus
3. Clostridium perfingens and Salmonella
4. Escherichia and Staphylococcus aureus
Which food is commonly associated with Scombrotoxic food poisoning?
1. Cereals
2. Mould
3. Fish
4. Kidney beans
Which of the following are most likely when there are poor personal hygiene standards?
1. Microbiological contamination and physical contamination
2. Microbiological contamination and metallic food poisoning
3. Physical contamination and metallic food poisoning
4. Chemical contamination and allergic reaction
What is the best definition of a food pest?
1. Rats and mice which can spread salmonella
2. A bacteria which may cause illness in man
3. Insects which may physically contaminate food
4. Living creatures capable of contaminating food
The following statements relate to design and construction. Which statement is most correct?
1. Chopping boards must be colour coded
2. The use of wood in a food business is illegal
3. Stainless steel is non-absorbent, smooth and easy to clean
4. Walls need to have a gap behind them for service pipes
Spoilage of food is mainly caused by:
1. Salmonella, Clostridium botulinum and Listeria
2. Bacteria, moulds and enzyme activity
3. Metals, chemicals and poisonous plants
4. Viruses, chemicals and pathogens
High risk foods can be best described as:
1. Food containing a high number of bacteria
2. Raw food which contains viruses and pathogens
3. Unwashed food with soil and dirt on it
4. Ready to eat foods which will support bacterial growth
Staphylococcus aureus food poisoning usually occurs as a result of:
1. Inadequate personal hygiene of food handlers
2. Incorrect cooking and cooling of meat and poultry
3. Inadequate washing of vegetables prior to cooking
4. Incorrect canning process for salmon and beef
In which of the following might bacteria form spores?
1. Temperature too high or too low
2. Temperature in the danger zone
3. During slow cooking
4. After slow defrosting
The main danger in placing food that is still warm in the refrigerator is:
1. The food will cool down too quickly
2. Condensation may form on surfaces
3. The refrigerator temperature will rise
4. It will take up valuable space

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Intermediate Food Safety