Food safety Revision

This course will help you with your City and Guilds Food safety exam study all sections and answer all the question .

Chef Nigel 

Return to any section to review click above to start

intro video

Bacteria The Number One Enemy

Food Safety Procedures

In New Zealand is food safety a legal requirement?

What do you think answer Yes or No

Food Safety Procedures

Good safety Practices

How can you tell if food has enough bacteria to cause food poisoning?

A clean waterproof dressing is required to cover a cut so that:

Food Safety Facts

Which of the following does bacteria need to assist it to grow and multiply?

Q2 What kind of soap should be provided for hand washing?

Why is it important to store high risk food in temperature controlled conditions?.

Food Poisoning

Which of the following is true about bacteria:

What is the main reason for drying your hands after washing them?

Whilst in a food preparation or serving environment,what is the best way to dry your hands after washing them?

Which of the following meats are safe to eat when they are pink or raw?

Which of the following foods is likely to contain the MOST bacteria?

Hazardous Foods

which of the following is NOT a common source of microorganisms?

Food Hygiene

Which one of the following kitchen work surfaces is porous and likely to hold bacteria?

Where should raw meat be stored in a refrigerator

Which of the following is acceptable for a food handler to wear?

Cross Contamination

What coloured chopping board is used for raw meat?

Contamination

Which cleaning method is used to reduce bacteria to a safe level.

Contamination

Food Hygiene

Temperature control

What is the correct temperature that frozen food should be kept at?

How many times can you reheat leftovers?

Q2 What temperature should frozen food be kept at?

Waste Disposal

Food Hygiene

Which one of the following is the most important design feature for protective clothing? it must

How do you know if a beef burger has been cooked properly cooked and is safe to eat?

Avoiding food poisoning

HACCP

You must wash poultry and chicken pieces before cooking them?

Which one of the following is mostly associated with poor personal hygiene?

HACCP

If a food is cooked on the outside it will be cooked on the inside.

HACCP

Which one of the following should be in a HACCP plan?.

HACCP

Explain the term carriers

Which one of the following Must be reported to a supervisor.

Food Safety Policy

Which one of the following will increase the risk cross-contamination?

Which of the following powers do environmental officers NOT have

Food Safety Policy

What is the ideal temperature for pathogens to flourish?

The final Test