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    Assessment-Review - DoFoodSafely 3

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    ks khalsa
    This document contains 30 multiple choice questions about safe food handling practices from an online food safety assessment. The questions cover topics like temperature danger zones, cross-contamination, food allergens, handwashing, cleaning schedules, and food recalls. Correct answers are provided for each question to test understanding of key food safety concepts.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Assessment-Review - DoFoodSafely 3

    Uploaded by

    ks khalsa
    20K views6 pages
    This document contains 30 multiple choice questions about safe food handling practices from an online food safety assessment. The questions cover topics like temperature danger zones, cross-contamination, food allergens, handwashing, cleaning schedules, and food recalls. Correct answers are provided for each question to test understanding of key food safety concepts.

    Original Description:

    food safety

    Original Title

    Assessment-review - DoFoodSafely 3

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    This document contains 30 multiple choice questions about safe food handling practices from an online food safety assessment. The questions cover topics like temperature danger zones, cross-contamination, food allergens, handwashing, cleaning schedules, and food recalls. Correct answers are provided for each question to test understanding of key food safety concepts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20K views6 pages

    Assessment-Review - DoFoodSafely 3

    Uploaded by

    ks khalsa
    This document contains 30 multiple choice questions about safe food handling practices from an online food safety assessment. The questions cover topics like temperature danger zones, cross-contamination, food allergens, handwashing, cleaning schedules, and food recalls. Correct answers are provided for each question to test understanding of key food safety concepts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6
    At a glance
    Powered by AI
    The key takeaways are proper food storage, temperature control, hygiene practices and food safety procedures.

    Chopping raw and cooked meat on the same chopping board

    Place raw and cooked meat on the same tray

    10/19/23, 8:05 AM assessment-review - DoFoodSafely

    Question 1
    What should NOT be done when storing food in a refrigerator?

    B place raw and cooked meat on the same tray

    Question 2
    How can you tell if food has enough bacteria to cause food poisoning?

    D you can't as it looks, smells and tastes normal

    Question 3
    The temperature danger zone is the temperature range between

    B 5-60 °C

    Question 4
    Which of the following is an example of a BAD food hygiene practice that could lead to
    cross-contamination?

    A chopping raw and cooked meat on the same chopping board

    Question 5
    High-risk foods, such as chicken, should be cooked to an internal core temperature of

    B 75 °C or higher

    Question 6
    What are the basic steps for washing hands?

    A apply soap, wash well, rinse and dry

    https://dofoodsafely.health.vic.gov.au/index.php/en/assessment-review 1/6
    10/19/23, 8:05 AM assessment-review - DoFoodSafely

    Question 7
    Food handling gloves must be changed frequently and also

    D all of the above

    Question 8
    Pests are a problem in any food premises. The main problem is

    B they spread disease through bacteria and droppings

    Question 9
    High-risk foods that are easily contaminated are

    C fish, oysters and sushi

    Question 10
    The safest way to defrost a chicken is

    B in the refrigerator on the bottom shelf

    Question 11
    The main reason that food handlers should wear protective clothing is to

    B protect the food from contamination

    Question 12
    How should chemicals be stored in food premises?

    A away from food preparation/storage areas

    https://dofoodsafely.health.vic.gov.au/index.php/en/assessment-review 2/6
    10/19/23, 8:05 AM assessment-review - DoFoodSafely

    Question 13
    A good cleaning schedule includes details about

    D all of the above

    Question 14
    A bain-maire is ideal for

    C keeping hot food above 60 °C

    Question 15
    Food grade sanitisers are used in the kitchen to

    C kill bacteria after using detergent

    Question 16
    Foodborne illness is an illness caused by

    A consuming foods contaminated by bacteria

    Question 17
    The foods that most commonly cause allergic reactions are

    D all of the above

    Question 18
    A food allergy is

    C an overreaction of the immune system

    https://dofoodsafely.health.vic.gov.au/index.php/en/assessment-review 3/6
    10/19/23, 8:05 AM assessment-review - DoFoodSafely

    Question 19
    What food is someone with a dairy allergy able to eat?

    C cheese

    Please consider reviewing the following topic: Food allergens

    Question 20
    Anaphylaxis is caused by what body system?

    C immune

    Question 21
    A customer requests a peanut free meal as they are allergic to peanuts. You would

    D all of the above

    Question 22
    Which of the following are all high-risk foods?

    C soft cheese, cooked pasta, poultry and eggs

    Question 23
    Which one of the following sauces is a risk for food poisoning?

    A aioli

    Question 24
    Green potatoes contain solanine, a naturally occurring substance that is poisonous
    when consumed. This type of food poisoning is caused by

    https://dofoodsafely.health.vic.gov.au/index.php/en/assessment-review 4/6
    10/19/23, 8:05 AM assessment-review - DoFoodSafely

    D chemical contamination

    Question 25
    Which of the following will destroy most food allergens?

    C microwaving

    Please consider reviewing the following topic: Food allergens

    Question 26
    A customer with a peanut allergy wants to buy some biscuits and asks if your biscuits
    contain nuts. The BEST response is

    C They do not contain peanuts. They are made with freshly ground walnuts

    Question 27
    A food intolerance is

    C an immune response to a food

    Please consider reviewing the following topic: Food allergens

    Question 28
    When preparing food, any cuts and wounds should be

    C covered with a waterproof coloured bandage and gloves

    Question 29
    A food recall is an action taken to

    https://dofoodsafely.health.vic.gov.au/index.php/en/assessment-review 5/6
    10/19/23, 8:05 AM assessment-review - DoFoodSafely

    C remove food that may pose a health risk to customers

    Question 30
    A food handler can be a

    A kitchen hand

    Please consider reviewing the following topic: Why food safety?

    https://dofoodsafely.health.vic.gov.au/index.php/en/assessment-review 6/6

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