Food Hygiene: MCQ
1. When handling food, jewellery should be;
a. kept in good repair
b. worn only for low risk jobs
c. left at home or in your locker
d. removed at peak times
2. If the temperature of frozen fish is 1°C on delivery, what action should you take?
a. Put the fish straight into the freezer
b. Refuse to accept the delivery
c. Fully defrost and cook the fish
d. Cook the fish and serve the same day
3. Which of the following is most important when using disinfectants?
a. follow the manufacturer’s instructions
b. store in plastic containers
c. mix with hot water
d. top up with concentrate
4. It is a legal requirement for an employer to provide which one of the following in a food preparation area?
a. a staff room
b. hand washing facilities
c. colour-coded overalls
d. clothes lockers
5. Discolouration of food and an unpleasant smell are usually associated with;
a. toxins
b. pathogenic bacteria
c. spores
d. spoilage bacteria
6. Which of the following is a result of good hygiene standards?
a. Food poisoning outbreaks
b. More food preservatives
c. Food that is safe to eat
d. Tastier and more nutritious food
7. What attracts mice to food premises?
a. food and shelter
b. water and cool temperatures
c. humans and shelter
d. fresh air and light
8. What is the most important reason for reheating cooked food thoroughly?
a. to prevent bacteria from surviving
b. to ensure that customers do not complain
c. to ensure that the food tastes better
d. to prevent most physical contamination
9. Which list of items is required for good hand washing?
a. bar of soap, paper towels, cold water
b. anti-bacterial soap, paper towels, hot water
c. bar of soap, tea towel, hot water
d. anti-bacterial soap, tea towel, cold water
10. What happens to bacteria on the surface of food when you place it in the fridge?
a. they multiply very quickly
b. they are destroyed
c. they change colour
d. they multiply very slowly
11. Nuts and seeds should be stored in sealed containers away from other
a. kept in good repair
b. worn only for low risk jobs
c. left at home or in your locker
d. removed at peak times
2. If the temperature of frozen fish is 1°C on delivery, what action should you take?
a. Put the fish straight into the freezer
b. Refuse to accept the delivery
c. Fully defrost and cook the fish
d. Cook the fish and serve the same day
3. Which of the following is most important when using disinfectants?
a. follow the manufacturer’s instructions
b. store in plastic containers
c. mix with hot water
d. top up with concentrate
4. It is a legal requirement for an employer to provide which one of the following in a food preparation area?
a. a staff room
b. hand washing facilities
c. colour-coded overalls
d. clothes lockers
5. Discolouration of food and an unpleasant smell are usually associated with;
a. toxins
b. pathogenic bacteria
c. spores
d. spoilage bacteria
6. Which of the following is a result of good hygiene standards?
a. Food poisoning outbreaks
b. More food preservatives
c. Food that is safe to eat
d. Tastier and more nutritious food
7. What attracts mice to food premises?
a. food and shelter
b. water and cool temperatures
c. humans and shelter
d. fresh air and light
8. What is the most important reason for reheating cooked food thoroughly?
a. to prevent bacteria from surviving
b. to ensure that customers do not complain
c. to ensure that the food tastes better
d. to prevent most physical contamination
9. Which list of items is required for good hand washing?
a. bar of soap, paper towels, cold water
b. anti-bacterial soap, paper towels, hot water
c. bar of soap, tea towel, hot water
d. anti-bacterial soap, tea towel, cold water
10. What happens to bacteria on the surface of food when you place it in the fridge?
a. they multiply very quickly
b. they are destroyed
c. they change colour
d. they multiply very slowly
11. Nuts and seeds should be stored in sealed containers away from other