REHIS - Elementary Food Hygiene (western 1d) | WSITA temp

Question 1 #EFH1-Chilled-d-30 (Worth 1 point)

When should you return to food handling duties after having diarrhoea (5292)

A) As soon as the symptoms clear

B) 48 hours or more after the symptoms clear

C) Once the anti-diarrhoea tablets take effect

D) 48 hours after the first symptoms appear

Question 2 #EFH1-Chilled-d-14 (Worth 2 points)

Which of the following is a high risk food (5276)

A) Seafood that is ready to eat without further cooking

B) Live mussels

C) A fish with sharp spines such as a Gurnard

D) Defrosted frozen at sea cod fillets

Question 3 #EFH1-Chilled-d-13 (Worth 2 points)

In the event of cross contamination, where are pathogenic bacteria most likely to come from (5275)

A) Raw meat and poultry

B) Live mussels or oysters

C) Filleted fish

D) Cooked crab meat

Question 4 #EFH1-Chilled-d-12 (Worth 2 points)

Which of these are NOT a common allergen (5274)

A) Sweetcorn

B) Peanuts

C) Milk and eggs

D) Cooked crab meat

Question 5 #EFH1-Chilled-d-11 (Worth 2 points)

Which of these statements is the best way to describe "bacterial contamination" (5273)

A) The transfer of bacteria from cooked to raw foods

B) The transfer of bacteria from one room to another

C) The spread of bacteria from one worker to another

D) The transfer of bacteria from raw to cooked foods

Question 6 #EFH1-Chilled-d-10 (Worth 2 points)

What is a bactericide chemical used for (5272)

A) To kill bacteria

B) To remove dirt

C) To kill pests

D) To remove grease from equipment

Question 7 #EFH1-Chilled-d-9 (Worth 2 points)

What three things do bacteria need in order to multiply (5271)

A) Moisture, warmth, food

B) Warmth, carbon dioxide, moisture

C) Food, time, oxygen

D) Food, oxygen, carbon dioxide

Question 8 #EFH1-Chilled-d-8 (Worth 2 points)

What is the minimum temperature for hot water to be used as a disinfectant (5270)

A) 55 °C

B) 82 °C

C) 65 °C

D) 40 °C

Question 9 #EFH1-Chilled-d-7 (Worth 2 points)

What temperature range is known as the danger zone (5269)

A) Between 1 and 4 °C

B) Between 20 and 45 °C

C) Between 5 and 63 °C

D) Between -18 and 0 °C

Question 10 #EFH1-Chilled-d-6 (Worth 2 points)

How do some bacteria protect themselves from difficult conditions (5268)

A) By making a toxin

B) By dividing into two

C) By making a spore

D) By multiplying very quickly

Question 11 #EFH1-Chilled-d-5 (Worth 2 points)

Which of these would cause unwanted colour and taste changes in food (5267)

A) Food poisoning bacteria

B) Food spoilage bacteria

C) Pathogens

D) Parasites

Question 12 #EFH1-Chilled-d-4 (Worth 2 points)

How do you destroy ALL bacteria in food (5266)

A) Sterilisation

B) Freezing

C) Chilling

D) Pasteurisation

Question 13 #EFH1-Chilled-d-3 (Worth 2 points)

You can reduce the risk from allergens in seafood products by (5265)

A) Cooking thoroughly before eating

B) Freezing the seafood for more than 24hrs

C) Keeping all known allergens away from the seafood

D) Vacuum packing the seafood

Question 14 #EFH1-Chilled-d-2 (Worth 2 points)

At the end of the day, what should be done with unused raw fish (5264)

A) If it is of good quality store it overnight in the chiller and use the next day

B) If it is poor quality then use it as soon as possible tomorrow

C) Leave it where it is and sort it out in the morning

D) Dispose of it as waste even if it is ok

Question 15 #EFH1-Chilled-d-15 (Worth 2 points)

When HOT smoking fish or shellfish what is the recommended minimum core temperature (5277)

A) 55 °C

B) 37 °C

C) 75 °C

D) 100 °C

Question 16 #EFH1-Chilled-d-16 (Worth 1 point)

Which of these is the correct rule for staff working with food (5278)

A) Keep nails long, smooth and clean

B) Wash hands before biting nails

C) Keep nails clean and only wear clear nail varnish

D) Keep nails short, clean and don't wear nail varnish

Question 17 #EFH1-Chilled-d-29 (Worth 1 point)

What is meant by "clean as you go", is it (5291)

A) Cleaning up at the end of each day

B) Cleaning once a week

C) Cleaning up after each job is done

D) Following a monthly cleaning routine

Question 18 #EFH1-Chilled-d-28 (Worth 1 point)

Which of the following foods may contain gluten (5290)

A) Fish coated in batter

B) Defrosted IQF prawns

C) Frozen fish fillets

D) Dressed crab

Question 19 #EFH1-Chilled-d-27 (Worth 1 point)

Which of these gives food the longest shelf life (5289)

A) Chilling

B) Freezing

C) Canning

D) Frying

Question 20 #EFH1-Chilled-d-26 (Worth 1 point)

What is the safest and best way to dry washed plastic cutting boards (5288)

A) Dry with a towel

B) Hot air drier

C) Rub down with a damp cloth towel

D) Allow them to air dry

Question 21 #EFH1-Chilled-d-25 (Worth 1 point)

Which people are most at risk from food borne illness (5287)

A) Food Workers

B) Old people, very young people and sick people

C) Adults who eat a lot

D) Teenagers

Question 22 #EFH1-Chilled-d-24 (Worth 1 point)

If fish and shellfish is delivered above the specified delivery temperature, what should you do with it (5286)

A) Use them quickly

B) Put into the chiller to cool down

C) Inform your manager/supervisor who may reject the delivery

D) Don't worry as it's very common

Question 23 #EFH1-Chilled-d-23 (Worth 1 point)

How can you kill bacteria in food (5285)

A) Freeze it

B) Put it in the chiller or fridge

C) Cook it thoroughly

D) Store it in an air tight container

Question 24 #EFH1-Chilled-d-22 (Worth 1 point)

What must a food handler always do when handling food (5284)

A) Wear an apron to keep themselves clean

B) Smoke outside

C) Use non slip footwear

D) Wear hygienic clothing to keep the food uncontaminated

Question 25 #EFH1-Chilled-d-21 (Worth 1 point)

What do Environmental Health Officers do to tell if food will cause food borne illness (5283)

A) They will examine it with a magnifying glass

B) They will smell it

C) They will taste it

D) They will send it to a laboratory to be tested

Question 26 #EFH1-Chilled-d-20 (Worth 1 point)

Why must loose dry ingredients be stored in sealed, labelled containers (5282)

A) To keep them neat and tidy

B) To aid compliance with the Food Information Regulations

C) To keep a check on stock levels

D) To help stock rotation

Question 27 #EFH1-Chilled-d-19 (Worth 1 point)

Why should you have high standards of cleanliness and hygiene in food premises (5281)

A) To get more customers

B) To keep the environmental health officer happy

C) To protect customers from food borne illness

D) To keep the other staff happy

Question 28 #EFH1-Chilled-d-18 (Worth 1 point)

What is the most important reason for having good ventilation in food premises (5280)

A) To remove fumes, water vapour and reduce the temperature

B) To provide an nice environment to work in

C) To satisfy the law

D) To keep food handlers cool

Question 29 #EFH1-Chilled-d-17 (Worth 1 point)

Which of these, by law, must you always do with food equipment (5279)

A) Ensure staff have their own set of knives

B) Use wooden chopping boards for cooked foods

C) Use stainless steel equipment

D) Clean all equipment

Question 30 #EFH1-Chilled-d-1 (Worth 2 points)

What do you need to do when handling ready to eat seafood (5263)

A) Clean down all work surfaces after handling

B) Keep it covered and at room tempeature

C) Wash your hands carefully after handling

D) Keep it chilled and avoid contamination