Food Hygiene Training Test Number 2 скачать в хорошем качестве

Food Hygiene Training Test Number 2

http://food-safety-training.net/level2 #foodsafetytraining #foodsafety #foodsafetyandhygiene #foodsafetyconsultant #foodsafetyfirst Answers come after the questions: 1 Which of the following temperatures is in the “Danger Zone” A 4°C B 35°C C 65°C D 82°C 2 Which food poisoning bacteria are commonly found on raw poultry? A Clostridium botulinum B Salmonella C Listeria D Staphylococcus aureus 3 The MAIN requirements for bacteria to multiply are: A Food, moisture, warmth and time B Moisture, dirt, air and time C Moisture, air, food and warmth D Food, dirt, warmth and time 4 At what temperature should food inside a freezer be kept? A 0°C B -18°C C -8°C D -10°C 5 Which of the following is a “High Risk” food? A Raw poultry B Dried Milk C Cooked Meat D Bread 6 Given ideal conditions, MOST bacteria will double every: A 1 to 5 minutes B 10 to 20 minutes C 40 to 60 minutes D 100 to 180 minutes 7 Pathogenic bacteria are MOST likely to be found: A In very hot food B On recently disinfected surfaces C On knives uses to cut raw meat D In pickled foods 8 What will happen to MOST bacteria in food stored at 5°C A They will release toxins B They will multiply quickly C They will multiply slowly D They will die 9 Binary Fission is when bacteria: A Die B Multiply C Form Spores D Release Toxins 10 “High Risk” foods support the multiplication of food poisoning bacteria because they are: A High in minerals and vitamins B High in protein and moisture C Low in vitamins and minerals D Low in protein and moisture The provision of food hygiene training courses online. The Level 2 Award in Food Safety in Catering The Level 3 Award in Supervising Food Safety in Catering The Level 4 Award in Managing Food Safety in Catering Level 2 Award in HACCP for manufacturing Level 3 Award in supervising HACCP for manufacturing http://food-safety-training.net/level2    • Food Hygiene Training Test Number 1      • Food Hygiene Training Test Number 2      • Food Hygiene Training Test Number 3      • Food Hygiene Training Test Number 4