1. Maintain food safety when storing, holding and serving food – 2GEN 3
Quiz at the end 41 questions

2. Describe the key elements of the safety management system in
your organisation and what it is called.
Answer will depend on the company size and procedures.
It may be called either HACCP or assured safe catering.
To include the following
temperature monitoring.
cleaning procedures, stock rotation.
pest control audits.
personal hygiene procedures.
storage procedures.

3. K1- K2 Explain why it is important to wear the correct protective clothing. Important when selecting the clothing
To protect the food from bacteria carried by outdoor clothes.
To protect the employee.
To prevent contamination
Easy to clean, hardwearing and be comfortable

4. Items can fall off jewellery and lead to physical contamination.
K3 State two reasons why jewellery and accessories can cause food safety hazards
Items can fall off jewellery and lead to physical contamination.
Jewellery may harbour bacteria and accessories and can lead to food poisoning.

5. K4 - When should food handlers change their protective clothes in order to prevent the spread of bacteria and disease?
When they arrive at work so bacteria from their outdoor clothes are not brought into the food room.
When the uniform becomes soiled to reduce the risk of cross contamination.

6. K5 - Why is it important for food handlers to wash their
hands after going to the toilet; before going into food
preparation and cooking areas; after touching raw
food and waste and before handling ready to eat
food?
Hands are a common vehicle for cross contamination so should be washed regularly to stop the spread of bacteria.

7. Staphylococcus Aureus
K6 – Which one of the following bacteria is associated with open wounds
Salmonella
Camphylobacter
E. Coli
Staphylococcus Aureus

8. K6 – Which one of the following bacteria is associated with open wounds
Salmonella – chicken
Camphylobacter – chicken
E. Coli – meats and veg
Staphylococcus Aureus
40% natural bacteria that people
carry in thier mouth and on
their skins

9. Clean and cover all cuts with a waterproof non food colour plaster.
K7 - State the action a food handler should take if they have open wounds
Clean and cover all cuts with a waterproof non food colour plaster.

10. K8 – K9 State one reason why any illness and infection should be reported promptly.
So that assessment of fitness to handle food can be made. The main reason is because it may be harmful to others
So that the authorities can be notified of contamination and take appropriate steps.

11. Bacteria can be transferred to food and contaminate.
K10 why it is important for staff to avoid touching their face, nose or mouth; chewing gum, eating, or smoking whilst handling food.
Bacteria can be transferred to food and contaminate.
Eating food could lead to contamination especially hand to mouth.
Papers or chewing gum could end up in the food product which could cause physical contamination.
Smoking can lead to physical contamination due to hand to mouth contact.
To comply with legislation.

12. K11 - why it is important clean equipment and Surfaces before starting a new task.
To ensure bacteria is reduced to a minimum.
To minimise the risk of any contamination affecting the food .
To comply with the law.
It is good practice and should be included in the cleaning policy.

13. . Pre-clean – scrape or wipe off loose particles.
K11 - Describe the four main stages when cleaning equipment and surfaces
. Pre-clean – scrape or wipe off loose particles.
Main clean – Use hot water and detergent, using a clean cloth or brush as appropriate.
Rinse – Rinse off detergent smears.
Disinfect – using a chemical allowing sufficient contact time, or use hot water at 82°C for 30 seconds.
To minimize the risk of any contamination affecting the food

14. Answers that comply with company procedures.
K12 Give two reasons why it is essential to only use clean and suitable cloths when cleaning between tasks
Cloths can harbour bacteria and spread dirt and germs so must be cleaned and disinfected regularly or changed frequently.
Coloured coded cloths can minimise the cross contamination, so it is essential to use the correct cloth for the appropriate job.
Answers that comply with company procedures.

15. . A. Looks unprofessional and de-motivates staff
K13 Which one of the following is the main risk that damaged surfaces and equipment present to food safety .
A. Looks unprofessional and de-motivates staff
B. Lead to serious physical contamination
C. Requires more maintenance costs
D. Requites more cleaning time.

16. K14 – K15 State two examples of types of damaged surfaces and
equipment which could cause food safety issues and
for each one give appropriate action to take.
Damaged chopping boards with grooves in – Replace with new.
Broken or damaged wall tiles – Replace with plastic cladding ideally or renew the tiles.
Leaking oil from machinery – regular maintenance of all equipment and use food grade oil.
Broken fridge seals - replace the seals or the fridge.
Damaged work top- containers

17. K 16 State two reasons why it is important to remove waste promptly
To stop food waste building up and increasing the risk of bacterial contamination.
To stop pests being attracted to food preparation areas.
To reduce hazards e.g. fire, slip, trip.

18. K 17 Which one of the following is the best way to dispose of food waste in the kitchen?
Dispose at the end of shift
Quickly and into an open container
Quickly and into a converted contain with a foot pedal
Dispose of food waste by talking it straight outside

19. K 18- K19
Give two examples of damage to floors, walls, ceilings, furniture or
fittings that could cause serious physical contamination
Chipped/cracked floor/wall coverings.
Holes in walls could allow rodent access or other infestation.
Damage to storage containers could allow rodent access or other infestation. – cause food safety hazard

20. K 20-K21 Common types of food pest and for each one
identify a sign of infestation.
Any of the following with a corresponding sign of infestation
Rats/mice
Droppings, gnaw marks, damaged packages, smell, and smear marks, bodies dead or alive.
Cockroaches
Bodies dead or alive, eggs or egg cases, smell,
Insects
Bodies dead or alive, sightings, droppings.
Stored product insects
Bodies dead or alive, visual sightings.
Birds
Bodies dead or alive, nesting materials, feathers and droppings

21. K 22- 27 Explain the importance of making sure food
deliveries are satisfactory, at the correct temperature and
within their ‘use-by date’ and how this can be more
effectively done.
Delivery checklist to monitor quantity, quality, temperature.
Frozen – covered and labelled at -18c
Chilled foods- Covered and labelled between 1-5C
Ensure maximum shelf life ”use by date” “best before date”. Safe to eat
Check for pest infestation and damage.

22. K 28b
Q. State the checks that need to be carried out to make sure food deliveries are satisfactory.
This can be done by a simple delivery checklist with specific checks made for temperature, quality, quantity, storage and use by date.

23. K 28-30 State reasons why it is important to keep storage
areas clean and hygienic, and how to store best
example
To prevent pest infestation.
To comply with legislation.
To create a good image for customers.
To help maintain effective stock rotation.
To prevent injuries.
Use temperature probe to check the food temperature

24. K 29 State two examples of actions to be
taken if food stores were found to be
untidy or unhygienic
Report to the supervisor.
Immediately clean it up.
Check the cleaning rota.

25. K 23 – 26 Explain the main reasons for checking the temperature
of stored foods
Food must be kept out of the danger zone to prevent the bacteria growing.
To maintain the safety and quality of food therefore keeping food safer for longer.
Ideal conditions – Dry, well lit cool room

26. K 24 Give two examples of how to check food storage temperatures
Built in fridge thermometer.
Flat bed probe thermometer.
Plastic chicken device.
Mobile fridge thermometer.
Probe thermometer.
Check on a regular basis

27. K 32
Using the following table, identify which of the foods are raw and which are high risk foods. Please tick the relevant box
Food type
Cooked sliced ham
Uncooked beef steaks
Oysters
Eggs
Gravy
Dairy products
Vegetables
Raw foods
High risk foods      

28. K 31 - 39 Explain why it is important to separate raw
and ready to eat foods
To prevent bacteria passing from raw foods to cooked (high risk foods). Also known as preventing cross-contamination. – directly and indirectly
Ready to eat foods have no further cooking that will kill the bacteria.

29. K 33 Q. Give two reasons why stock rotation is important.
To ensure food is used in order and at its best condition FIFO (first in first out). Minimise waste
To ensure things are moved on shelves and there are no unknown pest infestations.
To aid stock and order systems making it easier to manage orders.
To enable accurate checking of dates on foods.

30. K 34 Explain why food must be disposed of beyond its use by date.
The use-by date is the date which the manufacturers guarantee the safety of the food.
Food is beyond service date.
To comply with legislation.

31. K
Q. State why it is important to know what the ingredients in dishes are.
To inform customers as some suffer from food allergies which could make them ill or kill them.
Clear labeling and description

32. K 36 Which of the following foods types are
most commonly caused allergic reactions
when eaten?
Nuts and dairy products
Beans and breads products
Pasta and dairy products
Rice and pasta products

33. K 39 Prepare and store food in separate areas
How to AVOID cross-contamination between raw and
Ready to eat foods.
Prepare and store food in separate areas

34. K 41 State the safe recommended temperatures
for cooking and reheating food.
Cooking and reheating foods should achieve a minimum temperature of core temperature of 75°C for if your cooking for the first time.
Reheating minimum of 70°C for 2 minutes
Hot holding 63 °C max 2hrs