CLASS Flashcards
(95 cards)
1
Q
Which is a high risk food?
A
- Cooked meat
2
Q
Which one from the following are the role of PIC?
A
- Ensure food safety during the operation
3
Q
What is not mandatory for hand washing sink?
A
- Electric dryer
4
Q
Who belongs to the vulnerable group from ff.?
A
- Young Children
5
Q
What is the correct way of responding pest issue?
A
- Report it through Food Watch
6
Q
Which under cooked food is safe to eat?
A
- Whole piece of steak
7
Q
Why are food handlers required to wear protective clothing?
A
- To protect the food from being contaminated by the food handler
8
Q
When should you NOT work in food business?
A
- When you have vomited in the last two days
9
Q
What is the minimum temperature recommended of hot water for disinfection?
A
- 60°C
10
Q
How does Dubai municipality monitors food safety?
A
- Regular unannounced visits
11
Q
What is the purpose of protective clothing?
A
- To protect food from food handlers
12
Q
Which is the best practice on jewelry?
A
- None
13
Q
Which one is the common Allergen?
A
- Peanuts
14
Q
What is the purpose of disinfection?
A
- Limit/reduce bacteria to a safe level
15
Q
Which one of the following is NOT a High Risk food?
A
- Raw meat
16
Q
Why should we waste food which is expired after cold storage?
A
- To prevent cross contamination
17
Q
What is the proper procedure for wearing gloves?
A
- Wash hands before wearing gloves
18
Q
What is the best way to cover a small cut?
A
- Blue water proof plaster
19
Q
A ventilation system needs to be maintained in a good working order and regularly cleaned because?
A
- Dirt and condensation may drip into food
20
Q
Which one of the following is the main purpose for cleaning food preparation areas?
A
- To prevent cross contamination
21
Q
Hand contact cleaning surfaces (e.g. telephones, switches, door handles) in food preparation areas should be considered as?
A
- High Risk
22
Q
Which one of the following should be used for wiping up food spillages?
A
- Paper towels that are thrown away after use
23
Q
What impact does cooling Hot Food quickly have on bacteria?
A
- Reduce Growth
24
Q
Which one of the following is a high risk cleaning area in a food production area?
A
- Walk-in refrigerator
25
Which is the recommended cooking temperature in Dubai?
- 75°C for 30 seconds
26
The most effective protective clothing for food handler is:
- Long sleeved, light colored and washable
27
What is the best way to prevent cross
contamination?
- Separate clean and dirty areas
28
What are the requirements from Dubai Municipality to choose suppliers?
- Approved Supplier
29
What is the purpose of having Pyro meter in your restaurant?
- To validate the process in the store
30
Why do we need to keep food cold?
To limit bacteria growth
31
What is the minimum hot holding temperature in Dubai?
60°C
32
What is the purpose of hot-holding of food?
- To stop bacterial growth
33
What temperature of cold storage should be recorded and needs action immediately?
- +10°C
34
Why pests should be outside food business? Because;
- They can cause microbiological contamination
35
From the following, which one is included in GHP?
- Pest control
36
What is the recommended fridge temperature in Dubai?
- 5°C and below
37
What is the Danger Zone temperature in Dubai?
- 5-60°C
38
What is the Food Safety purpose of cooking?
- To kill bacteria
39
What is the correct method for cleaning high risk surfaces?
- Wash + Disinfect + Dry
40
How do you know that a whole piece of a red meat is cooked by doing visual checks?
- Whole surface turns from red to brown
41
What type of jewelry from the following is allowed to be worn inside the kitchen?
- Plain band rings
42
What is the danger zone?
- Where bacteria grow rapidly/quickly
43
When should the PIC react after an inspector visit?
- Immediately
44
When it is necessary to clean chopping board?
- Between raw meat and cooked meat
45
What bacteria of the following can produce toxins and formulate spores?
- Bacillus Cereus
46
Which of the following temperature ranges provide the best conditions for the growth of most food poisoning bacteria?
- 20°C - 50°C
47
Which one of the following is a low risk cleaning area in a food production areas?
- Dry storage
48
Which of the following is correct
- Chemical hazard is when you find a stone in your food.
49
What is the recommended time for hand washing?
at least 20 seconds
50
Which food is most likely to be contaminated with
Salmonella?
- Raw shell egg
51
Which one of the following would be the most suitable method of drying hands?
- disposable tissue paper
52
When cleaning of food surface is more important?
- before preparing raw vegetables for a cold salad.
53
What is the best method for cleaning the chopping board?
dishwasher
54
How long hot food can be left out in room temperature?
2 hours
55
What is the best method to teach new employee in hand washing?
- Demonstration
56
How long cold food can be left out in room temperature?
4 hours
57
Indirect cross contamination is?
- a vehicle transports the bacteria
58
What is the recommended temperature for storing cold food?
+5°C
59
What impact does freezing have on bacteria?
- Stops growth
60
What is the main cause of food born disease?
- Bacteria
61
Which one of the following is correct?
- HACCP is specific, GHP is general
62
What is the recommended temperature for storing frozen food?
-18°C and below
63
What is the proper storage of raw meat inside the fridge (on fridge shelves)?
Below all cooked food
64
When do you know that a chicken product is cooked?
Color turned from pink to white
65
When chopping board should be cleaned?
- Between Tasks
66
What type of hazard it is when you find a pests in the food?
- Microbiological hazard
67
When do you know that a soup is cooked?
- bubbling throughout when stirred
68
What is the most definition of infection?
- bacteria swallowed live inside our body
69
What is the truth about cooking and reheating?
- To make food safe
70
What are the requirements from Dubai Municipality in food business?
- big enough to scoop the food volume
71
Which of the following are common source of food poisoning bacteria?
- People, raw food, pests sewage
72
How you will clean high risk surface?
wash, detergents, disinfect
73
What is an example of a pathogen?
- a bacterium which causes illness
74
What is the ideal temperature for bacteria to grow?
37°C
75
Which bacteria can produce heat-resistant toxins?
- Staphylococcus aureus
76
How does Dubai Municipality enforce food safety?
Regular visits from municipality inspectors
77
Bacteria cause food born disease in two ways? These two ways are:
- intoxication and infection
78
Direct cross contamination is
- when raw meat touches cooked meat directly
79
What enable bacteria to grow?
Food + Moisture + Time + Oxygen + Temperature
80
When the food handler should apply new skills has been thought?
immediately
81
Which of the following is a source of Microbiological Hazard?
Dirty packaging of food
82
What customer complaint you need to prioritize and react immediately?
food handler with suspected food poisoning
83
Which food items need to be washed thoroughly?
- raw vegetables (for salad)
84
An ill worker after how long without medication can work as a food handler?
48 hours
85
What is the correct CCP for salmonella in raw eggs?
cooking
86
What is the purpose of using disinfectant in food safety?
Bring bacteria to safe level
87
Foods that are handled by food handlers are at risk from contamination because many people are carriers of Staphylococcus aureus
TRUE
88
There is only one type of food born disease called intoxication.
FALSE
89
Raw egg is the key source of Clostridium perfringens
FALSE
90
The chopping board can be used several times without washing and disinfecting it between tasks.
FALSE
91
Food handlers are responsible for using pest control chemicals.
FALSE
92
Beef patty turns brown to red during visual checks.
FALSE
93
Cleaning food surface is more important than cleaning the floor.
TRUE
94
Pest contractors have full responsibility for pest control.
FALSE
95
Bacteria are organisms that are too small called Micro-organisms.
TRUE
