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Hospitality

Home > Hospitality > Hospitality (120 hours) > Commercial cookery strand > THHBCC11B Implement food safety procedures > Implement Food Safety Procedures

Multiple choice questions

1. What does the acronym HACCP stand for?
   1. Health Analysis and Critical Control Points
   2. Hazard Analysis and Critical Control Points
   3. Hazard And Critical Control Points
   4. Health And Crucial Critical Points
      
      
2. What is the purpose of HACCP?
   1. To assure food safety during food production
   2. To risk public health
   3. To increase the shelf life of products
   4. To increase export of foods
      
      
3. What is a major benefit of implementing HACCP for a hospitality establishment?
   1. No staff training
   2. More nutritious foods for consumers
   3. The program is tax deductible
   4. Increased profits and reduced waste
      
      
4. Which is the correct temperature range for a refrigerator or cool room?
   1. Between 5°C and 10°C
   2. Between 0°C and 4°C
   3. Between –18°C and –3°C
   4. Between –3°C and 4°C
      
      
5. At what minimum temperature must hot cooked foods be stored when a bain Marie is used in the service of food?
   1. 20ºC
   2. 40ºC
   3. 60ºC
   4. 80º C
      
      
6. Where is best to thaw frozen chicken?
   1. On the preparation bench
   2. In dry stock
   3. In a sink of hot water
   4. Bottom shelf of the refrigerator
      
      
7. During the morning a hospital caterer has cooked a large pot of beef and potato stew to be used later in the evening. How should the food be safely stored?
   1. Allowed to cool on a bench till room temperature is reached and then refrigerated in a large container.
   2. Subdivide into shallow containers, allow to cool and then refrigerate
   3. Place the stew in a large container and freeze immediately
   4. Allow the stew to cool to room temperature and then store in a bain Marie
      
      
8. Which is the most likely cause of food poisoning that results from consuming green potatoes?
   1. Natural poisons
   2. Bacteria
   3. Yeast
   4. Mould
      
      
9. Glass getting into food would be an example of what type of hazard?
   1. Physical
   2. Chemical
   3. Biological
   4. Microbial
      
      
10. Which of the following best describes sanitising?
    1. Heating to 50°C for one minute to destroy all micro-organisms
    2. Removing grease from the surface of equipment or utensils
    3. Reducing micro-organisms to a safe level
    4. Washing the surface with hot soapy water, then clean towel drying

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