Quiz Six - Food Safety Supervisor (Online - NAT FSS)
Uploaded by
Dibyendu KarmakarQuiz Six - Food Safety Supervisor (Online - NAT FSS)
Uploaded by
Dibyendu KarmakarQuiz Six
Due
No due date
Points
14
Questions
14
Time Limit
None
Allowed Attempts
Unlimited
Instructions
You have completed the theory learning for this module. You are now required to
undertake a quiz.
Please ensure that you have read and understood the material prior to undertaking the quiz.
Please take your time to read each question carefully before selecting your answer then, select
the BEST answer from the choices provided.
You may return to any section of the previous module at any time to review material by clicking on
"Modules" in the menu on the left and clicking on the previous tutorial.
There are multiple questions to complete however you can proceed if you get one question
incorrect.
Take the Quiz Again
Attempt History
Attempt Time Score
KEPT Attempt 2
7 minutes 13.33 out of 14
LATEST Attempt 2
7 minutes 13.33 out of 14
Attempt 1
5 minutes 11.33 out of 14
Correct answers are hidden.
Score for this attempt:
13.33 out of 14
Submitted Jun 4 at 0:19
This attempt took 7 minutes.
Question 1 1
/ 1 pts
Using the drop down match the food items to where they should be
stored safely on licensed food premises?
1. Fresh fish [ Select ]
2. Rice, flour and pasta [ Select ]
3. Frozen vegetables Freezer
4. Tinned fruit [ Select ]
5. Frozen chicken [ Select ]
6. Fresh vegetables [ Select ]
Answer 1:
Cool Room
Answer 2:
Dry Stores
Answer 3:
Freezer
Answer 4:
Dry Stores
Answer 5:
Freezer
Answer 6:
Cool Room
Question 2 1
/ 1 pts
Correctly match the following temperature ranges.
1. Freezer -18°C or below
2. Dry Stores 10°C and 20°C
3. Cool Room 0°C and 4°C
Answer 1:
-18°C or below
Answer 2:
10°C and 20°C
Answer 3:
0°C and 4°C
Question 3 1
/ 1 pts
If the freezer stops working and the food partly thaws, what should you
do?
Place the food in the refrigerator until it is completely thawed, then use
as refrigerated food
Throw out the food immediately
Refreeze as soon as the freezer is fixed
Question 4 1
/ 1 pts
Indicate which of the below statements are true?
Damaged packaging can allow pests and other contaminants into food
Frozen food needs to be frozen hard (not partially thawed) to stop
bacteria from multiplying
Chemicals must be stored away from food
Question 5 1
/ 1 pts
Indicate which two (2) of the below statements are true?
It is important for dry storage areas to have windows and plenty of
natural sunlight
Potentially hazardous foods need to be stored in the cool room
Raw food and ready-to-eat food can be stored together
Cold storage areas should not be over crowded as air will not circulate
effectively and keep food cold
Question 6 1
/ 1 pts
The '2-hour / 4-hour rule' is an example of a - choose one (1)
Critical Limit
Corrective Action
Hazard
Question 7 1
/ 1 pts
Using the probe thermometer to measure the core temperature of food
is an example of - choose one (1)
Monitoring
Critical Limit
Corrective Action
Question 8 1
/ 1 pts
The safest place to thaw frozen food is in the sink
True
False
Partial Question 9 0.33
/ 1 pts
Correctly match what must be done (corrective action) with potentially
hazardous foods that have been at temperatures between 5°C and
60°C
Refrigerated or used immediately [ Select ]
Used immediately or thrown out [ Select ]
Thrown out Longer than 4 hours
Answer 1:
Greater than 2 hours, less than 4 hours
Answer 2:
Less than 2 hours
Answer 3:
Longer than 4 hours
Question 10 1
/ 1 pts
It is essential to monitor food temperatures during preparation using a
probe thermometer ensuring that food stays within the 2-hour / 4-hour
rule
True
False
Question 11 1
/ 1 pts
Select three (3) hazards of serving and self service food.
Refresh food displays with completely fresh batches of food
Delays in serving food can allow food poisoning bacteria to multiply
Unclean serving utensils and other equipment may contaminate food
Installing sneeze guards to protect food in display cabinets
Food poisoning bacteria can be transferred from an old batch of food to
a new batch if they are mixed together
Question 12 1
/ 1 pts
The below list is an example of
Temperature (between 5°C and 60°C - the temperature danger
zone)
Time (bacteria double every twenty (20) minutes in optimal
conditions)
pH (around 7 or neutral)
Water
Protein (food source)
The safest environmental condition for storing food
Optimal environmental condition for bacteria growth
Question 13 1
/ 1 pts
The best way to clean and sanitise a probe thermometer is to use an
alcohol swab.
True
False
Question 14 1
/ 1 pts
Thermometers are hardy pieces of equipment that won't break or lose
accuracy if they are dropped or roughly handled.
True
False
Quiz Score:
13.33 out of 14
