Bupa Level 3 Food Safety Equivalent Examination V1 - Food Safety Training

Bupa Level 3 Equivalent Award in Food Safety Examination V1 (AUDIO VERSION)

Instructions:
There are 45 questions to answer. Each question has only one correct answer. You have 90 MINUTES to answer the questions. You need to score 30 out of 45 to Pass. A score of 38 and above will be awarded a Distinction. You are not allowed any help to answer the questions.
Name
First Last
Care Home
Job Role
Exam Date
MM slash DD slash YYYY
1) Which one of the following carries a best before date?*
Listen to question
- a) Egg
- b) Cream
- c) Meat
- d) Milk
2) Why should rice for a salad be cooled rapidly after cooking?*
Listen to question
- a) To prevent the rice grains sticking together
- b) To destroy toxins
- c) To prevent microbial contamination
- d) To prevent the germination of spores
3) Which of the following foods is most likely to be involved in a food poisoning outbreak?*
Listen to question
- a) Uncooked broccoli
- b) Cold, cooked chicken
- c) Sun-dried tomatoes
- d) Coffee and walnut cake
4) Which one of the following groups of people is most at risk of food poisoning?*
Listen to question
- a) Young, old and already ill
- b) Those with a food allergy
- c) Young, old and vegetarians
- d) Adults with a healthy immune system
5) Physical hazards are controlled by:*
Listen to question
- a) Keeping all chemicals locked away when the kitchens is not in use
- b) Food served only by members of the kitchen staff
- c) Jewellery controls in the personal hygiene policy
- d) Wearing blue disposable gloves
6) Which of the following is a typical symptom of an allergic reaction?*
Listen to question
- a) Earache
- b) Sore throat
- c) Back ache
- d) Rash
7) What food safety hazard could result from accepting a substitute food item on a delivery, such as a sauce from a different manufacturer?*
Listen to question
- a) It may not be the same quality
- b) Residents may not like the change in flavour
- c) It may contain different allergens
- d) Nutritional values will need to be recalculated on the menu
8) Which of the following can all be described as physical contaminants?*
Listen to question
- a) Plasters, bacteria from cuts, blood from raw meat
- b) Jewellery, glass, insecticide
- c) String, flaking paint, mouse droppings
- d) Peanuts, glass, bacteria from cuts
9) Which of the following temperature ranges provide the best conditions for the growth of most food poisoning bacteria?*
Listen to question
- a) 30 - 60ºC
- b) 20 - 50ºC
- c) 5 - 25ºC
- d) 27 - 57ºC
10) Which of the following statements is true?*
Listen to question
- a) Viruses causing gastroenteritis multiply in food
- b) A food handler with diarrhoea can return to work 48 hours after symptoms have gone
- c) The law does not require food handlers to report illness which may contaminate food
- d) Food handlers with diarrhoea must always get a doctor’s certificate before returning to work
11) Bacteria will multiply most rapidly if which of the following is available:*
Listen to question
- a) High-acid food, low temperatures and moisture
- b) High-risk food, room temperatures and moisture
- c) Light, room temperatures and no competition
- d) High-acid food, available water and no competition
12) Some bacteria form spores when food is:*
Listen to question
- a) Warmed after cooling
- b) Cooled rapidly
- c) Stored past its use-by-date
- d) Dehydrated
13) When organising a buffet for residents and guests, how long can the food be on display for?*
Listen to question
- a) One single period of up to 30 minutes
- b) One single period of up to 1 hour
- c) One single period of up to 1½ hours
- d) One single period of up to 2 hours
14) Which of the following are the correct food safety temperatures for chicken?*
Listen to question
- a) Delivery at 5ºC, storing at 3ºC and cooking to 75ºC
- b) Delivery at 8ºC, storing at 5ºC and cooking to 75ºC
- c) Delivery at 3ºC, storing at 5ºC and cooking to 70ºC
- d) Delivery at 5ºC, storing at 5ºC and cooking to 75ºC
15) Which of the following will destroy most food poisoning bacteria in food?*
Listen to question
- a) Thorough cooking
- b) Rapid cooling in a blast chiller
- c) Freezing for more than 7 days
- d) Chilling to below 5ºC
16) Which of the following will best prevent microbiological multiplication in food?*
Listen to question
- a) Effective cleaning and disinfection of chillers
- b) Checking deliveries to ensure packaging is intact
- c) Putting food into chillers quickly after it has been delivered
- d) The separation of low-risk and high-risk foods at all times
17) Which of the following will control bacterial multiplication in chillers?*
Listen to question
- a) Keeping temperatures below 5ºC
- b) Covering food in the chiller
- c) Storing high-risk and raw food together
- d) Cleaning and disinfecting monthly
18) Which of the following is a control measure used to prevent the contamination of high-risk food with pathogens?*
Listen to question
- a) Minimising the time of food preparation at room temperature
- b) Effective cleaning and disinfection
- c) Cooling food rapidly
- d) Adding vinegar or salt to food during production
19) Which of the following will control cross-contamination?*
Listen to question
- a) Storage of high-risk foods below 5ºC
- b) Sending staff on a level 2 food safety course
- c) Swabbing surfaces after cleaning
- d) Use of colour coded chopping boards
20) What is the ideal temperature for the hot holding of food in Bupa Care Homes, as stated in the Bupa HACCP Manual?*
Listen to question
- a) 75ºC
- b) 73ºC
- c) 70ºC
- d) 63ºC
21) Which of the following statements is true?*
Listen to question
- a) All food handlers must wear a head covering and those with beards must wear a beard snood
- b) All handlers must wear a head covering unless they are bald
- c) All food handlers must wear a minimum amount of jewellery unless it’s in the form of a piercing
- d) All food handlers must wear blue gloves throughout all food prep procedures
22) What should a supervisor do when a food handler returns to work following an absence due to food poisoning?*
Listen to question
- a) Take faecal samples to send for microbiological analysis
- b) Explain the need for extra care regarding personal hygiene controls
- c) Ensure they have been symptom free for at least 24 hours
- d) Inform the environmental health department
23) According to the Bupa HACCP Manual, when should disposable, blue gloves be worn?*
Listen to question
- a) When handling high-risk food
- b) When receiving deliveries
- c) When filling in paperwork
- d) All day for all tasks
24) Why is it recommended that water in hand wash facilities should be approximately 40°C?*
Listen to question
- a) So the heat will kill pathogenic bacteria
- b) To produce an adequate lather
- c) Bacteria will multiply more rapidly between 20°C and 30°C
- d) It is a comfortable temperature to encourage effective hand washing
25) What immediate action should a chef take on discovering signs of an active mouse infestation in a food storage area?*
Listen to question
- a) Ring the Environmental Health Officer and report it
- b) Put out traps
- c) Inform the Home Manger and/or Maintenance Manager
- d) Clean the area thoroughly and destroy all stock
26) What is the best way of controlling flies in a kitchen?*
Listen to question
- a) Periodically spraying with insecticide
- b) Electronic fly killers
- c) Cover food
- d) Sticky flypapers
27) The yellow microfibre cloth should be used at which stage of cleaning?*
Listen to question
- a) Throughout all stages
- b) To remove gross debris
- c) After the disinfection stage
- d) As a drying cloth
28) When cleaning, what chemicals and equipment do you need?*
Listen to question
- a) Blue disposable towel, detergent and a microfibre cloth
- b) Green microfibre cloth, detergent and disinfectant
- c) Detergent, disinfectant, yellow microfibre cloth and blue disposable towel
- d) Red microfibre cloth, blue disposable towel and sanitiser
29) Why is it important to clean a surface before using a disinfectant?*
Listen to question
- a) It is more cost effective and quicker
- b) To comply with health & safety regulations
- c) A surface must be clean before it can be disinfected
- d) A disinfectant does not kill bacteria
30) The best way to remove grease from a kitchen floor is to mop with:*
Listen to question
- a) Cold water & disinfectant
- b) Hot water & detergent
- c) Hot water & disinfectant
- d) Bleach
31) When using the temperature probe for checking a delivery, what should you NOT do?*
Listen to question
- a) Use a designated deboxing area
- b) Ensure the temperature of fresh meat is below 5ºC
- c) Look for damaged/dented tins
- d) Pierce packaging to take a core product temperature
32) HACCP documents usually include:*
Listen to question
- a) Staff rotas
- b) Temperature monitoring records
- c) Accident logs
- d) Supplier invoices
33) When is corrective action required?*
Listen to question
- a) When ingredient stocks have run low
- b) When a critical limit is met
- c) When the HACCP is due for a scheduled review
- d) When a critical limit has not been met
34) Who is responsible for food safety in the care home kitchen?*
Listen to question
- a) The care home manager
- b) The chef manager
- c) The hospitality team
- d) All staff members
35) How should supervisors ensure that food safety standards are effectively communicated?*
Listen to question
- a) By attending a level 2 food safety course
- b) By reading written policies and procedures
- c) By placing signs around the kitchen
- d) By providing particular training against each procedure
36) When is the best time to explain food safety procedures to new staff?*
Listen to question
- a) Within the first four weeks
- b) Prior to handling food
- c) After a trial period to assess suitability
- d) Prior to appointment
37) If an environmental health officer considers that a kitchen poses an imminent risk to health, what is the most likely action that would be taken?*
Listen to question
- a) An on-the-spot fine
- b) A hygiene improvement notice will be served
- c) A hygiene emergency prohibition notice will be served
- d) A food safety order will be issued
38) ‘Due Diligence’ in food safety terms means?*
Listen to question
- a) Cleaning as carefully as possible
- b) Taking all reasonable steps to prevent causing a food safety problem
- c) The legal term for an inspection by an EHO/EHP
- d) Ensuring the highest quality food is produced
39) What is the legal requirement for training?*
Listen to question
- a) Train all staff in the correct quality procedures
- b) All training should be delivered externally
- c) Food handlers must receive training and or supervision and instruction appropriate to their work
- d) Food handlers must attend and pass an intermediate food hygiene course
40) When can an EHO carry out a routine inspection of a food premises?*
Listen to question
- a) At any reasonable time
- b) Only during a weekday
- c) At any time they choose
- d) Between 12.30 and 2pm
41) Campylobacter is mainly associated with which of these foods?*
Listen to question
- a) Eggs
- b) Chicken
- c) Rice
- d) Milk
42) Mycotoxins are associated with...*
Listen to question
- a) Bacteria
- b) Viruses
- c) Physical contaminants
- d) Moulds
43) The most effective way to clean utensils and chopping boards to ensure effective removal of pathogens is to use:*
Listen to question
- a) Hot water and detergent and sanitise in the designated handwash sink
- b) A commercial dishwasher
- c) Sufficient kinetic energy to reduce the bacterial load
- d) An officially recognised sanitiser for the required contact time
44) Documentation and records are required within HACCP to:*
Listen to question
- a) Provide evidence of safe food production
- b) Ensure costs are carefully managed
- c) Enable more accurate stock control
- d) Ensure food is served on time
45) Which one of the following statements is true regarding use-by and best before dates?*
Listen to question
- a) The use-by is the date by which the food should be used for quality reasons
- b) The best before date is the date by which the food should be used for food safety reasons
- c) The use-by date is the date after which the food is not safe to eat
- d) The best before date is the date when the food may be contaminated
Please make sure you have answered every question before pressing submit or your test will not be submitted.

Bupa Level 3 Equivalent Award in Food Safety Examination V1 (AUDIO VERSION)

Instructions: