Personal Details Contact Information Full Name (Displayed on certificate): Email: Date of Birth: Assessment Questions 1. Why is food safety legislated? To guarantee that all restaurant meals taste good To protect consumers and maintain public health To ensure that all raw supermarket food is 100% sterile and completely bacteria-free. To generate money for local authorites 2. When is it important to wash your hands? After cleaning activites After going to the toilet After handling raw meat All of the above 3. What health symptoms must you report to your manager if you are experiencing them? Diarrhoea, vomiting, or food poisoning Sore arm Head ache Tooth ache 4. Where should you always wash your hands? Equipment Sink Food Sink Hand Wash Sink Utility Sink 5. What is the Two Step Method? A double use cutting board technique A microwave reheating standard A temperature probe rule A cleaning and disinfection process 6. What is the best way to limit bacterial growth? Keep hot foods above 63°C and cold foods below 5°C Leave food uncovered on the counter Mix raw meat with cooked food in the same container Ignore cross-contamination rules 7. Which of the following food groups should be treated carefully to prevent the spread of bacteria? Raw foods Ready to eat raw foods Ready to eat foods All of the above 8. Which of the following is important for allergen management? Change recipes regularly Clearly label all dishes, highlighting all allergens Purchase food from wherever is cheapest each day Don't invest in staff training 9. Which of the following is an example of great kitchen design? Insufficient or poorly placed hand washing facilities Equipment positioned close to sinks and raw preparation areas Designated areas for raw and ready-to-eat food storage and preparation Poorly sealed doors, windows, and ventilation systems 10. What is the best way to prevent pests accessing your premises? Keep all windows and doors firmly shut, and repair any broken or damaged openings Store food in the corner of all rooms Only carry out cleaning on Sunday Evenings Allow cats into the business overnight to deter mice 11. What is the incubation period for common food poisoning bacteria? 5 minutes 1 to 36 hours 20 to 90 minutes 5 days 12. How can food poisoning be prevented? Conduct comprehensive training programs on food safety practices for all staff. Regularly check and record fridge and freezer temperatures Ensure ventilation systems are well-maintained to keep kitchen temperatures down and reduce humidity. All of the above 13. What does HACCP stand for? Hygiene Assessment, Cooking, and Cooling Protocol Hazard Analysis of Critical Control Points Hazard Avoidance and Contamination Control Plan Health Authority Certified Catering Practitioner 14. When might you remove your protective clothing while at work? Before using the toilet When it gets too hot inside When carrying out temperature checks When cooking on the grill 15. What is the correct cooking temperature and time combination to ensure food is safe to eat? 75°C for 30 seconds 71°C for 50 seconds 59°C for 2 seconds 37°C for 2 minutes 16. What is the main reason that food handlers must wash their hands thoroughly after handling raw food? To allow them to have a break from working To reduce the levels of food wasted in the kitchen To ensure that they do not get their clothes dirty To prevent the contamination of other food items 17. Whose responsibility is it to prevent food poisoning? The Customer All Food Handlers The Postman The Accountant 18. Which of the following is a serious chemical contaminant of food? Pesticides Salt Sugar Vitamins 19. What temperature range should all fridges ideally operate at? -18°C - -15°C 5°C - 9°C 1°C - 5°C 0°C - 2°C 20. Which of the following is a suitable control measure for storage of food at freezer temperature? Freezers must be turned off overnight to save energy Foods can be kept for up to 6 years once in the freezer All foods must be covered and labelled Freezers require temperature checks once per week Course Feedback (Optional) This helps us understand what is going well and what areas to focus on next. Overall, how would you rate the quality of this food hygiene course? Excellent Good Average Poor How easy was the online platform to navigate and complete the lessons? Very easy Somewhat easy Difficult Very difficult Did the course content feel relevant and practical for your daily work or responsibilities? Extremely relevant Moderately relevant Slightly relevant Not relevant at all Which areas of the course did you find most valuable? (Select all that apply) Cross-contamination prevention Temperature control and storage Personal hygiene and handwashing Cleaning and disinfection procedures Legal responsibilities of food handlers None How would you rate the clarity of the digital exam questions compared to the study material? Much clearer than the material About right / clear Slightly confusing Very confusing How likely are you to recommend this free course to a colleague or friend? Extremely likely Likely Unlikely Extremely Unlikely Do you have any additional comments, suggestions, or topics you wish had been covered? Submit Assessment