Assessment questions

A cover, label and date foods B place raw and cooked meat on the same tray C store cooked food above raw food D rotate stock using first-in first-out rule

A it smells bad B it will have a different colour and taste bad C it will taste different D you can't as it looks, smells and tastes normal

A 50-60 °C B 5-60 °C C 25-35 °C D 10- 60 °C

A chopping raw and cooked meat on the same chopping board B washing vegetables in clean water C keeping food in food grade containers D washing hands before handling food

A 60 °C B 75 °C or higher C 70 °C D 150 °C

A apply soap, wash well, rinse and dry B wash in the soapy dishwater and dry C apply soap, wash well, rinse and dry with tea towel D wash thoroughly and dry

A after handling rubbish B after every break C after cleaning D all of the above

A they smell B they spread disease through bacteria and droppings C they eat the food D they frighten the staff

A dried, uncooked rice and pasta B flour and powdered milk C fish, oysters and sushi D chocolate bars

A on the bench B in the refrigerator on the bottom shelf C in the sink D cook it still frozen

A stop their clothes from getting dirty B protect the food from contamination C make them look good D identify them as food handlers

A away from food preparation/storage areas B in food grade containers C in empty soft drink bottles D on the floor in the dry goods storage area

A what is to be cleaned B the chemicals and equipment to be used C how cleaning should be done D all of the above

A cooking food B heating food to 60 °C C keeping hot food above 60 °C D adding new batches of food to top up the display

A remove grease, dirt and grime B remove surface bacteria C kill bacteria after using detergent D make the kitchen smell clean

A consuming foods contaminated by bacteria B a change in the sensory properties of food C consuming foods contaminated by yeasts D consuming foods contaminated by enzymes

A peanuts B tree nuts C fish and shellfish D all of the above

A the inability to digest a food B disliking a food C an overreaction of the immune system D a reaction to a food additive

A yoghurt B eggs C cheese D butter

A digestive B respiratory C immune D intestinal

A note the request on the order B inform the chef C ensure the meal goes to the right customer D all of the above

A soft cheese, dried pasta, poultry and eggs B cooking oil, dried pasta, poultry and eggs C soft cheese, cooked pasta, poultry and eggs D cooking oil, cooked pasta, poultry and eggs

A aioli B tomato C sweet chili D salsa

A cross contamination B bacterial contamination C physical contamination D chemical contamination

A deep frying B boiling C microwaving D cooking does not destroy allergens

A I would not risk it if I was you B I can't be certain about the specific type of nuts in the biscuits so it is up to you C They do not contain peanuts. They are made with freshly ground walnuts D I am sorry I do not know

A protein B carbohydrate C fat D glutamate

A kitchen hand B canteen worker C chef D any of the above

A scraping, cleaning and rinsing B scraping, cleaning and wiping C scraping, cleaning, sanitising and air drying D scraping and sanitising

A herbs and spices B glass C chocolate D nuts