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LEVEL 2 FOOD SAFETY EXAM QUESTIONS AND ANSWERS

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LEVEL 2 FOOD SAFETY EXAM QUESTIONS AND ANSWERS 1 hour to 36 hours - ANSWER-Incubation period for food poisoning? Hazard with regard to food? - ANSWER-The cooling of food Diarrhoea, vomiting and nausea - ANSWER-must all be reported to the manager? Types of contamination - ANSWER-Chemical Microbiological (Biological) Physical Allergenic. Sources of food poisoning bacteria - ANSWER-People, raw food, insects, rodents, soil/dust, refuse/waste, animals/birds. Sterilisation - ANSWER-The process of destroying all microorganisms and their spores. Sanitizer - ANSWER-A detergent and disinfectant combined. Disinfectant - ANSWER-A chemical used to reduce microorganisms to a safe level. Toxins - ANSWER-Poisons produced by pathogens Spore - ANSWER-A resistant resting phase of certain bacteria, Resistant resting phase Survive high temperatures Survive chemicals Survive dehydration. Safe food - ANSWER-Food which is free of contaminants and will not cause harm, injury or illness. Risk groups - ANSWER-The very young, allergen sensitive people, pregnant women. elderly, ill people Food safety are - ANSWER-all measures necessary to ensure food is free of contaminants and will not cause any harm. Food poisoning is - ANSWER-an acute illness, usually with symptoms of diarrhoea and/or

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LEVEL 2 FOOD SAFETY EXAM
QUESTIONS AND ANSWERS
1 hour to 36 hours - ANSWER-Incubation period for food poisoning?

Hazard with regard to food? - ANSWER-The cooling of food

Diarrhoea, vomiting and nausea - ANSWER-must all be reported to the manager?

Types of contamination - ANSWER-Chemical
Microbiological (Biological)
Physical
Allergenic.

Sources of food poisoning bacteria - ANSWER-People, raw food,
insects, rodents,
soil/dust, refuse/waste, animals/birds.

Sterilisation - ANSWER-The process of destroying all
microorganisms and their spores.

Sanitizer - ANSWER-A detergent and
disinfectant combined.

Disinfectant - ANSWER-A chemical used to reduce
microorganisms to a safe level.


Toxins - ANSWER-Poisons produced by pathogens

Spore - ANSWER-A resistant resting phase of certain bacteria, Resistant resting
phase
Survive high temperatures
Survive chemicals
Survive dehydration.

Safe food - ANSWER-Food which is free of contaminants and will not cause harm,
injury or illness.

Risk groups - ANSWER-The very young, allergen sensitive people, pregnant
women. elderly, ill people

Food safety are - ANSWER-all measures necessary to ensure food is free of
contaminants and will not cause any harm.

Food poisoning is - ANSWER-an acute illness, usually with
symptoms of diarrhoea and/or

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