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Level 2 Award in Food Safety in Catering

Sample Examination Questions

1

Food poisoning can cause serious illness. Which groups of people are particularly at risk? A B C D People who are elderly or middle-aged People who are very young or elderly People who are middle-aged or very young People who are on a diet or very young

4

Food premises must have adequate hand washing facilities. Which statement describes best practice? A B C D Separate sinks for washing hands and equipment Facilities for washing hands should only be in rest areas Bars of soap and clean roller towels must be available Water should be supplied at a maximum temperature of 8ºC

2

Food poisoning is most commonly caused by: A B C D bacteria metals

5

Why do you use disinfectants on food preparation surfaces? A B They remove food stains They remove dirt and grease They destroy all harmful bacteria They reduce bacteria to a safe level

chemicals C moulds D

3

In a deep freeze, most food poisoning bacteria: A B C D are destroyed become dormant are not affected multiply quickly

6

It is best to cover cuts, scratches or boils with: A B C D an absorbent dressing a waterproof dressing a clean bandage antiseptic ointment

Stock Code 2FNSEQ

© CIEH, 2006

Training Division Chartered Institute of Environmental Health Chadwick Court, 15 Hatfields, London SE1 8DJ Telephone 020 7827 5800 Training Division (Option 1) Email [email protected] Web www.cieh.org/training

© CIEH, 2006 Printed September 2006

Answers 1B 2A

3B

4A

5D

6B

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259_2FNSEQ_RB

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