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6. An example of physical contamination is...

  • Raw meat crossing with cooked meat
  • Flakes of nail varnish found in food
  • Cleaning fluids found in food
  • Poisonous berries used in food

7. What is the maximum length of time food can be left in the 'danger zone' for?

  • half an hour
  • 2 hours
  • 1 hour
  • 2 minutes
  • 10 minutes

8. Which of these is an example of good personal food hygiene?

  • Report an illness to a supervisor
  • Cleans hands using just water
  • Chewing and smoking near food
  • Fingernails are long and scrubbed
  • Cover all cuts with yellow waterproof dressing

9. Which of these colours represents fish in colour coded equipment?

  • Red
  • Orange
  • Blue
  • Brown
  • Yellow

10. Why do we use colour coded equipment?

  • To ensure all equipment is clean
  • To stop cross contamination
  • To make them visible and easy to see