5 - Food premises must have adequate hand washing

facilities. Which statement describes best practice?

A  Separate sinks for washing hands and equipment

B  Facilities for washing hands should only be in rest areas

C  Bars of soap and clean roller towels must be available

D  Water should be supplied at a maximum temperature of 8ºC

 

6 - Why do you use disinfectants on food preparation surfaces?

A  They remove food stains

B  They remove dirt and grease

C  They destroy all harmful bacteria

D  They reduce bacteria to a safe level

 

Answers

1 B 2 A 3 B 4 B 5 A 6 D

 

Level 3 Award in Supervising Food Safety in Catering

Sample Examination Questions

 

1 - Which of the following is a method for preventing

the survival of botulinum spores?

A Canning

B Boiling

C Drying

D Freezing

 

2 - Which of the following should be given high

priority on the cleaning schedule?

A Walls and ceilings

B Chopping boards

C Refrigerator shelves

D Dry store areas

 

3 - An outbreak of food-borne illness has been

reported after a wedding buffet. Which group of

people are likely to suffer the worst symptoms?

A Adult male guests

B Young children

C Adult female guests

D Serving staff

 

4 - It is an offence to sell food that:

A has an additive or preservative added

B has passed its ‘best-before’ date

C has been fortified with vitamin C 

D has passed its ‘use-by’ date

 

5 - A step in the HACCP plan that is essential to

ensure food safety is called a:

A critical limit

B verification level

C risk rating

D critical control point

 

6 - When food packages in the dry storage area are

found gnawed, what is the first course of action?

A Put spoiled food into new packaging

B Notify a pest control contractor

C Remove and isolate the spoiled food

D Send the spoiled food back to the supplier

 

Answers

1 A 2 B 3 B 4 D 5 D 6 C

 

Level 2 Award in Health and Safety in the Workplace

Sample Examination Questions

 

1 - The most important reason why all accidents should be investigated and recorded is to:

A  prevent similar accidents in the future

B  satisfy the enforcement officer

C  comply with health and safety law

D  find out who is to blame

 

2 - Which of the following is the most important purpose of first aid?

A  To monitor people’s health at work

B  To stop injuries getting worse

C  To provide medical check-ups

D  To enable quick recovery

 

3 - Why is it important to ensure that internal fire doors are kept shut?

A  It helps workers to see the fire exit signs

B  It prevents flames and smoke spreading

C  It stops staff running down corridors

D  It restricts unauthorised access

 

4 - Which of the following is a common manual handling injury?

A  Friction burn

B  Eyestrain

C  Broken nose

D  Strained ligament

 

5 - What is the best way to protect an employee working at a noisy machine?

A  Allow the machine to be only used for short periods of time

B  Give the employee a pair of ear defenders

C  Reduce or eliminate the noise from the machine

D  Open all doors and windows to reduce the noise level

 

6 - Under the Health & Safety at Work etc. Act 1974, an employer must:

A  provide a bright and cheerful place to work

B  safeguard the safety and health of all employees

C  give all staff a personal copy of the safety policy

D  report all accidents of any kind to the enforcement office

 

Answers

1 A 2B 3B 4D 5C 6B

 

 

CIEH Level 2 Award in Fire Safety Principles

Sample Examination Questions

 

1-    A notice board can ignite on the other side of the wall to a major fire because of heat transfer by:

A   conduction

B   radiation

C   convection

D   burning

 

2- On a day-to-day basis, fire wardens should:

A   be the last person to leave their allocated area

B   help people to leave the premises safely

C   liaise with the fire and rescue service

D   monitor general fire safety in their allocated area

 

3- If you discover a fire, you should:

A  evacuate the premises immediately

B  attempt to fight the fire

C  raise the alarm immediately

D  wait for the alarm to sound

 

4 - A fire extinguisher with a black label is best used on fires involving:

A   electrical equipment

B   flammable liquids

C   flammable metals

D   carbon-based solids

 

5 - Under the Fire Safety Order 2005, employees must:

A   ensure that a fire risk assessment is carried out

B   cooperate with employers regarding fire safety duties

C   nominate competent persons to implement control measures

D   identify whether the means of escape are adequate

 

6 - A triangular yellow safety sign with a black outline and symbol/text:

A   indicates that an action must be taken

B   shows the direction to an area of safety

C   provides warning of a fire hazard

D   shows the location of fire equipment

 

Answers

1A 2 D 3C 4A 5B 6C

 

More example questions in other subjects will appear here shortly