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Question 1Food Handler Training

A food handler in a licensed kitchen has a runny nose, a mild sore throat, and no fever. What is the most appropriate first step according to food safety practice?

  1. Wear a cloth mask and continue preparing food as usual
  2. Take an over-the-counter cold remedy and keep preparing food
  3. Continue working normally because there is no fever
  4. Report the symptoms to the supervisor and stay away from food handling duties until cleared Correct answer.

Explanation

Anyone with symptoms that suggest a communicable illness, such as a runny nose, sore throat, or cough, must tell the person in charge before continuing work. The supervisor decides whether the person should be excluded from food handling or reassigned to non-food tasks. Self-treating or masking does not remove the risk of contaminating food.

Question 2Food Handler Training

What is the correct internal cooking temperature for a whole chicken?

  1. 63°C (145°F)
  2. 74°C (165°F) Correct answer.
  3. 52°C (125°F)
  4. 82°C (180°F)

Explanation

Poultry, including whole chicken, must reach an internal temperature of 74°C (165°F) to destroy Salmonella and other pathogens. This temperature should be checked with a probe thermometer in the thickest part. Lower temperatures do not provide the same safety margin for poultry.

Question 3Food Handler Training

A delivery of raw ground beef arrives at 9°C (48°F). What should the receiving worker do?

  1. Accept it and place it in the freezer immediately
  2. Accept it because ground beef is always cooked before eating
  3. Accept it and record the temperature as acceptable
  4. Reject the delivery because it is above the cold-holding limit Correct answer.

Explanation

Refrigerated potentially hazardous food such as raw ground beef must arrive at 5°C (41°F) or colder. A delivery at 9°C (48°F) has been held in the temperature danger zone and should be rejected. Accepting it and freezing or cooking it later does not undo the time-temperature abuse.

Question 4Food Handler Training

Which practice best prevents cross-contamination between raw poultry and ready-to-eat salad?

  1. Using the same cutting board after wiping it with a dry cloth
  2. Rinsing the cutting board with warm water between uses
  3. Using a separate colour-coded cutting board and utensils for raw poultry Correct answer.
  4. Cutting the salad first, then the poultry on the same board

Explanation

Separate, colour-coded equipment for raw animal foods prevents pathogens from raw poultry reaching ready-to-eat food. Wiping, rinsing, or reordering tasks does not remove bacteria from the board. Only a full wash-rinse-sanitise step or dedicated equipment breaks the transfer route.

Question 5Food Handler Training

What is the temperature danger zone in which bacteria multiply most rapidly?

  1. Between 60°C and 74°C (140°F and 165°F)
  2. Between 0°C and 5°C (32°F and 41°F)
  3. Between -18°C and 0°C (0°F and 32°F)
  4. Between 5°C and 60°C (41°F and 140°F) Correct answer.

Explanation

The danger zone is the range from 5°C to 60°C (41°F to 140°F), where bacteria grow fastest. Potentially hazardous food should be kept below 5°C or above 60°C. Holding food in the middle of this range allows rapid multiplication.

Question 6Food Handler Training

A hot-held pan of stew has been sitting at 54°C (129°F) for about one hour. What is the best corrective action?

  1. Reheat it to 74°C (165°F) and return it to hot holding at 60°C (140°F) or above Correct answer.
  2. Leave it because it is still warm to the touch
  3. Discard it immediately without checking the time
  4. Add ice to cool it quickly for later use

Explanation

Hot food must be held at 60°C (140°F) or above; 54°C is in the danger zone. If the food has been in the danger zone for less than the allowed time, it can be reheated to 74°C (165°F) and returned to proper hot holding. If it has been out of range too long, it must be discarded.

Question 7Food Handler Training

What is the correct way to thaw a frozen turkey safely?

  1. In a sink of warm water for several hours
  2. In direct sunlight near a window
  3. In the refrigerator, under cold running water, or in the microwave followed by immediate cooking Correct answer.
  4. On the kitchen counter overnight

Explanation

Safe thawing methods keep the food out of the danger zone: refrigerator thawing, cold running water, or microwave thawing with immediate cooking. Counter, warm-water, and sunlight thawing allow the outside of the bird to sit in the danger zone while the inside is still frozen.

Question 8Food Handler Training

A food handler finishes handling raw chicken and must move to assembling sandwiches. What should be done first?

  1. Change gloves only, without washing hands
  2. Wash hands with soap and warm water, then put on new gloves Correct answer.
  3. Wipe hands on a clean apron
  4. Apply hand sanitiser over the gloves

Explanation

Hands must be washed with soap and warm water after handling raw animal food and before starting a new task. Gloves are not a substitute for handwashing and must be changed after contamination. Sanitiser does not remove the organic soil left by raw poultry.

Question 9Food Handler Training

When should a food handler wash their hands?

  1. Once every two hours regardless of activity
  2. Only at the start of the shift
  3. Only when hands look visibly dirty
  4. After using the toilet, handling raw meat, touching the face, and between tasks Correct answer.

Explanation

Hands must be washed whenever they may have become contaminated, including after toilet use, after handling raw animal foods, after touching the face or hair, and when moving between tasks. Visible dirt is not a reliable indicator of contamination. A fixed schedule alone does not cover these events.

Question 10Food Handler Training

How should a probe thermometer be cleaned and sanitised between uses?

  1. Wipe with a dry paper towel only
  2. Wash with soap and water, rinse, then sanitise and air-dry Correct answer.
  3. Dip in a bucket of standing sanitizer once per shift
  4. Rinse under cold water and return to the holder

Explanation

A thermometer probe must be washed with soap and water, rinsed, sanitised, and air-dried before each use to avoid contaminating food. Dry wiping or a cold rinse does not remove food residue or kill bacteria. Sanitiser should be used according to its label and changed regularly.

Question 11Food Handler Training

Which food is a common priority allergen that must be declared to customers?

  1. Table salt
  2. White rice
  3. Peanuts Correct answer.
  4. Carrots

Explanation

Peanuts are one of the major food allergens that must be declared on menus or labels and communicated to customers. Rice, carrots, and salt are not among the priority allergens. Accurate allergen information prevents severe reactions.

Question 12Food Handler Training

A customer says they have a severe allergy to shellfish. What is the safest response from the food service worker?

  1. Confirm ingredients with the kitchen and explain the risk of cross-contact Correct answer.
  2. Promise the dish is safe without checking with the kitchen
  3. Tell the customer to choose something else without checking ingredients
  4. Reassure the customer that the fryer oil is changed weekly

Explanation

Workers must verify ingredients with the kitchen and inform the customer about cross-contact risks, such as shared fryers or utensils. Promising safety without verification can cause a life-threatening reaction. The customer needs accurate information to make a decision.

Question 13Food Handler Training

What is the purpose of a food safety management system based on HACCP principles?

  1. To record employee holiday requests
  2. To replace cleaning schedules
  3. To identify and control hazards that are significant for food safety Correct answer.
  4. To increase menu prices

Explanation

A HACCP-based system identifies biological, chemical, and physical hazards and sets controls at critical points to prevent unsafe food. It supports, but does not replace, cleaning schedules and other prerequisite programs. It is not a pricing or administrative tool.

Question 14Food Handler Training

Which of the following is a physical hazard in food?

  1. Mould on bread
  2. Cleaning chemical residue
  3. Salmonella bacteria
  4. Broken glass from a light fixture Correct answer.

Explanation

Physical hazards are hard or sharp objects such as glass, metal, or plastic that can injure a consumer. Bacteria and mould are biological hazards, and chemical residue is a chemical hazard. Recognising the type of hazard helps choose the right control.

Question 15Food Handler Training

A cleaner accidentally stores a sanitising chemical in an unlabelled spray bottle near food preparation. What is the correct action?

  1. Continue using it as a general cleaner
  2. Use it quickly before anyone notices
  3. Place it in the refrigerator to keep it cool
  4. Label it according to its contents or discard it, and store chemicals away from food Correct answer.

Explanation

Chemicals must be kept in labelled containers and stored away from food to prevent accidental contamination. Unlabelled bottles create a serious risk of misuse or chemical poisoning. The safe action is to identify and label the contents or discard the bottle, then store chemicals properly.

Question 16Food Handler Training

What is the minimum internal temperature for reheating previously cooked food for hot holding?

  1. 60°C (140°F)
  2. 50°C (122°F)
  3. 65°C (149°F)
  4. 74°C (165°F) Correct answer.

Explanation

Previously cooked food that is reheated for hot holding must reach 74°C (165°F) within two hours. This ensures any bacteria that grew during storage are destroyed. Lower temperatures may not provide the required safety margin.

Question 17Food Handler Training

A food handler notices a small cut on their finger while preparing sandwiches. What should they do?

  1. Cover the cut with a waterproof bandage and a single-use glove, or be reassigned Correct answer.
  2. Continue working and hope the cut does not touch food
  3. Rinse the cut with water and continue bare-handed
  4. Wrap the finger in a cloth strip

Explanation

Cuts must be covered with a waterproof bandage, and a glove or finger cot should be worn over it to prevent blood or wound contamination of food. A cloth strip is not waterproof and can shed fibres. Continuing bare-handed risks contaminating ready-to-eat food.

Question 18Food Handler Training

Which practice is acceptable for cooling a large pot of soup?

  1. Leaving it on the counter overnight to cool slowly
  2. Putting the whole hot pot directly into the refrigerator uncovered
  3. Dividing it into shallow pans and using an ice bath or rapid-cooling equipment Correct answer.
  4. Adding cold water to the pot and leaving it at room temperature

Explanation

Food must be cooled quickly through the danger zone, typically from 60°C to 21°C (140°F to 70°F) within two hours and then to 5°C (41°F) within a further four hours. Shallow pans, ice baths, and rapid-cooling equipment achieve this. Slow cooling allows bacteria to multiply.

Question 19Food Handler Training

A worker is diagnosed with an infection caused by Salmonella and is still symptomatic. What is the required action?

  1. Take antibiotics and return to work the same day
  2. Report to the supervisor and be excluded from food handling until cleared Correct answer.
  3. Continue working if gloves are worn
  4. Switch to washing dishes only without telling anyone

Explanation

A worker with a diagnosed foodborne infection must report it and is generally excluded from food handling until symptoms resolve and, in some cases, medical clearance is given. Gloves or reassignment to dishwashing do not remove the risk of spreading pathogens through the environment. Self-treatment does not justify immediate return.

Question 20Food Handler Training

Which of the following best describes a critical control point in a HACCP plan?

  1. A step where control can be applied to prevent, eliminate, or reduce a significant hazard to an acceptable level Correct answer.
  2. A step where the menu is updated
  3. Any step where a record is kept
  4. A step where employees take a break

Explanation

A critical control point is a step where a control measure can prevent, eliminate, or reduce a significant hazard to an acceptable level, such as cooking or chilling. Records support the system but are not themselves control points. Breaks and menu updates are unrelated to hazard control.

Question 21Food Handler Training

A food handler uses the same tongs to handle raw chicken and then ready-to-eat bread rolls. What is the main risk?

  1. Pathogens from the raw chicken will contaminate the bread Correct answer.
  2. The tongs will lose their shape
  3. The bread will become too salty
  4. The bread will cool too quickly

Explanation

Using the same utensil for raw animal food and ready-to-eat food transfers pathogens to the ready-to-eat item, which will not receive a cooking step to destroy them. This is cross-contamination and can cause foodborne illness. Separate utensils or a full wash-sanitise step are required.

Question 22Food Handler Training

What is the correct concentration check for a chlorine-based sanitising solution used on food contact surfaces?

  1. Use the strongest possible mix to be safe
  2. Skip testing if the solution smells like chlorine
  3. Estimate by colour alone
  4. Test with a test strip and follow the label's concentration and contact time Correct answer.

Explanation

Sanitiser concentration must be verified with test strips and used at the concentration and contact time stated on the label. Too weak a solution does not sanitise, and too strong a solution can leave harmful residue. Colour and smell are not reliable indicators.

Question 23Food Handler Training

A restaurant is experiencing a suspected foodborne illness complaint. Which action should be taken first?

  1. Separate and hold any suspect food and record details of the complaint Correct answer.
  2. Discard all complaint records
  3. Post a public denial on social media
  4. Continue serving the suspect food until lab results arrive

Explanation

Suspect food should be held, labelled, and preserved for investigation, and details such as what was eaten, when, and by whom should be recorded. This supports tracing and protects other customers. Discarding records or continuing to serve suspect food would hinder the investigation.

Question 24Food Handler Training

Which of the following is the correct order for cleaning and sanitising a food preparation surface?

  1. Rinse with water only, then wipe dry
  2. Sanitise first, then wipe with a dry cloth
  3. Sanitise, rinse, then clean with detergent
  4. Clean with detergent, rinse, then sanitise and air-dry Correct answer.

Explanation

The correct sequence is to clean with detergent to remove soil, rinse to remove detergent residue, then apply sanitiser and allow it to air-dry. Sanitiser works poorly on soiled surfaces, so cleaning must come first. Air-drying allows the sanitiser contact time to work.

Question 25Food Handler Training

What should a food handler do if they are unsure whether a food has been kept at a safe temperature?

  1. Assume it is safe if it looks and smells normal
  2. Reheat it briefly and serve it
  3. Check the time and temperature records and, if uncertain, discard the food Correct answer.
  4. Serve it only to staff members

Explanation

If safe holding cannot be verified through time and temperature records, the food should be discarded because appearance and smell cannot confirm safety. Time and temperature logs provide the evidence needed to make a safe decision. Serving uncertain food to staff or reheating briefly does not remove the risk.

Question 26Food Handler Training

Under the ADVANCED.fst framework, what does the term 'food handler' refer to?

  1. Anyone who works with or directly touches unwrapped food or food-contact surfaces Correct answer.
  2. Only the person who delivers food to the premises
  3. Only the manager responsible for paying staff wages
  4. Only the chef who designs the menu

Explanation

A food handler is any person who directly touches unwrapped food or surfaces that food will contact, such as cooks, servers, dishwashers and counter staff. The definition is about contact with food, not job title or seniority.

Question 27Food Handler Training

A food handler in a deli feels feverish, has diarrhoea and vomiting. What is the correct course of action according to food safety rules?

  1. Work only in the dishwashing area without telling anyone
  2. Take an anti-diarrhoeal medicine and continue preparing sandwiches
  3. Report the symptoms to the supervisor and stay away from food handling duties Correct answer.
  4. Wear gloves and continue working as normal

Explanation

Diarrhoea, vomiting and fever are symptoms of illnesses that can be transmitted through food, so the handler must inform the supervisor and be excluded from food handling. Self-medicating does not remove the risk of spreading pathogens.

Question 28Food Handler Training

Which of these is the correct handwashing sequence for a food handler?

  1. Wet hands, apply soap, scrub including fingertips and wrists, rinse, dry with a disposable towel Correct answer.
  2. Wipe hands on an apron and then apply hand sanitiser
  3. Rinse hands in a sanitising solution only and dry with a tea towel
  4. Apply soap to dry hands, rinse briefly, then dry on a shared cloth towel

Explanation

Effective handwashing requires wetting hands, applying soap, scrubbing all surfaces including between fingers, under nails and wrists, rinsing under running water and drying with a single-use towel. Each step removes or kills microorganisms and prevents recontamination.

Question 29Food Handler Training

What is the danger zone for bacterial growth in food, and why must food be kept out of it?

  1. Between 60°C and 75°C (140°F and 167°F), where toxins form
  2. Between about 5°C and 60°C (41°F and 140°F), where bacteria multiply fastest Correct answer.
  3. Below 0°C (32°F), where bacteria grow rapidly
  4. Above 100°C (212°F), where spores germinate

Explanation

The danger zone is roughly 5°C to 60°C (41°F to 140°F), the range in which bacteria multiply most rapidly. Food should be held either below 5°C or above 60°C to limit growth.

Question 30Food Handler Training

A food handler must dry their hands after washing. Which method is acceptable in a food premises?

  1. Wiping hands on a clean apron
  2. A shared roller towel used by all staff
  3. A single-use paper towel or a hot-air dryer Correct answer.
  4. Shaking hands dry in the air over a food preparation bench

Explanation

Hands should be dried with a single-use paper towel or a hot-air dryer, both of which avoid transferring microorganisms from a shared surface. Reusable cloths and clothing can carry contamination.

Question 31Food Handler Training

Which statement correctly describes the difference between cleaning and sanitising?

  1. Cleaning kills all bacteria, while sanitising only removes grease
  2. Sanitising removes visible soil, while cleaning kills bacteria
  3. Cleaning and sanitising are identical processes with different names
  4. Cleaning removes visible soil, while sanitising reduces microorganisms to a safe level Correct answer.

Explanation

Cleaning physically removes food residues, grease and dirt, while sanitising uses heat or chemicals to reduce microorganisms to a level considered safe. Sanitising works only after visible soil has been removed.

Question 32Food Handler Training

What is cross-contamination in a food business?

  1. The mixing of two brands of the same ingredient
  2. The transfer of harmful microorganisms from one food or surface to another Correct answer.
  3. The addition of too much salt to a recipe
  4. The transfer of heat from a hot pan to a cold salad

Explanation

Cross-contamination occurs when bacteria or other microorganisms are transferred from a contaminated source, such as raw meat or a dirty cloth, to ready-to-eat food or clean equipment. Preventing it relies on separation, cleaning and hand hygiene.

Question 33Food Handler Training

Which of the following foods is classified as high-risk and needs careful temperature control?

  1. A whole loaf of crusty bread
  2. Whole uncooked potatoes stored in a dry store
  3. Dry pasta in a sealed packet
  4. Cooked rice that will be held for service Correct answer.

Explanation

Cooked rice is moist, high in starch and supports the growth of Bacillus cereus if left in the danger zone, so it needs strict time and temperature control. Dry shelf-stable foods such as potatoes, pasta and bread do not support rapid bacterial growth.

Question 34Food Handler Training

A food handler is about to prepare a salad after using the toilet. Which action is required before touching the food?

  1. Rinse hands quickly under a tap in the food preparation sink
  2. Apply hand sanitiser over gloves and continue
  3. Wipe hands on a clean cloth and proceed
  4. Wash hands thoroughly with soap and water at a designated handwash basin Correct answer.

Explanation

Using the toilet is a critical moment for handwashing because faecal pathogens can be transferred to food. Hands must be washed with soap and water at a basin designated for handwashing, not in a food sink.

Question 35Food Handler Training

A probe thermometer is used to check the core temperature of a roast. What must be done to the probe before and after use?

  1. Clean and sanitise the probe before and after each use Correct answer.
  2. Rinse the probe in water only before use
  3. Store the probe in the roast between checks
  4. Wipe the probe on a dry cloth only after use

Explanation

A probe enters food and can carry microorganisms between items, so it must be cleaned and sanitised before and after every use. This prevents both contaminating the food and cross-contaminating other dishes.

Question 36Food Handler Training

A batch of cooked chicken is being cooled for later use. Which cooling method meets food safety requirements?

  1. Divide into shallow containers and cool rapidly in a refrigerator within a set time limit Correct answer.
  2. Add ice directly to the pot and leave it at room temperature
  3. Place the whole pot in a warm storeroom to cool slowly overnight
  4. Cover the pot tightly and leave it on the stove until morning

Explanation

Rapid cooling in shallow containers allows the food to pass through the danger zone quickly and meet the required cooling time limits. Slow cooling at room temperature allows bacteria to multiply.

Question 37Food Handler Training

A cook is preparing a rare steak for a customer. Which statement is correct regarding this order?

  1. Rare steak is never permitted in any food business
  2. The steak should be probed only after it has been plated
  3. All raw meat must be cooked to 82°C (180°F) regardless of cut
  4. Intact whole cuts of beef may be served less thoroughly cooked if the outside is seared Correct answer.

Explanation

Bacteria on intact whole cuts of beef are mainly on the surface, so searing the outside can make a rare steak acceptable when the business permits it. Minced or mechanically tenderised meat must be cooked thoroughly because contamination can be throughout.

Question 38Food Handler Training

A delivery of frozen prawns arrives partly thawed with visible liquid in the packaging. What is the appropriate action?

  1. Accept it and store the prawns at room temperature
  2. Accept it and refreeze the prawns immediately
  3. Reject the delivery and record the reason Correct answer.
  4. Accept it and use the prawns only in cooked dishes

Explanation

Partly thawed frozen food indicates a break in temperature control during transport and may be unsafe. Deliveries showing signs of thawing should be rejected and the reason recorded.

Question 39Food Handler Training

Why must raw meat be stored below ready-to-eat foods in a refrigerator?

  1. To prevent juices from raw meat dripping onto and contaminating ready-to-eat food Correct answer.
  2. To keep the raw meat colder than the ready-to-eat food
  3. To save space on the upper shelves
  4. To make the raw meat easier to cut

Explanation

Storing raw meat on lower shelves prevents juices that may contain pathogens from dripping onto ready-to-eat foods, which will not be cooked before eating. This is a key separation control.

Question 40Food Handler Training

A food handler is wearing gloves while preparing sandwiches. When must the gloves be changed?

  1. Only at the end of the shift
  2. Only when they look visibly dirty from a distance
  3. Only after handling money
  4. Between handling raw ingredients and ready-to-eat food, and whenever they become torn or soiled Correct answer.

Explanation

Gloves are not a substitute for handwashing and must be changed whenever they could transfer contamination, such as between raw and ready-to-eat tasks or when torn or soiled. Hands should be washed when gloves are changed.

Question 41Food Handler Training

A customer with a diagnosed peanut allergy asks about a dessert. Which response is most appropriate?

  1. Tell the customer the dessert is fine because it looks plain
  2. Say nothing about the kitchen and serve the dessert
  3. Check the ingredient information and describe cross-contact risks honestly, and offer a safe alternative Correct answer.
  4. Suggest the customer remove visible nuts from the dessert

Explanation

A food handler must provide accurate allergen information and be honest about the risk of cross-contact in the kitchen. If the item cannot be guaranteed safe, the customer should be offered an alternative.

Question 42Food Handler Training

Which condition makes food most likely to support the rapid growth of bacteria?

  1. High moisture, neutral acidity and warm temperature Correct answer.
  2. Low moisture, high acidity and cold temperature
  3. High sugar concentration and refrigeration
  4. Dry texture, high salt content and freezing

Explanation

Bacteria need moisture, suitable acidity and warmth to multiply quickly. Foods that are moist, near-neutral in acidity and held in the danger zone are the highest risk.

Question 43Food Handler Training

A food handler notices a pest droppings in a dry storage area. What should be done?

  1. Sweep the droppings into a corner and continue working
  2. Ignore it because dry stores are not food areas
  3. Report it, remove affected stock, clean the area and arrange pest control Correct answer.
  4. Wash the droppings into a floor drain and continue

Explanation

Signs of pests indicate a contamination risk and must be reported so that affected stock is discarded, the area is cleaned and pest control is arranged. Pests can carry pathogens and contaminate food and surfaces.

Question 44Food Handler Training

What is the main reason for keeping a record of refrigerator temperatures in a food business?

  1. To satisfy staff interest in the weather
  2. To provide evidence that temperature control has been maintained and to identify faults early Correct answer.
  3. To calculate the electricity bill
  4. To decide which foods to order next week

Explanation

Temperature records show due diligence and help detect equipment faults before food becomes unsafe. They are part of the monitoring step of a food safety management system.

Question 45Food Handler Training

A food handler uses a wooden chopping board that has deep cracks and stains. What is the correct action?

  1. Replace the board because cracks harbour bacteria and cannot be cleaned effectively Correct answer.
  2. Turn the board over and use the other side
  3. Fill the cracks with food-safe glue and continue
  4. Continue using it because wood is naturally antibacterial

Explanation

Deep cracks and stains in a board trap food and moisture where bacteria can survive and cleaning cannot reach. Equipment that cannot be effectively cleaned should be replaced.

Question 46Food Handler Training

A hot buffet displays food at 58°C (136°F) for two hours. What does this indicate about the hot holding?

  1. The food is safe if a lid is placed on the tray
  2. The food is safe because it has only been out for two hours
  3. The food is below the safe hot-holding temperature and must be reheated or discarded Correct answer.
  4. The food is safely held because it is warmer than room temperature

Explanation

Hot holding must keep food at or above 60°C (140°F). Food held below that temperature for an extended period is in the danger zone and must be corrected by reheating to a safe temperature or discarding it.

Question 47Food Handler Training

Which practice best prevents contamination when tasting food during preparation?

  1. Place a portion in a separate tasting dish and use a clean spoon Correct answer.
  2. Use the serving spoon and return it to the pot after tasting
  3. Use a finger to check the seasoning
  4. Taste directly from the stirring spoon and continue stirring

Explanation

Tasting should never introduce saliva into food that will be served. Taking a portion into a separate dish with a clean utensil prevents contamination of the main batch.

Question 48Food Handler Training

A food business is preparing a HACCP-based plan. Which step comes immediately after identifying hazards and control measures?

  1. Buying new uniforms for staff
  2. Designing the menu layout
  3. Advertising the business to customers
  4. Setting critical limits and monitoring procedures for each critical control point Correct answer.

Explanation

After hazards are identified and control measures chosen, the plan must set critical limits and monitoring procedures at each critical control point. These limits define when a process is under control and trigger corrective action.

Question 49Food Handler Training

A sanitising solution is prepared but the test strip shows a concentration well below the required level. What is the correct response?

  1. Add more water to dilute it further
  2. Use it anyway because it still looks clear
  3. Discard or adjust the solution to the correct concentration before using it Correct answer.
  4. Use it only on equipment that looks clean

Explanation

A sanitising solution below the required concentration will not reduce microorganisms effectively. It must be adjusted or remade and verified with a test strip before use.

Question 50Food Handler Training

A food handler is diagnosed with typhoid fever and is still symptomatic. What is the required action?

  1. Exclude the person from food handling and report to the appropriate public health authority Correct answer.
  2. Allow the person to work if they take antibiotics
  3. Allow the person to work if they wear gloves and a mask
  4. Allow the person to work only in the dining area

Explanation

Typhoid fever is a serious communicable disease that can be transmitted through food. The handler must be excluded from food handling and the case reported to public health authorities according to local requirements.