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Basic Food Hygiene Certificate study materials
Basic Food Hygiene Certificate study resources

Basic Food Hygiene Certificate practice questions

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Question 1Food Safety Hazards and Contamination

Which of the following is a biological food safety hazard?

  1. A fragment of glass in a salad
  2. Cleaning chemical residue on a plate
  3. A piece of metal swarf in a loaf of bread
  4. Salmonella bacteria on raw chicken Correct answer.

Explanation

Biological hazards are living organisms or their toxins that can cause illness, and Salmonella on raw poultry is a classic example. Glass, metal and chemical residues are physical or chemical hazards, not biological ones.

Question 2Food Safety Hazards and Contamination

What is the main reason food handlers must wash their hands after using the toilet?

  1. To stop their hands staining from food colours
  2. To keep the skin on their hands soft
  3. To prevent their hands smelling unpleasant
  4. To remove harmful microorganisms picked up from the toilet area Correct answer.

Explanation

Toilet areas can harbour faecal microorganisms such as E. coli and norovirus, which transfer to hands and then to food. Effective handwashing with soap removes these organisms and breaks the contamination route.

Question 3Food Safety Hazards and Contamination

Which condition most favours the rapid multiplication of food poisoning bacteria?

  1. Storage in strong sunlight for a short time
  2. Storage at warm room temperature with moisture present Correct answer.
  3. Storage in a dry cupboard at low humidity
  4. Storage in a sealed jar with no air

Explanation

Bacteria need warmth, moisture, food and time to multiply quickly, and room temperature falls within the danger zone. Dry conditions and lack of available water slow or stop growth.

Question 4Food Safety Hazards and Contamination

What does the term cross-contamination mean in a food business?

  1. Two batches of the same product being mixed together
  2. Harmful microorganisms being transferred from one food or surface to another Correct answer.
  3. Food being cooked at two different temperatures
  4. A supplier delivering the wrong order

Explanation

Cross-contamination is the transfer of bacteria or other contaminants from a contaminated source, such as raw meat or a dirty cloth, to ready-to-eat food. It is a leading cause of foodborne illness in catering.

Question 5Food Safety Hazards and Contamination

Which of these is a physical hazard that could enter food in a kitchen?

  1. Mould growing on old bread
  2. Rat poison absorbed into a sack
  3. A broken piece of glass from a light fitting Correct answer.
  4. Norovirus from an infected handler

Explanation

Physical hazards are hard or sharp foreign objects such as glass, metal, bone or plastic that can injure a consumer. Viruses, chemicals and mould are biological or chemical hazards.

Question 6Food Safety Hazards and Contamination

Why should raw meat be stored below ready-to-eat food in a refrigerator?

  1. To save space on the upper shelves
  2. To keep the raw meat colder than the other food
  3. To speed up the cooling of cooked food
  4. To stop juices dripping onto food that will not be cooked again Correct answer.

Explanation

Raw meat juices can carry pathogens such as Campylobacter and Salmonella. Storing raw meat on lower shelves prevents drip transfer onto ready-to-eat items that receive no further cooking.

Question 7Food Safety Hazards and Contamination

What is the danger zone for bacterial growth in food?

  1. Between 5°C and 63°C Correct answer.
  2. Between 63°C and 75°C
  3. Below -18°C
  4. Between -18°C and 0°C

Explanation

The danger zone is the temperature range in which food poisoning bacteria multiply most rapidly, generally 5°C to 63°C. Food should be kept out of this range as far as possible.

Question 8Food Safety Hazards and Contamination

A food handler has diarrhoea and vomiting. What should they do?

  1. Report it to their supervisor and stay away from food handling Correct answer.
  2. Work only with cold foods until they feel better
  3. Wear gloves and continue preparing food
  4. Take an anti-diarrhoea tablet and carry on

Explanation

Diarrhoea and vomiting may indicate an infectious illness such as norovirus or Salmonella, so the handler must report it and be excluded from food handling. Gloves or medication do not remove the risk of spreading infection.

Question 9Food Safety Hazards and Contamination

Which practice best prevents contamination of food by pests?

  1. Keeping food covered and storing waste in lidded bins away from food areas Correct answer.
  2. Storing dry goods on the floor of the storeroom
  3. Leaving doors open for ventilation during service
  4. Putting out food scraps to distract rodents

Explanation

Pests need food, water and shelter, so covering food and containing waste in lidded bins denies them access. Good proofing and refuse management are core pest control measures.

Question 10Food Safety Hazards and Contamination

A chopping board used for raw chicken is wiped with a damp cloth and then used for salad. What is the main risk?

  1. The board will wear out faster
  2. The salad will lose its colour
  3. Cross-contamination of the salad with pathogens from the raw chicken Correct answer.
  4. The salad will taste of chicken

Explanation

A damp wipe does not remove or kill bacteria left on the board from raw chicken. Those organisms transfer to the salad, which is eaten without cooking, so they reach the consumer alive.

Question 11Food Safety Hazards and Contamination

Why is it important to cool cooked food rapidly before refrigeration?

  1. To make the food easier to label
  2. To save energy in the refrigerator
  3. To improve the flavour of the food
  4. To limit the time the food spends in the danger zone Correct answer.

Explanation

Slow cooling leaves food in the danger zone for hours, allowing bacteria to multiply. Rapid cooling, for example using shallow containers or blast chilling, reduces the time available for growth.

Question 12Food Safety Hazards and Contamination

Which of these is a chemical hazard in food preparation?

  1. Undiluted sanitiser splashing into a food container Correct answer.
  2. A fly landing on uncovered food
  3. Bacteria surviving on an undercooked burger
  4. A hair falling into a sandwich

Explanation

Chemical hazards include cleaning agents, sanitisers, pesticides and allergens that enter food. Undiluted sanitiser is a chemical contaminant, while hairs and flies are physical or biological contaminants.

Question 13Food Safety Hazards and Contamination

A delivery of frozen chicken arrives partly thawed with visible ice crystals and soft packaging. What is the appropriate action?

  1. Reject the delivery and record the reason Correct answer.
  2. Accept it and cook it the same day
  3. Accept it and store it at room temperature
  4. Accept it and refreeze immediately

Explanation

Partly thawed frozen food may have been temperature abused, allowing bacterial growth, and refreezing does not undo that risk. The delivery should be rejected and the rejection documented.

Question 14Food Safety Hazards and Contamination

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

  1. To speed up the checkout process
  2. To increase the number of menu items offered
  3. To reduce staff training costs
  4. To identify and control significant food safety hazards at critical points Correct answer.

Explanation

HACCP-based systems require a business to identify hazards, decide control measures and critical control points, and monitor them. The aim is preventing hazards rather than reacting after illness occurs.

Question 15Food Safety Hazards and Contamination

A food handler is wearing a plaster on their finger. What should be done to control contamination?

  1. Continue without any covering if the wound is small
  2. Use a brightly coloured waterproof plaster and cover it with a glove Correct answer.
  3. Leave the wound uncovered to heal in the air
  4. Use a fabric plaster without covering it

Explanation

Wounds must be completely covered with a waterproof dressing, ideally detectable blue, and a glove added if the wound is on the hand. This prevents blood, pus and the dressing itself contaminating food.

Question 16Food Safety Hazards and Contamination

Which food is a common source of the parasite Toxoplasma gondii when eaten undercooked?

  1. White rice
  2. Lamb and pork Correct answer.
  3. Canned tomatoes
  4. Fresh garden peas

Explanation

Toxoplasma can be present in the tissue of sheep and pigs, and undercooked meat is a recognised source of infection. Cooking meat thoroughly inactivates the parasite.

Question 17Food Safety Hazards and Contamination

A chef uses the same probe thermometer to check raw chicken and then a cooked sauce without cleaning it. What hazard does this create?

  1. Physical damage to the thermometer
  2. A false temperature reading for the sauce
  3. A chemical reaction between sauce and metal
  4. Cross-contamination of the sauce with bacteria from the raw chicken Correct answer.

Explanation

The probe can carry bacteria from raw poultry into the cooked sauce, which may not be reheated enough to kill them. Probes must be cleaned and disinfected between uses on different foods.

Question 18Food Safety Hazards and Contamination

Why are high-risk foods such as cooked rice, cooked meats and dairy products of particular concern?

  1. They cannot be stored in a refrigerator
  2. They support rapid bacterial growth and are eaten without further cooking Correct answer.
  3. They contain no water at all
  4. They are always more expensive to buy

Explanation

High-risk foods are moist, protein-rich and often ready to eat, so pathogens can multiply quickly and are not killed by further cooking. They need strict temperature and time control.

Question 19Food Safety Hazards and Contamination

What is the correct action if a food handler notices a mouse dropping in a bag of flour in the dry store?

  1. Move the bag to another shelf and carry on
  2. Sieve the flour and use it as normal
  3. Use the flour only for cooked products
  4. Segregate the affected stock, report it and arrange pest control Correct answer.

Explanation

Rodent droppings indicate an active infestation and the food may be contaminated with urine, faeces or hair. The stock must be quarantined or discarded and a pest controller engaged, with the incident recorded.

Question 20Food Safety Hazards and Contamination

Which of these best describes a carrier of food poisoning bacteria?

  1. A thermometer used to check cooking temperatures
  2. A person who harbours pathogens and can pass them on while showing no symptoms Correct answer.
  3. A vehicle used for food deliveries
  4. A container used to transport chilled food

Explanation

A carrier is a person who carries pathogens, often after illness, and can shed them without displaying symptoms. Strict handwashing and exclusion rules protect food from this route of contamination.

Question 21Food Safety Hazards and Contamination

A buffet has been left without temperature control for more than four hours. What is the safest action?

  1. Return it to the refrigerator and serve it later
  2. Add fresh food to the top of the dish and continue serving
  3. Reheat it briefly and place it back on display
  4. Discard the food that has been in the danger zone for that time Correct answer.

Explanation

Food left in the danger zone for more than four hours may contain dangerous levels of bacteria or toxins that reheating will not destroy. Such food should be discarded rather than served.

Question 22Food Safety Hazards and Contamination

A vacuum-packed chilled fish is found with a broken seal and a swollen pack. Why is this a serious concern?

  1. The fish will lose its nutritional value
  2. Anaerobic pathogens such as Clostridium botulinum may have grown without obvious spoilage Correct answer.
  3. The pack will leak and make a mess
  4. The fish will simply look unappetising

Explanation

Vacuum packing removes oxygen, which can allow anaerobic bacteria such as Clostridium botulinum to grow, and a swollen pack suggests gas production. Such packs must be rejected or discarded, never tasted.

Question 23Food Safety Hazards and Contamination

A kitchen uses one colour-coded board for raw meat and another for salad. A manager finds the raw meat board being used for salad preparation. Which control has failed?

  1. Pest proofing of the storeroom
  2. Temperature control during cooking
  3. Allergen labelling of packaged goods
  4. Separation of raw and ready-to-eat activities Correct answer.

Explanation

Colour-coded equipment exists to keep raw and ready-to-eat work separate and prevent cross-contamination. Using the raw meat board for salad defeats that physical separation control.

Question 24Food Safety Hazards and Contamination

Why is it unsafe to judge whether food is safe to eat by its smell and appearance alone?

  1. Pathogens such as Salmonella and E. coli can be present without changing smell, taste or appearance Correct answer.
  2. Bacteria always produce visible slime before causing illness
  3. Colour is the only reliable safety indicator
  4. Fresh food always smells strongly

Explanation

Many food poisoning bacteria do not cause obvious spoilage, so food can look, smell and taste normal while still being infectious. Only proper temperature control and safe handling give assurance.

Question 25Food Safety Hazards and Contamination

A cook prepares a large batch of stew and leaves it in a deep pot to cool overnight at room temperature. Why is this a significant hazard?

  1. The stew will dry out and lose weight
  2. The centre of the pot cools slowly and stays in the danger zone long enough for bacteria to multiply Correct answer.
  3. The stew will absorb flavours from the pot
  4. The pot may crack from the heat

Explanation

A deep pot insulates its centre, so the stew can remain in the danger zone for many hours. Decanting into shallow containers or using rapid cooling equipment limits bacterial growth.

Question 26Food Safety Hazards and Contamination

Which of the following is a physical hazard that could contaminate food during preparation?

  1. Mould growing on bread
  2. Bacteria from raw poultry
  3. Cleaning chemicals splashed into a pan
  4. A piece of broken glass from a light fitting Correct answer.

Explanation

Physical hazards are hard or soft foreign objects that can cause injury or illness, such as glass, metal, plastic, or stones. They enter food through equipment damage, packaging, or poor practices. Bacteria, chemicals, and mould are biological or chemical hazards, not physical ones.

Question 27Food Safety Hazards and Contamination

A food handler is preparing sandwiches and has a small cut on their hand that is not covered. Why is this a contamination risk?

  1. The cut may make the food handler feel unwell and leave early
  2. The cut may cause the food handler to work more slowly
  3. The cut may attract pests to the kitchen
  4. The cut may allow bacteria from the skin to enter the food Correct answer.

Explanation

Skin, including cuts and grazes, can carry food poisoning bacteria such as Staphylococcus aureus. If the cut is not covered with a waterproof plaster, bacteria can pass from the wound to the food. Covering the cut and using gloves or avoiding direct contact with food prevents this.

Question 28Food Safety Hazards and Contamination

A chef is using a probe thermometer to check the core temperature of a cooked chicken breast. What is the most important step to take before using the probe on a different food?

  1. Clean and disinfect the probe Correct answer.
  2. Wipe the probe with a dry cloth
  3. Rinse the probe with water only
  4. Store the probe in the refrigerator

Explanation

A probe thermometer can transfer bacteria from raw food to cooked food if it is not cleaned and disinfected between uses. Cleaning removes food debris, and disinfection kills remaining bacteria. This prevents cross-contamination.

Question 29Food Safety Hazards and Contamination

Which of the following best describes a carrier of food poisoning bacteria?

  1. An animal that spreads bacteria to food
  2. A person who has recovered from food poisoning but still excretes bacteria Correct answer.
  3. A food that is contaminated with bacteria but looks normal
  4. A person who shows obvious symptoms of food poisoning

Explanation

A carrier is a person who harbours and sheds food poisoning bacteria without showing symptoms, often after recovering from illness. They can contaminate food if they do not follow good personal hygiene. Carriers are a particular concern because they may not realise they are infectious.

Question 30Food Safety Hazards and Contamination

A kitchen has a policy that food handlers must not wear jewellery, including rings, during food preparation. Which statement best explains the main food safety reason for this policy?

  1. Jewellery can fall into food and cause a physical hazard
  2. Jewellery can be damaged by cleaning chemicals
  3. Jewellery can trap dirt and bacteria and make hands harder to wash effectively Correct answer.
  4. Jewellery can cause allergic reactions in other staff

Explanation

Jewellery, especially rings with stones or engravings, can harbour dirt and bacteria and make thorough hand washing difficult. Microorganisms can accumulate under jewellery and be transferred to food. The main risk is contamination from inadequate hand hygiene, not physical injury.

Question 31Food Poisoning and Food-Borne Illness

Which food is most commonly associated with Bacillus cereus 'fried rice syndrome'?

  1. Canned tuna
  2. Pasteurised milk
  3. Fresh raw spinach
  4. Cooked rice left at room temperature Correct answer.

Explanation

Bacillus cereus spores survive cooking and germinate when cooked rice is cooled slowly and held at room temperature. The emetic toxin forms in the food and reheating does not reliably destroy it.

Question 32Food Poisoning and Food-Borne Illness

A chef develops vomiting about 2 hours after eating reheated rice. Which type of food poisoning best fits this short incubation period?

  1. Hepatitis A infection
  2. Listeria monocytogenes infection
  3. Bacillus cereus emetic toxin Correct answer.
  4. Salmonella infection

Explanation

The emetic toxin of Bacillus cereus acts quickly, producing vomiting within roughly 1 to 6 hours. Infections such as Salmonella and Listeria typically take much longer to cause symptoms.

Question 33Food Poisoning and Food-Borne Illness

What is the main route by which norovirus is spread in a food business?

  1. Airborne droplets from cooking
  2. Contamination by infected food handlers' hands Correct answer.
  3. Growth inside sealed cans
  4. Bites from insects

Explanation

Norovirus spreads mainly through the faecal-oral route, often when an infected handler touches food without adequate handwashing. It is highly infectious and can also spread via contaminated surfaces and aerosols from vomiting.

Question 34Food Poisoning and Food-Borne Illness

A food handler has had vomiting and diarrhoea and has been symptom-free for 24 hours. What should they do before returning to food handling?

  1. Return immediately with no further action
  2. Return after taking anti-diarrhoeal medicine
  3. Return once they have washed their uniform
  4. Return only after reporting to their manager and following the business's return-to-work policy Correct answer.

Explanation

A person who has had gastrointestinal illness may still shed pathogens after symptoms stop, so they must report to their manager and follow the business's exclusion and return-to-work rules. Anti-diarrhoeal medicine does not make a person safe to handle food.

Question 35Food Poisoning and Food-Borne Illness

Which pathogen is of particular concern in pregnant women because infection can cause miscarriage or stillbirth?

  1. Bacillus cereus
  2. Listeria monocytogenes Correct answer.
  3. Staphylococcus aureus
  4. Clostridium perfringens

Explanation

Listeria monocytogenes can cross the placenta and cause severe illness in the fetus, including miscarriage, stillbirth and neonatal infection. Pregnant women are advised to avoid high-risk foods such as unpasteurised soft cheese and chilled ready-to-eat products.

Question 36Food Poisoning and Food-Borne Illness

A deli displays sliced cooked ham in a chilled cabinet. Which practice best reduces the risk of listeria growth?

  1. Storing it next to raw poultry
  2. Storing it at 8°C for several days
  3. Warming it slightly to keep it moist
  4. Keeping it strictly at or below 5°C and limiting its display life Correct answer.

Explanation

Listeria can grow at refrigeration temperatures, so ready-to-eat foods must be kept at or below 5°C and their shelf life strictly controlled. Warmer storage or extended display increases the opportunity for growth.

Question 37Food Poisoning and Food-Borne Illness

Which of these is a spore-forming bacterium that can survive normal cooking and grow in food held without oxygen?

  1. Escherichia coli O157
  2. Campylobacter jejuni
  3. Clostridium botulinum Correct answer.
  4. Norovirus

Explanation

Clostridium botulinum forms heat-resistant spores that survive ordinary cooking and can germinate in low-oxygen, low-acid conditions, producing a powerful neurotoxin. This is why canned and vacuum-packed foods need specific controls.

Question 38Food Poisoning and Food-Borne Illness

A home-canned jar of low-acid vegetables shows a bulging lid. What is the most appropriate action?

  1. Boil it for 5 minutes and then eat it
  2. Discard the jar without opening or tasting it Correct answer.
  3. Store it in the fridge and eat it later
  4. Taste a small amount to check for spoilage

Explanation

A bulging lid on low-acid canned food suggests gas production, possibly from Clostridium botulinum. The toxin is extremely dangerous and the food must not be tasted; it should be discarded safely without opening.

Question 39Food Poisoning and Food-Borne Illness

Which food is the most common vehicle for Campylobacter food poisoning?

  1. Dried pasta
  2. Pasteurised fruit juice
  3. Cooked white rice
  4. Undercooked poultry Correct answer.

Explanation

Campylobacter is commonly found in the intestines of poultry and frequently contaminates raw chicken. Undercooking or cross-contamination from raw poultry to ready-to-eat food is a major cause of infection.

Question 40Food Poisoning and Food-Borne Illness

A kitchen uses the same board to prepare raw chicken and then salad without washing it. Which pathogen is most likely to be transferred?

  1. Clostridium botulinum spores
  2. Staphylococcus aureus toxin
  3. Bacillus cereus spores
  4. Campylobacter jejuni Correct answer.

Explanation

Raw chicken frequently carries Campylobacter, and unwashed boards transfer it directly to ready-to-eat salad. This is a classic cross-contamination route that thorough cleaning and colour-coded boards help prevent.

Question 41Food Poisoning and Food-Borne Illness

Which symptom pattern is most typical of Staphylococcus aureus food poisoning?

  1. Paralysis after 12 hours
  2. Vomiting within 1 to 6 hours after eating Correct answer.
  3. Jaundice after 3 weeks
  4. Bloody diarrhoea after 5 days

Explanation

Staphylococcus aureus produces a pre-formed toxin in food that causes rapid onset vomiting, usually within 1 to 6 hours. The short incubation reflects the toxin already being present rather than bacterial growth in the body.

Question 42Food Poisoning and Food-Borne Illness

A food handler with a septic cut on their finger is preparing sandwiches. What is the correct action?

  1. Cover the wound with a waterproof dressing and stop handling open food until healed Correct answer.
  2. Apply a plaster without a waterproof covering
  3. Continue preparing food but wear a glove over the cut
  4. Wash hands less often to avoid irritating the cut

Explanation

Infected wounds can carry Staphylococcus aureus and other pathogens, so the handler must cover the wound with a waterproof dressing and avoid handling open ready-to-eat food. A simple glove over an uncovered cut is not sufficient control.

Question 43Food Poisoning and Food-Borne Illness

Which of these is a key characteristic of Escherichia coli O157 infection?

  1. It is always harmless to humans
  2. It can cause severe bloody diarrhoea and kidney failure Correct answer.
  3. It is a virus
  4. It only affects cooked foods

Explanation

E. coli O157 can cause bloody diarrhoea and, in vulnerable people, haemolytic uraemic syndrome, which damages the kidneys. It is particularly linked to undercooked beef and contaminated raw produce.

Question 44Food Poisoning and Food-Borne Illness

A restaurant serves undercooked beef burgers. Which pathogen is of greatest concern from this practice?

  1. Norovirus
  2. Escherichia coli O157 Correct answer.
  3. Bacillus cereus
  4. Staphylococcus aureus

Explanation

Undercooked minced beef is a well-recognised source of E. coli O157 because contamination on the surface of the meat is mixed throughout during mincing. Burgers should be cooked thoroughly so the juices run clear.

Question 45Food Poisoning and Food-Borne Illness

Clostridium perfringens food poisoning is most often linked to which situation?

  1. Large batches of meat or stew cooled slowly and reheated Correct answer.
  2. Freshly squeezed fruit juice
  3. Unpasteurised soft cheese
  4. Raw oysters

Explanation

Clostridium perfringens grows rapidly in large meat and stew batches that cool slowly, forming spores and toxin. Reheating may not destroy the toxin, and rapid cooling is the key control.

Question 46Food Poisoning and Food-Borne Illness

A canteen prepares a large stew at 2 pm and leaves it on the counter to cool until the next morning. Which risk is greatest?

  1. Loss of flavour
  2. Colour change
  3. Vitamin loss
  4. Clostridium perfringens growth and toxin formation Correct answer.

Explanation

Slow cooling of large meat or stew batches allows Clostridium perfringens to multiply and form toxin. Food should be cooled quickly and refrigerated, then reheated thoroughly before service.

Question 47Food Poisoning and Food-Borne Illness

What is the main cause of scombroid (histamine) poisoning?

  1. Eating fish such as tuna or mackerel that has been poorly stored and has formed histamine Correct answer.
  2. Eating mouldy bread
  3. Eating unwashed salad
  4. Drinking untreated water

Explanation

Scombroid poisoning occurs when fish such as tuna, mackerel or sardines are not chilled adequately and bacteria convert histidine to histamine. Cooking does not destroy the histamine, so symptoms can occur even after the fish is cooked.

Question 48Food Poisoning and Food-Borne Illness

Which of these best describes a food-borne infection rather than an intoxication?

  1. Salmonella multiplying in the gut after being eaten Correct answer.
  2. Botulinum toxin in canned food causing paralysis
  3. Staphylococcal toxin already present in food causing vomiting
  4. Histamine in spoiled tuna causing flushing

Explanation

In a food-borne infection, live pathogens are consumed and then multiply in the body, often with a longer incubation period. Intoxications are caused by toxins already formed in the food, producing symptoms more quickly.

Question 49Food Poisoning and Food-Borne Illness

Which practice best prevents the growth of food poisoning bacteria in cooked food?

  1. Covering it while it is still hot
  2. Storing it near a warm oven
  3. Keeping it out of the danger zone between 5°C and 63°C Correct answer.
  4. Leaving it at room temperature to cool slowly

Explanation

Bacteria multiply fastest in the danger zone between 5°C and 63°C, so cooked food should be kept either hot or cold outside this range. Rapid cooling and proper refrigeration are essential controls.

Question 50Food Poisoning and Food-Borne Illness

A fridge thermometer reads 9°C. What is the most appropriate action for a food business?

  1. Adjust or repair the fridge and check the safety of the food inside Correct answer.
  2. Ignore it because fridges are self-regulating
  3. Move the thermometer to a warmer spot
  4. Turn the fridge off and open the door

Explanation

Chilled food should be held at or below 5°C, so a reading of 9°C indicates a fault that must be corrected. The food inside should also be assessed for safety before use.