I85PREP
⌘ K
Food Hygiene Supervisor Exam study materials
Food Hygiene Supervisor Exam study resources

Food Hygiene Supervisor Exam practice questions

One question at a time. Build your Food Hygiene Supervisor Exam understanding.

First 50 of 190 questions. Each one lists the choices, the correct answer, and an explanation. The checker at the top of this page saves progress in this browser when it is available.

Continue in the practice tool above to load more questions, 50 at a time.

Question 1Hong Kong hygiene supervision, daily evidence and responsible escalation

Which of the following is considered a primary daily duty of a registered Food Hygiene Supervisor in Hong Kong?

  1. Handling cash registers and customer complaints
  2. Conducting daily checks of personal, environmental, and food hygiene conditions Correct answer.
  3. Calibrating gas lines and grease trap structural installations
  4. Formulating marketing strategies for high-risk foods

Explanation

A Food Hygiene Supervisor is responsible for conducting daily checks of personal, environmental, and food hygiene conditions on the premises and maintaining records of these checks.

Question 2Hong Kong hygiene supervision, daily evidence and responsible escalation

Where must the daily hygiene check records completed by the Food Hygiene Supervisor be kept?

  1. At the head office of the business
  2. In the personal residence of the licensee
  3. On the licensed food premises and available for inspection Correct answer.
  4. Submitted weekly to the local district police station

Explanation

All daily hygiene check records must be kept on the licensed food premises and be readily available for inspection by FEHD Health Inspectors.

Question 3Food composition, functional properties and microbial growth

Which of the following is categorized as a physical hazard in a food production kitchen?

  1. Traces of sanitising solution in a salad bowl
  2. Metal fragments from a worn-out mechanical can opener Correct answer.
  3. Salmonella bacteria on raw chicken breast
  4. Mycotoxins in moldy grains

Explanation

Physical hazards are foreign objects that accidentally enter food (e.g. metal shavings, glass fragments, plastic pieces, or hair) and can cause injury.

Question 4Food composition, functional properties and microbial growth

Which type of hazard is represented by cleaning chemicals, pest control baits, and high levels of food additives?

  1. Biological hazard
  2. Physical hazard
  3. Chemical hazard Correct answer.
  4. Allergenic hazard

Explanation

Chemical hazards include toxic substances such as cleaning agents, sanitizers, pest control chemicals, heavy metals, and unapproved food additives.

Question 5Food composition, functional properties and microbial growth

What is the primary cause of biological foodborne illnesses in commercial food premises?

  1. Industrial chemical spills
  2. Pathogenic microorganisms such as bacteria and viruses Correct answer.
  3. Ingestion of hair and dust particles
  4. Artificial food colorings

Explanation

Biological hazards (pathogenic bacteria, viruses, parasites, and molds) are the leading cause of foodborne illness outbreaks in food premises.

Question 6Food composition, functional properties and microbial growth

What process occurs when bacteria are transferred from a raw food item to a cooked or ready-to-eat food item?

  1. Biological sanitisation
  2. Cross-contamination Correct answer.
  3. Fermentation
  4. Chemical preservation

Explanation

Cross-contamination is the transfer of pathogens from a contaminated source (like raw meat or dirty hands) to clean, ready-to-eat food.

Question 7Food composition, functional properties and microbial growth

Which listed foodborne bacterium is commonly associated with raw or undercooked seafood and marine environments?

  1. Salmonella enterica
  2. Vibrio parahaemolyticus Correct answer.
  3. Clostridium botulinum
  4. Escherichia coli O157:H7

Explanation

Vibrio parahaemolyticus is a salt-loving (halophilic) bacterium found in marine environments. It is a leading cause of food poisoning in Hong Kong linked to raw seafood, sushi, and sashimi.

Question 8Food composition, functional properties and microbial growth

What unique growth characteristic of Vibrio parahaemolyticus makes it highly active in marine environments and raw seafood?

  1. It requires high sugar concentrations to survive
  2. It is halophilic, meaning it requires salt (sodium chloride) for growth Correct answer.
  3. It can only grow in anaerobic canned environments
  4. It thrives at freezing temperatures below 0 C

Explanation

Vibrio parahaemolyticus is halophilic (salt-loving) and grows rapidly in warm marine waters, making seafood and shellfish prime vectors.

Question 9Food composition, functional properties and microbial growth

A restaurant reheated a large batch of chicken curry to 85 C, but customers still fell ill. The pathogen was Staphylococcus aureus. Why did reheating fail to prevent illness?

  1. Reheating at 85 C was not hot enough to kill the bacteria
  2. Staphylococcus aureus bacteria produce a heat-stable toxin that is not destroyed by cooking or reheating Correct answer.
  3. Staphylococcus aureus bacteria multiply faster at temperatures above 80 C
  4. The bacteria mutated during the reheating process

Explanation

Staphylococcus aureus can form enterotoxins in food before reheating. Ordinary cooking or reheating can kill the bacteria without destroying the preformed toxin. Prevent contamination and growth under the actual control plan; the supplied85degree observation is not a method for making an already implicated food safe.

Question 10Food composition, functional properties and microbial growth

What is the primary natural reservoir of Staphylococcus aureus that makes personal hygiene of food handlers so critical?

  1. Deep ocean silt and marine shellfish
  2. Soil and decaying plant root systems
  3. Human skin, nose, hair, and infected cuts or sores Correct answer.
  4. Intestinal tracts of wild birds

Explanation

Staphylococcus aureus commonly resides on human skin, inside the nose, in hair, and in infected wounds, making handwashing and wound covering critical.

Question 11Food composition, functional properties and microbial growth

Which pathogen is highly associated with food poisoning from cooked rice that has been left cooling slowly at room temperature?

  1. Listeria monocytogenes
  2. Norovirus
  3. Bacillus cereus Correct answer.
  4. Vibrio parahaemolyticus

Explanation

Bacillus cereus is a spore-forming bacterium commonly found in soil and rice. Its spores survive boiling and germinate into toxin-producing bacteria if cooked rice is held at room temperature.

Question 12Food composition, functional properties and microbial growth

How does Bacillus cereus survive the initial boiling process when rice is cooked?

  1. It develops a thick waxy outer membrane during boiling
  2. It forms heat-resistant spores that protect the genetic material Correct answer.
  3. It hides inside the hollow center of rice grains where heat cannot reach
  4. It reproduces extremely rapidly to outlast the heat

Explanation

Bacillus cereus can form spores that may survive ordinary cooking. Suitable later conditions can allow germination and growth; relevant preformed emetic toxin is not reliably removed by ordinary reheating. Control the actual process and storage rather than assume initial boiling makes every later condition safe.

Question 13Food composition, functional properties and microbial growth

Which bacterial pathogen grows only in anaerobic environments (absence of oxygen) and represents a severe risk in vacuum-packaged or canned foods?

  1. Salmonella enterica
  2. Staphylococcus aureus
  3. Clostridium botulinum Correct answer.
  4. Bacillus cereus

Explanation

Clostridium botulinum is an obligate anaerobe, meaning it only grows and produces toxins in environments devoid of oxygen, such as vacuum packs, canned foods, or oil infusions.

Question 14Food composition, functional properties and microbial growth

What is the primary medical symptom/condition caused by the toxin produced by Clostridium botulinum?

  1. Severe dehydration from acute watery diarrhoea
  2. Neuromuscular paralysis, which can lead to respiratory failure Correct answer.
  3. Chronic kidney disease and urinary blockages
  4. Severe skin rashes and swelling of the joints

Explanation

Botulinum toxin is a potent neurotoxin that blocks nerve signals, causing muscular paralysis. It can be fatal if the respiratory muscles are paralyzed.

Question 15Food composition, functional properties and microbial growth

Which of the following pathogens is highly dangerous because it can survive and grow at refrigerated temperatures (down to 0 C)?

  1. Vibrio parahaemolyticus
  2. Listeria monocytogenes Correct answer.
  3. Clostridium perfringens
  4. Campylobacter jejuni

Explanation

Listeria monocytogenes can grow under refrigeration conditions that inhibit many other foodborne bacteria. Refrigeration is therefore not a complete control by itself. Actual sanitation, separation, product specification, shelf life and validated processing matter; a cold display does not prove that food is free of Listeria.

Question 16Food composition, functional properties and microbial growth

Why is Listeria monocytogenes contamination in ready-to-eat foods a critical concern for pregnant women?

  1. It causes severe permanent skin discolouration
  2. It can cross the placental barrier and cause miscarriage, stillbirth, or severe neonatal infection Correct answer.
  3. It leads to permanent loss of taste and smell
  4. It prevents the absorption of iron, causing acute pregnancy anemia

Explanation

Listeriosis can have serious consequences during pregnancy, including pregnancy loss or severe newborn infection. This item identifies a vulnerable group and hazard, not an individual diagnosis or a universal food-release rule. Applicable public-health guidance and validated food controls remain necessary.

Question 17Food composition, functional properties and microbial growth

Why is Norovirus extremely difficult to contain in a food prep area once a staff member vomits?

  1. The virus multiplies rapidly in the air
  2. It has a very low infectious dose, and vomiting creates airborne aerosols that settle on food and surfaces Correct answer.
  3. The virus can survive boiling temperatures for up to 30 minutes
  4. It feeds on detergent residues, making standard cleaning ineffective

Explanation

Norovirus can spread readily through contaminated hands, food and surfaces, and vomiting can disperse particles that contaminate the surrounding area. Its small infectious dose makes appropriate prevention and response important. Use the approved illness and incident procedures; no improvised cleaning mixture or re-entry rule is prescribed here.

Question 18Food composition, functional properties and microbial growth

Which foodborne virus causes liver inflammation and jaundice (yellowing of skin and eyes), often transmitted via raw bivalve molluscs?

  1. Norovirus
  2. Hepatitis A Virus Correct answer.
  3. Influenza A Virus
  4. Hepatitis C Virus

Explanation

Hepatitis A is a viral foodborne pathogen that infects the liver, causing jaundice. It is commonly transmitted by eating shellfish harvested from sewage-polluted waters.

Question 19Food composition, functional properties and microbial growth

What is the best way to store cleaning chemicals, sanitising liquids, and pest baits to prevent chemical contamination?

  1. On the top shelf above food preparation tables for easy access
  2. In a locked cabinet or designated area completely separate from food storage and preparation areas Correct answer.
  3. In unmarked plastic containers placed next to seasoning jars
  4. In cardboard boxes beneath the dishwashing sink

Explanation

Chemicals must be stored in a dedicated, locked cabinet or separate room away from food to prevent accidental spills, vapors, or mistranslation as food ingredients.

Question 20Food composition, functional properties and microbial growth

To prevent physical contamination from overhead light fixtures in food preparation areas, what precaution must be taken?

  1. Switch off all lights during food preparation shifts
  2. Fit all light tubes and bulbs with protective shatterproof covers or safety sleeves Correct answer.
  3. Clean the light bulbs daily with liquid detergent
  4. Install only low-wattage bulbs that generate no heat

Explanation

Light fixtures must have shatterproof covers or safety sleeves to prevent glass fragments from falling into food if a bulb bursts.

Question 21Food composition, functional properties and microbial growth

Which of the following foods is classified as a high-risk (potentially hazardous) food that supports rapid bacterial growth?

  1. Dry white flour
  2. Cooked sliced chicken breast Correct answer.
  3. High-acid vinegar dressings
  4. White sugar crystals

Explanation

High-risk foods are high in moisture and protein, and have neutral or slightly acidic pH (e.g. cooked meats, poultry, seafood, dairy products).

Question 22Food composition, functional properties and microbial growth

Why do dry foods like dried mushrooms, uncooked rice, and biscuits rarely cause active bacterial food poisoning while stored in dry pantries?

  1. They are completely sterile and contain no bacteria
  2. They lack the moisture (water activity) required for bacteria to multiply Correct answer.
  3. They contain natural chemical preservatives that kill all bacteria
  4. Their high salt content prevents bacterial survival

Explanation

Low water activity can inhibit bacterial multiplication in the dry products described. This is not proof that dry foods contain no pathogens, cannot support long survival or are safe after wetting. Actual supplier, contamination, storage and validated process controls remain relevant.

Question 23Food composition, functional properties and microbial growth

Which bacterial species can form heat-resistant protective structures (spores) that allow them to survive pasteurisation or cooking?

  1. Salmonella enterica
  2. Escherichia coli
  3. Clostridium perfringens Correct answer.
  4. Vibrio parahaemolyticus

Explanation

Clostridium and Bacillus species are spore-forming bacteria. Their spores act as protective shields, resisting heat, dehydration, and chemicals.

Question 24Hazard analysis, hygiene foundations and verified process controls

Which of the following describes the correct method for hand drying in food preparation areas?

  1. Wiping hands on a shared cloth towel hanging near the sink
  2. Wiping hands on the chef's clean apron
  3. Using a disposable paper towel or an electric warm air dryer Correct answer.
  4. Shaking hands in the air until they are dry

Explanation

Hands must be dried using single-use paper towels or a warm air dryer. Shared towels transfer pathogens back onto clean hands.

Question 25Hazard analysis, hygiene foundations and verified process controls

Which of the following sinks is appropriate for a food handler to wash their hands in?

  1. The vegetable washing sink
  2. The pot washing sink in the scullery
  3. A dedicated handwash basin equipped with soap and paper towels Correct answer.
  4. The mop cleaning sink in the laundry area

Explanation

Hands must only be washed in dedicated handwash basins. Using food or utensil prep sinks leads to cross-contamination.

Question 26Hazard analysis, hygiene foundations and verified process controls

A food handler is preparing salads and receives a phone call. After touching the mobile phone, what must they do before returning to salad prep?

  1. Apply a quick splash of cold water to their hands
  2. Wipe their hands with a dry sanitised cloth
  3. Wash their hands thoroughly with liquid soap and water Correct answer.
  4. Continue working immediately if the phone screen looked clean

Explanation

Mobile phones are highly contaminated surfaces. Food handlers must wash their hands thoroughly after touching a phone before handling food.

Question 27Hazard analysis, hygiene foundations and verified process controls

How should alcohol-based hand rub/sanitiser be used in relation to handwashing with soap and water in a food kitchen?

  1. It can completely replace soap and water to save time
  2. It should be used as a supplement after thorough handwashing, not as a replacement Correct answer.
  3. It is only used when soap runs out
  4. It is applied directly onto dirty, greasy hands to break down oils

Explanation

Hand sanitizers are a supplement to handwashing. They are ineffective on hands covered in grease, dirt, or food residue, which must be washed off first.

Question 28Hazard analysis, hygiene foundations and verified process controls

For the stated small uninfected hand cut, which listed covering approach helps protect food, subject to the actual illness/exclusion policy and task?

  1. Apply a standard skin-coloured cloth bandage
  2. Cover with a waterproof, brightly coloured (e.g. blue) plaster, and wear a clean glove over it Correct answer.
  3. Leave it open to the air so it heals faster
  4. Rinse it with lemon juice to kill any bacteria

Explanation

Cuts must be covered with a waterproof, brightly colored plaster (making it easy to spot if it falls into food) and a glove to prevent bacteria (like Staph) from contaminating food.

Question 29Hazard analysis, hygiene foundations and verified process controls

Why should a food handler remove their apron before entering the toilet facilities?

  1. To prevent the apron from getting wet during handwashing
  2. To avoid transferring toilet pathogens onto the apron, which later contacts food prep tables Correct answer.
  3. To comply with fire safety laws in restrooms
  4. To prevent the apron from catching on stall doors

Explanation

Restrooms have high levels of environmental pathogens. Leaving aprons outside prevents fecal-oral pathogens from settling on the apron and contaminating the kitchen later.

Question 30Hazard analysis, hygiene foundations and verified process controls

Why is eating, chewing gum, or drinking prohibited in food preparation areas?

  1. It distracts the workers from their duties
  2. Saliva droplets containing bacteria can contaminate food, prep surfaces, or utensils Correct answer.
  3. It increases the humidity of the kitchen, affecting food shelf life
  4. It violates local employment laws regarding break times

Explanation

Eating or drinking can transfer saliva droplets and pathogens from the mouth to hands, utensils, and food surfaces.

Question 31Hazard analysis, hygiene foundations and verified process controls

Under what condition must a food handler immediately stop working with food and report to their supervisor?

  1. If they have mild muscle fatigue from standing
  2. If they suffer from vomiting, diarrhoea, fever, or infectious skin lesions Correct answer.
  3. If they have a mild headache
  4. If they dislike the assigned food prep task

Explanation

Food handlers with gastrointestinal symptoms, fever, or skin infections must be excluded from food handling to prevent transmitting foodborne illnesses.

Question 32Hazard analysis, hygiene foundations and verified process controls

How does maintaining strict personal hygiene on food premises help combat the global issue of Antimicrobial Resistance (AMR)?

  1. It speeds up the decomposition of antibiotic residue in meat
  2. It prevents the transmission of antibiotic-resistant bacteria (superbugs) from infected handlers or raw foods to customers Correct answer.
  3. It makes antibiotics work faster if a customer falls ill
  4. It eliminates the need to cook meat thoroughly

Explanation

Good hygiene and separation can reduce transmission of microorganisms, including resistant strains. They do not make an individual organism susceptible to antibiotics or eliminate every antimicrobial-resistance pathway. The food handler’s role is appropriate prevention and reporting, not diagnosis or prescribing antibiotics.

Question 33Hazard analysis, hygiene foundations and verified process controls

What is the correct procedure for using disposable gloves in a commercial food kitchen?

  1. Wash the gloves with soap and hot water to reuse them on the next shift
  2. Wash hands before putting gloves on, change gloves when changing tasks, and discard after use Correct answer.
  3. Wear the same gloves all day to save costs, sanitising them with hand rub
  4. Use gloves instead of handwashing to save water

Explanation

Gloves do not replace handwashing. Hands must be washed before donning gloves, and gloves must be changed between tasks and discarded after use.

Question 34Hazard analysis, hygiene foundations and verified process controls

In the supplied Hong Kong CFS food-handling guidance, which listed temperature interval is described as the danger zone?

  1. 0 C to 4 C
  2. 4 C to 60 C Correct answer.
  3. 60 C to 100 C
  4. Below 0 C

Explanation

The Temperature Danger Zone under the HK Food Hygiene Code is 4°C to 60°C. Within this range, foodborne pathogens multiply rapidly.

Question 35Hazard analysis, hygiene foundations and verified process controls

What is the maximum temperature at which chilled high-risk foods must be stored in a commercial refrigerator in Hong Kong?

  1. 0 C
  2. 4 C Correct answer.
  3. 8 C
  4. 10 C

Explanation

Chilled foods must be stored at or below 4°C to slow bacterial growth and maintain safety.

Question 36Hazard analysis, hygiene foundations and verified process controls

Which listed boundary identifies the Hong Kong CFS hot-holding recommendation to keep cooked food ABOVE60C, not a guarantee that a reading exactly at the boundary validates every process?

  1. 50 C
  2. 55 C
  3. 60 C Correct answer.
  4. 75 C

Explanation

Hot held food must be kept at or above 60°C to keep it out of the danger zone and prevent bacterial growth.

Question 37Hazard analysis, hygiene foundations and verified process controls

For the supplied general Hong Kong CFS thorough-cooking guidance, which listed core-temperature/time combination is recommended, subject to product-specific validated controls?

  1. 60 C for 5 minutes
  2. 70 C for 10 seconds
  3. 75 C for at least 30 seconds Correct answer.
  4. 100 C for 1 second

Explanation

The standard cooking requirement under the FEHD Food Hygiene Code is reaching a core temperature of 75°C for at least 30 seconds.

Question 38Hazard analysis, hygiene foundations and verified process controls

Which listed core-temperature threshold is part of the supplied Hong Kong CFS reheating guidance, with the required exposure and actual process also needing verification?

  1. 60 C
  2. 70 C
  3. 75 C Correct answer.
  4. 90 C

Explanation

Reheated food must reach a core temperature of at least 75°C to destroy any pathogens that may have grown during storage.

Question 39Hazard analysis, hygiene foundations and verified process controls

What are the time and temperature requirements for the first stage of the two-stage cooling method for hot cooked foods?

  1. Cool from 60 C to 4 C within 2 hours
  2. Cool from 60 C to 20 C within 2 hours Correct answer.
  3. Cool from 100 C to 60 C within 1 hour
  4. Cool from 60 C to 30 C within 4 hours

Explanation

The first stage of the two-stage cooling method requires cooling hot food from 60°C to 20°C within 2 hours.

Question 40Hazard analysis, hygiene foundations and verified process controls

Under the two-stage cooling method, once food has successfully cooled to 20 C within 2 hours, it must reach 4 C within an additional how many hours?

  1. 2 hours
  2. 4 hours Correct answer.
  3. 6 hours
  4. 12 hours

Explanation

In the second stage of cooling, food must be cooled from 20°C to 4°C within an additional 4 hours, bringing the total cooling time to 6 hours.

Question 41Hazard analysis, hygiene foundations and verified process controls

Under the supplied Hong Kong CFS2hour/4hour rule for applicable food, what is the listed disposition after a cumulative3hours in the danger zone?

  1. It can be returned to the refrigerator for use the next day
  2. It must be consumed immediately and cannot be returned to the refrigerator Correct answer.
  3. It must be immediately discarded
  4. It must be cooked to 75 C and then refrozen

Explanation

Under the 2-hour/4-hour rule, food held out of temperature control for between 2 and 4 hours must be consumed immediately and cannot be re-refrigerated.

Question 42Hazard analysis, hygiene foundations and verified process controls

Under the same supplied applicable Hong Kong CFS2hour/4hour rule, what disposition follows4.5hours total in the danger zone?

  1. Reheat the food to 75 C and serve it again
  2. Mix the food with a fresh batch to dilute any bacteria
  3. Discard the food immediately Correct answer.
  4. Refrigerate the food at 4 C for use in soups

Explanation

Any potentially hazardous food held out of temperature control for more than 4 hours must be discarded immediately.

Question 43Hazard analysis, hygiene foundations and verified process controls

Which of the following is the safest method for thawing frozen raw meat to prevent the outer surface from entering the danger zone?

  1. Placing the raw meat on a counter at room temperature overnight
  2. Soaking the meat in a basin of warm water for 1 hour
  3. Thawing it inside a commercial refrigerator at 4 C or below Correct answer.
  4. Placing it directly in front of an electric fan

Explanation

Thawing in the refrigerator at 4°C or below keeps the food out of the danger zone during the thawing process.

Question 44Hazard analysis, hygiene foundations and verified process controls

To prevent cross-contamination in a refrigerator, what is the correct storage arrangement for raw and cooked foods?

  1. Raw poultry on the top shelf, cooked beef on the bottom shelf
  2. Cooked and ready-to-eat foods on the upper shelves, raw meats and poultry on the lower shelves Correct answer.
  3. Storing raw meat and cooked fish side-by-side on the same shelf
  4. Arranging items alphabetically by their food names

Explanation

Ready-to-eat and cooked foods must be stored above raw meats to prevent raw juices from dripping onto and contaminating the cooked food.

Question 45Hazard analysis, hygiene foundations and verified process controls

What is the correct procedure for calibrating a dial-probe thermometer using the ice-point method?

  1. Hold the probe under a running cold water tap and set the dial to 4 C
  2. Place the probe in a container of crushed ice and water slurry, wait for the dial to stabilise, and adjust it to read 0 C Correct answer.
  3. Place the thermometer in the freezer and adjust the dial to -18 C
  4. Heat the probe with a lighter and adjust it to 100 C

Explanation

A suitable properly prepared ice-water reference and the instrument’s approved checking procedure can reveal an error around0C. Some instruments are adjustable and others require service or replacement rather than user adjustment. Record the result and assess affected measurements under the actual control plan.

Question 46Hazard analysis, hygiene foundations and verified process controls

What is the key difference between 'cleaning' and 'sanitising' in a food premises?

  1. Cleaning kills all bacteria, while sanitising only removes grease
  2. Cleaning removes visible dirt and food particles; sanitising reduces microorganisms to a safe level Correct answer.
  3. Cleaning is done with chemicals, while sanitising is done only with hot water
  4. There is no difference; they are different words for washing

Explanation

Cleaning removes physical soil and grease, while sanitizing uses heat or chemicals to reduce microorganisms to safe levels.

Question 47Hazard analysis, hygiene foundations and verified process controls

Why must food preparation tables be thoroughly cleaned and rinsed *before* applying a chemical sanitizer?

  1. To prevent the sanitizer from changing the color of the tables
  2. Organic matter (grease, food residue) neutralises and reduces the effectiveness of chemical sanitizers Correct answer.
  3. Because sanitizers cause food residues to stick permanently to the tables
  4. To save sanitizer chemical costs by pre-wetting the surface

Explanation

Chemical sanitizers are inactivated by organic soil. Surfaces must be clean and free of grease and food debris for sanitizers to work effectively.

Question 48Hazard analysis, hygiene foundations and verified process controls

How should cleaning cloths used for raw meat prep tables be managed to prevent cross-contamination?

  1. Use the same cloth for raw meat and dining tables, rinsing it in tap water in between
  2. Use color-coded, separate cloths for different areas, or use disposable single-use paper towels Correct answer.
  3. Store all wet cloths in a heap on the floor overnight
  4. Sprinkle dry chlorine powder directly onto wet cloths on food tables

Explanation

Cloths must be segregated (using color-coding) to prevent cross-contamination between raw food areas and dining/ready-to-eat areas. Disposable paper towels are preferred.

Question 49Hazard analysis, hygiene foundations and verified process controls

Which listed observation is evidence warranting a pest investigation rather than proof that every observed mark is new or identifies one species conclusively?

  1. Fine white dust on canned goods
  2. Small, dark, capsule-shaped droppings and gnaw marks on packaging Correct answer.
  3. Dry cobwebs in high corners of the room
  4. A slight smell of chlorine sanitizer

Explanation

Dark, capsule-shaped droppings, chew marks, and smear marks along walls are classic indicators of rodent activity.

Question 50Hazard analysis, hygiene foundations and verified process controls

What features are required for garbage bins stored inside a food preparation area?

  1. Open-top wire baskets for easy dumping
  2. Fitted with close-fitting lids, lined with plastic bags, and constructed of impervious materials Correct answer.
  3. Large cardboard boxes that are discarded weekly
  4. Wooden crates with open slats for ventilation

Explanation

Garbage bins must be made of durable, non-absorbent materials, have tight-fitting lids to exclude pests/odors, and be lined with plastic bags.