Food Safety Questionnaire Attempt all questions. Select which you think is the correct answer. A member of the team will contact you to discuss your results once submitted. Page 1 of 3Branch SelectionWhich branch has asked you to complete this form?*Please note that this form will be sent to the branch you choose, please ensure that you have selected correctly.SWINDONDIDCOTANDOVERHINCKLEYNEWBURYREADINGBRISTOLNextPersonal InformationName*FirstLastContact Number*Email address*BackNextFood Safety QuestionnaireWhich ONE of the following conditions will mean a person should not handle food?*Diarrhoea or vomitingHeadacheSore armEye infectionWhat kind of soap should be provided for hand washing in a food handling environment?*UnscentedBacterialAntisepticLotionThe temperature inside of a fridge should be –*10°C4°C0°C-2°CWhich ONE of the following actions could contaminate your hands with food poisoning bacteria?*Washing your hands after using a handkerchiefTaking customers orders in a busy environmentWashing your hands after handling rubbishHandling raw foodWhich ONE of the following is the safest way of using cleaning chemicals?*Follow the manufacturer’s instructionsMix them together in small amountsKeep them cool by storing in the refrigeratorUse an extra strong solutionThe temperature inside of a freezer should be –*-2°C-9°C-12°C-18°CWhich ONE of the following is the right action to take if you drop a plate of food out of sight of the customers?*Re-arrange the food onto a clean plate and serve at onceCollect what food you can and ask the Chef to add an extra portionClean the spillage immediately and throw away the foodRinse the food under running water and re-heat before servingWhich ONE of these statements about bacteria is true?*All types of bacteria give food poisoningFreezing makes food longer by killing bacteriaBacteria grow fastest when they are warmAll bacteria need air to surviveWhich ONE of these foods is likely to contain the most bacteria?*Cooked chickenTinned creamFrozen raw chickenBottled mayonnaiseFood poisoning only occurs because of bad practise in –*RestaurantsRetail shopsHome or domestic kitchensAny of the aboveType your name in full to confirm that you have completed this questionnaire to the best of your ability. A member of the team will contact you shortly to discuss your results and offer further guidance and training where required.*BackSendThis field should be left blank
