Question 1 of 5

What does food safety legislation require?

• Chilled food to be storedabove 8°C.
• Food handlers to be hygienic.
• Food to contain no fat.
• Food handlers to haveshort hair.

Question 2 of 5

What must be done if food is past its use-by-date?

• It should be put into a freezer until it is needed.
• It must be used that day.
• Nothing as food has three days past its use-by date before it is unsafe.
• Food should be discarded.

Question 3 of 5

What is the most accurate method of checking a product has been thoroughly cooked?

• Check the core temperature of the product with a probe.
• Check the temperature of the oven.
• Check the product is steaming as it comes out of the oven.
• Cook the product as per the recipe.

Question 4 of 5

What is the most important reason for separating nut and non-nut products from delivery to sale?

• Stop people who have an allergy from eating cross-contaminated food.
• With stock rotation.
• To stop nut products from going mouldy.
• To prevent smells from one product to another.

Question 5 of 5

What is the main food safety reason to keep delivery records?

• Give information about nutritional value.
• Know how much food costs.
• Help organise stock rotation.
• Help ensure traceability of the product.