SafeFoodHandler Checksheet

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Read the questions carefully whilst working through your 'Easy Learn Notes' and tick the box you consider is the correct answer*

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Good food hygiene, will give your customers confidence, and this will help your business to succeed.
Prevention of contamination, particularly of high risk food, is essential to keep it from becoming unsound & unsafe.
Rats and mice contaminate food with their droppings, urine, hair and by gnawing.
Bacteria are everywhere, even in the air around us.
Raw and cooked foods should be kept separate at all stages of preparation, storage and distribution.
Food poisoning, or food-borne illness, often results from contamination of food and subsequent growth of food poisoning germs.
There are two main ways of breaking the food poisoning chain.
Food poisoning, or food borne illness, can often begin by sudden start of illness within a short time after eating contaminated foods.
Only a few food poisoning incidents occur each year.
Poor hygiene never leads to serious problems.
Rice, once it has been cooked, is a high risk food.
If you find that a critical control point has not been reached just record it and carry on.
Bacteria, given time, will multiply rapidly on high risk food if kept warm and moist.
Live animals, such as dogs, are not allowed in areas where food is prepared.
Keeping high risk food, at warm temperatures, is a main cause of food poisoning.
It has been found, that up to 80% of raw chickens may carry food poisoning organisms.
Food poisoning bacteria are only found on rotting meat.
Food Safety, to be effective, is more than just cleanliness.
Contaminated food will usually look and taste “off”.
To feed, flies vomit over their food before ingesting it.
It can be said that, the main aim of Food Safety, is to prevent food poisoning and/or food borne illnesses.
Soil, on unwashed vegetables, may contain harmful bacteria.
High risk foods do not allow harmful bacteria to grow.
The “Danger Zone”, where bugs can grow, is between 5°C and 60°c.
People, even if they feel fine, sometimes have food poisoning bacteria on their hands, nose, mouth, skin or inside them.

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The time that high risk food is kept in the “Danger Zone”, must be kept as short as possible
Operating a food business without bacteria being present, is virtually impossible.
The size, design and proper equipment for food rooms, is important for efficient food safety management.
Hand washing needs only to be done after using the toilet.
You can keep unopened canned foods as long as you like without any changes to the food occurring.
Correct storage of food, including time and temperature monitoring, is essential to food safety.
Food equipment and surfaces , if not properly cleaned and sanitised, may be a prime source of contamination
Hands, if not cleaned properly, are a main route for transferring food poisoning bacteria
Stock rotation, means you use older foods first.
HACCP, was originally developed for NASA astronauts.
Refrigerators must be kept clean and well maintained, and the operating temperature is checked and recorded daily.
Unwrapped ready to eat food placed on the counter, is a contamination risk.
Cooling and re-heating of high risk food, if not done properly, is unsafe.
To cool food safely, get the food from 60°C to below 5°C within 6 hours.
Having a ‘clean image’ does not provide customer confidence.
A food safety programme will not identify food safety risks.
Cooking chicken, to a point that any germs are killed and is safe to eat is a critical control point
Some bacteria produce spores which are heat resistant, so can survive cooking.
It’s not necessary to use a thermometer to check that the refrigerator is working OK.
Cleaning and sanitising, consists of six basic stages.
Provided cuts are kept clean it is not necessary to cover them with a water-proof plaster.
All bacteria are harmful.
Bacteria, given the right conditions, can multiply rapidly which can result in food poisoning.
Dry-food stores need to be kept hot.
HACCP stands for ‘Have A Clean Cooking Place”.

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