Food Hygiene & Safety Level 3 Final Assessment

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Question 1 of 20

1. Question
What is the recommended minimum time you should wash your hands in a food-handling
- A) 10 seconds
- B) 15 seconds
- C) 20 seconds
- D) 30 seconds
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Question 2 of 20

2. Question
Which of the following is NOT a type of food safety hazard?
- A) Physical
- B) Chemical
- C) Biological
- D) Procedural
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Question 3 of 20

3. Question
What does HACCP focus on?
- A) Enhancing customer service
- B) Preventing food safety hazards through control measures
- C) Improving delivery schedules
- D) Reducing food waste
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Question 4 of 20

4. Question
What is the danger zone temperature range where bacteria grow most rapidly?
- A) 0-5°C
- B) 8-63°C
- C) 50-70°C
- D) -5 to 0°C
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Question 5 of 20

5. Question
Which of these actions represents due diligence in food safety?
- A) Performing unscheduled hygiene inspections
- B) Backdating cleaning logs for missed entries
- C) Maintaining up-to-date records of cleaning, training, and temperatures
- D) Delegating cleaning tasks without supervision
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Question 6 of 20

6. Question
One of your staff members has just mopped the kitchen floor. What sign should they place to ensure safety?
- A) No Entry
- B) Wet Floor
- C) Slip Hazard
- D) Out of Order
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Question 7 of 20

7. Question
Cross-contamination can occur when…
- A) Raw poultry drips onto ready-to-eat food during storage.
- B) Vegetables are washed before peeling.
- C) A chopping board is washed between uses.
- D) Clean gloves are worn to handle food.
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Question 8 of 20

8. Question
What is the primary purpose of allergen labelling?
- A) To improve marketing strategies.
- B) To meet customers' dietary preferences.
- C) To inform customers about allergenic ingredients that may harm them.
- D) To make menus look more professional.
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Question 9 of 20

9. Question
What is the key advantage of maintaining accurate traceability records?
- A) Reducing food waste
- B) Ensuring quick identification of potential hazards
- C) Lowering operational costs
- D) Increasing inspection intervals
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Question 10 of 20

10. Question
Which cleaning method is essential to remove harmful bacteria from a kitchen workstation?
- A) Wiping surfaces with cold water
- B) Spraying surfaces with air freshener
- C) Cleaning with detergent, followed by disinfection
- D) Sanitising equipment weekly
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Question 11 of 20

11. Question
Scenario 1
A customer informs your team that they have a milk allergy. They order a meal marked as “dairy-free,” but a colleague realises after serving that butter was used in the preparation by mistake. What is the best course of action?
- A) Apologise to the customer and call emergency services if symptoms arise.
- B) Ignore the issue unless the customer mentions feeling unwell.
- C) Check the menu labelling and inform your manager privately.
- D) Refund the customer but do not escalate the issue.
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Question 12 of 20

12. Question
Scenario 2
During an inspection, you notice incomplete temperature logs for the previous week. What action should you take?
- A) Backdate the entries to meet audit requirements.
- B) Review current practices and improve compliance systems.
- C) Dismiss the issue and address it before the next inspection.
- D) Inform staff to avoid mentioning it to the inspector.
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Question 13 of 20

13. Question
A team member continually skips cleaning their workstation during busy shifts, risking food contamination. How should you address this issue?
- A) Issue a formal warning without further discussion.
- B) Speak with them privately and provide additional training.
- C) Ignore the issue to prevent disruption during service.
- D) Assign cleaning tasks to another staff member.
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Question 14 of 20

14. Question
You receive a supplier notification about a batch of flour potentially contaminated with metal shards. What should you do first?
- A) Continue using the flour and monitor for customer complaints.
- B) Alert customers and recall affected products immediately.
- C) Isolate the batch and suspend its use while investigating further.
- D) Blend the flour into new stock to dilute possible contaminants.
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Question 15 of 20

15. Question
During a busy lunch shift, one of your team places raw chicken in a fridge directly above ready-to-eat salads. What immediate action should you take?
- A) Move the salads to another fridge and continue service.
- B) Remove the raw chicken and clean the fridge shelves.
- C) Discard the salads, move the chicken, and clean the fridge.
- D) Leave it for the end-of-shift cleaning routine.
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Question 16 of 20

16. Question
A new staff member begins cleaning the kitchen at the start of their shift but uses the same cloth for cleaning raw meat surfaces and general preparation areas. What is your best course of action?
- A) Allow them to finish and provide cleaning guidance afterward.
- B) Immediately stop the cleaning and provide training on cross-contamination.
- C) Replace the cloth and continue service without discussing it.
- D) Monitor their cleaning practices over the next few shifts.
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Question 17 of 20

17. Question
While reviewing your HACCP plan, you notice a critical control point (CCP) for cooking poultry is missing from the temperature-monitoring log. What action should you take?
- A) Backfill the temperatures based on standard cooking practices.
- B) Document the oversight and immediately implement monitoring for this CCP.
- C) Conduct a full HACCP review and redesign the cooking procedures.
- D) Ignore the issue unless inspectors bring it up.
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Question 18 of 20

18. Question
You observe that allergen-free food preparation tools are stored next to utensils used for allergen-containing dishes without proper separation. What should you do?
- A) Relocate the allergen-free tools to a clearly marked storage area.
- B) Clean all utensils at the end of the day to prevent future cross-contact.
- C) Replace the entire set of utensils to ensure customer safety.
- D) Leave the tools as they are and monitor for cross-contact incidents.
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Question 19 of 20

19. Question
A regular customer calls to inform you they became unwell after eating a dish from your restaurant. Your traceability records show that the batch of ingredients used was not fully documented that day. What should you do?
- A) Apologise to the customer and offer a refund without further investigation.
- B) Verify any remaining stock and attempt to rebuild missing traceability records.
- C) Remove all dishes containing the same ingredients from your menu indefinitely.
- D) Provide vague responses to the customer, avoiding liability.
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Question 20 of 20

20. Question
Your café offers pre-packed sandwiches made on-site. A customer with a sesame allergy asks if any sandwiches contain sesame. Upon checking the labels, you notice one sandwich is missing detailed allergen information. What should you do?
- A) Confirm to the customer verbally that the sandwich is sesame-free.
- B) Remove the sandwich from sale and update the allergen labelling before displaying it again.
- C) Tell the customer to check the ingredients themselves and proceed with their choice.
- D) Offer a verbal apology but continue selling the sandwich without updated labelling.
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Food Hygiene & Safety Level 3 Final Assessment

Food Hygiene & Safety Level 3 Final Assessment

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