You must type "YES" in the box confirming you are the person named above filling in the test  
Type in uppercase    YES   * 

 1. Symptoms of food borne illness usually start within 48 hours of
eating contaminated food?
True or  False 

 2. Infected foods can make you ill?
True or  False

 3. If a cutting board is used in my home, to cut raw meat, poultry or fish 
and it is going to be used to chop another food, the cutting board is?
A.  reused   B. wiped with a damp cloth   C. washed with soap and hot water and then sanitized 

 4. Which of the following are safe to eat when left out at room
    temperature for an extended period of time?
A.   fish    B  butter     C. ham Sandwich .  D. Watermelon slice

 5. Hot leftover food should be cooled at room temperature before putting it away in a refrigerator,
up to no longer than two hour?
True or  False

 6. You do not have to wash your hands if you are wearing plastic gloves?
True or  False

 7. Meat, fish and poultry products, are defrosted in my home by?
A. setting them on the counter  B. placing them in the refrigerator  C. placing them in hot water

 8. Most food poisoning results from, eating contaminated food?
True or  False

 9. Out of date, food cannot make you ill?
True or  False

 10.   Eggs are safe if completely cooked before serving: i.e. fried egg?
True or  False

 11. The temperature of the refrigerator in my home is?
A. 50° Fahrenheit (10° Celsius)  B. 41° F (5° C) 
C. I don't know; I've never measured it

 12. The last time we had leftover cooked stew or other food with meat, chicken, or fish, the food was?
A. cooled to room temperature, no longer than one hour then put in the refrigerator
B. put in the refrigerator immediately after the food was served
C.  left at room temperature overnight or longer

  13. The last time the kitchen sink drain, disposal, and connecting pipe in my home were sanitized was?
A. last night  B. several weeks ago  C. can't remember

 14.Why should you wear a hat when handling food ?

*

 15. The last time you cooked  hamburgers were they?
A. rare B. medium C. well-done *

 16.  kitchen counters and other surfaces that come in contact with food should be cleaned up with?
A. water  B. hot water and soap  C. hot water and soap, then bleach solution
D. hot water and soap, then commercial sanitizing.

 17. When dishes are washed in the workplace, they are?
A. cleaned by an automatic dishwasher and then air-dried
B. left to soak in the sink for several hours and then washed with soap in the same water
C. washed right away with hot water and soap in the sink and then air-dried
D. washed right away with hot water and soap in the sink and immediately towel-dried

 18. The last time I handled raw meat, poultry, or fish, I cleaned my hands afterwards by?
A. wiping them on a towel B. rinsing them under hot, cold, or warm tap water
C. washing with anti-bacterial soap and warm water  D. don't need to my hands are clean

 19. You do not need to wear protective clothing in the kitchen?
True or  False

 20. It is important to wash counters, cutting boards and utensils after handling raw foods to prevent cross-contamination?

Yes or  No

 21. To be safe, it's best to use a thermometer to determine if food
has reached the proper internal temperature for thorough cooking?
Yes or  No

 22. The safest place to thaw frozen foods is on the kitchen counter?
True or  False

 23. Bacteria multiply most rapidly at room temperature?
True or  False

 24. It is important to completely cool leftover food at room 
temperature for no longer than two hour before putting it in the refrigerator or freezer?
Yes or  No

 25. Where should  raw fish, be stored in your in workplace or home?

*

A *

B *

C *

D *

  27. E. coli is found most often in?
A Beef roast B Ground beef C Chicken D Eggs  

  28. Bacteria that might be found in eggs is?
A Clostridium botulinum         B Salmonella
C Clostridium perfringens       D Staphylococcus aureu

  29. Bacteria generally grow well in foods that are?
A Warm, moist
C Very hot
D Cool dry

 30. Keep high risk foods below 5 degrees C?
True False

 31. Fruits and vegetables should be?
A. Eaten as purchased  B. Washed thoroughly under running  water
C. Washed with a special detergent

 32. The best safe cutting board is?
A. Wood
B. Plastic
C. Wood or plastic

 33. Who is at most risk from food poisoning?
A. Teenagers and the young adults B. Newly Weds
C. Chronically ill people  D. Food service workers

 34.Where should you store chicken and raw meats etc in your refrigerator?

35. what color chopping board would you use to cut raw meat?
A. red B. yellow C. blue D. white E. Brown

 36. what color chopping board would you use to cut raw fish?
A. red B. yellow C. blue D. white E. Brown

 37. what color chopping board would you use to cut cooked meat?
A. red B. yellow C. blue D. white E. Brown

If you are doing this tests, just for fun please tell us? 
Achieving twenty five or more correct answers will be awarded the food hygiene certificate. £15.00
Yes I do want a "Food handlers in food safety" certificate. *
No I don't want a "Food handlers in food safety" certificate, It's just for fun. 

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