Fast Food and Food Court Crew Course (UK): Food safety on the line

1. Question 1 of 18

   When must you wash your hands at work?

   • AAfter touching raw food
   • BOnly at the start of your shift
   • COnly when your hands look dirty
   • DOnly before your break
   Show answer

   Answer: A. After touching raw food

   FSA guidance lists many times to wash hands, including after touching raw food, bins, cleaning products, your face or the till.

2. Question 2 of 18

   You have just touched the till screen and a door handle. Your next job is wrapping burgers. What should you do first?

   • AWipe your hands on your apron
   • BRinse your fingers quickly under cold running water
   • CPut gloves on straight away
   • DWash your hands with soap and warm water
   Show answer

   Answer: D. Wash your hands with soap and warm water

   Tills, phones and door handles carry germs. Wash your hands properly before you handle food.

3. Question 3 of 18

   Which piece of jewellery may a food handler usually wear at work?

   • AA ring with a small stone
   • BA charm bracelet
   • CA plain wedding band
   • DA watch
   Show answer

   Answer: C. A plain wedding band

   FSA guidance says staff should not wear watches or jewellery when handling food, except a plain wedding band.

4. Question 4 of 18

   You had diarrhoea and vomiting. When can you go back to work handling food?

   • AOnly after 7 days off
   • BAfter 24 hours, as long as you wear gloves at all times
   • CWhen you have had no symptoms for 48 hours
   • DAs soon as you feel better
   Show answer

   Answer: C. When you have had no symptoms for 48 hours

   Staff with diarrhoea or vomiting must not return until 48 hours after their symptoms stop.

5. Question 5 of 18

   Someone you live with has a vomiting bug, but you feel fine. What should you do?

   • ATell your manager before your shift starts
   • BCome in as normal and wash your hands more often
   • CSay nothing, because you are not ill
   • DSwap shifts without telling anyone
   Show answer

   Answer: A. Tell your manager before your shift starts

   FSA guidance says staff must report it if anyone they live with has diarrhoea or vomiting, so the manager can decide what to do.

6. Question 6 of 18

   Do food handlers in the UK legally need to hold a food hygiene certificate?

   • AYes, and it must be renewed every year
   • BOnly in Scotland
   • CYes, before their first shift
   • DNo, but the employer must show staff have the right skills and training for their role
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   Answer: D. No, but the employer must show staff have the right skills and training for their role

   The FSA says a certificate is not required, but food handlers must be trained or instructed for their work, and training should be recorded.

7. Question 7 of 18

   At what temperature must hot food be held if it is not served straight away?

   • A70°C or above
   • B75°C or above
   • C63°C or above
   • D50°C or above
   Show answer

   Answer: C. 63°C or above

   FSA guidance says hot food kept for service must be held at or above 63°C.

8. Question 8 of 18

   Hot food on display has dropped below 63°C. For how long can it stay out?

   • AAs long as it stays covered
   • BUp to 2 hours, then it must be cooled to 8°C or below or thrown away
   • CUp to 30 minutes
   • DUp to 4 hours
   Show answer

   Answer: B. Up to 2 hours, then it must be cooled to 8°C or below or thrown away

   Food below 63°C may be held for up to 2 hours only. After that it must be cooled quickly or thrown away.

9. Question 9 of 18

   What is the standard advice for cooking food thoroughly?

   • AAny temperature, if the outside is browned
   • BA core temperature of 63°C for 2 minutes
   • CA core temperature of 70°C for 2 minutes
   • DA surface temperature of 70°C for 10 seconds
   Show answer

   Answer: C. A core temperature of 70°C for 2 minutes

   FSA guidance gives 70°C at the centre for 2 minutes as the standard. Check with a clean probe thermometer in the thickest part.

10. Question 10 of 18

    FSA guidance lists other time and temperature combinations that also cook food safely. Which one is on that list?

    • A75°C for 30 seconds
    • B65°C for 30 seconds
    • C60°C for 5 minutes
    • D75°C for 2 seconds
    Show answer

    Answer: A. 75°C for 30 seconds

    The guidance lists 60°C for 45 minutes, 65°C for 10 minutes, 75°C for 30 seconds and 80°C for 6 seconds.

11. Question 11 of 18

    In England, Wales and Northern Ireland, chilled food must legally be kept at what temperature?

    • A8°C or below
    • B0°C or below
    • C12°C or below
    • D10°C or below
    Show answer

    Answer: A. 8°C or below

    8°C or below is a legal requirement in England, Wales and Northern Ireland. In Scotland it is recommended. Fridges should be set to 5°C or below.

12. Question 12 of 18

    A tray of chilled salads has been on the counter for 3 hours. What does FSA guidance allow?

    • AIt must be thrown away straight away
    • BIt can stay out for another 4 hours
    • CIt can go back in the fridge, because it has been out for less than 4 hours
    • DIt must be reheated before it is sold
    Show answer

    Answer: C. It can go back in the fridge, because it has been out for less than 4 hours

    Chilled food can be kept out of the fridge for up to 4 hours. Under 4 hours it can go back in the fridge; after 4 hours it must be thrown away.

13. Question 13 of 18

    How should you prepare raw chicken and salad on the same shift to avoid cross-contamination?

    • AKeep one board for everything and wash it at the end of the day
    • BUse the same board but wipe it with a dry cloth
    • CPrepare the salad first on the chicken board, then rinse it
    • DUse separate boards and utensils for the raw chicken
    Show answer

    Answer: D. Use separate boards and utensils for the raw chicken

    FSA guidance says to use separate chopping boards, utensils and cleaning materials for raw meat, fish and poultry.

14. Question 14 of 18

    Which of these is prepacked for direct sale (PPDS) food in a fast food outlet?

    • APizza slices on an open tray
    • BA burger wrapped after the customer has ordered it
    • CA coffee made to order
    • DChicken nuggets packed into cartons before anyone orders and kept under a heat lamp
    Show answer

    Answer: D. Chicken nuggets packed into cartons before anyone orders and kept under a heat lamp

    PPDS food is packed on site before the customer orders or selects it. Food packed at the customer's request is not PPDS.

15. Question 15 of 18

    Since 1 October 2021, what must the label on PPDS food show?

    • AOnly the calories per portion
    • BOnly a "may contain" warning
    • COnly the use-by date
    • DThe name of the food and a full ingredients list with allergens emphasised
    Show answer

    Answer: D. The name of the food and a full ingredients list with allergens emphasised

    Natasha's Law requires the food name and a full ingredients list, with the 14 allergens emphasised, for example in bold.

16. Question 16 of 18

    How can a food outlet give allergen information for loose (non-prepacked) food?

    • AIn writing, or verbally with a clearly visible written notice telling customers to ask
    • BOnly if a customer has a doctor's letter
    • CVerbally, with no notice needed
    • DIt does not have to give any
    Show answer

    Answer: A. In writing, or verbally with a clearly visible written notice telling customers to ask

    Allergen information must be available for every item containing one of the 14 allergens. Verbal information is allowed if a clear notice points customers to staff.

17. Question 17 of 18

    Which nations of the UK legally require businesses to display their food hygiene rating?

    • AEngland only
    • BWales and Northern Ireland
    • CScotland only
    • DAll four nations of the UK
    Show answer

    Answer: B. Wales and Northern Ireland

    Display is a legal requirement in Wales and Northern Ireland. In England it is voluntary, but businesses are encouraged to display it.

18. Question 18 of 18

    Under Scotland's Food Hygiene Information Scheme, what result does a business that meets the legal hygiene requirements get?

    • AApproved for 5 years
    • BGold
    • CPass
    • DA rating of 5
    Show answer

    Answer: C. Pass

    Scotland uses Pass or Improvement Required instead of the 0 to 5 scale used in England, Wales and Northern Ireland.

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