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Food handler exam

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1/10 Why should work clothing be light-coloured? Because it is cheaper Because it shows dirt more easily Because it is cooler

2/10 At what temperature is frozen food stored? At 0 °C At -18 °C or colder At 4 °C

3/10 At what temperature should chilled food be kept? Below 5 °C Between 10 °C and 15 °C At room temperature

4/10 Which egg and mayonnaise should a restaurant use? Fresh egg and home-made mayonnaise Pasteurised egg and industrial mayonnaise Any, if served quickly

5/10 Which bacterium can grow even at fridge temperature? Listeria monocytogenes Clostridium botulinum None

6/10 Who is a food handler? Only a restaurant cook Anyone who directly handles food, utensils or surfaces that come into contact with it Only people who work in a food factory

7/10 What is cross-contamination? Cooking two foods at once The transfer of germs from one food (usually raw) to a clean one, directly or via hands or utensils Mixing two different sauces

8/10 What is the maximum time cooked food can stay at room temperature? 2 hours 8 hours All day

9/10 In the colour code, the green board is used for... Fish Fruit and vegetables Red meat

10/10 What does the "best before" date mean? After it the food is dangerous Until then it keeps its qualities; afterwards it is not dangerous if stored properly The date it was made

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Online food handler training for Spain, in 12 languages, with an instant certificate.

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