Here we have a series of 15 questions to test your knowledge of Food Safety and HACCP Level 3
You can attempt the questions as many times as you need to.
You must get a score of at least 70% to pass the course and reach certification.
If you wish, you can go back over the modules before or after attempting the test.
Once you have completed the test successfully, you can download your certificate. A copy of the certificate will also be emailed to you. It is highly recommended that you download this certificate and keep it safe for your records.
0 of 15 Questions completed
You have already completed the quiz before. Hence you can not start it again.
Quiz is loading…
You must sign in or sign up to start the quiz.
You must first complete the following:
0 of 15 Questions answered correctly
Time has elapsed
Adequate facilities must be provided for staff in the food premises and there should be which one of the following?
When single-use gloves are used for handling food, you must ensure staff do one of the following?
Documentation and records are a critical element of your food safety management system. They will help you control your processes and ensure which of the following two things?
Pick four things that are an important part of HACCP level 3 training
The company shall have a documented supplier approval procedure to ensure two of the following
How many food allergens are required to be identified by EU legislation, that food business must be aware of and control?
Handwashing is a very important practice to prevent food contamination, the water must be at a suitable temperature. Is this true or false?
The European Regulation EC no. 852/2004 requires that food handlers are supervised and instructed and/or trained in food hygiene appropriate to their work. The regulations also specify which three of the following?
Frozen foods should be stored in cold storage below -18°C. True or False?
All food handlers should wear freshly laundered clothing daily to prevent the risk of contamination. Clothing includes a clean white coat, a hair net or hat, a front tied apron, suitable clean trousers and what else? Choose one.
You have started work in the kitchen after the weekend shift was in, there is meat half defrosted in the fridge. Which one of the following should you do?
What is the minimum core temperature that hot food must be heated up to?
Which one of the following is not considered a high-risk food?
Food handlers have a legal duty to keep customers safe, you must know which one of the following?
Which of the following is not a symptom of food poisoning?