Staff Training Record
Food Safety
Review date: Review score:
(Passmark = 100%)
1. Which of the following could happen as a result of a food poisoning outbreak in a
BURGER KING® restaurant? You will have to select all correct answers.
❑ Closure of restaurants.
❑ Loss of jobs.
❑ Loss of lives.
❑ Increase sales.
2. What are the symptoms of food poisoning? You will have to select all correct answers.
❑ Vomiting.
❑ Nausea.
❑ Abdominal pains.
❑ Fever.
❑ Diahorrea.
3. What are the four major causes of food poisoning?
❑ Bacteria, viruses, chemicals and poisonous plants.
❑ Blue tongs, red tongs , lift ‘n’ grip tongs and metal tongs.
❑ Wet hands, wet workstations, dirty mops and dirty mop buckets.
❑ Faulty PHUs, faulty fryers, faulty heat chutes and faulty microwaves.
4. What are pathogenic bacteria?
❑ Bacteria that are capable of causing illness in humans.
❑ Bacteria that need oxygen to grow.
❑ Bacteria that does not need oxygen to grow.
❑ Bacteria that can grow very quickly.
5. What are the four requirements for the growth of bacteria?
❑ Food.
❑ Time.
❑ Chemicals.
❑ Moisture.
❑ Temperature.
❑ Viruses.
6. What is the temperature range of the danger zone?
❑ 70°C - 77°C
❑ 4°C - 63°C
❑ 1°C - 4°C
❑ 177°C - 182°C
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September 2006
Staff Training Record
7. What is the single most important thing you can do to prevent the spread of bacteria and
food borne illness?
❑ Wear long hair in a pony tail.
❑ Stay home when you are ill.
❑ Wash and sanitise your hands.
❑ Wear disposable gloves at all times.
8. Which of the following will help eliminate pest infestation in a BURGER KING®
restaurant?
❑ Ensure all rubbish bins are covered.
❑ Ensure rubbish bins are kept clean.
❑ Ensure all food debris is disposed of properly.
❑ All of the above.
9. Why are there restrictions to wearing jewellery in the restaurant?
❑ All jewellery carries bacteria which may be transferred to food.
❑ It might react with the chemicals in restaurant.
❑ To prevent the loss of valuable jewellery.
❑ Customers tell us they think it looks unattractive.
10. Why is smoking prohibited in all food areas?
❑ Bacteria can be passed from the mouth to hands.
❑ Ash might fall in food and cause food contamination.
❑ If you smoke in food areas you are breaking the law.
❑ All of the above.
11. Cross contamination occurs when:
❑ Bacteria is transferred from a source to food, either directly or indirectly.
❑ Clogged air vents allow an excessive amount of dust into the air.
❑ Food does not reach the proper cooking temperature.
❑ Moisture build up in food reaches a dangerous level.
12. One of the easiest ways to prevent cross contamination is to:
❑ Make sure all packaging is secure.
❑ Perform beef cookouts.
❑ Use the proper tongs.
❑ Wear gloves when handling cooked product.
Signatures: Trainer: Date:
Learner: Date:
Page 8 September 2006
Staff Training Record
Cleaning
Review date: Review score:
(Passmark = 100%)
1. What colour cleaning equipment is used to clean the dining area?
❑ Red. ❑ Yellow.
❑ Blue. ❑ Green.
2. What colour cleaning equipment is used to clean the kitchen?
❑ Red. ❑ Yellow.
❑ Blue. ❑ Green.
3. What colour cleaning equipment is used to clean the toilets?
❑ Red. ❑ Yellow.
❑ Blue. ❑ Green.
4. Why is it most important to use only the correct designated brushes and mops in each
area?
❑ To prevent the spread of bacteria.
❑ To prevent the loss of brushes and mops.
❑ To prevent mixing chemicals.
❑ To minimise the cost of brushes and mops.
5. What is the correct procedure for cleaning ready pans, tongs and other food utensils?
❑ Wash, rinse and sanitise.
❑ Rinse, sanitise and wash.
❑ Wash and rinse.
❑ Wash and sanitise.
6. Why should all cleaning materials be clearly labelled?
❑ To know what they contain, so in case of an accident you know what to do.
❑ To minimise the cost of chemicals.
❑ For ease of storage.
❑ To ensure it is easy to do an accurate stock count.
7. On which surface would you not use stainless steel cleaner?
❑ Top of microwaves.
❑ Sides of heat chutes.
❑ Food preparation boards.
❑ Door of a stainless steel cupboard on front counter.
8. What cleaning agents would you use to clean toilet bowls and urinals?
❑ Spirit and Kay 5 sanitiser.
❑ Capital multipurpose concentrate.
❑ Multi surface and glass cleaner.
Page 9
September 2006
Staff Training Record
9. What must you always do after cleaning the toilets?
❑ Mop the floor.
❑ Clean the mirrors.
❑ Clean the hand sinks.
❑ Wash and sanitise your hands.
10. What cleaning agent would you use to wash food utensils?
❑ Capital multipurpose concentrate.
❑ Multi surface and glass cleaner.
❑ Sink sanitiser.
❑ K5 sanitiser.
11. What cleaning agent would you use when sanitising food utensils?
❑ Capital multipurpose concentrate.
❑ Multi surface and glass cleaner.
❑ Sink sanitiser.
❑ K5 sanitiser.
12. When sanitising food utensils, how long must they be submerged in the sanitise sink for
the sanitiser to be effective?
❑ 30 seconds.
❑ 1 minute.
❑ 2 minutes.
❑ 5 minutes.
13. What cleaning agent must be discarded after 24 hours?
❑ All K5 sanitiser.
❑ Degreaser.
❑ Capital multipurpose concentrate.
❑ None.
14. What cleaning agent would you use to clean the broiler hood?
❑ Multi surface and glass cleaner.
❑ Degreaser.
❑ Capital multipurpose concentrate.
❑ Dazzle cleaner and polish.
15. What is the correct method for cleaning broom and mop heads at the end of each day?
❑ Wash, rinse and sanitise.
❑ Clean with floor cleaner, rinse and hang to air dry at tool station.
❑ Wash, rinse, sanitise and air dry at tool station.
Signatures: Trainer: Date:
Learner: Date:
- hari sapkota
