Examen del Curso

Food Handler

TAKE THE TEST TO OBTAIN THE CARD AND OFFICIAL CERTIFICATE IN A FEW MINUTES:

1- The exam consists of 10 questions (Only one answer is correct). 2- You can take the exam as many times as you need. 3- Once approved, you can request your Certificate and Official Card for only 20€.

Once the test has been passed, you can enter your personal data in order to issue the Official documents.

Cooking above a certain temperature begins to slow down the growth of bacteria.

A 100 ºC

B 50 ºC

C 75º C

D 200 ºC

What must the devices and utensils in contact with food comply with?

A They must be made of plastic.

B They must be removable and have no cracks, rusty areas or holes that accumulate dirt.

C They must not be electrical devices.

D They must be aluminum, removable and washable.

What foods are most easily contaminated?

A Milk, eggs, minced meat, pastries, salads, poultry.

B All foods are equally contaminated.

C Meat and eggs only.

D All raw foods.

To prevent food from being contaminated, where should they stay away from?

A From garbage, cleaning products, animals, medicines.

B From garbage, from people, from cleaning products.

C Medicines and cleaning products.

D From garbage, from animals, from plants, from animals.

What should NOT be done with food stored in the cold?

A Refreeze a defrosted product.

B Maintain the cold chain.

C Keep freezers free of food overload.

D Keep the freezer temperature below -18 ºC.

Which of the following forms of food contamination is not one of the most common?

A By contact with contaminated food.

B By contact with raw food.

C By contact with dirty utensils.

D By contact with saliva when sneezing, speaking, coughing,...

Can raw food and cooked food be kept together?

A Yes, always.

B Yes, as long as the raw food is vegetables.

C No, never.

D No, if the cooked food is hot.

What does the HACCP system (Risk Analysis and Critical Point Control) refer to?

A It is a system to check if a product is contaminated.

B It is a system applied by health inspectors to verify if an establishment may be at risk of contamination.

C It is a system that allows planning how to treat a food, knowing in advance the problems that may occur (defrosting, etc).

D It is a system to control some places in the establishment that can be dangerous.

What should NOT be done with food stored at room temperature?

A Keep unpackaged food out of reach of people.

B Store food away from garbage.

C Store food in places where there is humidity or it is hot.

D Keep stored food away from the floor and walls.

In addition to temperature, what other factor decreases bacterial growth?

A Acidity.

B The weather.

C The darkness.

D Humidity.

¿Has terminado el examen?

Revisa tus respuestas antes de enviar. Asegúrate de haber contestado todas las preguntas.

Una vez enviado, recibirás los resultados inmediatamente