Highfield Level 3 Award in Food Safety for Manufacturing (RQF) 603-4944-X

Highfield Level 3 Award in Food for Manufacturing (RQF) 14 Appendix 3: Sample assessment material Sample questions: 1. Which of the following is a control measure used to prevent the contamination of ready-to-eat food with pathogens? a) Minimising the time of food preparation at room temperature b) Cooling food rapidly c) Effective cleaning and disinfection d) Adding vinegar or salt to food during production 2. How can a supervisor best ensure that effective cleaning has taken place? a) Put all staff on a food safety training course b) Send samples of the food to a laboratory for testing c) Strictly monitor the amount of detergent and disinfectant used d) Regularly observe areas that have been cleaned