Which government authority is responsible for the Essential Food Safety Training (EFST) programme and the licensing of food handlers in the Emirate of Abu Dhabi?
Food Safety Management
Question · Easy
Welcome to the Fridge
Short
What is the temperature danger zone in which most food-poisoning bacteria multiply rapidly?
Temperature Control
The EFST programme teaches the '4 Cs' of food safety. Which of the following is one of the 4 Cs?
Question · Medium
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A chef takes a tray of cooked chicken straight from frozen raw storage and places it next to raw fish drip. What hazard is most directly created?
Cross Contamination
To what core temperature should most foods be cooked or reheated to destroy harmful bacteria?
Cooking Processing
Rate these holding temps
What is the maximum recommended temperature at which a refrigerator should store high-risk chilled foods?
Which of the following is the single most effective action a food handler can take to prevent the spread of harmful bacteria?
Personal Hygiene
A food handler has had vomiting and diarrhoea. According to good practice, when may they safely return to handling open food?
What does the term 'high-risk food' mean in food safety?
Which colour chopping board is commonly used for raw meat to help prevent cross-contamination in a colour-coded system?
What is the safest way to thaw a large frozen chicken before cooking?
What does FIFO stand for in food stock rotation?
A delivery of fresh chilled fish arrives at 12 C. What is the correct action for the food handler?
Which of the following is an example of physical contamination of food?
Food Hazards
Which group of bacteria is most commonly associated with food poisoning from undercooked poultry?
Why must cooked rice that is to be stored be cooled quickly and refrigerated?
Question · Hard
How many times may previously cooked food normally be reheated for safe service?
What is the correct order of steps for effective cleaning and disinfecting of a food contact surface?
Cleaning Sanitizing
Why is it important to keep raw meat on the bottom shelf of a refrigerator?
A food handler has a small cut on their finger. What should they do before continuing to handle open food?
Which of the following best describes 'cross-contamination'?
How long should you wash your hands for to remove bacteria effectively?
What is a 'pathogen'?
Hot food being held for service on a buffet must be kept at what minimum temperature?
Which document or system identifies hazards and sets controls at each step of food preparation, and forms the basis of food safety management?
What is a 'critical control point' (CCP) in a HACCP system?
Why should food handlers wear clean protective clothing such as aprons and hair coverings?
A pest control issue is suspected when mouse droppings are found near dry storage. What is the correct first action for a food handler?
Pest Control
Which of these is one of the four EFST training curricula offered by ADAFSA?
What is the minimum pass mark commonly required to achieve the EFST certificate?
Which of the following foods is generally considered LOW-risk because it does not readily support bacterial growth?
When using a probe thermometer to check food, why must the probe be cleaned and disinfected between different foods?
Which UAE legislation underpins the mandatory EFST programme in the Emirate of Abu Dhabi?
What is the safest method for cooling a large pot of hot soup before refrigeration?
Which of the following is the correct way to taste food for seasoning in a professional kitchen?
What does 'use by' on a food label indicate?
Which of the following is one of the 14 major food allergens that must be declared to customers?
Allergen Management
A customer asks whether a dish contains nuts because of a severe allergy. The handler is unsure. What is the safest response?
Why should cleaning chemicals never be stored above or next to food or food preparation areas?
What is 'contact time' (or dwell time) when using a disinfectant?
Which practice helps prevent pests from entering a food premises?
Cooked food left in the temperature danger zone for too long can become unsafe even if it is later reheated to 75 C. Why?
What is the main reason food handlers must not wear false nails or nail varnish?
Which of the following correctly lists the four conditions bacteria need to multiply?
A wiping cloth used to clean a raw chicken spill is then used to wipe a salad preparation table. What is the risk?
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