Lesson 1.3.2

1.3.2 Food Safety Quiz: WJEC Hospitality and Catering, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 1.3.2, Food Safety: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 1: The hospitality and catering industry, written with Revision Ninja.

Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.

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The 20 questions

  1. What do the letters H and A stand for in HACCP?

    • Hazard Analysis
    • Hygiene Audit
    • Health Assessment
    • Hazard Action

  2. What is a critical control point in food production?

    • Menu pricing review
    • Hazard prevention step
    • Customer greeting area
    • Staff tea break

  3. Which record shows that food safety procedures are working?

    • Staff holiday forms
    • Waste disposal receipts
    • Daily customer reviews
    • Completed monitoring records

  4. What action must be taken if a critical control point fails?

    • Dispose immediately
    • Ignore it
    • Reset equipment
    • Corrective action

  5. What is the primary initial task when setting up a HACCP plan?

    • Clean kitchen
    • Train staff
    • Review logs
    • Hazard analysis

  6. Which document must learners be able to complete for food safety?

    • Risk assessment
    • Tax return
    • Invoice form
    • Menu planner

  7. What is the main objective of implementing a HACCP system?

    • Speeding service
    • Increasing profits
    • Preventing food hazards
    • Reducing wages

  8. Which type of hazard does HACCP mainly address?

    • Food safety hazards
    • Staff turnover
    • Pricing errors
    • Financial risk

  9. Which procedure follows the discovery of food stored at an unsafe temperature?

    • Staff suspension
    • Corrective action
    • Stock rotation
    • Deep cleaning

  10. Checking and recording the core temperature of cooked chicken is an example of what?

    • Delivery
    • Storage
    • Monitoring
    • Purchasing

  11. What eliminates microbiological hazards during the cooking process?

    • Safe core temperature
    • Quick stirring
    • Bright lighting
    • Cold washing

  12. What does a completely blank HACCP monitoring log suggest?

    • Fresh ingredients
    • Excellent cooling
    • High hygiene standards
    • Poor record keeping

  13. Checking food delivery temperatures controls which primary risk?

    • Staff injury
    • Temperature abuse
    • Chemical spill
    • Allergen cross-contamination

  14. A cook drops a plaster into a sauce. Which hazard type is this?

    • Allergen intolerance
    • Cross contamination
    • Chemical contamination
    • Physical contamination

  15. A chef uses one chopping board for raw chicken and then for salad without cleaning. Which hazard is this?

    • Temperature failure
    • Physical contamination
    • Chemical contamination
    • Cross contamination

  16. Determining where contamination might occur in a kitchen is part of what?

    • Waste disposal
    • Deep cleaning
    • Hazard analysis
    • Stock ordering

  17. When should HACCP monitoring records be completed?

    • End of week
    • Before annual audit
    • Monthly review
    • As procedures happen

  18. What is the correct first step in the HACCP monitoring sequence?

    • Cook food
    • Serve meals
    • Clean surfaces
    • Identify hazards

  19. Which food handling error represents a critical control point failure?

    • Wearing clean aprons
    • Using digital scales
    • Slow cooling of food
    • Sharpening knives safely

  20. What does HACCP use to manage risks effectively in food production?

    • Staff timetables
    • Critical control points
    • Financial budgets
    • Customer feedback

All WJEC Hospitality and Catering quizzes