Lesson 1.4.3

1.4.3 Preventative control measures of food-induced ill health Quiz: WJEC Hospitality and Catering, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 1.4.3, Preventative control measures of food-induced ill health: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 1: The hospitality and catering industry, written with Revision Ninja.

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The 20 questions

  1. Which equipment helps prevent cross-contamination between raw and cooked food?

    • Wooden spoons
    • Glass bowls
    • Metal whisks
    • Separate chopping boards

  2. Which stage of food flow requires temperature control according to the spec?

    • Plating
    • Delivery
    • Advertising
    • Menu planning

  3. What term describes foreign objects accidentally getting into food?

    • Chemical contamination
    • Cross-contamination
    • Physical contamination
    • Microbial growth

  4. Which control measure prevents hair from falling into food during preparation?

    • Hair restraints
    • Gloves
    • Aprons
    • Chef jackets

  5. Which kitchen routine directly monitors temperature control?

    • Surface sanitising
    • Hand washing
    • Stock rotation
    • Fridge checks

  6. Where should raw meat be stored in a fridge relative to ready-to-eat food?

    • Above
    • Beside
    • Anywhere
    • Below

  7. Which practice prevents physical contamination in food preparation?

    • Visual checks
    • Rapid chilling
    • Boiling water
    • Deep cleaning

  8. What must be verified for chilled goods upon arrival at a kitchen?

    • Box colour
    • Vehicle brand
    • Delivery temperature
    • Driver uniform

  9. Using one cutting board for raw fish and salad without washing causes what?

    • Cross contamination
    • Physical hazard
    • Allergic reaction
    • Chemical poisoning

  10. A chilled delivery arrives warm in the van. Which control has failed?

    • Pest control
    • Transport temperature
    • Stock rotation
    • Allergy labelling

  11. Which item prevents hair from falling into food during preparation?

    • Apron
    • Oven glove
    • Chef jacket
    • Hairnet

  12. A chef uses the same tongs for cooked and raw chicken. Which hazard is created?

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

  13. What prevents bacterial growth in cooked rice kept for service?

    • Temperature control
    • Sieving flour
    • Colour coding
    • Pest screening

  14. Staff wipe worktops with a cloth that is also used on raw meat. Which control is missing?

    • Temperature control
    • Physical contamination control
    • Chemical safety control
    • Cross contamination control

  15. A supplier delivers frozen goods that have started to thaw. Which control failed?

    • Cold chain
    • Stock rotation
    • Dry storage
    • Deep cleaning

  16. Which hazard do colour-coded chopping boards primarily prevent?

    • Cross contamination
    • High temperatures
    • Allergy triggers
    • Physical objects

  17. Which measure specifically prevents bacterial transfer between different foods?

    • Separate equipment
    • Allergy notices
    • Fridge thermometers
    • Metal detectors

  18. Why is temperature control vital during food service?

    • Stops physical objects
    • Prevents bacterial growth
    • Clears chemicals
    • Removes allergens

  19. What is the primary cause of physical food contamination?

    • Food allergens
    • Foreign objects
    • Natural toxins
    • Live bacteria

  20. Which control measure stops bacteria spreading via kitchen utensils?

    • Fridge logs
    • Pest traps
    • Probe sterilising
    • Colour coding

All WJEC Hospitality and Catering quizzes