I confirm I have watched all 3 videos.
1. How do you tell who is a Project Leader?
Select One They are very charming They look like they know what they are doing They are the ones juggling They are wearing a FoodCycle t-shirt
2. You should always be a friendly face to our guests but not friend this means?
Select One Not keeping secrets for them Not being alone with a guest, always bring another volunteer with you Not sharing personal information about yourself with them – like where you live All of the above
3. If you feel like you see something that makes you uncomfortable who should you tell?
Select One Another volunteer A Project Leader A person on the bus Your friend after a session
4. What are the 3 R’s when thinking about Safeguarding at FoodCycle?
Select One Recognize, Respond, Report Run, React, Rumba Recognise, Retreat, Report Respond, Report, Rhubarb
Section 2 - Health and Safety
5. What colour plaster should be used when covering a cut in the kitchen?
Select One Blue Yellow Green Brown
6. What should you do in case of an emergency
Select One Call 999 Panic Get your supervisor Stay calm and continue serving
7. When handling hot items what should you do?
Select One Wear oven gloves Walk carefully and slowly Have a prepared area to put the item down All of the above
8. When opening an oven what should you do?
Select One Stand to the side Open it a jar and peek in Open fast to let all the smoke out quickly All of the above
9. What should you do in the case of a minor burn on your hand in the kitchen?
Select One Panic Call 999 Run area under cold water for at least 10 minutes until numb Blow on your hand until it feels cool
10. What should you NEVER do with knives in the kitchen
Select One Try and catch a falling knife Put it in a sink of washing up Hold them blade facing up All of the above
11. If you smell gas in the kitchen what should you do?
Select One Switch off appliances, open windows and don't light matches See if you can fix the problem Run out of the building screaming Continue what you are doing - you have a meal to serve
12. How should you pick-up heavy items on a food pick-up?
Select One Always with one hand Knees bent back straight Bend down and pick them up Drag them along the floor
13. Why is it important to leave corridors free of obstacles and to clear up spills straight away?
Select One To ensure that it is easy to evacuate the building in an emergency To create an easy and safe work environment To prevent trips, slips, and falls All of the above
14. If you have an accident in the kitchen who should you report it to?
Select One One of the guests whilst your having a chat A project leader even if its just a small cut Your fellow volunteer for lots of sympathy The 10 o’clock news
SECTION 3 – FOOD HYGIENE & SAFETY
15. What is the most important thing you must do before starting work in the kitchen?
Select One Say hello to everyone Get all your equipment together Wash your hands Turn off your phone
16. Why is it good to clean as you go in the kitchen?
Select One To create a safe working environment To prevent cross contamination To break up the work load as you go All of the above
17. What should your clothes always be in the kitchen?
Select One Brand new Clean, tidy, and not overly baggy Very fashionable Always the same clothes
18. What type of footwear should be worn in the kitchen?
Select One High heels Flip-flops Clogs Comfortable, clean, covered, and practical shoes
19. What items should you remove when you're in the kitchen?
Select One Jewelry Your apron when you go to the loo Nail varnish All of the above
20. Why should you wear a hairnet?
Select One To stop hair from going into the food Because it makes you look nice So that guests know you are a volunteer To keep your head warm
21. What colour chopping board would you use for salad and fruit?
Select One Yellow Green Brown Blue
22. What colour chopping board would you use to chop up bakery and dairy products?
Select One Yellow Green Brown White
23. Why should you always wash fruit and vegetables before cooking with them?
Select One To remove dirt To get rid of any bugs that might be hiding in the leaves To remove any soil on them All of the above
24. What is the safe core temperature of cooked food?
Select One 60°C 72°C 100°C 37°C
25. What temperature should your fridge be?
Select One 0°C to 5°C -4°C to 0°C 5°C to 10°C 18°C
26. What temperature should your freezer be?
Select One -10°C -18°C -5°C 5°C
27. What should you never do with rice?
Select One Cook it Re-heat it Mix it with pasta
28. What should you never cook with in the kitchen?
Select One Food past its use by date Food past its best before date Food past its display by date Food that is in date
29. What should you do if a guest tells you that they have a food allergy, or displays any signs or symptoms of an allergic reaction?
Select One Tell them that we can’t serve them Ask them what you can do to help Make a note and leave them to carry on with their meal Tell a Project Leader immediately
30. Where can I find more information about Food Safety?
Select One The kitchen handbook kept at your project On the volunteer portal resources section From a Project Leader All of the above
