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Level 3 Award in Food Safety
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Introduction & Definitions - questions
1. What is a hazard?
The likelihood of something causing you harm
A biological, chemical or physical entity in food that could cause harm
The size or magnitude of repercussions of an event happening
The chance of an accident happening
2. Which of the following is a genus of Clostridium?
Difficile
Perfringens
Botulinum
All of the above
3. What is an allergenic reaction?
Just a figment of the imagination
Neutrons reacting in the body
The body's (over) reaction to a particular food/ingredient
Vomiting
4. What does the term FSMS stand for?
Fire Safety Management System
For Safety Make Sure
Food Safety Management System
Food System Maximum Safety
