Question 1 of 7

What type of bacteria causes food to rot or perish?

• Spoilage
• Mouldy
• Friendly
• Pathogenic

Question 2 of 7

What is the minimum temperature hot food can be held at safely before service?

• 75° or above
• 25°C or above
• 50°C or above
• 63°C or above

Question 3 of 7

Food-contact surfaces should be which of the following?

• Easy to clean and disinfect.
• Clean and absorb moisture.
• Toxic and easy to clean and disinfect.
• Hard-wearing and toxic.

Question 4 of 7

Spores are more likely to cause food safety issues during which stage?

• In the cooking.
• In the cooling stage.
• The delivery and storage stage.
• In the washing and preparation stage.

Question 5 of 7

What temperature is the Danger (high risk) zone?

• 20°-50°C
• 63°-75°C
• 50°-75°C
• 5°-63°C

Question 6 of 7

When probing food in a fridge the max temperature is 5°C. Why on your daily fridge checks can the temperature be recorded up to a max 8°C?

• This is a trick question as 5°C is the maximum temperature.
• To allow a tolerance for the opening and closing of the door.
• In case your fridge has broken.
• Because the chef has pot a hot dish in there.

Question 7 of 7

Which of the following is the best way to store wastein a galley?

• In a cardboard box lined with a clean bin bag.
• In a neat pile on the floor until the end of the meal preparation.
• In a plastic bag in a cleanable container with a foot-operated lid.
• In a black paper sack inside a foot-operated bin.