Question 1 of 7

Which of the following are ALL high-risk foods?

• Raw vegetables, cooked ham, prepared sandwich and eggs.
• Raw chicken, eggs, raw fish & kidney beans.
• Cooked ham, hot casserole, prepared sandwich and pate.
• Dried milk, raw chicken, cooked ham and prepared sandwich.

Question 2 of 7

Which of these statements is correct?

• You can easily see bacteria on food.
• Spoilage bacteria are called pathogens.
• All bacteria are harmful.
• Most pathogenic bacteria grow best at 37°C.

Question 3 of 7

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

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

Question 4 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?

• 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.
• This is a trick question as 5°C is the maximum temperature.

Question 5 of 7

What are pathogens?

• Cleaning chemicals.
• Useful for making cheese.
• Harmful to humans.
• Chemical hazards.

Question 6 of 7

What type of bacteria causes food to rot or perish?

• Mouldy
• Spoilage
• Pathogenic
• Friendly

Question 7 of 7

Which one of the following is required by bacteria tomultiply?

• Light
• Dryness
• An acid PH
• Time