Question 1 of 7

What are mould, bacteria and viruses?

• Poisonous
• Toxins
• Pathogenic
• Micro-organisms

Question 2 of 7

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

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

Question 3 of 7

What temperature is the Danger (high risk) zone?

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

Question 4 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 black paper sack inside a foot-operated bin.
• In a cardboard box lined with a clean bin bag.
• In a plastic bag in a cleanable container with a foot-operated lid.

Question 5 of 7

Viruses need food to multiply. Is this statement True or False?

• False
• True

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?

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

Question 7 of 7

Which of the following are ALL high-risk foods?

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