Question 1 of 7

Which one of the following could be a physical contaminant of food?

• Disinfectant
• Virus
• Gluten
• Plastic

Question 2 of 7

Which of the following in NOT a category of contamination hazard?

• Packaging
• Allergenic
• Microbiological
• Chemical

Question 3 of 7

Which one of the following could be a chemical contaminant of food?

• Using nuts in a recipe.
• Presence of metal nuts and bolts in the product.
• Too many bacteria in food.
• Too much preservative added to a recipe.

Question 4 of 7

Why must Raw and cooked food must be stored separately?

• Cooked food must be stored at a lower temperature than raw food.
• Bacteria in raw food can contaminate ready-to-eat food.
• They will be needed in different parts of the kitchen.
• Cooked food may make raw food smell bad.

Question 5 of 7

Which one of the following statements best explains the term ‘cross-contamination’?

• Bacteria being moved from raw to ready-to-eat food.
• Chemicals beings put into the wrong container.
• Storing raw and ready-to-eat food in the same refrigerator.
• Using colour-coded equipment.

Question 6 of 7

Handling food waste on board is controlled by what regulations?

• MARPOL
• HACCP
• Special Areas
• The High Risk Zone

Question 7 of 7

Which of the following is a microbiological hazard in food?

• Detergent
• Viruses
• Peanuts
• String