Question 1 of 7

Which is the BEST description of cross-contamination?

• When a food handler does not wash their hands after cooking.
• The transfer of bacteria from a ready to eat food to raw food to be cooked.
• The origin of the food poisoning bacteria.
• The transfer of bacteria from a contaminated source, usually raw food, to ready-to-eat food.

Question 2 of 7

Why must Raw and cooked food must be stored separately?

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

Question 3 of 7

Handling food waste on board is controlled by what regulations?

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

Question 4 of 7

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

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

Question 5 of 7

Which of the following is a microbiological hazard in food?

• Peanuts
• Viruses
• String
• Detergent

Question 6 of 7

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

• Gluten
• Plastic
• Virus
• Disinfectant

Question 7 of 7

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

• Microbiological
• Packaging
• Allergenic
• Chemical