Question 1 of 7

What is the main reason for wearing protective clothing?

• Keep your own clothes clean and in good condition.
• Look neat and tidy when the company has a customer.
• Protect the food from bacteria and other contamination.
• Help identify your job role as a food handler.

Question 2 of 7

What does the following refer to: "pathogens-faeces-hands-food-eaten"?

• The vehicle route.
• Spore formation.
• The hazard route.
• The faecal oral route

Question 3 of 7

How long after symptoms disappear can a food handlers return to work?

• Immediately
• Only the doctor can say.
• 1-7 days
• 48 hours

Question 4 of 7

What is the normal duration for food poisoning?

• 48 hours
• 1-7 hours
• 1-36 hours
• 1-7 days

Question 5 of 7

What is the incubation period for food poisoning?

• 1 hour
• 1-7 hours
• 48 hours
• 1-36 hours

Question 6 of 7

Which one of the following is good practice for food handlers?

• Washing hands after handling unfit food.
• Leaving a cut uncovered so the air can get to it.
• Coughing and sneezing into their hands.
• Wearing nail varnish.

Question 7 of 7

If you or a fellow crew member has food poisoning what must you do?

• Stay off work for 48 hours until symptoms are clear.
• Place yourself on non-food handling duties.
• Go and see a doctor ashore.
• Report to the HOD or crew medical team.