Question 1 of 30

Which one of the following is the main reason for wearing protective clothing?

• To keep your own clothes clean and in good condition.
• To help identify your job role as a food handler.
• To protect the food from bacteria and other contamination.
• To look neat and tidy when the company has a customer audit.

Question 2 of 30

What does a best-before date on food indicate?

• When food may be on a shop shelf.
• When food must be consumed by.
• When food is safe until.
• When food is in its best condition.

Question 3 of 30

Food handlers must notify their supervisor if suffering from which of the following?

• Depression.
• Headaches.
• Septic cuts.
• Asthma.

Question 4 of 30

The presence of harmful or objectionable matter in food can be best described as which of the following?

• Spoilage
• Contamination
• Multiplication
• Germination

Question 5 of 30

What are pathogens?

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

Question 6 of 30

Which of the following would be the most serious consequence of poor food hygiene in a catering business?

• More food waste
• Higher running costs
• Food poisoning
• Poor working conditions

Question 7 of 30

What must be done if food is past its use-by date?

• The food must be used that day.
• Nothing, food has three days past its use-by date before it is unsafe.
• The food should be discarded.
• The food should be transferred to a freezer until it is used.

Question 8 of 30

Which one of the following is a high-risk food?

• Sliced cooked meat.
• Lettuce.
• Breakfast cereal.
• Raw chicken.

Question 9 of 30

Which of the following is correct?

• It is a good idea to top up cleaning chemicals.
• Cleaning should be completed as quickly as possible.
• Cleaning equipment must be used for specific tasks only.
• All cleaning equipment should be cleaned weekly.

Question 10 of 30

What is contamination?

• The multiplication of bacteria in food.
• A rapid method of cooling food.
• Something that is not destroyed by cooking.
• Something objectionable in food.

Question 11 of 30

Why must raw and cooked food be stored separately?

• Cooked food must be stored at a lower temperaturethan raw food.
• Cooked food may taint raw food.
• Bacteria in raw food can contaminate cooked food.
• They will be needed in different parts of the kitchen.

Question 12 of 30

Which one of the following is required by bacteria to multiply?

• Time
• Light
• An acid pH
• Dryness

Question 13 of 30

Which of the following is a physical hazard if found in food?

• A drawing pin
• Bacteria
• Allergens
• Insecticides

Question 14 of 30

Which one of the following is known as an ‘at risk’ group?

• Teenagers
• Babies
• Captains
• Foods Handlers

Question 15 of 30

The use of pesticides in a food room is most likely to result in which type of contamination?

• Physical
• Chemical
• Microbiological
• Allergenic

Question 16 of 30

Which of these statements is correct?

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

Question 17 of 30

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

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

Question 18 of 30

Which of the following is most likely to cause food poisoning?

• Keeping tinned products in a dry store.
• Using a blast chiller to cool food.
• Using an insecticide in an open food room.
• Keeping frozen food stored at -18°C.

Question 19 of 30

It is most important to wash your hands after handling which of the following?

• Fruit and vegetables.
• Raw poultry.
• Dry goods.
• Cooked meat.

Question 20 of 30

What does food safety legislation require?

• Food handlers to have short hair.
• Chilled food to be stored above 8ºC.
• Food handlers to be hygienic.
• Food to contain no fat.

Question 21 of 30

What is the duration of food poisoning?

• 1 – 36 hours
• 1-7 days
• 1 – 36 days
• 1 – 7 hours

Question 22 of 30

When should waste be removed from the galley?

• Every 24 hours.
• Regularly throughout the day.
• When the waste receptacles are overflowing.
• When there is a break.

Question 23 of 30

Clearly labelling ingredients that contain allergens is an effective way to prevent which of the following?

• Guests and crew suffering allergic reactions.
• Physical hazards in food.
• Guests and crew catching viruses.
• Chemical hazards in food.

Question 24 of 30

What does a sanitiser do?

• Removes dirt and grease.
• Kills spoilage bacteria.
• Cleans and disinfects.
• Sterilises surfaces.

Question 25 of 30

What is the minimum time/temperature control needed to destroy most bacteria?

• 50°C for 2 minutes
• 70°C for 2 minutes
• 37°C for 2 minutes
• 63°C for 2 minutes

Question 26 of 30

What is the most accurate method of checking a product has been thoroughly heat treated?

• Check the core temperature of the product.
• Cook the product as per the recipe.
• Check the product is steaming as it comes out of the oven.
• Check the temperature of the oven.

Question 27 of 30

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

• Using colour-coded utensils.
• Storing raw and cooked food in the same refrigerator.
• Bacteria transferring from raw to cooked food.
• Chemicals being transferred to the wrong container.

Question 28 of 30

Under the MCA regulations which of the following is correct?

• Only service are required to have level 2 food safety certification.
• All food handlers are required to have level 2 food safety certification.
• Only the chef and crew chefs are required to have level 2 food safety certification.
• Only the service crew need to be trained in MARPOL.

Question 29 of 30

Which information should be included in a cleaning schedule?

• What to clean, methods to use and result of swab tests.
• How to clean quickly, chemicals to use, who is to do it.
• What to clean, how to clean and cost of cleaning.
• What to clean, how to clean and when to clean.

Question 30 of 30

Which of the following is good practice relating to food waste?

• Only disposing of food waste once it has passed its expiration date.
• Removing food waste from food rooms once a week.
• Keep food waste for as long as possible in case it can be used for another purpose.
• Emptying food waste containers frequently.