Question 1 of 30

Which of the following is known as the ‘danger zone’?

• 5°C to 63°C
• 2°C to 8°C
• 70°C to 110°C
• 37°C to 45°C

Question 2 of 30

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

• Virus
• Plastic
• Glutem
• Disinfectant

Question 3 of 30

Which of these statements is correct?

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

Question 4 of 30

Which of the following is most likely to prevent out-of-date food being eaten?

• Storing all ready-to-eat food in a refrigerator.
• Thoroughly cooking all food.
• Separating high-risk food and ready-to-eat food
• Date coding all ready-to-eat food.

Question 5 of 30

What is the most important reason to separate nut and non-nut products from delivery to sale?

• To prevent taint from one product to another.
• To prevent nut products from going mouldy.
• Prevent people suffering from an allergy from consuming the wrong food.
• With stock rotation.

Question 6 of 30

What is contamination?

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

Question 7 of 30

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

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

Question 8 of 30

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

• Babies
• Foods Handlers
• Teenagers
• Captains

Question 9 of 30

Which one of the following is true about food contaminated by food poisoning bacteria?

• It smells unusual but tastes and looks normal.
• It looks mouldy but smells and tastes normal.
• It looks and smells normal, but tastes off.
• It looks, smells and tastes normal.

Question 10 of 30

Which information should be included in a cleaning schedule?

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

Question 11 of 30

Which of the following is a typical sign of pests in a food room?

• Bait boxes
• Food waste
• Droppings
• Overflowing bins

Question 12 of 30

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

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

Question 13 of 30

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

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

Question 14 of 30

Refrigerating ready-to-eat food is important to reduce the multiplication of which of the following?

• Spores
• Allergens
• Food poisoning bacteria
• Physical hazards

Question 15 of 30

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

• Wearing protective clothing when preparing food.
• Freezing meat and fish.
• Frequently changing dishes on the menu.
• Ineffective pest control.

Question 16 of 30

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

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

Question 17 of 30

20°C - 50°C is the temperature range that does which of the following?

• Food-preparation kitchens should remain at to ensure optimal conditions.
• Food should be heated at to ensure food-poisoning bacteria are killed.
• Food should be served at.
• Encourages growth of food-poisoning bacteria.

Question 18 of 30

What will a bulging can most likely indicate?

• That the food has been incorrectly stored.
• That the food has been spoiled.
• That the food has been dissolved.
• That the food has been contaminated with pests.

Question 19 of 30

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

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

Question 20 of 30

Cooking food thoroughly is the most effective way for which of the following?

• Kill bacteria
• Multiply viruses
• Multiply bacteria
• Kill viruses

Question 21 of 30

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

• Chemical
• Physical
• Allergenic
• Microbiological

Question 22 of 30

Food poisoning can be caused by which of the following?

• Poisonous metals, bacteria, moulds.
• Poisonous metals, oxygen, bacteria.
• Oxygen, poisonous plants, moisture.
• Bacteria, poisonous plants, moisture.

Question 23 of 30

What does food safety legislation require?

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

Question 24 of 30

Which statement best describes a toxin?

• Poison produced by some bacteria
• A method of surviving high temperatures.
• The way bacteria divide into two.
• Food required for bacterial growth.

Question 25 of 30

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

• A drawing pin
• Allergens
• Insecticides
• Bacteria

Question 26 of 30

When should waste be removed from the galley?

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

Question 27 of 30

Which of the following help to control food poisoning?

• Good hygiene practices, preventing contamination and preventing multiplication.
• Thorough cooking, preventing multiplication, storingraw and cooked food together.
• Thorough cooking, poor hygiene practices and preventing multiplication.
• Good hygiene practices, undercooking and preventing contamination.

Question 28 of 30

What does a sanitiser do?

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

Question 29 of 30

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

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

Question 30 of 30

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

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