Question 1 of 30

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

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

Question 2 of 30

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

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

Question 3 of 30

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

• Food waste
• Droppings
• Bait boxes
• Overflowing bins

Question 4 of 30

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

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

Question 5 of 30

What does a sanitiser do?

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

Question 6 of 30

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

• Spoilage
• Germination
• Contamination
• Multiplication

Question 7 of 30

What are pathogens?

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

Question 8 of 30

Which is the most important factor to ensure that food is safe to eat?

• Minimising food wastage at all times.
• Purchasing food from the most reputable supplier.
• Good hygiene standards.
• Finding cost-cutting methods when preparing food.

Question 9 of 30

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

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

Question 10 of 30

Which information should be included in a cleaning schedule?

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

Question 11 of 30

What is the duration of food poisoning?

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

Question 12 of 30

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

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

Question 13 of 30

What does a best-before date on food indicate?

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

Question 14 of 30

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

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

Question 15 of 30

Which one of the following is correct?

• Hot food to be displayed above 63ºC.
• Cold food to be displayed above 8ºC.
• Frozen food to be stored at -10ºC.
• Dry foods to be stored below 5ºC.

Question 16 of 30

Which of the following is most important for galley food handlers to ensure about their protective clothing?

• 100% waterproof.
• Professionally cleaned on a regular basis.
• As lightly coloured as possible.
• Able to cover their normal clothing completely.

Question 17 of 30

Which one of the following reduces bacteria to a safe level, but does not remove dirt, grease and food waste effectively?

• Detergent
• Santiser
• Disinfectant
• Sterilant

Question 18 of 30

Under the MCA regulations which of the following is correct?

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

Question 19 of 30

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

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

Question 20 of 30

Which statement best describes a toxin?

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

Question 21 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.
• All cleaning equipment should be cleaned weekly.
• Cleaning equipment must be used for specific tasks only.

Question 22 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 23 of 30

What will a bulging can most likely indicate?

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

Question 24 of 30

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

• Food poisoning bacteria
• Spores
• Physical hazards
• Allergens

Question 25 of 30

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

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

Question 26 of 30

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

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

Question 27 of 30

Which of the following is correct?

• Pathogenic bacteria only multiplies in the body.
• Pathogenic bacteria cause illness.
• Pathogenic bacteria multiples best in the fridge.
• All pathogenic bacteria form spore.

Question 28 of 30

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

• Bacteria
• A drawing pin
• Allergens
• Insecticides

Question 29 of 30

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

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

Question 30 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 look neat and tidy when the company has a customer audit.
• To help identify your job role as a food handler.
• To protect the food from bacteria and other contamination.