Question 1 of 30

Which of the following is correct?

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

Question 2 of 30

Which one of the following is correct?

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

Question 3 of 30

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

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

Question 4 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 look neat and tidy when the company has a customer audit.
• To help identify your job role as a food handler.
• To keep your own clothes clean and in good condition.

Question 5 of 30

What does food safety legislation require?

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

Question 6 of 30

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

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

Question 7 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.
• Keeping frozen food stored at -18°C.
• Using an insecticide in an open food room.

Question 8 of 30

Which of these statements is correct?

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

Question 9 of 30

What type of bacteria causes food to rot or perish?

• Friendly
• Spoilage
• Mouldy
• Pathogenic

Question 10 of 30

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

• Encourages growth of food-poisoning bacteria.
• 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.

Question 11 of 30

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

• Contamination
• Germination
• Spoilage
• Multiplication

Question 12 of 30

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

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

Question 13 of 30

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

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

Question 14 of 30

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

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

Question 15 of 30

What will a bulging can most likely indicate?

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

Question 16 of 30

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

• Chemical
• Microbiological
• Allergenic
• Physical

Question 17 of 30

Which statement best describes a toxin?

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

Question 18 of 30

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

• Bacteria
• Insecticides
• A drawing pin
• Allergens

Question 19 of 30

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

• Droppings
• Overflowing bins
• Bait boxes
• Food waste

Question 20 of 30

What are pathogens?

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

Question 21 of 30

Which one of the following is the best way to store waste in a galley?

• In a cardboard box lined with a clean bin bag.
• In a plastic bag in a cleanable containerwith a foot-operated lid.
• In a black paper sack inside a foot-operated bin.
• In a neat pile on the floor until the end of the meal preparation.

Question 22 of 30

Which of the following is correct?

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

Question 23 of 30

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

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

Question 24 of 30

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

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

Question 25 of 30

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

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

Question 26 of 30

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

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

Question 27 of 30

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

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

Question 28 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 in its best condition.
• When food is safe until.

Question 29 of 30

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

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

Question 30 of 30

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

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