Question 1 of 7

Spores are more likely to cause food safety issues during which stage?

• The delivery and storage stage.
• In the cooking.
• In the cooling stage.
• In the washing and preparation stage.

Question 2 of 7

Food-contact surfaces should be which of the following?

• Easy to clean and disinfect.
• Toxic and easy to clean and disinfect.
• Clean and absorb moisture.
• Hard-wearing and toxic.

Question 3 of 7

Which of these statements is correct?

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

Question 4 of 7

Viruses need food to multiply. Is this statement True or False?

• False
• True

Question 5 of 7

Which of the following are ALL high-risk foods?

• Raw chicken, eggs, raw fish & kidney beans.
• Cooked ham, hot casserole, prepared sandwich and pate.
• Dried milk, raw chicken, cooked ham and prepared sandwich.
• Raw vegetables, cooked ham, prepared sandwich and eggs.

Question 6 of 7

When should waste be removed from the galley?

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

Question 7 of 7

What is the minimum temperature hot food can be held at safely before service?

• 75° or above
• 25°C or above
• 50°C or above
• 63°C or above