Question 1 of 7

All pathogenic bacteria form spores. Is this statement True or False?

• True
• False

Question 2 of 7

When should waste be removed from the galley?

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

Question 3 of 7

What temperature is the Danger (high risk) zone?

• 63°-75°C
• 20°-50°C
• 5°-63°C
• 50°-75°C

Question 4 of 7

What type of bacteria causes food to rot or perish?

• Spoilage
• Friendly
• Pathogenic
• Mouldy

Question 5 of 7

When probing food in a fridge the max temperature is 5°C. Why on your daily fridge checks can the temperature be recorded up to a max 8°C?

• Because the chef has pot a hot dish in there.
• In case your fridge has broken.
• To allow a tolerance for the opening and closing of the door.
• This is a trick question as 5°C is the maximum temperature.

Question 6 of 7

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

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

Question 7 of 7

Which of these statements is correct?

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