Question 1 of 30

Which one of the following is required by bacteria to multiply?

• Dryness
• Light
• An acid pH
• Time

Question 2 of 30

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

• Insecticides
• A drawing pin
• Allergens
• Bacteria

Question 3 of 30

What will a bulging can most likely indicate?

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

Question 4 of 30

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

• Multiplication
• Spoilage
• Germination
• Contamination

Question 5 of 30

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

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

Question 6 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 7 of 30

What is contamination?

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

Question 8 of 30

What does a sanitiser do?

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

Question 9 of 30

Which is the main food safety reason to keep delivery records?

• It can help ensure traceability of the product.
• Helps organise stock rotation.
• Gives contact details for finance.
• It can give information on the nutritional value of the finished product.

Question 10 of 30

What does a best-before date on food indicate?

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

Question 11 of 30

Which statement best describes a toxin?

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

Question 12 of 30

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

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

Question 13 of 30

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

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

Question 14 of 30

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

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

Question 15 of 30

What are bacteria, moulds and viruses?

• Pathogenic
• Toxins
• Micro-organisms
• Poisons

Question 16 of 30

What does food safety legislation require?

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

Question 17 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 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 service crew need to be trained in MARPOL.
• All food handlers are required to have level 2 food safety certification.
• Only the chef and crew chefs are required to have level 2 food safety certification.

Question 19 of 30

Which of the following help to control food poisoning?

• Good hygiene practices, undercooking and preventing contamination.
• 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.

Question 20 of 30

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

• Physical
• Allergenic
• Chemical
• Microbiological

Question 21 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
• Poor working conditions
• More food waste

Question 22 of 30

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

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

Question 23 of 30

When should waste be removed from the galley?

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

Question 24 of 30

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

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

Question 25 of 30

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

• Glutem
• Plastic
• Disinfectant
• Virus

Question 26 of 30

Which of the following is a microbiological hazard in food?

• Virus
• String
• Peanuts
• Cleaning product

Question 27 of 30

Of the following what is the most commonhygiene fault that results in food poisoning?

• Quickly chilling food after cooking.
• Preparing food too far in advance and storing it at room temperature.
• Holding food above 36°C.
• Probing food in fridge.

Question 28 of 30

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

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

Question 29 of 30

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

• 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.
• Emptying food waste containers frequently.

Question 30 of 30

Which of the following is correct?

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