Question 1 of 30

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

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

Question 2 of 30

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

• In a neat pile on the floor until the end of the meal preparation.
• 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.

Question 3 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.
• Purchasing food from the most reputable supplier.
• Good hygiene standards.

Question 4 of 30

Which of these statements is correct?

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

Question 5 of 30

What does a sanitiser do?

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

Question 6 of 30

When should waste be removed from the galley?

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

Question 7 of 30

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

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

Question 8 of 30

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

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

Question 9 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 keep your own clothes clean and in good condition.
• To help identify your job role as a food handler.
• To look neat and tidy when the company has a customer audit.

Question 10 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 11 of 30

Which of the following is correct?

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

Question 12 of 30

Why must Raw and cooked food must be stored separately?

• Bacteria in raw food can contaminate cooked food.
• Cooked food must be stored at a lower temperaturethan raw food.
• They will be needed in different parts of the kitchen.
• Cooked food may taint raw food.

Question 13 of 30

What will a bulging can most likely indicate?

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

Question 14 of 30

Which of the following help to control food poisoning?

• Thorough cooking, poor hygiene practices and preventing multiplication.
• Good hygiene practices, undercooking and preventing contamination.
• Good hygiene practices, preventing contamination and preventing multiplication.
• Thorough cooking, preventing multiplication, storingraw and cooked food together.

Question 15 of 30

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

• Light
• An acid pH
• Time
• Dryness

Question 16 of 30

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

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

Question 17 of 30

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

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

Question 18 of 30

Which one of the following is correct?

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

Question 19 of 30

Which of the following is correct?

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

Question 20 of 30

Food poisoning can be caused by which of the following?

• Bacteria, poisonous plants, moisture.
• Poisonous metals, oxygen, bacteria.
• Poisonous metals, bacteria, moulds.
• Oxygen, poisonous plants, moisture.

Question 21 of 30

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

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

Question 22 of 30

What are pathogens?

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

Question 23 of 30

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

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

Question 24 of 30

What are bacteria, moulds and viruses?

• Poisons
• Pathogenic
• Toxins
• Micro-organisms

Question 25 of 30

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

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

Question 26 of 30

Under the MCA regulations which of the following is correct?

• Only the service crew need to be trained in MARPOL.
• Only service are required to have level 2 food safety certification.
• 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 27 of 30

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

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

Question 28 of 30

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

• Multiplication
• Contamination
• Spoilage
• Germination

Question 29 of 30

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

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

Question 30 of 30

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

• Disinfectant
• Detergent
• Santiser
• Sterilant