Question 1 of 30

Which statement best describes a toxin?

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

Question 2 of 30

Which of the following is the best definition of ‘food safety’?

• Keeping food at the right temperature so that bacteria will not grow.
• Ensuring food is free from harm of any kind.
• Washing hands regularly throughout the day.
• Using enough cleaning chemicals to keep surfaces clean.

Question 3 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.
• Check the core temperature of the product.
• Cook the product as per the recipe.

Question 4 of 30

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

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

Question 5 of 30

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

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

Question 6 of 30

Which one of the following is a high-risk food?

• Breakfast cereal.
• Raw chicken.
• Lettuce.
• Sliced cooked meat.

Question 7 of 30

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

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

Question 8 of 30

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

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

Question 9 of 30

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

• Sterilant
• Detergent
• Disinfectant
• Santiser

Question 10 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 11 of 30

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

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

Question 12 of 30

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

• Plastic
• Virus
• Glutem
• Disinfectant

Question 13 of 30

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

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

Question 14 of 30

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

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

Question 15 of 30

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

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

Question 16 of 30

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

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

Question 17 of 30

Which of the following is correct?

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

Question 18 of 30

Which of the following is a microbiological hazard in food?

• Peanuts
• Cleaning product
• Virus
• String

Question 19 of 30

Which of these statements is correct?

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

Question 20 of 30

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

• Contamination
• Spoilage
• Germination
• Multiplication

Question 21 of 30

Why must Raw and cooked food must be stored separately?

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

Question 22 of 30

What does a best-before date on food indicate?

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

Question 23 of 30

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

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

Question 24 of 30

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

• Microbiological
• Allergenic
• Physical
• Chemical

Question 25 of 30

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

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

Question 26 of 30

What are pathogens?

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

Question 27 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.
• Physical hazards in food.
• Chemical hazards in food.

Question 28 of 30

When should waste be removed from the galley?

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

Question 29 of 30

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

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

Question 30 of 30

Which one of the following is known as an ‘at risk’ group?

• Babies
• Teenagers
• Captains
• Foods Handlers