Question 1 of 7

Who is required to have level 2 food safety certification on board?

• All food handlers.
• All crew as they eat together in the crew mess.
• Only the galley team.
• Everyone.

Question 2 of 7

Which of the following would be the MOST serious effect of poor food safety practices?

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

Question 3 of 7

Which of the following is the MOST common cause of food safety issues?

• Preparing food too far in advance and storing at room temperature.
• Cooking food throughly and serving immediately.
• Removing food from packaging and labelling it.
• Washing hands before entering any food areas.

Question 4 of 7

What do you do if you notice a problem in food safety?

• Try and fix it and hope for the best.
• Report to the Maritime Coast Guard Agency.
• Report to your Head of Department (manager or supervisor).
• Report to the next person on duty.

Question 5 of 7

After cooking meat which is to be served cold, why should it be rapidly cooled?

• To prevent spores from multiplying in food.
• To prevent spores from contaminating food.
• To prevent spores from surviving in food.
• To prevent spores from germinating in food.

Question 6 of 7

Which of the following is the BEST meaning of ‘food safety’?

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

Question 7 of 7

What is contamination?

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