Question 1 of 7

Which of the following are ALL high-risk foods?

• Raw vegetables, cooked ham, prepared sandwich and eggs.
• Dried milk, raw chicken, cooked ham and prepared sandwich.
• Raw chicken, eggs, raw fish and kidney beans.
• Cooked ham, hot casserole, prepared sandwich and pate.

Question 2 of 7

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

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

Question 3 of 7

When should waste be removed from the galley?

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

Question 4 of 7

Food-contact surfaces should be which of the following?

• Hard-wearing and toxic.
• Easy to clean and disinfect.
• Clean and absorb moisture.
• Toxic and easy to clean and disinfect.

Question 5 of 7

Which one of the following is required by bacteria tomultiply?

• An acid PH
• Dryness
• Time
• Light

Question 6 of 7

Which of the following is the best way to store wastein a galley?

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

Question 7 of 7

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

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