Question 1 of 7

Which of these statements is correct?

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

Question 2 of 7

What temperature is the Danger (high risk) zone?

• 50°-75°C
• 20°-50°C
• 63°-75°C
• 5°-63°C

Question 3 of 7

All pathogenic bacteria form spores. Is this statement True or False?

• False
• True

Question 4 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 5 of 7

When should waste be removed from the galley?

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

Question 6 of 7

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

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

Question 7 of 7

What are pathogens?

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