Question 1 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 surviving in food.
• To prevent spores from germinating in food.
• To prevent spores from contaminating food.

Question 2 of 7

Food-contact surfaces should be which of the following?

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

Question 3 of 7

When should waste be removed from the galley?

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

Question 4 of 7

Which one of the following is required by bacteria tomultiply?

• Light
• An acid PH
• Time
• Dryness

Question 5 of 7

Viruses need food to multiply. Is this statement True or False?

• False
• True

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

When probing food in a fridge the max temperature is 5°C. Why on your daily fridge checks, can the temperature be recorded up to a max 8°C?

• This is a trick question as 5°C is the maximum temperature.
• In case your fridge has broken.
• To allow a tolerance for the opening and closing of the door.
• Because the chef has pot a hot dish in there.