Question 1 of 45

Which of the following is a physical hazard if found in food?

• Allergens
• Insecticides
• A drawing pin
• Bacteria

Question 2 of 45

Which of the following help to control food poisoning?

• Good hygiene practices, undercooking and preventing contamination.
• Thorough cooking, preventing multiplication, storingraw and cooked food together.
• Thorough cooking, poor hygiene practices and preventing multiplication.
• Good hygiene practices, preventing contamination and preventing multiplication.

Question 3 of 45

Which one of the following is the main reason for wearing protective clothing?

• To help identify your job role as a food handler.
• To look neat and tidy when the company has a customer audit.
• To keep your own clothes clean and in good condition.
• To protect the food from bacteria and other contamination.

Question 4 of 45

Which of the following is not a control measure for food preparation?

• Minimise handling
• Minimise time in the ‘risk zone
• Keep covered
• Colour-coding

Question 5 of 45

Which of the following is correct?

• Pathogenic bacteria cause illness.
• Pathogenic bacteria multiples best in the fridge.
• All pathogenic bacteria form spores.
• Pathogenic bacteria only multiplies in the body.

Question 6 of 45

Under the MCA regulations which of the following is correct?

• Only the chef and crew chefs are required to have level 2 food safety certification.
• Only service are required to have level 2 food safety certification.
• Only the service crew need to be trained in MARPOL.
• All food handlers are required to have level 2 food safety certification.

Question 7 of 45

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

• Multiplication
• Contamination
• Germination
• Spoilage

Question 8 of 45

Which of the following is a control measure used to prevent the contamination of high-risk food with pathogens?

• Cooking food to 75°C.
• Effective cleaning and disinfection.
• Adding sugar to food during production.
• Minimising the time of food preparation at room temperature

Question 9 of 45

Cooking food thoroughly is the most effective way for which of the following?

• Kill viruses.
• Multiply bacteria.
• Kill bacteria.
• Multiply viruses.

Question 10 of 45

Which is the most important factor to ensure that food is safe to eat?

• Finding cost-cutting methods when preparing food.
• Purchasing food from the most reputable supplier.
• Good hygiene standards.
• Minimising food wastage at all times.

Question 11 of 45

Which of the following statements is false?

• Food poisoning bacteria are a greater risk than spoilage bacteria.
• Spoilage is mainly caused by mould, enzymes and bacteria.
• The quickest method of detecting spoilage organisms is by microbiological sampling.
• Spoilt food may be detected when eaten.

Question 12 of 45

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

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

Question 13 of 45

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

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

Question 14 of 45

Which of the following statements is true?

• Carriers are people who have recovered from illness and do not excrete pathogens.
• Carriers show no symptoms of illness but excrete organisms.
• Carriers often exhibit symptoms of illness.
• Carriers are never likely to cause food poisoning.

Question 15 of 45

Which one of the following is true about food contaminated by food poisoning bacteria?

• It looks, smells and tastes normal.
• It looks mouldy but smells and tastes normal.
• It smells unusual but tastes and looks normal.
• It looks and smells normal, but tastes off.

Question 16 of 45

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

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

Question 17 of 45

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

• Captains
• Foods Handlers
• Teenagers
• Babies

Question 18 of 45

What type of bacteria causes food to rot or perish?

• Spoilage
• Pathogenic
• Mouldy
• Friendly

Question 19 of 45

Which statement best describes a toxin?

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

Question 20 of 45

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

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

Question 21 of 45

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

• Freezing meat and fish.
• Ineffective pest control.
• Frequently changing dishes on the menu.
• Wearing protective clothing when preparing food.

Question 22 of 45

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

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

Question 23 of 45

Why must raw and cooked food be stored separately?

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

Question 24 of 45

Clearly labelling ingredients that contain allergens is an effective way to prevent which of the following?

• Chemical hazards in food.
• Guests and crew suffering allergic reactions.
• Guests and crew catching viruses.
• Physical hazards in food.

Question 25 of 45

Of the following what is the most commonhygiene fault that results in food poisoning?

• Quickly chilling food after cooking.
• Preparing food too far in advance and storing it at room temperature.
• Probing food in fridge.
• Holding food above 36°C.

Question 26 of 45

What are pathogens?

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

Question 27 of 45

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

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

Question 28 of 45

Which of the following is a microbiological hazard in food?

• Virus
• String
• Cleaning product
• Peanuts

Question 29 of 45

Which of the following is correct?

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

Question 30 of 45

What is the duration of food poisoning?

• 1 – 36 days
• 1-7 days
• 1 – 7 hours
• 1 – 36 hours

Question 31 of 45

What are bacteria, moulds and viruses?

• Toxins
• Pathogenic
• Micro-organisms
• Poisons

Question 32 of 45

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

• Physical
• Microbiological
• Allergenic
• Chemical

Question 33 of 45

Which one of the following is correct?

• Dry foods to be stored below 5ºC.
• Frozen food to be stored at -10ºC.
• Hot food to be displayed above 63ºC.
• Cold food to be displayed above 8ºC.

Question 34 of 45

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

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

Question 35 of 45

Which of the following statements is true?

• Nail brushes should be used every time the hands are washed.
• Smoking by food handlers is banned to prevent chemical contamination.
• A supervisor can improve hygiene in the workplace if they lead by example.
• Food handlers must wear protective clothing when leaving work.

Question 36 of 45

Refrigerating ready-to-eat food is important to reduce the multiplication of which of the following?

• Spores
• Food poisoning bacteria.
• Allergens
• Physical hazards

Question 37 of 45

What is contamination?

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

Question 38 of 45

Which of the following could be a chemical contaminant of food?

• The presence of too many bacteria in food.
• Using peanuts in a recipe.
• Presence of metal nuts and bolts in product.
• Too much preservative added to a recipe.

Question 39 of 45

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

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

Question 40 of 45

Which of the following is most likely to prevent out-of-date food from being eaten?

• Separating high-risk food and ready-to-eat food.
• Date coding all ready-to-eat food.
• Thoroughly cooking all food.
• Storing all ready-to-eat food in a refrigerator.

Question 41 of 45

Which one of the following is required by bacteria to multiply?

• Light
• Dryness
• An acid pH
• Time

Question 42 of 45

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

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

Question 43 of 45

Food poisoning can be caused by which of the following?

• Poisonous metals, bacteria, moulds.
• Bacteria, poisonous plants, moisture.
• Oxygen, poisonous plants, moisture.
• Poisonous metals, oxygen, bacteria.

Question 44 of 45

During normal cooking, spores of bacteria do which of the following?

• Expand
• Multiply
• Survive
• Produce toxins

Question 45 of 45

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

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