Question 1 of 45

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

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

Question 2 of 45

What is the duration of food poisoning?

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

Question 3 of 45

Which of the following statements is true?

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

Question 4 of 45

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

• Light
• Dryness
• An acid pH
• Time

Question 5 of 45

Which one of the following could be a physical contaminant of food?

• Disinfectant
• Virus
• Plastic
• Gluten

Question 6 of 45

Food poisoning can be caused by which of the following?

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

Question 7 of 45

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

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

Question 8 of 45

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

• Produce toxins
• Expand
• Multiply
• Survive

Question 9 of 45

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

• Captains
• Teenagers
• Foods Handlers
• Babies

Question 10 of 45

Which of these statements is correct?

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

Question 11 of 45

What are bacteria, moulds and viruses?

• Toxins
• Pathogenic
• Micro-organisms
• Poisons

Question 12 of 45

What are pathogens?

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

Question 13 of 45

What type of bacteria causes food to rot or perish?

• Spoilage
• Friendly
• Pathogenic
• Mouldy

Question 14 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Which of the following is most likely to prevent out-of-date food from being eaten?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.
• Storing all ready-to-eat food in a refrigerator.
• Thoroughly cooking all food.

Question 15 of 45

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

• Microbiological
• Allergenic
• Physical
• Chemical

Question 16 of 45

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

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

Question 17 of 45

You are training your team to clean work surfaces in work areas using the same cleaning equipment. In which areas should you start?

• Raw fish
• High-risk
• Raw meat
• Vegetable preparation

Question 18 of 45

Which of the following help to control food poisoning?

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

Question 19 of 45

Which of the following is the most important for galley food handlers to ensure about their protective clothing?

• Able to cover their normal clothing completely.
• Professionally cleaned on a regular basis.
• 100% waterproof.
• As lightly coloured as possible.

Question 20 of 45

Which statement best describes a toxin?

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

Question 21 of 45

Which of the following statements is false?

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

Question 22 of 45

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

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

Question 23 of 45

What will a bulging can, most likely indicate?

• That the food has been spoiled.
• That the food has been incorrectly stored.
• That the food has been contaminated with pests.
• That the food has been dissolved.

Question 24 of 45

Which of the following is in the correct order?

• Main clean, pre-clean, disinfect and rinse.
• Main clean, rinse, pre-clean and disinfect.
• Pre-clean, rinse, disinfect and dry.
• Pre-clean, main clean, rinseand disinfect.

Question 25 of 45

Which of the following statements is true?

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

Question 26 of 45

How can a supervisor monitor hand washing?

• Observe staff washing their hands.
• Check that all washbasins are clean and easy to use.
• Train the staff when to wash their hands.
• Lead by example and wash hands properly.

Question 27 of 45

Which of the following is good practice relating to food waste?

• Emptying food waste containers frequently.
• Only disposing of food waste once it has passed its expiration date.
• Removing food waste from food rooms once a week.
• Keep food waste for as long as possible in case it can be used for another purpose.

Question 28 of 45

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

• Insecticides
• Bacteria
• Allergens
• A drawing pin

Question 29 of 45

Which one of the following statements best describes the term ‘cross-contamination’?

• Bacteria transferring from raw to cooked food.
• Using colour-coded utensils.
• Storing raw and cooked food in the same refrigerator.
• Chemicals being transferred to the wrong container.

Question 30 of 45

Which of the following is a microbiological hazard in food?

• Cleaning product
• Virus
• String
• Peanuts

Question 31 of 45

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

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

Question 32 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 33 of 45

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

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

Question 34 of 45

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

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

Question 35 of 45

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

• Germination
• Multiplication
• Contamination
• Spoilage

Question 36 of 45

Why must raw and cooked food be stored separately?

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

Question 37 of 45

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

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

Question 38 of 45

Under the MCA regulations which of the following is correct?

• 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.
• Only the chef and crew chefs are required to have level 2 food safety certification.

Question 39 of 45

What must be done if food is past its use-by date?

• Nothing, food has three days past its use-by date before it is unsafe.
• The food should be transferred to a freezer until it is used.
• The food should be discarded.
• The food must be used that day.

Question 40 of 45

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

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

Question 41 of 45

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

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

Question 42 of 45

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

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

Question 43 of 45

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

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

Question 44 of 45

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

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

Question 45 of 45

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

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