Question 1 of 45

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

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

Question 2 of 45

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

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

Question 3 of 45

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

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

Question 4 of 45

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

• Expand
• Produce toxins
• Multiply
• Survive

Question 5 of 45

Which of the following statements is false?

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

Question 6 of 45

Food poisoning can be caused by which of the following?

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

Question 7 of 45

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

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

Question 8 of 45

Which of the following is correct?

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

Question 9 of 45

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

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

Question 10 of 45

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

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

Question 11 of 45

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

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

Question 12 of 45

Which statement best describes a toxin?

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

Question 13 of 45

Which of these statements is correct?

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

Question 14 of 45

Which of the following is a microbiological hazard in food?

• String
• Peanuts
• Cleaning product
• Virus

Question 15 of 45

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

• Multiplication
• Contamination
• Spoilage
• Germination

Question 16 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.
• 100% waterproof.
• Professionally cleaned on a regular basis.
• As lightly coloured as possible.

Question 17 of 45

Which of the following statements is true?

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

Question 18 of 45

What will a bulging can, most likely indicate?

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

Question 19 of 45

What type of bacteria causes food to rot or perish?

• Spoilage
• Friendly
• Mouldy
• Pathogenic

Question 20 of 45

What does a best-before date on food indicate?

• When food may be on a shop shelf.
• When food is safe until.
• When food must be consumed by.
• When food is in its best condition.

Question 21 of 45

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

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

Question 22 of 45

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

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

Question 23 of 45

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

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

Question 24 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.
• Helps organise stock rotation.
• It can help ensure traceability of the product.
• Gives contact details for finance.

Question 25 of 45

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

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

Question 26 of 45

Which of the following statements is true?

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

Question 27 of 45

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

• Bacteria
• A drawing pin
• Allergens
• Insecticides

Question 28 of 45

Which of the following is correct?

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

Question 29 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 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.

Question 30 of 45

Which one of the following is correct?

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

Question 31 of 45

What is contamination?

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

Question 32 of 45

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

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

Question 33 of 45

Why must raw and cooked food be stored separately?

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

Question 34 of 45

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

• Time
• An acid pH
• Light
• Dryness

Question 35 of 45

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

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

Question 36 of 45

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

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

Question 37 of 45

What is the duration of food poisoning?

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

Question 38 of 45

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

• Plastic
• Virus
• Disinfectant
• Gluten

Question 39 of 45

Which of the following is in the correct order?

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

Question 40 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?

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

Question 41 of 45

Under the MCA regulations which of the following is correct?

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

Question 42 of 45

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

• The food should be discarded.
• The food must be used that day.
• 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.

Question 43 of 45

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

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

Question 44 of 45

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

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

Question 45 of 45

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

• Thoroughly cooking all food.
• 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.