Question 1 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 2 of 45

Which of the following statements is true?

• 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.
• Food handlers must wear protective clothing when leaving work.

Question 3 of 45

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

• Allergens
• Insecticides
• A drawing pin
• Bacteria

Question 4 of 45

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

• Light
• An acid pH
• Time
• Dryness

Question 5 of 45

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

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

Question 6 of 45

Which one of the following is correct?

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

Question 7 of 45

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

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

Question 8 of 45

Which of the following is correct?

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

Question 9 of 45

Which of the following statements is true?

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

Question 10 of 45

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

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

Question 11 of 45

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

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

Question 12 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.
• Cooking food to 75°C.
• Effective cleaning and disinfection.
• Minimising the time of food preparation at room temperature

Question 13 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 14 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.
• Only disposing of food waste once it has passed its expiration date.
• Keep food waste for as long as possible in case it can be used for another purpose.

Question 15 of 45

Which of the following is a microbiological hazard in food?

• Peanuts
• String
• Virus
• Cleaning product

Question 16 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 17 of 45

What is contamination?

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

Question 18 of 45

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

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

Question 19 of 45

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

• Expand
• Survive
• Multiply
• Produce toxins

Question 20 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 service crew need to be trained in MARPOL.
• Only service 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 21 of 45

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

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

Question 22 of 45

What type of bacteria causes food to rot or perish?

• Friendly
• Pathogenic
• Spoilage
• Mouldy

Question 23 of 45

How can a supervisor monitor hand washing?

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

Question 24 of 45

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

• Allergenic
• Microbiological
• Physical
• Chemical

Question 25 of 45

Food poisoning can be caused by which of the following?

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

Question 26 of 45

What will a bulging can, most likely indicate?

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

Question 27 of 45

Which of the following statements is false?

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

Question 28 of 45

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

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

Question 29 of 45

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

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

Question 30 of 45

Why must raw and cooked food be stored separately?

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

Question 31 of 45

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

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

Question 32 of 45

Which of the following help to control food poisoning?

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

Question 33 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
• Vegetable preparation
• Raw meat

Question 34 of 45

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

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

Question 35 of 45

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

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

Question 36 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 discarded.
• The food should be transferred to a freezer until it is used.
• The food must be used that day.

Question 37 of 45

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

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

Question 38 of 45

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

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

Question 39 of 45

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

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

Question 40 of 45

What are pathogens?

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

Question 41 of 45

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

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

Question 42 of 45

Which of these statements is correct?

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

Question 43 of 45

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

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

Question 44 of 45

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

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

Question 45 of 45

Which statement best describes a toxin?

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