Question 1 of 7

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

• Chemicals beings put into the wrong container.
• Bacteria being moved from raw to ready-to-eat food.
• Using colour-coded equipment.
• Storing raw and ready-to-eat food in the same refrigerator.

Question 2 of 7

Viruses differ from food poisoning bacteria. Why is this?

• They only require small numbers to cause illness and are much larger than bacteria.
• They require large numbers to cause illness and are much smaller than bacteria.
• They are more likely to be passed from person toperson and require large numbers to causeillness.
• They are more likely to be passed from person to person and only require small numbers to cause illness.

Question 3 of 7

Handling food waste on board is controlled by what regulations?

• HACCP
• The High Risk Zone
• Special Areas
• MARPOL

Question 4 of 7

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

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

Question 5 of 7

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

• Gluten
• Disinfectant
• Virus
• Plastic

Question 6 of 7

Why must raw and cooked food be stored separately?

• Bacteria in raw food can contaminate ready-to-eat food.
• They will be needed in different parts of the kitchen.
• Cooked food must be stored at a lower temperature than raw food.
• Cooked food may make raw food smell bad.

Question 7 of 7

Which is the BEST description of cross-contamination?

• The transfer of bacteria from a contaminated source, usually raw food, to ready-to-eat food.
• When a food handler does not wash their hands after cooking.
• The transfer of bacteria from a ready to eat food to raw food to be cooked.
• The origin of the food poisoning bacteria.