Question 1 of 7

Viruses differ from food poisoning bacteria. Why is this?

• They require large numbers to cause illness and are much smaller than bacteria.
• They only require small numbers to cause illness and are much larger 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 2 of 7

Which of the following is most likely to result in food poisoning?

• Pasteurised (heat-treated) milk unrefrigerated for 4 hours.
• Cooked meat contaminated with pathogens.
• A product made with eggs that has been thoroughly cooked.
• Raw meat contaminated with pathogens.

Question 3 of 7

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

• Plastic
• Gluten
• Disinfectant
• Virus

Question 4 of 7

What is usually the incubation period (onset time) for bacterial food poisoning?

• 5 to 20 hours
• 1 to 2 hours
• 48 or more hours
• 1 to 36 hours

Question 5 of 7

Handling food waste on board is controlled by what regulations?

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

Question 6 of 7

Why must raw and cooked food be stored separately?

• Cooked food may make raw food smell bad.
• 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.

Question 7 of 7

Which of the following is a microbiological hazard in food?

• Peanuts
• Viruses
• String
• Detergent