Question 1 of 7

After cooking meat which is to be served cold, why should it be rapidly cooled?

• To prevent spores from contaminating food.
• To prevent spores from surviving in food.
• To prevent spores from germinating in food.
• To prevent spores from multiplying in food.

Question 2 of 7

What are the 4 categories of food safety hazards?

• Microbiological, Chemical, Physical, and Allergenic.
• Raw Meats, Microbiological, Chemical and Pest Control.
• Chemical, Raw Meats, Physical and Pest Control.
• Chemical, Allergenic, Microbiological and Personal Hygiene.

Question 3 of 7

Which of the following are factors which affect bacterial multiplication?

• Nutrients, pH, available water and temperature.
• Nutrients, pH, light and temperature.
• Temperature, available water, light and pH.
• Nutrients, pH, temperature and dust.

Question 4 of 7

Which of the following is the BEST meaning of ‘food safety’?

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

Question 5 of 7

Who is required to have level 2 food safety certification on board?

• Only the galley team.
• Everyone.
• All food handlers.
• All crew as they eat together in the crew mess.

Question 6 of 7

What do you do if you notice a problem in food safety?

• Report to the next person on duty.
• Report to the Maritime Coast Guard Agency.
• Try and fix it and hope for the best.
• Report to your Head of Department (manager or supervisor).

Question 7 of 7

Which of the following would be the MOST serious effect of poor food safety practices?

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