Question 1 of 7

Food-contact surfaces should be which of the following?

• Clean and absorb moisture.
• Toxic and easy to clean and disinfect.
• Easy to clean and disinfect.
• Hard-wearing and toxic.

Question 2 of 7

Which of the following is the best way to store wastein a galley?

• In a black plastic sack inside a foot-operated bin.
• In a neat pile on the floor until the end of the meal preparation.
• In a plastic bag in a cleanable container with a foot-operated lid.
• In a cardboard box lined with a clean bin bag.

Question 3 of 7

What are pathogens?

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

Question 4 of 7

Which of the following are ALL high-risk foods?

• Cooked ham, hot casserole, prepared sandwich and pate.
• Raw chicken, eggs, raw fish and kidney beans.
• Raw vegetables, cooked ham, prepared sandwich and eggs.
• Dried milk, raw chicken, cooked ham and prepared sandwich.

Question 5 of 7

Which of these statements is correct?

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

Question 6 of 7

All pathogenic bacteria form spores. Is this statement True or False?

• False
• True

Question 7 of 7

Viruses need food to multiply. Is this statement True or False?

• False
• True