Question 1 of 45

What will a bulging can, most likely indicate?

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

Question 2 of 45

What are pathogens?

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

Question 3 of 45

Which of the following is a microbiological hazard in food?

• Virus
• Cleaning product
• Peanuts
• String

Question 4 of 45

Clearly labelling ingredients that contain allergens is an effective way to prevent which of the following?

• Guests and crew suffering allergic reactions.
• Physical hazards in food.
• Chemical hazards in food.
• Guests and crew catching viruses.

Question 5 of 45

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

• Survive
• Produce toxins
• Expand
• Multiply

Question 6 of 45

Which of the following is correct?

• It is a good idea to top up cleaning chemicals.
• Cleaning equipment must be used for specific tasks only.
• All cleaning equipment should be cleaned weekly.
• Cleaning should be completed as quickly as possible.

Question 7 of 45

Which of the following is not a control measure for food preparation?

• Colour-coding
• Keeping covered
• Minimise time in the ‘risk zone
• Minimise handling

Question 8 of 45

Why must raw and cooked food be stored separately?

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

Question 9 of 45

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

• A drawing pin
• Insecticides
• Bacteria
• Allergens

Question 10 of 45

The presence of harmful or objectionable matter in food can be best described as which of the following?

• Spoilage
• Multiplication
• Germination
• Contamination

Question 11 of 45

Which of the following is most likely to prevent out-of-date food from being eaten?

• Thoroughly cooking all food.
• Separating high-risk food and ready-to-eat food.
• Storing all ready-to-eat food in a refrigerator.
• Date coding all ready-to-eat food.

Question 12 of 45

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

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

Question 13 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 14 of 45

Which of the following statements is false?

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

Question 15 of 45

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

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

Question 16 of 45

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

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

Question 17 of 45

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

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

Question 18 of 45

What type of bacteria causes food to rot or perish?

• Spoilage
• Friendly
• Pathogenic
• Mouldy

Question 19 of 45

Which statement best describes a toxin?

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

Question 20 of 45

What are bacteria, moulds and viruses?

• Poisons
• Toxins
• Pathogenic
• Micro-organisms

Question 21 of 45

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

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

Question 22 of 45

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

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

Question 23 of 45

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

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

Question 24 of 45

Which of the following is the best definition of ‘food safety’?

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

Question 25 of 45

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

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

Question 26 of 45

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

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

Question 27 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 28 of 45

Which of the following is good practice relating to food waste?

• Only disposing of food waste once it has passed its expiration date.
• Removing food waste from food rooms once a week.
• Keep food waste for as long as possible in case it can be used for another purpose.
• Emptying food waste containers frequently.

Question 29 of 45

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

• Microbiological
• Chemical
• Physical
• Allergenic

Question 30 of 45

What is the duration of food poisoning?

• 1 – 36 days
• 1-7 days
• 1 – 7 hours
• 1 – 36 hours

Question 31 of 45

Which of the following is correct?

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

Question 32 of 45

Food poisoning can be caused by which of the following?

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

Question 33 of 45

Which one of the following is correct?

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

Question 34 of 45

Which of the following is a control measure used to prevent the contamination of high-risk food with pathogens?

• Minimising the time of food preparation at room temperature
• Adding sugar to food during production.
• Effective cleaning and disinfection.
• Cooking food to 75°C.

Question 35 of 45

Which of the following statements is true?

• A supervisor can improve hygiene in the workplace if they lead by example.
• Smoking by food handlers is banned to prevent chemical contamination.
• Nail brushes should be used every time the hands are washed.
• Food handlers must wear protective clothing when leaving work.

Question 36 of 45

20°C - 50°C is the temperature range that does which of the following?

• Food should be heated at, to ensure food-poisoning bacteria are killed.
• Encourages growth of food-poisoning bacteria.
• Food should be served at.
• Food-preparation kitchens should remain at to ensure optimal conditions.

Question 37 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.
• Able to cover their normal clothing completely.
• 100% waterproof.
• As lightly coloured as possible.

Question 38 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?

• High-risk
• Raw meat
• Vegetable preparation
• Raw fish

Question 39 of 45

Which one of the following is known as an ‘at risk’ group?

• Captains
• Babies
• Foods Handlers
• Teenagers

Question 40 of 45

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

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

Question 41 of 45

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

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

Question 42 of 45

Which of these statements is correct?

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

Question 43 of 45

Which of the following is known as the ‘danger zone’?

• 70°C to 110°C
• 37°C to 45°C
• 2°C to 8°C
• 5°C to 63°C

Question 44 of 45

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

• Dryness
• Light
• Time
• An acid pH

Question 45 of 45

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

• Virus
• Disinfectant
• Gluten
• Plastic