Question 1 of 45

What must be done if food is past its use-by date?

• The food must be used that day.
• The food should be transferred to a freezer until it is used.
• The food should be discarded.
• Nothing, food has three days past its use-by date before it is unsafe.

Question 2 of 45

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

• Germination
• Contamination
• Spoilage
• Multiplication

Question 3 of 45

What does a best-before date on food indicate?

• When food may be on a shop shelf.
• When food is safe until.
• When food is in its best condition.
• When food must be consumed by.

Question 4 of 45

Why must raw and cooked food be stored separately?

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

Question 5 of 45

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

• Multiply
• Survive
• Produce toxins
• Expand

Question 6 of 45

Which is the most important factor to ensure that food is safe to eat?

• Finding cost-cutting methods when preparing food.
• Purchasing food from the most reputable supplier.
• Minimising food wastage at all times.
• Good hygiene standards.

Question 7 of 45

Which of the following is most likely to prevent out-of-date food from being eaten?

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

Question 8 of 45

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

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

Question 9 of 45

Which of these statements is correct?

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

Question 10 of 45

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

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

Question 11 of 45

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

• Foods Handlers
• Captains
• Teenagers
• Babies

Question 12 of 45

Under the MCA regulations which of the following is correct?

• All food handlers are required to have level 2 food safety certification.
• Only the service crew need to be trained in MARPOL.
• Only service are required to have level 2 food safety certification.
• Only the chef and crew chefs are required to have level 2 food safety certification.

Question 13 of 45

Which of the following is correct?

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

Question 14 of 45

It is most important to wash your hands after handling which of the following?

• Cooked meat.
• Raw poultry.
• Fruit and vegetables.
• Dry goods.

Question 15 of 45

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

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

Question 16 of 45

Which is the main food safety reason to keep delivery records?

• Helps organise stock rotation.
• Gives contact details for finance.
• It can give information on the nutritional value of the finished product.
• It can help ensure traceability of the product.

Question 17 of 45

Which of the following is the most important for galley food handlers to ensure about their protective clothing?

• Able to cover their normal clothing completely.
• As lightly coloured as possible.
• 100% waterproof.
• Professionally cleaned on a regular basis.

Question 18 of 45

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

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

Question 19 of 45

What is contamination?

• A rapid method of cooling food.
• Something objectionable in food.
• The multiplication of bacteria in food.
• Something that is not destroyed by cooking.

Question 20 of 45

Which of the following is a microbiological hazard in food?

• Peanuts
• Cleaning product
• String
• Virus

Question 21 of 45

How can a supervisor monitor hand washing?

• Check that all washbasins are clean and easy to use.
• Lead by example and wash hands properly.
• Observe staff washing their hands.
• Train the staff when to wash their hands.

Question 22 of 45

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

• Freezing meat and fish.
• Wearing protective clothing when preparing food.
• Frequently changing dishes on the menu.
• Ineffective pest control.

Question 23 of 45

Which statement best describes a toxin?

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

Question 24 of 45

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

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

Question 25 of 45

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

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

Question 26 of 45

What are bacteria, moulds and viruses?

• Poisons
• Micro-organisms
• Toxins
• Pathogenic

Question 27 of 45

Which of the following statements is true?

• Carriers often exhibit symptoms of illness.
• Carriers are never likely to cause food poisoning.
• Carriers show no symptoms of illness but excrete organisms.
• Carriers are people who have recovered from illness and do not excrete pathogens.

Question 28 of 45

Which of the following help to control food poisoning?

• Good hygiene practices, preventing contamination and preventing multiplication.
• Thorough cooking, poor hygiene practices and preventing multiplication.
• Good hygiene practices, undercooking and preventing contamination.
• Thorough cooking, preventing multiplication, storingraw and cooked food together.

Question 29 of 45

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

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

Question 30 of 45

Which of the following statements is true?

• 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.
• A supervisor can improve hygiene in the workplace if they lead by example.

Question 31 of 45

Which of the following is correct?

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

Question 32 of 45

Which of the following statements is false?

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

Question 33 of 45

Food poisoning can be caused by which of the following?

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

Question 34 of 45

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

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

Question 35 of 45

Which of the following is in the correct order?

• Pre-clean, main clean, rinseand disinfect.
• Pre-clean, rinse, disinfect and dry.
• Main clean, pre-clean, disinfect and rinse.
• Main clean, rinse, pre-clean and disinfect.

Question 36 of 45

Which one of the following is correct?

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

Question 37 of 45

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

• Bacteria
• Insecticides
• A drawing pin
• Allergens

Question 38 of 45

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

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

Question 39 of 45

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

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

Question 40 of 45

What type of bacteria causes food to rot or perish?

• Spoilage
• Mouldy
• Pathogenic
• Friendly

Question 41 of 45

What will a bulging can, most likely indicate?

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

Question 42 of 45

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

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

Question 43 of 45

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

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

Question 44 of 45

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

• Light
• An acid pH
• Time
• Dryness

Question 45 of 45

What are pathogens?

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