Question 1 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.
• Food should be served at.
• Food-preparation kitchens should remain at to ensure optimal conditions.
• Encourages growth of food-poisoning bacteria.

Question 2 of 45

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

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

Question 3 of 45

Which of the following is correct?

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

Question 4 of 45

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

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

Question 5 of 45

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

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

Question 6 of 45

Which one of the following is true about food contaminated by food poisoning bacteria?

• It looks mouldy but smells and tastes normal.
• It looks, smells and tastes normal.
• It smells unusual but tastes and looks normal.
• It looks and smells normal, but tastes off.

Question 7 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 8 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?

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

Question 9 of 45

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

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

Question 10 of 45

Which of the following help to control food poisoning?

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

Question 11 of 45

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

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

Question 12 of 45

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

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

Question 13 of 45

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

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

Question 14 of 45

What is the duration of food poisoning?

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

Question 15 of 45

Which of the following is in the correct order?

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

Question 16 of 45

Why must raw and cooked food be stored separately?

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

Question 17 of 45

Which of the following statements is true?

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

Question 18 of 45

Which of these statements is correct?

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

Question 19 of 45

What will a bulging can, most likely indicate?

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

Question 20 of 45

What are bacteria, moulds and viruses?

• Pathogenic
• Toxins
• Micro-organisms
• Poisons

Question 21 of 45

How can a supervisor monitor hand washing?

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

Question 22 of 45

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

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

Question 23 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.
• Date coding all ready-to-eat food.
• Storing all ready-to-eat food in a refrigerator.
• Thoroughly cooking all food.

Question 24 of 45

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

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

Question 25 of 45

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

• Microbiological
• Allergenic
• Chemical
• Physical

Question 26 of 45

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

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

Question 27 of 45

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

• Foods Handlers
• Babies
• Captains
• Teenagers

Question 28 of 45

What are pathogens?

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

Question 29 of 45

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

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

Question 30 of 45

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

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

Question 31 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 32 of 45

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

• Expand
• Multiply
• Survive
• Produce toxins

Question 33 of 45

What type of bacteria causes food to rot or perish?

• Friendly
• Spoilage
• Mouldy
• Pathogenic

Question 34 of 45

Food poisoning can be caused by which of the following?

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

Question 35 of 45

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

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

Question 36 of 45

Which of the following is a microbiological hazard in food?

• Peanuts
• String
• Cleaning product
• Virus

Question 37 of 45

Under the MCA regulations which of the following is correct?

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

Question 38 of 45

Which of the following statements is true?

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

Question 39 of 45

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

• Virus
• Plastic
• Gluten
• Disinfectant

Question 40 of 45

Which statement best describes a toxin?

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

Question 41 of 45

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

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

Question 42 of 45

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

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

Question 43 of 45

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

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

Question 44 of 45

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

• Germination
• Spoilage
• Contamination
• Multiplication

Question 45 of 45

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

• Dryness
• Light
• Time
• An acid pH