Question 1 of 7

Handling food waste on board is controlled by what regulations?

• MARPOL
• The High Risk Zone
• HACCP
• Special Areas

Question 2 of 7

What is usually the incubation period (onset time) for bacterial food poisoning?

• 48 or more hours
• 5 to 20 hours
• 1 to 2 hours
• 1 to 36 hours

Question 3 of 7

Which of the following is a microbiological hazard in food?

• Viruses
• Peanuts
• Detergent
• String

Question 4 of 7

Why must raw and cooked food be stored separately?

• Cooked food must be stored at a lower temperature than raw food.
• They will be needed in different parts of the kitchen.
• Cooked food may make raw food smell bad.
• Bacteria in raw food can contaminate ready-to-eat food.

Question 5 of 7

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

• Storing raw and ready-to-eat food in the same refrigerator.
• Bacteria being moved from raw to ready-to-eat food.
• Chemicals beings put into the wrong container.
• Using colour-coded equipment.

Question 6 of 7

Viruses differ from food poisoning bacteria. Why is this?

• They are more likely to be passed from person to person and only require small numbers to cause illness.
• They only require small numbers to cause illness and are much larger than bacteria.
• They are more likely to be passed from person toperson and require large numbers to causeillness.
• They require large numbers to cause illness and are much smaller than bacteria.

Question 7 of 7

Which is the BEST description of cross-contamination?

• The transfer of bacteria from a ready to eat food to raw food to be cooked.
• The origin of the food poisoning bacteria.
• The transfer of bacteria from a contaminated source, usually raw food, to ready-to-eat food.
• When a food handler does not wash their hands after cooking.