Question 1 of 7

What is the normal duration for food poisoning?

• 1-7 days
• 48 hours
• 1-36 hours
• 1-7 hours

Question 2 of 7

Which one of the following is good practice for food handlers?

• Washing hands after handling unfit food.
• Wearing nail varnish.
• Coughing and sneezing into their hands.
• Leaving a cut uncovered so the air can get to it.

Question 3 of 7

How long after symptoms disappear can a food handler return to work?

• Immediately
• 1-7 days
• 48 hours
• Only the doctor can say.

Question 4 of 7

What does the following refer to: "pathogens-faeces-hands-food-eaten"?

• The hazard route.
• Spore formation.
• The vehicle route.
• The faecal oral route.

Question 5 of 7

If you or a fellow crew member has food poisoning what must you do?

• Stay off work for 48 hours until symptoms are clear.
• Go and see a doctor ashore.
• Place yourself on non-food handling duties.
• Report to the HOD or crew medical team.

Question 6 of 7

When should food handlers receive their first food hygiene training?

• Before arriving on board.
• After they have been on the ship for one week.
• Within 13 weeks of starting work.
• During their first week of work.

Question 7 of 7

What is the main reason for wearing protective clothing?

• Look neat and tidy when the company has a customer.
• Keep your own clothes clean and in good condition.
• Protect the food from bacteria and other contamination.
• Help identify your job role as a food handler.