Assessment: The Yacht Environment and Equipment
- 3
- Questions
- No time limit
- 2
- Attempts left
- 70%
- Passing threshold
Question 1 of 3
Which of the following is important in the design of ships in relation to food safety?
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Question 2 of 3
Why is good ventilation to prevent condensation and reduce temperature important?
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Question 3 of 3
Which of the following in NOT important to the workflow for excellent standards of food safety?
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You Passed This Quiz. Let’s Move On!
Which of the following is important in the design of ships in relation to food safety?
Soft clean cotton hand towels changed daily in the public area toilets
Your answer
Segregation of dirty and clean processes
Your answer
Easy access to the outside dining areas
Your answer
Expensive and luxurious materials to impress the guests.
Your answer
Why is good ventilation to prevent condensation and reduce temperature important?
To keep galley teams cool
Your answer
To allow the fridge to operate correctly
Your answer
To stop the windows steaming up
Your answer
To help reduce the multiplication of harmful bacteria
Your answer
Which of the following in NOT important to the workflow for excellent standards of food safety?
Ensuring staff sign in and out of the galley
Your answer
Clean as you go
Your answer
Areas that are easy to clean and disinfect.
Your answer
Separate areas for raw and ready-to-eat foods (colour coding can assist in this).
Your answer
Wash hand basins – used for personal hygiene
Your answer
Score:
Attempts:
Too Bad! But That Wasn't Enough
Which of the following is important in the design of ships in relation to food safety?
Soft clean cotton hand towels changed daily in the public area toilets
Your answer
Segregation of dirty and clean processes
Your answer
Easy access to the outside dining areas
Your answer
Expensive and luxurious materials to impress the guests.
Your answer
Why is good ventilation to prevent condensation and reduce temperature important?
To keep galley teams cool
Your answer
To allow the fridge to operate correctly
Your answer
To stop the windows steaming up
Your answer
To help reduce the multiplication of harmful bacteria
Your answer
Which of the following in NOT important to the workflow for excellent standards of food safety?
Ensuring staff sign in and out of the galley
Your answer
Clean as you go
Your answer
Areas that are easy to clean and disinfect.
Your answer
Separate areas for raw and ready-to-eat foods (colour coding can assist in this).
Your answer
Wash hand basins – used for personal hygiene
Your answer
Score:
Attempts:
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