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Online testing: Test about Food Handling v5.0 (CES)
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Education
Online test
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The test consists of 80 random questions.
Total questions on this topic: 112
Total questions on this topic: 112
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Which of the following are known sources of staphylococcal food poisoning? Select all applicable answers.
Answer
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel inside a Special Area dispose of inert ash, comminuted (slurry) into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
How should long handles on pans on a galley stove be positioned?
They should be turned inwards, so that they are not accidentally caught by people walking past.
They should be turned outwards, so that they are most accessible in an emergency.
Which of the following are precautions necessary before cleaning electrical equipment in the galley? Select all applicable answers.
Answer
At what recommended temperature should frozen fish be stored?
-1 °C.
From -2 °C to -3 °C.
-20 °C.
-50 °C.
What should you do if you normally work in the galley or messroom and find you are suffering from diarrhoea? Select all applicable answers.
Answer
How many portions of fruit and vegetables are recommended per day for the average adult?
5.
3.
At least 1.
Not more than 7.
Which of the following types of knife must never be used for cutting?
Palette knife.
French Cook’s knife.
Paring knife.
Boning knife.
Carving knife.
Annex V to MARPOL 73/78 refers to a specific area of waste management. Which of the following is it?
The handling of those types of food, domestic and operational waste generated during the normal running of a vessel and liable to be disposed of continuously or periodically.
The standards on packing, marking, labelling, documentation, stowage, quantity limitations, exceptions and notifications for preventing pollution by harmful substances.
The processing of those types of operational waste generated as a result of cargo and ballast operations.
Which ship’s are required to carry a Garbage Management Plan?
All ship’s of 400 gross tonnages and above, and every ship certified to carry 15 persons or mire.
All ship’s of 500 tonnes or more, and with a keel laid after 1st January.
All ship’s with a crew of 15 persons or more.
All passenger ship’s not fitted with an approved incinerator device.
Is smoking permitted in the galley? Select the most correct answer.
Yes.
No.
Yes, but only between the hours of 20:00 and 06:00.
No, if the vessel is in port, yes if it’s at sea.
It is recommended that personnel engaged in food handling should avoid using perfume and scented anti-perspirant body sprays. Why is this?
Because there is a possibility that the scent can transfer to food during handling.
Because the heat of the galley will react with the alcohol in the perfume and intoxicate the wearer.
Because the heat of the galley will react with the perfume and induce itching.
Because the heat of the galley area will increase the evaporation of the scent and mask the aroma from the food.
What kind of footwear is acceptable for working in the galley and storerooms?
Heavy-duty, with a non-slip sole and reinforced toecap, covering the foot fully.
Comfortable, casual, soft leather and low cut.
Easily removed, well ventilated, flip-flop or sandal style.
Smooth-soled, open-backed clogs.
What precautions should you take before washing down the galley at the end of the day?
Remove all electrical equipment from the galley, or cover it in plastic sheeting.
Check that the water supply is clean and fresh to minimize the risk of electrical shock.
All power to the galley range and other electrical equipment should be switched off and isolated.
All electrical equipment should be switched on to ensure, that they dry off in the shortest possible time.
Which of the following should be checked in the galley and associated areas at the end of the working day? Select all applicable answers.
Answer
Should the Master obtain a receipt or certificate for garbage landed to a port reception facility and why?
Yes, because it confirms and cross-references with the corresponding entry in the Garbage Record Book.
No, it is not necessary to obtain a receipt, or make an entry in a Garbage Record Book when garbage is landed to an official Port Reception Facility.
No, because the entry in the Garbage Record Book gives all the necessary information.
Yes, because it is a requirement under the ISPS Code.
Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.
Answer
According to regulation 9 to Annex V of MARPOL 73/78 for every ship of 12 metres or more in length placards must be displayed notifying passengers and crew of the disposal requirements for garbage. In what language or languages must these placards be written?
In the official language of the ship Flag State and also in English or French for ships, travelling to ports or offshore terminals of other nations.
In the common language of the ship’s crew.
In English and in the common language of the majority of the ship’s crew.
In English and in the language or languages of the passengers, if carried.
An electrically-powered heat counter breaks down. What should the catering staff do about it?
They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.
The catering staff are fully responsible at all times for any repairs necessary to galley equipment and should therefore make it serviceable again themselves at the earliest opportunity.
They should immediately order a replacement unit for delivery in the next port.
They should run an extension lead from a socket elsewhere in the galley, and try to get the counter to run somehow from this alternative source.
What is the estimated average required daily calorie intake for an active male?
1 940.
2 900.
2 150.
3 790.
What kind of saw is used to cut bone that is deep and well covered by meat?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
In specific relation to MARPOL 73/78 can a Port State Control officer board and inspect a foreign-flagged vessel?
Yes.
No.
At what temperature must products made with fresh or mock cream be stored until required for service?
5-7 °C.
0 °C.
1-2 °C.
-3 °C.
10 °C.
Which of the following are acknowledged as common sources of staphylococcal food poisoning? Select all applicable answers.
Answer
Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.
Answer
You have just collected provisions from the freezers and the dry store room and are returning up the stairway to the galley. You accidentally lose your balance and fall, dropping the tray and banging your knee against the edge of the step, causing minor bleeding. Which of the following statements describes what you should now do?
I will report the accident to my superior and ensure, that an entry is made in the galley accident logbook in compliance with the company safety policy. I will obtain basic first aid treatment. I will ensure, that the foods I was carrying are inspected for damage and any defective foods discarded.
The accident is minor, and did not actually take place in the galley. It is really my own fault, because I was carrying too much on the tray, and it is all frankly a bit embarrassing, so I will say nothing and just carry on working.
Which are the two recommended methods of cooling stock after preparation?
Answer
What is a “butchers steel”?
A hardened-steel tool, with closely packed grooves providing an abrasive surface and used for sharpening knives.
A galvanized steel hook used for hanging large cuts of meat.
A special short-bladed knife used for scoring joints of meat prior to seasoning and basting.
A retaining bar, fitted to the galley range in bad weather, to prevent movement of the pots and pans.
Which of the following are categories under Annex V of MARPOL 73/78 for the purposes of entries in the Garbage Record Book?
Answer
Can you use an egg if the shell is cracked?
Yes.
No.
If a permanently-mounted electrical mixer breaks down, what should the catering staff do about it?
They should immediately order a replacement unit for delivery in the next port.
The catering staff are fully responsible at all times for any repairs necessary to galley equipment and should therefore make it serviceable again at the earliest opportunity.
They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.
When washing an ordinary cooks knife, what part is likely to contain trapped particles of food and will need particular attention?
The area where the blade and handle meet.
The back of the blade.
The area where the fingers were gripping the handle.
The very tip of the point.
Which of the following should be part of your standard hand-washing technique prior to handling food? Select all applicable answers.
Answer
Will the entries in a Garbage Record Book only ever be used to convict a vessel’s Master and crew in the event of a pollution incident?
No, a Garbage Record Book can be used to demonstrate, that a vessel is complying with requirements and can be used to eliminate a vessel from an inquiry or absolve her of blame in the event of a suspected pollution incident.
A Garbage Record Book cannot be used either to convict or protect a vessels Master and crew in relation to alleged pollution.
Yes – a Garbage Record Book is only admissible as prosecuting evidence.
You accidentally cut the end of your finger whilst preparing food in the galley. It bleeds but stops after a few minutes. Should you report it?
Yes.
No.
At which times should a person engaged in food preparation wash his/her hands? Select all applicable answers.
Answer
What will happen if you overload the plate in a microwave oven? Select all applicable answers.
Answer
Some fresh prawns have been peeled in preparation for a cocktail dish. Some fresh salad has been cleaned and prepared to accompany it. The dish is not required for another four hours. What will you do with these ingredients in the meantime?
The prawns and the salad will be placed in separate containers, covered and refrigerated until required.
The prawns will be refrigerated and the salad left in cold water to keep it fresh.
The prawns and salad will be placed in separate dishes, covered in tin foil and left on the workbench until required.
The ingredients will be placed together in a dish, covered and refrigerated until required.
What should be done with electrical equipment, prior to washing down the galley?
The units should be switched on to ensure that they dry off in the shortest possible time.
Electrical equipment should be removed, or covered in plastic sheeting.
All power to the galley range and other electrical equipment should be switched off and isolated before washing down.
No washing down should be carried out in areas containing electrical equipment.
Why should wet cloths not be used for handling hot pans?
Because they conduct heat quickly and may cause scalding.
Because the moisture will transfer to the pan and cool the contents.
Because a cloud of steam will be generated, making it difficult to see safely.
Because international health and safety regulations prohibit the use of wet clothes within 3 metres of a lighted stove or range, on the grounds of fire safety.
You are the Cook on a cargo vessel. On which of the following occasions would you wash your hands? Select all applicable answers.
Answer
What is the recommended procedure for defrosting frozen fish?
Remove all wrapping. Place in an oven at 180 °C for fifteen minutes. Turn once during thawing.
Remove all wrapping. Place on a suitable tray to contain water, defrost uncovered at room temperature. The fish may rest alongside other foods being defrosted at the same time.
Do not remove any wrapping. Place on a suitable tray to contain water, defrost in a refrigerator or cold room at 8-10 °C. Ensure the fish is kept well away from other uncooked food.
At what recommended temperature should frozen meat be stored?
0 °C.
From -3 °C to -5 °C.
-20 °C.
-35 °C.
How should wooden cutting boards be arranged after washing?
They should be stacked in such a way, that air circulates over all surfaces during drying.
They should be roughly wiped with a drying cloth and stacked one on top of another.
They should be placed in a dishwasher, which is programmed on the “accelerated drying” cycle.
Wooden cutting boards should only ever be scraped, sprayed with sanitizer spray and wiped dry; they should never be washed with water.
After cooking, at what minimum temperature must rice be maintained during service?
63 °C.
83 °C.
41 °C.
10-12 °C.
In which of the following publications and notices may guidance on food hygiene be found? Select all applicable answers.
Answer
Is staphylococcal food poisoning spread directly from person-to-person? Select the most correct answer.
Yes.
No.
Yes, but only where the carrier has suffered from an infectious food poisoning virus within the previous 3 months.
Generally no, although there is a remote possibility if the average temperature in the galley does not drop below 22,7 °C throughout the working day.
In most colour coding systems for kitchen knives, what colour is used to indicate the knife is to be used only for the preparation of raw fish?
Red.
Yellow.
Black.
Blue.
What is the traditional seaman’s saying that suggests the procedure to adopt when carrying stores?
“One hand for the ship and one for yourself”.
“One hand for the ship and one for the stores”.
“One hand for the Captain and one for the Cook”.
“Keep your hands to yourself”.
Some raw chicken has been cut into strips for an hors d’oeuvre dish. To accompany it, some fresh salad has been cleaned and prepared. The dish is not required until the evening. Can the meat and salad be stored together in the same dish in a refrigerator until required?
Yes.
No.
Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.
Answer
What should be on the deck immediately outside the door to a walk-in refrigerator or freezer space?
Fire-resistant coir matting.
An area marked with yellow diagonal lines.
Non-slip matting.
Plastic sheeting.
In the case study of the coaster that went to sea with stores left around in the galley, which of the following could the cook/steward be said to be guilty of? Select all applicable answers.
Answer
Which international regulations deal specifically with the prevention of pollution by garbage from ships?
Annex V, MARPOL 73/78.
Chapter II, SOLAS 1974.
Annex I, ISPS Code.
Chapter VI, SOLAS 1974.
When requisitioning stores and provisions, how can shipping companies secure practical cooperation from their suppliers?
By requiring them to provide, wherever possible, packaging best suited to subsequent handling and disposal by the vessel.
By making it a condition of contract that the supplier receives and disposes of all garbage that a ship lands in the port of supply.
By requiring that no plastic is used in any goods and provisions supplied to the vessel.
Why do blunt knives cause accidents? Select all applicable answers.
Answer
Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?
Answer
Which of the following food or food constituents are considered to be unhealthy when consumed on a regular basis?
Answer
What did the report on “food terrorism” issued by the World Health Organisation in 2003 suggest might be inserted into foodstuffs by terrorists as a means of deliberately harming civilians?
Chemical or biological agents.
Black chillies.
Propaganda notices.
Ground bone-meal.
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel outside a Special Area dispose of paper, rags and glass bottles, that have been ground down or comminuted into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
Which of the following is the recommended method for identifying knives, chopping boards and other utensils dedicated to the preparation of raw meat?
By employing a colour coding system.
By storing them in a particular drawer or on a specific shelf.
By making one person in the catering department responsible for all tools and utensils used for the preparation of raw produce.
There is no need to dedicate any tools or utensils to the preparation of raw meat.
Why should trousers worn in the galley be loose fitting around the lower legs?
To lessen injury if hot liquids are accidentally spilled.
Because that is the fashion style adopted by all seafaring cooks.
Because ventilating the lower legs will lessen the chance of cramp.
Because ventilating the lower legs will lessen the chance of heat rash.
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
A cargo ship comes into port in the United States. Who would routinely perform a sanitary inspection?
The Food and Drug Administration inspector.
The Immigration Officer.
The Port Facility Safety Officer.
The Ship Safety Officer.
How should you pick up a knife from a bench?
By the handle, with the point of the blade facing away from you.
By the blade, but only gripping the back and keeping clear of the cutting edge.
Slide it to the edge and then pick it up by the handle.
It doesn’t matter really and depends how it was left by the last person who used it.
A walk-in refrigerator has been out of service for an extended period of time and needs cleaning. There is a suspicion that there may be an ongoing gas leak from the cooling system and a repair may also be necessary. What are you going to do?
Seek advice from the ship’s Safety Officer, who will perform a Risk Assessment and advise on the safety precautions necessary.
Nothing special, it’s only a refrigerator and everything will be OK.
Ensure that you get someone else to come inside the space with you at all times.
Tell the other galley staff that you are going to work in the refrigerators for the day.
Why is it not possible to wash all crockery and glassware in a dishwasher?
Because not all crockery and glassware is dishwasher proof.
Because health and safety regulations specify that items over 12′ (30 cm) in diameter must be washed by hand.
Because coloured glass and crockery will not survive the high washing temperature.
Because crockery that has previously contained seafood or chicken must be scrubbed by hand to ensure it is clear of infectious residues.
Which of the following items of equipment should be fitted alongside the dedicated hand-washing basin in the galley? Select all applicable answers.
Answer
Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:
Answer
Which of the following conditions must be applied to left-over cooked meat from an evening meal if it is to be re-used in a pie dish for the following mid-day meal? Select all applicable answers.
Answer
With which particular form of food poisoning are cream filled confectionary products associated?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Norwalk gastrointestinal virus.
Does a joint which has been filled with a stuffing mix take longer or shorter to cook, than one of equivalent weight which has not been stuffed?
Shorter.
Longer.
It makes no difference – they will take the same time to cook.
In terms of food temperature, what is the “danger zone”?
Between 5 °C and 63 °C.
Below 5 °C.
Above 63 °C.
Between 5 °C and 37 °C.
Although smoking is not allowed in the galley, is it permitted to take snuff or use chewing tobacco instead?
Yes.
No.
Who has the responsibility to ensure, that the highest standards of cleanliness and basic hygiene are observed in the catering department? Select the most correct answer.
Every person involved in the handling and preparation of food.
The Chief Cook or Senior Chief.
The Master.
Which of the following are designated as “Special Areas” under Annex V of MARPOL 73/78?
Answer
What kind of saw is used to cut bone near the surface?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
How long must a Garbage Record Book be kept on-board?
Until the vessel is sold, changes flag or is scrapped.
5 years from the date of the first entry.
1 year from the date of the last entry.
2 years from the date of the last entry.
For preference and if possible how should the amount of garbage be estimated for the purposes of the entries in the Garbage Record Book?
Metric tonnes overall per operation.
Cubic metres by category.
US gallons per category.
Number of standard garbage bags.
What is the recommended maximum salt intake per person per day?
1 150 mg (0,05 oz).
2 300 mg (0,1 oz).
1 gm (0,035 oz).
5 gms (0,2 oz).
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