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Онлайн-тестування: Test about Proper Food Handling (CBT)
Виберіть режим роботи з тестом:
Навчання
Онлайн-тест
Опис
Відгуки
Тест складається із 80 випадкових питань.
Усього питань на цю тему: 112
Усього питань на цю тему: 112
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You have just joined a large container ship as cook for the first time. What will you do in respect of the alarms and other safety devices, fitted to the walk-in refrigerators and freezers? Select all applicable answers.
Identify which devices are fitted.
Establish where the devices are located.
Check the Safety Manual for procedures applicable to the devices.
Ask the departing cook to demonstrate any devices I am not confident and competent with.
Check when the devices were last tested and that the test proved them in satisfactory condition.
Відповісти
Under Annex V of MARPOL 73/78, at what distance from shore may a vessel inside 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 a correct statement in respect of the re-use of cooked meat in other dishes?
Meat and fish must be finely chopped or minced to allow reheating to at least 70 °C as quickly as possible.
There is no risk in mixing cooked and raw meat together to create the filling for a meat pie.
Once prepared, a dish containing meat that has already been cooked can be reheated any number of times as required until consumed.
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 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.
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.
What is the best way to avoid the risk of someone cutting their fingers by reaching into a sink of soapy water, where there are knives lying? Select the most hygienic and practical answer.
For every person to wash their own knives.
Do not use detergent when washing knives.
Have a dedicated sink for washing knives.
Have a dedicated time for washing knives.
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).
Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.
Ensure that you are properly and safely dressed.
Verify that the machine is suitable for the intended task.
Establish that the equipment is in good working order.
Confirm that the equipment has been properly assembled and set-up.
Check that all guards are in position.
Confirm that the machine has been properly cleaned before use.
Відповісти
At which times should a person engaged in food preparation wash his/her hands? Select all applicable answers.
Before commencing work.
After using toilet.
After blowing his/her nose.
After handling refuse or food wastes.
After smoking.
After handling raw produce – meat, poultry, fish and vegetables.
Відповісти
Which are the two recommended methods of cooling stock after preparation?
By transferring to wide, shallow pans.
By standing deep pots in a sink of cold water.
By cooling overnight on a galley bench.
By placing in a refrigerator immediately after cooking.
Відповісти
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.
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.
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.
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.
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.
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.
He had failed to leave the un-stowed provisions and stores in a safe condition.
He had failed to confirm the time of departure.
He entered the galley improperly dressed.
He did not evaluate the risks presented by the broken glass, tins, water and other items on the galley deck.
Відповісти
With which particular form of food poisoning are cream filled confectionary products associated?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Norwalk gastrointestinal virus.
Which of the following are designated as “Special Areas” under Annex V of MARPOL 73/78?
The Mediterranean Sea.
The Baltic Sea area.
The Gulfs area.
The North Sea.
The wider Caribbean Region.
The Antarctic area.
Відповісти
Which of the following are known sources of staphylococcal food poisoning? Select all applicable answers.
Foods that require considerable handling during preparation.
Foods that are kept slightly elevated temperatures after preparation.
Food that is not cooked thoroughly.
Food that is not kept properly hot or cold as required.
Handling of foodstuffs with bare hands, after touching the face or mouth.
Відповісти
Which of the following food or food constituents are considered to be unhealthy when consumed on a regular basis?
High levels of sodium.
Cholesterol.
Saturated fats.
Fatty acids.
High levels of alcohol.
Відповісти
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.
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.
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.
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.
You have just made up a batch of chocolate eclairs, containing fresh cream. At what temperature must they be stored until required for service?
5-7 °С.
10 °C.
0 °C.
1-2 °C
-3 °C
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 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.
Which of the following categories of garbage are prohibited from disposal to sea under Annex V to MARPOL 73/78?
Plastic, including synthetic ropes, fishing nets and plastic bags, vessel inside a Special Area.
Plastic, including synthetic ropes, fishing nets and plastic bags, vessel outside a Special Area.
Paper, rags, glass, etc, comminuted or ground, vessel within a Special Area.
Food waste, comminuted or ground, vessel outside a Special Area.
Ash (inert) comminuted (slurry), vessel outside a Special Area.
Відповісти
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.
What is the estimated average required daily calorie intake for an active male?
1 940.
2 900.
2 150.
3 790.
Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.
An opener is commonly used to open a wide variety of canned goods, leading to the possible transfer of food particles between tins.
The tip of the blade and the edge of the rotating cog come into contact with the foodstuffs being opened, possibly leading to contamination.
There may be dirt or other contaminants on the lid and around the rim, which can be picked up as the tin turns during opening.
Small fragments of metal may adhere to the tip during opening and transfer to the food.
Unless tin openers are washed after every use, or subject to a strict routine of regular and frequent cleaning, there is the risk of food particles remaining on the equipment and the consequent development of bacteria.
Відповісти
How might you safely and practically prevent spillage from pans on a galley range in bad weather? Select all applicable answers.
Fill pans to a lower level.
Fit guard rails (fiddlers).
Use tight-fitting pan lids.
Dry cook all food; do not use any water or fat.
Відповісти
Although smoking is not allowed in the galley, is it permitted to take snuff or use chewing tobacco instead?
Yes.
No.
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.
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.
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”.
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 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.
Which of the following items of equipment should be fitted alongside the dedicated hand-washing basin in the galley? Select all applicable answers.
A bacterial liquid soap dispenser.
A hot air dryer or disposable towel dispenser.
A shaving mirror.
A light.
Відповісти
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.
Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:
It can pick up odours from the food during cooking, which will then transfer to your sleeping accommodation.
Germs may be transferred into the galley from other, less hygienic areas.
Casual clothing does not absorb perspiration as well as kitchen uniform.
Clothing that has been worn in the galley cannot be washed with any other clothing.
Відповісти
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.
Can you use an egg if the shell is cracked?
Yes.
No.
Why do blunt knives cause accidents? Select all applicable answers.
Because extra pressure is required to work them.
There is an increased chance that they may slip.
Because they are more likely to be greasy.
Because the handles are always loose.
Відповісти
Which of the following should be part of your standard hand-washing technique prior to handling food? Select all applicable answers.
Use plenty of hot water.
Cover all parts of the hands, including wrists and thumbs.
Scrub under the fingernails with a brush.
Rinse thoroughly in fresh water.
Wash only in cold water.
Відповісти
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.
What are the three principles on which many Garbage Management Plans are based?
Reduction at source.
Recycling.
Disposal.
Incineration potential.
Відповісти
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 meat?
Red.
Yellow.
Black.
Blue.
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.
What will happen if you overload the plate in a microwave oven? Select all applicable answers.
Cooking will be uneven.
Reheated food will have “cold spots”.
The oven will only work in manual mode.
Standing time will need to be doubled.
Відповісти
You are an assistant cook working on a large ferry. You have a boil on your wrist which has become infected. What must you do? Select all applicable answers.
Report the fact to your superior immediately.
Obtain medical assistance from the responsible Officer.
Avoid handling foodstuffs until the condition passes.
Don’t tell anyone and try and work through it.
Відповісти
Which Annex to the International Convention on the Prevention of Pollution from Ships, commonly known as MARPOL 73/78, deals specifically with prevention of pollution by garbage from ships?
Annex V.
Annex VI.
Annex I.
Annex III.
You are taking stores in port. A ship’s officer and a port official approach and say they wish to look inside some of the packages. Under which Code are they required to carry out such inspections?
The International Ship and Port Facility Security (ISPS) Code.
MARPOL 73/78.
The International Health and Safety (ship’s Provisions) Regulations.
The World Health Organization Foodstuffs Monitoring Guidelines.
Which of the following items of equipment should be available with the hand-washing facilities in the galley? Select all applicable answers.
A bacterial liquid soap dispenser.
A hot air dryer or disposable towel dispenser.
A shaving mirror.
A light with a waterproof switch.
Відповісти
What kind of saw is used to cut bone near the surface?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
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.
The United States Centres for Disease Control and Prevention run a program designed to protect passenger and crew health by minimizing the risk of gastrointestinal illness aboard cruise ships. What is it called?
The Vessel Sanitation Program.
The Cruise Ship Health Monitoring System.
The Cruise Industry Best Practise in Passenger Health Scheme.
The Homeland Security (Food Terrorism) Program.
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.
In order to meet the definition of “comminuted waste” under Annex V to MARPOL 73/78, what size of mesh must the particles be able to pass through?
25 mm.
30 mm.
10 mm.
50 mm.
At what recommended temperature should frozen meat be stored?
0 °C.
From -3 °C to -5 °C.
-20 °C.
-35 °C.
At what recommended temperature should frozen fish be stored?
-1 °C.
From -2 °C to -3 °C.
-20 °C.
-50 °C.
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.
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.
A steward reaches into a sink of soapy water to release the plug and cuts his hand on a knife lying in the bottom. Which of the following policies would you have been most effective in avoiding this accident, while still following a practical and hygienic approach to the cleanliness of the equipment?
Every person washes their own knives.
Detergent is not used when washing knives.
There is a dedicated sink for washing knives.
Heavy-duty kitchen gloves are used when washing knives and other utensils.
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
What types of fire should extinguishers fitted in a galley primarily be capable of dealing with? Select all applicable answers.
Type B (flammable liquids).
Type C (electrical).
Type D (combustible metals).
Type A (ordinary combustibles).
Відповісти
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.
Which of the following kinds of food are good sources of polyunsaturated and monounsaturated fatty acids? Select all applicable answers.
Fish.
Nuts.
Vegetables.
Eggs.
Відповісти
During an inspection or audit, which of the following may an inspector check with respect to an incinerator? Select all applicable answers.
That a manufacturers operating manual is available on-board.
That the crew assigned to operate the incinerator are trained and competent in their duties.
That the Engineer assigned to supervise the operation of the unit has at a minimum a Certificate of Competency as 2nd Engineer and has undertaken a special manufacturers training course within the last five years.
That the Chief Engineer has countersigned every page of the Garbage Record Book.
Відповісти
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.
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.
Which of the following are reasons, why cotton is the most suitable material for a galley uniform? Select all applicable answers.
It is absorbent.
It is hard-wearing.
It is comfortable.
It can withstand frequent laundering at high temperatures.
It is non-absorbent.
It is the most fashionable.
Відповісти
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.
Who administers the Vessel Sanitation Program on passenger and cruise ship’s calling at US ports?
The US Centres for Disease Control and Prevention.
The US Food and Drug Administration.
The Department of Homeland Security.
The United States Coast Guard.
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.
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.
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.
How could your menus best contribute to reducing the number of dental problems amongst the crew?
By limiting the use and supply of sugar-rich and starch-containing foods and beverages.
By increasing the use of red meat in the menus on a daily basis.
By ensuring that a minimum of 1,5 grammes of salt is consumed per person per day.
By ensuring that at least two portions of vegetables are available with every main meal.
Which of the following are acknowledged as common sources of staphylococcal food poisoning? Select all applicable answers.
Foods that require considerable handling during preparation.
Foods that are kept at slightly elevated temperatures after preparation.
Food that is not cooked thoroughly.
Food that is not kept properly hot or cold as required.
Handling of foodstuffs with bare hands, after touching the face or mouth.
Відповісти
Тест посвящён правильной обработке и приготовлению пищи на судне, включая соблюдение гигиенических норм и предотвращение пищевых отравлений.
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