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Онлайн-тестування: Test about Proper Food Handling (CBT)
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Тест складається із 80 випадкових питань.
Усього питань на цю тему: 112
Усього питань на цю тему: 112
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Which of the following safety features may be incorporated in the design of walk-in refrigerator or freezer, to counter the risk of personnel getting trapped inside? Select all applicable answers.
Відповісти
At what recommended temperature should frozen fish be stored?
-1 °C.
From -2 °C to -3 °C.
-20 °C.
-50 °C.
Which of the following kinds of food are good sources of polyunsaturated and monounsaturated fatty acids? Select all applicable answers.
Відповісти
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.
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.
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.
The cook on this ship had been under pressure from the Catering Superintendent and the Captain regarding the amount of food wasted over the month, and the overtime hours of the catering department. In order to save both time and food, he decided to cook a large portion of rice, keep it warm for service during the evening meal, then refrigerate the leftover rice and reheat the next day for the lunchtime meal. Is what he did acceptable? Select the most correct answer.
No, what he did is extremely dangerous and could have led to food poisoning throughout the crew.
Yes, but he would have to ensure, that the rice was reheated to a temperature of at least 43 °C.
Which of the following are required in an entry in the Garbage Record Book? Select all applicable answers.
Відповісти
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.
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.
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.
Which of the following are potential hygiene risks associated with the use of tin openers? Select all applicable answers.
Відповісти
Which of the following should be checked in the galley and associated areas at the end of the working day? Select all applicable answers.
Відповісти
Which of the following are categories under Annex V of MARPOL 73/78 for the purposes of entries in the Garbage Record Book?
Відповісти
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.
What are the three principles on which many Garbage Management Plans are based?
Відповісти
Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.
Відповісти
Which of the following are precautions necessary before using electrical equipment in the galley? Select all applicable answers.
Відповісти
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 cooked food waste, that has been ground down or comminuted into the sea?
> 12 miles.
> 25 miles.
> 3 miles.
Disposal to sea is prohibited.
Which are the two recommended methods of cooling stock after preparation?
Відповісти
Select two reasons from the list below, that best explain why you should not wear your ordinary clothing in the galley:
Відповісти
How long is it estimated that it will take a tin can to degrade in the sea?
1 year.
3-14 months.
200-500 years.
100 years.
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.
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 known sources of staphylococcal food poisoning? Select all applicable answers.
Відповісти
Why do blunt knives cause accidents? Select all applicable answers.
Відповісти
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.
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.
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.
What is the best policy to follow, in order to prevent people walking into the galley and possibly introducing germs and other forms of contamination into the area?
Prohibit unauthorized persons from the galley and storeroom areas at all times.
Obtain copies of medical certificates from the Master or Administrative Officer, so that you know if other people are healthy.
Only admit other persons before and after meal times.
Require all visitors to the galley to wash their hands on entering.
Which of the following should be part of your standard hand-washing technique prior to handling food? Select all applicable answers.
Відповісти
Which of the following are acknowledged as common sources of staphylococcal food poisoning? Select all applicable answers.
Відповісти
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 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.
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.
Which of the following are forms of food poisoning?
Відповісти
Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?
Відповісти
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
Which of the following items of equipment should be available with the hand-washing facilities in the galley? Select all applicable answers.
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.
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.
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
What is the commonest form of food poisoning worldwide?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Clostridium botulinum.
Norwalk virus.
Is it acceptable practice, on the grounds of minimizing wastage, to cook a portion of rice, keep it warm for service, then refrigerate any unused part and reheat it at a later stage?
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.
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 categories of garbage are prohibited from disposal to sea under Annex V to MARPOL 73/78?
Відповісти
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 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.
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.
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.
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 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.
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.
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.
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.
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.
Why are rolled joints more at risk from bacterial infection?
Because the bacteria, which may originally have been present on the outside surface of the meat will be transferred to the inside when the joint is rolled.
Because meat of a lesser quality is generally used for rolled joints.
Because the temperature necessary to kill all bacteria cannot be achieved in the middle of a rolled joint.
Because rolled joints are normally pre-prepared on shore and quality control cannot always be guaranteed from a supplier.
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.
After cooking, at what minimum temperature must rice be maintained during service?
63 °C.
83 °C.
41 °C.
10-12 °C.
Which of the following are designated as “Special Areas” under Annex V of MARPOL 73/78?
Відповісти
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 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.
In specific relation to MARPOL 73/78 can a Port State Control officer board and inspect a foreign-flagged vessel?
Yes.
No.
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 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.
In which of the following publications and notices may guidance on food hygiene be found? Select all applicable answers.
Відповісти
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.
Відповісти
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.
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.
At what recommended temperature should frozen meat be stored?
0 °C.
From -3 °C to -5 °C.
-20 °C.
-35 °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.
What should you do if you normally work in the galley or messroom and find you are suffering from diarrhoea? Select all applicable answers.
Відповісти
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.
Which of the following food or food constituents are considered to be unhealthy when consumed on a regular basis?
Відповісти
You are the Cook on a cargo vessel. On which of the following occasions would you wash your hands? Select all applicable answers.
Відповісти
With which particular form of food poisoning are cream filled confectionary products associated?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Norwalk gastrointestinal virus.
Can you use an egg if the shell is cracked?
Yes.
No.
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