Тест по Food Handling (CES v5.0)

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Plastics.; Floating dunnage, lining or packaging material.; Ground-down paper products, rags, glass, metal, bottles, crockery, etc.; Paper products, rags, glass, metal, bottles, crockery, etc.; Food waste.; Incinerator ash.

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“One hand for the ship and one for yourself”.

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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.

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Reduction at source.; Recycling.; Disposal.

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A bacterial liquid soap dispenser.; A hot air dryer or disposable towel dispenser.

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Report the fact to your superior immediately.; Obtain medical assistance from the responsible Officer.; Where possible, avoid handling foodstuffs until the condition passes.

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A bow saw.

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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.

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The Food and Drug Administration inspector.

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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.

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By employing a colour coding system.

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They should be turned inwards, so that they are not accidentally caught by people walking past.

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Yes.

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Date.; Time.; Position.; Description of the garbage by category.; Estimated amount.; Signature of responsible person.

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A hardened-steel tool, with closely packed grooves providing an abrasive surface and used for sharpening knives.

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No.

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All power to the galley range and other electrical equipment should be switched off and isolated before washing down.

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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.

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Between 5 °C and 63 °C.

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Cooking and re-heating equipment is switched off.; Taps are closed.; Ovens, lockers and cabinets are closed and secured.; Unwanted lighting is switched off.; Doors and ports are closed and secured.

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Fish.; Nuts.; Vegetables.

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The area where the blade and handle meet.

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Heavy-duty, with a non-slip sole and reinforced toecap, covering the foot fully.

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5.

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The cooked meat must be finely chopped or minced to allow reheating to at least 70 °C as quickly as possible.; The previously cooked meat must not be mixed with newly prepared raw meat.; The pie containing the re-used meat must only be heated once.

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> 12 miles.

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It is absorbent.; It is hard-wearing.; It is comfortable.; It can withstand frequent laundering at high temperatures.

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They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.

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Staphylococcal enterotoxin.

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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.

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Red.

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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.

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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.

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Because they conduct heat quickly and may cause scalding.

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A bacterial liquid soap dispenser.; A hot air dryer or disposable towel dispenser.

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They should be stacked in such a way, that air circulates over all surfaces during drying.

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Yes, because it confirms and cross-references with the corresponding entry in the Garbage Record Book.

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All power to the galley range and other electrical equipment should be switched off and isolated.

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Chemical or biological agents.

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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.

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Annex V.

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Annex V, MARPOL 73/78.

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Palette knife.

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Because extra pressure is required to work them.; There is an increased chance that they may slip.

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2 years from the date of the last entry.

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Because not all crockery and glassware is dishwasher proof.

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No.

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By requiring them to provide, wherever possible, packaging best suited to subsequent handling and disposal by the vessel.

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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.

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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.

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Seek advice from the ship’s Safety Officer, who will perform a Risk Assessment and advise on the safety precautions necessary.

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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.

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The UK Maritime and Coastguard Agency Code of Safe Working Practices for Merchant Seaman.; The UK Maritime and Coastguard Agency Marine Guidance Note “Guidelines for Food Hygiene on Merchant ship’s and Fishing Vessels”.; The US Centres for Disease Control and Prevention Vessel Sanitation Operations Manual.

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5-7 °C.

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> 3 miles.

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Non-slip matting.

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Every person involved in the handling and preparation of food.

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A tenon saw.

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The Mediterranean Sea.; The Baltic Sea area.; The Gulfs area.; The North Sea.; The wider Caribbean Region.; The Antarctic area.

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Disposal to sea is prohibited.

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2 300 mg (0,1 oz).

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Yes.

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Because there is a possibility that the scent can transfer to food during handling.

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No.

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Longer.

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By transferring to wide, shallow pans.; By standing deep pots in a sink of cold water.

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No, what he did is extremely dangerous and could have led to food poisoning throughout the crew.

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To lessen injury if hot liquids are accidentally spilled.

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The US Centres for Disease Control and Prevention.

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Prohibit unauthorized persons from the galley and storeroom areas at all times.

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63 °C.

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The prawns and the salad will be placed in separate containers, covered and refrigerated until required.

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Meat and fish must be finely chopped or minced to allow reheating to at least 70 °C as quickly as possible.

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Fill pans to a lower level.; Fit guard rails (fiddlers).

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Type B (flammable liquids).; Type C (electrical).

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They should report the defect through the proper channels, isolate the equipment from the power supply and place a safety notice on the unit.

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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.

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Over 2 000.

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No.

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5-7 °С.