“Seagull CES marine test online about Food Handling” (Crew Evaluation Test) will help marine specialists in preparation to exams for getting certificate of confidence.
This test contains 112 questions, you should answer on 60. Mode “Practice” and “Exam” have one difference – in “Exam” mode you can’t ask the computer to show you the right answer.
Start test
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.
Next question
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
Show result
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.
Next question
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.
Next question
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.
Next question
After cooking, at what minimum temperature must rice be maintained during service?
63 °C.
83 °C.
41 °C.
10-12 °C.
Next question
Although smoking is not allowed in the galley, is it permitted to take snuff or use chewing tobacco instead?
Yes.
No.
Next question
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.
Next question
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.
Next question
At what recommended temperature should frozen fish be stored?
-1 °C.
From -2 °C to -3 °C.
-20 °C.
-50 °C.
Next question
At what recommended temperature should frozen meat be stored?
0 °C.
From -3 °C to -5 °C.
-20 °C.
-35 °C.
Next question
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.
Next question
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.
Next question
Can you use an egg if the shell is cracked?
Yes.
No.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
How many known infectious strains of Salmonella enteritidis are there?
Under 10.
27.
Approximately 120.
Over 2 000.
Next question
How many portions of fruit and vegetables are recommended per day for the average adult?
5.
3.
At least 1.
Not more than 7.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
In specific relation to MARPOL 73/78 can a Port State Control officer board and inspect a foreign-flagged vessel?
Yes.
No.
Next question
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.
Next question
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.
Next question
In which of the following publications and notices may guidance on food hygiene be found? Select all applicable answers.
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
What are the three principles on which many Garbage Management Plans are based?
Reduction at source.
Recycling.
Disposal.
Incineration potential.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
What is the commonest form of food poisoning worldwide?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Clostridium botulinum.
Norwalk virus.
Next question
What is the estimated average required daily calorie intake for an active male?
1 940.
2 900.
2 150.
3 790.
Next question
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).
Next question
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.
Next question
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”.
Next question
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.
Next question
What kind of saw is used to cut bone near the surface?
A tenon saw.
A tendon saw.
A bow saw.
A bone saw.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
What should you do if you normally work in the galley or messroom and find you are suffering from diarrhoea? Select all applicable answers.
Report the fact to your superior immediately.
Obtain medical assistance from the responsible Officer.
Where possible, avoid handling foodstuffs until the condition passes.
Don’t tell anyone and try and work through it.
Next question
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).
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
Which of the following are categories under Annex V of MARPOL 73/78 for the purposes of entries in the Garbage Record Book?
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.
Next question
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.
Next question
Which of the following are forms of food poisoning?
Salmonella enteritidis.
Staphylococcal enterotoxin.
Norwalk virus.
Hypothermia.
Chronic dyspraxia.
Allergic rhinitis.
Next question
Which of the following are key elements of a Garbage Management Plan? Select all applicable answers.
Identification of the person in charge of carrying out the plan.
Procedures for collecting garbage.
Procedures for processing garbage.
Procedures for storing garbage.
Procedures for disposal of garbage.
Procedures for the discharge to sea of plastic-based ash from the incinerator.
Next question
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.
Next question
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.
Next question
Which of the following are precautions necessary before cleaning electrical equipment in the galley? Select all applicable answers.
Switch off and isolate the unit from the power supply.
Dismantle the machine according to the manufacturer’s instructions, or the sequence you have been trained to follow.
Handle all moving parts with care.
Re-assemble the machine in the correct sequence. Secure all guards and safety catches.
Restore the power supply and test the machine for safe and correct operation; switch off after use.
Next question
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.
Next question
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.
Next question
Which of the following are required in an entry in the Garbage Record Book? Select all applicable answers.
Date.
Time.
Position.
Description of the garbage by category.
Estimated amount.
Signature of responsible person.
Next question
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.
Next question
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.
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.
The cooked meat must be layered in the pie and heated to at least 63 °C.
Once cooked initially, the pie may be safely reheated up to three times in 24 hours.
Next question
Which of the following food or food constituents are considered to be healthy when consumed on a regular basis?
Fruit.
Vegetables.
Low levels of sugar.
Fat-free or low-fat produce.
High levels of alcohol.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
Which of the following kinds of food are good sources of polyunsaturated and monounsaturated fatty acids? Select all applicable answers.
Fish.
Nuts.
Vegetables.
Eggs.
Next question
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.
Securing devices which hold the door open.
Emergency release devices on the inside face of the door.
Alarms, activated from inside the space.
Lighting, activated from outside the space and with an external indicator panel.
Lighting inside the space with a delayed switch-off facility.
Next question
Which of the following should be checked in the galley and associated areas at the end of the working day? Select all applicable answers.
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
Next question
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.
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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.
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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.
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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.
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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.
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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.
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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.
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With which particular form of food poisoning are cream filled confectionary products associated?
Staphylococcal enterotoxin.
Salmonella enteritidis.
Norwalk gastrointestinal virus.
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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.
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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.
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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.
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You are the Cook on a cargo vessel. On which of the following occasions would you wash your hands? Select all applicable answers.
Before commencing work.
After using toilet.
After handling refuse or food waste.
Before preparing cold foods which will not require further cooking.
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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.
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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.
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* In some questions may be more, than one right answer.
“CES test” finished! Your result:
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