1. Kebab shop. The spit has turned for two hours. The outside is cooked, the inside is not yet. A customer orders a sandwich. What do you cut?
A) Any part
B) Only the cooked outer layer
C) A piece from the inside, it is softer

Answer

B — Meat that is not cooked can carry bacteria. Cut only what is fully cooked.

2. Café. You make mayonnaise in-house for today's sandwiches. What is safest?
A) Leave it on the counter until evening
B) Keep it a week in the fridge
C) Pasteurised egg, sauce in the fridge, eaten the same day

Answer

C — Raw egg is a common source of salmonella. Cold and quick use lower the risk.

3. Catering. 20 litres of soup for tomorrow. How do you cool it?
A) In the big pot, on the table, all night
B) In small containers, from 60 to 10 °C in under 2 hours, then the fridge
C) The hot pot straight into the freezer

Answer

B — A big pot cools slowly, and bacteria grow. Small containers cool fast.

4. Bakery. A delivery of chilled chicken arrives. The thermometer reads 9 °C. What do you do?
A) Accept it
B) Cook it at once and say nothing
C) Tell your manager and write down the temperature; the delivery may be refused

Answer

C — Chilled meat must arrive cold. Your manager decides.

5. Sushi bar. Fresh raw fish for sushi. What is the rule?
A) Washing it is enough
B) Lemon and salt are enough
C) Freeze it at −20 °C or colder, all the way through, for at least 24 hours

Answer

C — Freezing kills the anisakis worm. Lemon and salt do not.

6. Takeaway. A customer is allergic to mustard. The white sauce comes ready from a supplier. What do you do?
A) Say it has none because it is white
B) Read the label or the allergen list, then answer
C) Give less sauce

Answer

B — Mustard is one of the 14 allergens. Never guess.

7. Kitchen. You cut your finger while chopping onions. What is right?
A) Carry on quickly
B) Wrap it in a napkin and carry on
C) Wash the cut, blue plaster, then a glove, and throw away onions touched by blood

Answer

C — A blue plaster is easy to see if it falls into food, and the glove covers it.

8. Café. A co-worker tastes the sauce with a spoon, then puts the spoon back in the pot. What should happen?
A) No problem
B) Wipe the spoon with a cloth and carry on
C) A clean spoon for each taste, never back in the pot

Answer

C — Saliva carries bacteria.

9. Storeroom. A new bag of flour, and an older bag still in date. Which first?
A) The older one
B) The new one
C) Mix them

Answer

A — First in, first out. Do not mix batches, or you lose track of them.

10. Buffet. The hot dish is at 55 °C. What do you do?
A) Nothing
B) Add cold food on top
C) Tell your manager: hot food stays at 63 °C or higher

Answer

C — Below 63 °C, bacteria grow.

11. Kitchen. Mouse droppings behind the rice bags. What do you do?
A) Sweep them up and forget it
B) Tell your manager at once, set the food apart, clean and disinfect
C) Only move the bags

Answer

B — Pests spread disease. Your manager calls a pest-control company.

12. Cleaning. Do you mix bleach with another cleaner to make it stronger?
A) Yes
B) Yes, if the window is open
C) No, never

Answer

C — Mixing can give off toxic gas.

13. Delivery. Hot meals by bike for an hour. What is safest?
A) A clean insulated box, cold food kept away from hot
B) An ordinary plastic bag
C) It does not matter

Answer

A — Food cools on the way; an insulated box slows that down.

14. Morning. You have had diarrhoea since the night, but feel better now. What do you do?
A) Work with gloves
B) Tell your manager before you touch food
C) Say nothing

Answer

B — Illness can pass into food. Gloves are not enough.

15. Pastry shop. Cream whose fecha de caducidad was yesterday, but it looks fine. Do you use it?
A) Yes
B) Yes, with sugar
C) No, never

Answer

C — Caducidad is a safety date. Looking fine does not mean safe.