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Marama Beach Hotel and Bistro Reading Answers

Bhaskar Das

Dec 4, 2025

The answers for "Marama Beach Hotel and Bistro Reading Answers" include 6 questions and are part of the assessment framework for the IELTS General Reading test. Candidates are allotted 10 minutes to complete the reading responses concerning "Marama Beach Hotel and Bistro Reading Answers." This portion of the IELTS reading exam consists of various question formats, including choosing one word only.

The answers for "Marama Beach Hotel and Bistro Reading Answers" offer a comprehensive overview of how the staff must maintain strict hygiene, follow safety rules, and handle food, equipment, and chemicals responsibly to ensure the health and well-being of everyone. They are also entitled to scheduled breaks and meals, while adhering to workplace policies on conduct and cleanliness. For additional practice with similar reading assessments, candidates can refer to the IELTS Reading Practice Test section.

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Marama Beach Hotel and Bistro Reading Answers

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Marama Beach Hotel and Bistro Reading Answers

The health and well-being of customers and staff is our first priority, and we expect all staff to take every step possible to maintain food safety and work in a hygienic manner.

Hygiene

- Long hair must be tied back and no rings may be worn if touching food.

- The regulation chefs" shirts and trousers are to be freshly laundered before starting a new shift, along with aprons if they are worn.

- Cross-contamination between raw and cooked food must be avoided. To this end. staff must use a clean board each time they out different types of food.

- Staff should not touch money and then food without washing their hands in between.

- In the case of illness or a skin problem, the staff member should inform the manager.

Cuts on hands and arms must be properly wrapped or bandaged.

Safety rules

- All injuries must be reported to management immediately.

- Safety guards must not be altered in any way, and staff must always wear protective clothing and gloves when working with sharp, hot, cold or corrosive items or materials.

- Loose clothing or jewellery must not be worn. Defective appliances must be turned off and not used — staff must not tw to fix them themselves.

- Heavy boxes should be lifted carefully with bent knees and a straight back, holding the box close to the body.

- Work areas should be clean and free of hazards.

- Spills on the floor must be dealt with immediately.

- Flammable liquids must be stored away from flames.

- If storing containers of chemicals in the kitchen. they must have clear labels, so as to avoid any confusion about the contents.

Breaks

Staff have 20 minutes of paid break time per 3 hours of work, during which time they may not leave the premises. Every staff member who works a shift exceeding 5 hours is entitled to a 30-minute unpaid break and free meals. However, please be aware that the kitchen may not always be able to provide this service, especially in peak times. Beverages kept in the storeroom may not be consumed by staff, but filtered water is provided free of charge in the staff room.

Questions 22—27

Choose ONE WORD ONLY for each answer.

22. Chefs' uniforms and ……………….. Must be washed for every shift.

Answer: aprons

Supporting statement: “freshly laundered… along with aprons if they are worn.”

Keywords: [aprons]

Keyword Location: {Hygiene section, line 2}

Explanation: The passage states that chefs’ shirts, trousers, and aprons must be freshly cleaned for each shift, so “aprons” is the correct answer.

23. Kitchen staff need to change the ………………… when they start chopping another kind of food.

Answer: board

Supporting statement: “staff must use a clean board each time they cut different types of food.”

Keywords: [board]

Keyword Location: {Hygiene section}

Explanation: The text clearly says that a clean board must be used when switching between different kinds of food.

24. All staff must make sure their hands are clean after handling ………………

Answer: money

Supporting statement: “Staff should not touch money and then food without washing their hands in between.”

Keywords: [money]

Keyword Location: {Hygiene section}

Explanation: Handling money requires handwashing before touching food; hence “money” is correct.

25. Workers in the kitchen should not attempt to repair ……………….

Answer: appliances

Supporting statement: “Defective appliances must be turned off and not used — staff must not try to fix them themselves.”

Keywords: [appliances]

Keyword Location: {Safety rules section}

Explanation: The passage instructs staff not to fix defective appliances, making “appliances” the correct answer.

26. …………………….are required to identify any chemicals kept in the kitchen.

Answer: labels

Supporting statement: “they must have clear labels, so as to avoid any confusion about the contents.”

Keywords: [labels]

Keyword Location: {Safety rules section}

Explanation: Chemicals stored in the kitchen require labels for identification.

27. It is forbidden for kitchen staff to have drinks from the …………………..

Answer: storeroom

Supporting statement: “Beverages kept in the storeroom may not be consumed by staff.”

Keywords: [storeroom]

Keyword Location: {Breaks section}

Explanation: Staff are not allowed to consume drinks from the storeroom, so “storeroom” fits correctly.

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*The article might have information for the previous academic years, please refer the official website of the exam.

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