Practice Test — Work

Welcome to Greenfield Gym. Members must bring their membership card on every visit and show it at reception. If you lose your card, please tell reception at once. A replacement card costs a small fee and takes two working days to prepare.

The gym is open from 6 a.m. to 10 p.m. on weekdays and from 8 a.m. to 8 p.m. at weekends. Members aged fourteen to seventeen may use the gym only when an adult member is present. Children under fourteen are not allowed in the exercise areas.

Please wear clean sports shoes inside the gym and bring a towel for the exercise machines. Lockers are available near the changing rooms, but the gym is not responsible for personal items left outside lockers. Classes can be booked up to seven days in advance through the gym app or at reception.

On a quiet street near the station stands a small charity shop called Second Chance. The shop sells clothes, books, toys and household items that local people have donated. All the money from sales goes to a local charity that supports older people who live alone. The shop opened ten years ago in a single small room and moved to its present, slightly larger home three years later.

The shop is run almost entirely by volunteers. Marta, who manages the shop, says the volunteers sort donations in the morning, clean and price each item, and then place it on the shelves. Items that are damaged or dirty cannot be sold, so the shop asks people to donate only things in good condition.

Second Chance is popular with many different customers. Students come for affordable clothes, parents look for toys and books for their children, and collectors sometimes find rare old books. On the first Saturday of each month, the shop holds a half-price day for all clothes, which always brings in a large crowd. Many regular customers say they come not only to save money, but also to meet neighbours and enjoy the friendly welcome from the team.

Most cases of food poisoning happen at home, but simple habits can greatly reduce the risk. The first habit is hand washing. Wash your hands with soap and warm water for at least twenty seconds before you start cooking, after touching raw meat, and after using the toilet or touching animals. It is also wise to clean work surfaces regularly and to replace old kitchen sponges often, because they can collect bacteria over time.

Raw meat, especially chicken, can carry harmful bacteria. Keep raw meat separate from other foods, both in the fridge and while you are preparing a meal. Use a different cutting board for raw meat and for vegetables or bread, and wash knives and boards carefully after use. In the fridge, store raw meat on the bottom shelf so that its juices cannot drip onto other food.

Cooking food properly is equally important. Meat should be cooked until it is hot all the way through, and chicken should have no pink parts left inside. If you reheat a meal, make sure it is steaming hot throughout, and do not reheat the same meal more than once.

Finally, pay attention to dates and storage. Throw away food that has passed its use-by date, even if it looks and smells fine, because harmful bacteria cannot always be seen or smelled. Leftovers should be cooled quickly, put in the fridge within two hours, and eaten within two days. When you shop, put chilled and frozen foods in your basket last and take them home as quickly as you can, especially on warm days. Always follow the storage instructions printed on the packet.