Food Safety

What is one way to prevent contamination of food and surfaces?

• do not touch your face and hair

• leave your jewellery on

• wear an apron used before

• stay home when you have cuts on your hands

How can you tell if food has enough bacteria to cause food poisoning?

• it smells bad

• it will have a different colour and taste bad

• it will taste different

• you can't as it looks, smells and tastes normal

The temperature danger zone is the temperature range between

• 50-60 °C

• 5-60 °C

• 25-35 °C

• 10- 60 °C

Which of the following is an example of a BAD food hygiene practice that could lead to cross-contamination?

• chopping raw and cooked meat on the same chopping board

• washing vegetables in clean water

• keeping food in food grade containers

• washing hands before handling food

What are the basic steps for washing hands?

• apply soap, wash well, rinse and dry

• wash in the soapy dishwater and dry

• apply soap, wash well, rinse and dry with tea towel

• wash thoroughly and dry

High-risk foods that are easily contaminated are

• dried, uncooked rice and pasta

• flour and powdered milk

• fish, oysters and sushi

• chocolate bars

Pests are a problem in any food premises. The main problem is

• they smell

• they spread disease through bacteria and droppings

• they eat the food

• they frighten the staff

The main reason that food handlers should wear protective clothing is to

• stop their clothes from getting dirty

• protect the food from contamination

• make them look good

• identify them as food handlers

How should chemicals be stored in food food preparation areas?

• away from food preparation/storage areas

• in food grade containers

• in empty soft drink bottles

• In a pantry or cupboard where food is stored

Foodborne illness is an illness caused by

• consuming foods contaminated by bacteria

• a change in the sensory properties of food

• consuming foods contaminated by yeasts

• consuming foods contaminated by enzymes