Hygiene in Food Preparation

Cross contamination is...

• When you don't cook food properly
• When bacteria is transferred from one food to another
• When someone gets really angry in the kitchen
• Not really worth worrying about

How many times can you reheat leftovers?

• Only Once

• Twice

• As many times as you want

Whilst in a food preparation or serving environment, what is the best way to dry your hands after washing them?

• Using paper towels.
• Tea Towels
• Let them dry naturally
• Your clothes

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

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

Which of the following is NOT an aspect of personal hygiene?

• Kitchen surface

• Hands

• Hair

• Clothes

Which of these types of meats is safe to eat rare/pink? (Tick all that apply.) 

• Beef
• Chicken
• Sausages
• Beef Burgers

In a refrigerator, cooked food should be stored above raw food.

• True, cooked food should be above raw food.

• False, cooked food should be below raw food.

Which of the following reduces the risk of cross-contamination?

• Wash meat before cooking it

• Store raw meat next to cooked food

• Use the same chopping board for raw meat and cooked food

• Keep raw meat in sealed containers at the bottom of the fridge