Food Safety Control Measures Quiz

What should be used to frequently wash and dry hands in outdoor catering?

• Dirty water and soap

• Sand and soap

• Clean water, soap, disposable paper towels and/or hand dryers

• Mud and hand dryers

Why is it important to wash fruit and vegetables?

• To make them look clean

• To remove dirt, soil, dust and other residues from handling

• To make them taste better

• To remove pesticides

What should be used to cover food at all times to avoid contamination from pests, dirt, and air pollution?

• Plastic wrap

• Aluminum foil

• Paper towels

• Cotton cloth

What should be done with high-risk foods in effective food storage?

• Use the same utensils for handling and serving raw and cooked foods

• Leave them uncovered

• Store them with low-risk foods

• Wrap and store them in leak-proof containers

How should cooked hot food be kept hot in outside catering?

• Keep hot using suitable containers or materials

• Use a portable stove to heat food slowly

• Do not worry about keeping it hot

• Use any type of container

What should be used to maintain the temperature of non-frozen high-risk food in outside catering?

• Plastic bags

• Metal containers

• Insulated cool bags

• Cardboard boxes

What should be done if chilled food becomes warm after a few hours in outside catering?

• Heat it up

• Refrigerate it

• Discard it

• Keep serving it

What should be done with high-risk ready to eat or perishable foods left at 5-63oC for more than 2 hours in outside catering?

• Serve them immediately

• Discard them

• Reheat them

• Store them for later

What should be done with food waste and rubbish in outside catering?

• Leave it behind at the site

• Dispose of it in sealed bags and boxes

• Throw it in the waterways

• Bury it in the ground

What should be done with raw meat that has been left at room temperature for more than 2 hours in outside catering?

• Serve it immediately

• Discard it

• Reheat it

• Store it for later