Food Safety Quiz

In the food service industry staff must wash their hands before which 3 things?

Staff must also wash their hands after doing certain things. List 5 of these

Put the following steps in order from 1 to 5 the correct steps for hand washing

• Wash palm, fingers, thumbs, nails and wrists

• Dry with a paper towel or hands free dryer

• Use soap to work up a lather

• Commence washing hands in the hand basin provided

• Rinse off soap by washing hands under running hot water

Write the temperatures at each end of the danger zone. ________ degrees Celsius - _________ degrees Celsius

Explain the 2/4 hour rule in relation to keeping food in the danger zone.

Describe how you should defrost meat safely.

Give 3 examples of how cross contamination is to be prevented in the kitchen.

How must food be stored in the cool room or freezer?

Circle 3 of the following that are true for cooling food.

• High risk food must be cooled from 60 degrees to 21 degrees in the first 2 hours then to below 5 degrees in the next 4 hours

• Once food has finished cooking it should be placed immediately into the cool room or freezer

• Once food has cooled below 21 degrees, it should be placed into the cool room or freezer

• Divide large portions of food into smaller batches before cooling

• Only freeze food once it has cooled below 3 degrees in the cool room

Raw meat should be stored (circle the correct answer).

• On a tray on the floor of the cool room

• On the middle shelf of the cool room under cooked food

• On the bottom shelf of the cool room under cooked and ready to eat food