Kitchen Safety and Hygiene Quiz

What is cross-contamination in the kitchen?

• The process of cooking food at high temperatures

• The transfer of harmful bacteria from one food item to another

• The use of different utensils for different types of food

• The storage of food in airtight containers

Which of the following is a common source of yeasts and moulds in the kitchen?

• Freshly cooked meat

• Unwashed fruits and vegetables

• Sealed canned goods

• Boiled water

What is the best way to prevent cross-contamination?

• Use the same cutting board for all foods

• Wash hands and surfaces often

• Store raw meat above cooked food in the fridge

• Use the same knife for raw and cooked foods

How can you identify mould growth on food?

• By its sweet smell

• By its fuzzy appearance

• By its smooth texture

• By its clear colour

What is the recommended way to dispose of kitchen waste?

• Throw it in the garden

• Burn it in the backyard

• Use a compost bin or council-provided waste bins

• Flush it down the toilet

Which of the following is NOT a method to reduce kitchen waste?

• Planning meals ahead

• Buying in bulk without a plan

• Using leftovers creatively

• Composting food scraps

What temperature should your fridge be to prevent the growth of bacteria?

• 10°C

• 5°C

• 0°C

• 15°C

Which of the following is a sign of yeast contamination in food?

• A sour smell

• A bitter taste

• A sweet taste

• A salty smell

What is the primary reason for separating raw and cooked foods in the kitchen?

• To save space

• To prevent cross-contamination

• To keep the kitchen organised

• To improve the taste of food

Which of the following practices can help reduce mould growth in the kitchen?

• Keeping the kitchen humid

• Storing food in airtight containers

• Leaving food uncovered

• Storing food in warm places