Food Safety and Hygiene Quiz

The first principle of HACCP is:

• Monitoring the CCPs

• Conducting a hazard analysis

• Verifying the plan

• Keeping records

What is a "hazard" in HACCP terms?

• Only chemical risks

• Any biological, chemical, or physical agent that could cause harm

• A risk that food might taste bad

• A material that affects food appearance

A food hazard analysis helps identify:

• The best time to serve food

• Potential risks in food production

• Ways to increase food prices

• Employee productivity

Implementing HACCP in a kitchen involves:

• Preparing food as quickly as possible

• Monitoring critical control points to prevent contamination

• Only serving pre-packaged foods

• Allowing free access to all areas

Which of these is an example of a biological hazard?

• Metal shavings

• Soap residue

• Salmonella bacteria

• Broken glass

An example of a chemical contaminant in food is:

• E. coli

• Pesticide residue

• Animal dander

• Hair

The temperature danger zone for bacterial growth in food is:

• Below 0°C

• 5°C to 60°C

• Above 100°C

• 80°C to 120°C

Food stored in a refrigerator should be kept at:

• 0°C or below

• Between 1°C and 5°C

• Above 10°C

• Any temperature as long as it's sealed

What is the most effective way to eliminate harmful bacteria in food?

• Freezing it

• Washing it in cold water

• Cooking it to the correct internal temperature

• Wrapping it tightly in plastic

Physical contamination in food can be caused by:

• Uncooked spices

• Hair, jewellery, or glass shards

• Adding preservatives

• Vinegar or lemon juice