Food Safety Quiz

What is the Temperature Danger Zone for food?

• 0°C to 4°C

• 4°C to 60°C

• 40°F to 140°F

• 100°F to 212°F

How long should food not be left in the Temperature Danger Zone to avoid contamination?

• More than 4 hours

• More than 2 hours

• More than 1 hour if above 32°C

• Both B and C

Which of the following foods are considered "high-risk" for food safety?

• Baked goods

• Canned vegetables

• Raw meat and unpasteurised dairy products

• Dried fruits

At what temperature should cold foods be stored to ensure food safety?

• Below 20°F (-6°C)

• Below 40°F (4°C)

• At or above 40°C

• At room temperature

Which method is NOT recommended for thawing frozen food?

• In the refrigerator

• Under running water

• At room temperature

• In the microwave

How should raw meat be stored in the refrigerator?

• On the top shelf

• In airtight containers on the bottom shelf

• Alongside cooked foods

• Uncovered for air circulation

What is the main reason for using non-toxic food storage containers?

• To improve food taste

• To prevent chemical leaching into food

• To increase food storage space

• To enhance food colour

What should be done if there's doubt about the safety of a food item?

• Taste it to check

• Freeze it immediately

• Discard it

• Leave it at room temperature for a few hours

During the inspection of a storage facility, what is NOT a key point to consider?

• Colour of the stored goods

• Cleanliness of the storage area

• Temperature and humidity levels

• Security of the storage area

What does HACCP stand for?

• Hazard Analysis and Critical Control Points

• Health Assessment and Cross Contamination Prevention

• Healthy Agriculture, Clean Cooking Practices

• Hazardous Agents and Chemical Control Protocols