Industrial Kitchen Safety Quiz

What is the minimum time you should wash your hands with soap and water to ensure proper hygiene in an industrial kitchen?

• 5 seconds

• 10 seconds

• 20 seconds

• 30 seconds

Which of the following is the correct temperature range for storing perishable foods in a refrigerator?

• 0°C to 5°C

• 5°C to 10°C

• 10°C to 15°C

• 15°C to 20°C

What is the primary method to prevent cross-contamination in an industrial kitchen?

• Using the same cutting board for all foods

• Washing hands only after handling raw meat

• Using separate equipment for raw and cooked foods

• Storing all foods together in the same container

At what minimum internal temperature should poultry be cooked to ensure it is safe to eat?

• 60°C

• 70°C

• 75°C

• 80°C

Which of the following is the most effective way to sanitise kitchen surfaces?

• Rinsing with cold water

• Wiping with a dry cloth

• Using a bleach solution

• Spraying with air freshener

What is the best practice for storing raw meat in a refrigerator to prevent contamination?

• On the top shelf

• In the vegetable drawer

• On the bottom shelf

• In the door compartment

Which of the following is a key measure in pest control for an industrial kitchen?

• Leaving food uncovered

• Keeping doors and windows open

• Regularly inspecting and sealing entry points

• Storing waste in open bins

What is the recommended method for drying hands after washing in a kitchen environment?

• Using a shared towel

• Air drying

• Using a paper towel

• Wiping on an apron

Which of the following is a critical step in the cleaning process of kitchen equipment?

• Rinsing with hot water only

• Scrubbing with detergent and rinsing

• Wiping with a damp cloth

• Soaking in cold water

What is the maximum time perishable food should be left out at room temperature before it becomes unsafe to eat?

• 1 hour

• 2 hours

• 3 hours

• 4 hours