Food Safety and Food Poisoning Quiz

What is a contaminant in food safety?

• A cooking method

• A type of food preservative

• Any substance or object that makes food harmful

• A substance that enhances food flavor

Which of the following is NOT a pathogen?

• E coli

• Vitamin C

• Bacillus cereus

• Salmonella

What temperature range is known as the 'danger zone' for bacterial growth?

• Between 70°C and 90°C

• Below 0°C

• Above 100°C

• Between 5°C and 63°C

Which of the following is NOT one of the 4 Cs to prevent food poisoning?

• Cleaning

• Cooking

• Chopping

• Chilling

What should you do to destroy harmful bacteria in food?

• Add salt to the food

• Store food in a dark place

• Freeze food immediately

• Cook food to at least 75°C

Why should you not cool food in the refrigerator immediately?

• It makes the food taste bad

• It causes the refrigerator to break

• It raises the interior temperature above 5°C

• It makes the food too cold to eat

What is cross-contamination?

• Mixing different types of food

• Bacteria transferring from raw food to other foods

• Cooking food at high temperatures

• Using the same utensil for different foods

Which food is NOT considered high risk for bacterial growth?

• Meat

• Fish

• Bread

• Eggs

How quickly can bacteria multiply on a slice of quiche left in a warm kitchen overnight?

• To over 500 million

• To 100 bacteria

• To 1,000 bacteria

• To 10,000 bacteria

What is the recommended refrigerator temperature to prevent bacterial growth?

• Between 10°C and 15°C

• Exactly 0°C

• Above 10°C

• Below 5°C