Food Safety and Hygiene Quiz

What is cross-contamination?

• When food is cooked at high temperatures

• When food is stored in a refrigerator

• When clean food touches contaminated surfaces

• When food has to much salt added.

Which of the following is NOT a cause of cross-contamination?

• Cross-contamination from sunlight

• Cross-contamination of work surfaces

• Cross-contamination between people

• Cross-contamination from pests

Where can harmful bacteria MAINLY be found on the body?

• Nose and mouth

• Elbows and knees

• Feet and ankles

• Back and shoulders

When must you wash your hands?

• After handling raw kai

• Before going to bed

• After reading a book

• Before watching TV

What is the best way to dry hands?

• Using paper towels

• Using a cloth towel

• Using a tea towel

• Air drying

What should food handlers wear?

• Sports attire

• Formal evening wear

• Dark-colored casual clothing

• Clean, washable light-colored protective clothing

What is the 20:20 rule related to?

• Cooking food for 20 minutes

• Scrubbing nails for 20 seconds

• Wiping the bench for 20 seconds.

• Chilling food for 20 minutes

What should be done with disposable gloves after use?

• Dry them with a towel

• Store them for later use

• Throw them away

• Wash and reuse them

What color chopping board is used for raw meat?

• Blue

• Yellow

• Green

• Red

What is the ideal refrigerator temperature range?

• 2-5.C

• 3°C-5°C

• 1°C-3°C

• 4°C-6°C