Kitchen Hygiene and Food Safety Quiz

What is the primary responsibility of each worker in a kitchen regarding safety?

• To report accidents immediately

• To practice safety at all times

• To ensure food quality

• To follow government regulations

What is the ideal temperature range for storing dry foods?

• 20°C to 25°C

• 10°C to 15°C

• 5°C to 10°C

• 0°C to 5°C

Which of the following is NOT a type of food contamination?

• Biological

• Physical

• Chemical

• Thermal

What does the acronym 'FAT TOM' help to remember?

• Food storage techniques

• Food safety regulations

• Conditions for bacterial growth

• Types of food contamination

What is the safe temperature for refrigerated storage?

• 10°C to 15°C

• 0°C to 2°C

• 5°C to 10°C

• 4°C or colder

How should raw products be stored in relation to cooked or ready-to-eat products?

• Above

• Below

• Next to

• In separate refrigerators

What is the maximum time boned meat should be kept?

• One day

• Three days

• Two days

• Five days

Which of the following is a biological contaminant?

• Metal shavings

• Cleaning chemicals

• Bacteria

• Hair

What should be done with rotting fruit before storing?

• Remove it immediately

• Freeze it

• Store it separately

• Leave it in the case

What is the recommended storage temperature for dairy products?

• 4°C to 6°C

• 2°C to 4°C

• 6°C to 8°C

• 0°C to 2°C