Food Safety Quiz

What temperature range is known as the ‘danger zone’ for bacterial growth in food?

• 0°C - 5°C

• 5°C - 63°C

• 63°C - 100°C

• -18°C - 0°C

Which of the following is NOT a common cause of food poisoning?

• Salmonella

• E. coli

• Listeria

• Vitamin C

What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?

• 60°C

• 63°C

• 70°C

• 75°C

Why is it important to wash hands before handling food?

• To remove bacteria and prevent contamination

• To make food taste better

• To keep hands warm

• To remove oil and grease

Which of the following foods is most likely to cause food poisoning if not stored correctly?

• Bread

• Raw chicken

• Dry pasta

• Chocolate

What should be done with food that has passed its 'use by' date?

• It should be smelled to check if it's still good

• It can be eaten if it looks fine

• It should be thrown away

• It should be frozen for later use

What is cross-contamination?

• Mixing different types of food on the same plate

• The transfer of bacteria from one surface to another

• Cooking food at too high a temperature

• Storing raw meat in the fridge

Which of the following is the best method for defrosting frozen food safely?

• Leaving it at room temperature

• Running it under hot water

• Defrosting in the fridge overnight

• Leaving it in direct sunlight

Why should raw meat be stored on the bottom shelf of the fridge?

• To keep it cooler than other food

• To prevent it from contaminating other foods

• To make it easier to access

• To save space

Which type of chopping board is best to use for raw meat to prevent contamination?

• Wooden

• Glass

• Plastic (colour-coded)

• Any type, as long as it’s wiped clean