Eduqas Hosp - Food Safety and Contamination Quiz

What is cross-contamination?

• Transfer of bacteria to high-risk foods

• Mixing of different food flavors

• Cooking food at high temperatures

• Using the same utensils for all foods

Answer explanation

Cross-contamination refers to the transfer of bacteria from one food to another, particularly to high-risk foods like raw meats or dairy. This can lead to foodborne illnesses, making the correct choice 'Transfer of bacteria to high-risk foods'.

Which of the following is a method to prevent cross-contamination?

• Using color-coded chopping boards

• Mixing raw and cooked foods

• Storing all foods together

• Using the same knife for all foods

Answer explanation

Using color-coded chopping boards helps prevent cross-contamination by designating specific boards for different food types, reducing the risk of harmful bacteria transferring between raw and cooked foods.

What is an example of physical contamination?

• Hair in food

• Mixing spices

• Overcooking food

• Adding salt

Answer explanation

Physical contamination occurs when foreign objects, like hair, are found in food. This can pose health risks, making 'hair in food' the correct example of physical contamination, unlike the other options which do not involve foreign objects.

How can physical contamination be controlled?

• Using tongs or gloves for handling food

• Mixing raw and cooked foods

• Storing food at room temperature

• Using the same utensils for all foods

Answer explanation

Using tongs or gloves for handling food helps prevent physical contamination by minimizing direct contact with food, thus reducing the risk of introducing foreign objects or pathogens.

What is the safe temperature range for refrigerated foods during delivery?

• 0-5°C

• 10-15°C

• 20-25°C

• 30-35°C

Answer explanation

The safe temperature range for refrigerated foods during delivery is 0-5°C. This range helps prevent bacterial growth and ensures food safety, making it the correct choice compared to the higher temperature options.

What should be the core temperature of high-risk foods during preparation?

• 70°C

• 50°C

• 30°C

• 90°C

Answer explanation

The core temperature of high-risk foods during preparation should reach at least 70°C to effectively kill harmful bacteria and ensure food safety. This makes 70°C the correct choice.

What is the minimum temperature for hot holding during service?

• 63°C

• 50°C

• 40°C

• 30°C

Answer explanation

The minimum temperature for hot holding during service is 63°C. This ensures that food remains safe and prevents the growth of harmful bacteria.

What is the correct temperature range for frozen foods during delivery?

• -22°C to -18°C

• 0°C to 5°C

• 10°C to 15°C

• 20°C to 25°C

Answer explanation

The correct temperature range for frozen foods during delivery is -22°C to -18°C. This range ensures that food remains safely frozen, preventing spoilage and maintaining quality during transport.

Why should high-risk foods be covered and stored at the correct temperature?

• To prevent spoilage and contamination

• To enhance flavor

• To increase cooking time

• To reduce weight

Answer explanation

High-risk foods must be covered and stored at the correct temperature to prevent spoilage and contamination, ensuring food safety and reducing the risk of foodborne illnesses.

What is a preventative measure for food workers to avoid physical contamination?

• Following personal hygiene rules

• Mixing raw and cooked foods

• Using the same utensils for all foods

• Storing food at room temperature

Answer explanation

Following personal hygiene rules is crucial for food workers to prevent physical contamination. It ensures cleanliness and reduces the risk of transferring harmful substances to food, unlike the other options which increase contamination risks.