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Hygiene Practices and Cross-Contamination

Authored by Kate Murphy

Other

12th Grade

Used 2+ times

Hygiene Practices and Cross-Contamination
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When should you wash your hands during food preparation?

Only after handling raw meat

Only if your hands look dirty

Before and after food prep, after using the toilet, sneezing, or touching waste

Only before starting to cook

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why should fingernails be kept short, clean, and unpolished in a food preparation environment?

To avoid breaking nails

To make handwashing easier

To look professional

To prevent bacteria from accumulating under nails

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the recommended way to cover cuts or wounds when working with food?

With a tissue

With a waterproof, brightly coloured bandage

With a plaster of any colour

Leave it uncovered to air

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is NOT a good personal hygiene practice in food preparation?

Wearing clean clothing and hair restraints

Washing hands frequently

Wearing jewellery while preparing food

Keeping fingernails short and clean

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If you are experiencing vomiting or diarrhoea, what should you do regarding food handling?

Only handle packaged foods

Do not work with food

Wear gloves and continue working

Wash hands more often

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the correct procedure for cleaning and sanitising surfaces and equipment?

Clean only at the end of the day

Use water only

Clean and sanitise before and after use

Sanitise only if there is visible dirt

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where should cleaning chemicals be stored in a food preparation area?

In the fridge

Away from food areas

On the same shelf as utensils

Next to food items for easy access

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