Essential Food Hygiene Practices Quiz

Which of the following is the most effective way to prevent the spread of bacteria from your hands to food?

• Wiping hands on a tea towel

• Washing hands thoroughly with soap and warm water

• Wearing gloves at all times

• Using hand sanitiser only

What is the recommended minimum internal temperature for cooking poultry, such as chicken, in Great Britain?

• 60°C

• 63°C

• 75°C

• 82°C

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

• Keeping fingernails short and clean

• Wearing clean clothing

• Smoking in the kitchen

• Covering cuts with a blue waterproof plaster

How should raw meat be stored in a refrigerator to prevent cross-contamination?

• On the top shelf

• In the vegetable drawer

• On the bottom shelf in a sealed container

• Next to ready-to-eat foods

Which of the following is a common food allergen?

• Rice

• Milk

• Lettuce

• Carrot

What is the correct procedure for cleaning and sanitising a food preparation surface?

• Wipe with a dry cloth

• Rinse with cold water only

• Wash with hot soapy water, rinse, then apply sanitiser

• Spray with air freshener

Which of the following is the safest way to thaw frozen food?

• On the kitchen counter at room temperature

• In the fridge overnight

• In a bowl of warm water

• Next to a radiator

What is the main risk of using the same chopping board for raw meat and ready-to-eat foods?

• The food will taste strange

• Cross-contamination of harmful bacteria

• The board will become stained

• The food will dry out

Which of the following is NOT a sign of food spoilage?

• Unusual odour

• Change in colour

• Firm texture

• Mould growth

How often should you wash your hands when preparing food?

• Only before starting

• After handling raw food, after using the toilet, and whenever they become dirty

• Once every hour

• Only after finishing