Food Hygiene and Safety Quiz

Which of the following is the most important reason for washing your hands before preparing food?

• To keep your hands smelling nice

• To remove dirt and harmful bacteria

• To make your hands look clean

• To cool your hands down

What is the recommended minimum internal temperature for cooking poultry safely?

• 60°C

• 63°C

• 75°C

• 100°C

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

• Using the same chopping board for raw meat and vegetables

• Washing hands after handling raw meat

• Storing raw meat above cooked food in the fridge

• Using the same knife for all foods without washing

How should you store raw meat in the fridge to prevent contamination?

• On the top shelf

• In the vegetable drawer

• On the bottom shelf in a sealed container

• Next to dairy products

Which of the following is NOT a personal hygiene practice in the kitchen?

• Wearing clean clothes

• Tasting food with your fingers

• Tying back long hair

• Covering cuts with a plaster

What is the best way to clean and sanitise kitchen surfaces?

• Wipe with a dry cloth

• Rinse with cold water only

• Wash with hot soapy water and use a sanitiser

• Sprinkle with salt

Which of the following is a sign of a pest infestation in the kitchen?

• Shiny, clean surfaces

• Droppings or gnaw marks

• Freshly baked bread smell

• Organised cupboards

How long can perishable foods be safely left at room temperature before they should be refrigerated?

• 10 minutes

• 30 minutes

• 2 hours

• 5 hours

Which of the following should you do before starting to cook?

• Put on jewellery

• Wash your hands thoroughly

• Taste the ingredients

• Leave hair loose

What is the safest way to thaw frozen meat?

• On the kitchen counter overnight

• In the fridge

• In warm water

• Next to the oven