Workplace Hygiene Quiz

What is the primary goal of workplace hygiene?

• To increase work efficiency

• To minimize the risk of illness and contamination

• To impress customers

• To follow government rules

Which of the following is NOT a vulnerable group to foodborne illness?

• Infants

• Elderly people

• Teenagers

• Pregnant women

What is the ideal refrigerator temperature for food storage?

• 50°F

• 60°F

• 41°F or below

• 75°F

What is the recommended temperature for freezing food?

• Below 32°F

• Below 0°F

• Above 40°F

• Exactly 20°F

Why is FIFO (First In, First Out) important in food storage?

• It ensures the freshest food is always used first

• It prevents food waste

• It maintains food quality and safety

• All of the above

What is the best way to prevent cross-contamination?

• Washing hands frequently

• Using separate utensils for raw and cooked foods

• Storing food properly

• All of the above

What type of footwear should be worn in the workplace for safety?

• Flip-flops

• Open-toed sandals

• Strong, non-slip shoes

• Sneakers

What is the best way to wash hands in a workplace setting?

• With water only

• With soap and water for at least 20 seconds

• By wiping hands on a towel

• Using hand sanitizer only

What should be done with food that has been left at room temperature for more than 2 hours?

• Refrigerate it

• Heat it before serving

• Discard it

• Mix it with fresh food

What is the safest way to thaw frozen food?

• At room temperature

• In a microwave or refrigerator

• Under direct sunlight

• In warm water