WorksheetsSIS year 10 food safety Quiz
Total questions: 24
Worksheet time: 12mins
Name a microorganism that can cause food poisoning.
bacteria
virus
What do we need to check before buying food from the supermarket?
Best before date
Allergy information
Country of origin
All of the above
While working in the kitchen, make sure:
Your hair is tied back.
Your hair is kept untied and loose.
We should wash all fruits and vegetables before eating.
True
False
Maybe
Not necessary
Which statement is correct?
We should eat our food without washing our hands.
We should only wash our hands after eating.
We should wash our hands before and after eating our food.
We don't need to wash hands at all.
What do we use to remove hot food from the oven?
Tongs
Oven mitts or gloves.
Using our bare hands.
After food preparation and cooking, we should wash our utensils with:
Warm soapy water
Cold water
Plain water without soap.
What is the picture trying to tell you?
We can play with water in our kitchen.
Wipe up any spillages straight away.
Keep your kitchen dirty.
We must never touch electrical appliances like toaster, oven, microwave with ____________ hands.
Wet
Dry
clean
Why is it important to check food labels before buying food?
To check the price of the food product.
To make healthier food choices.
There is no need to read the food labels.
What is the proper way to store leftover food?
Leave it uncovered in the kitchen.
Cover the food and keep it in the fridge.
Keep the food uncovered in the fridge.
What is the proper way to store leftover food?
Leave it uncovered in the kitchen.
Cover the food and keep it in the fridge.
Keep the food uncovered in the fridge.
How can you tell if food has enough bacteria to cause food poisoning?
it smells bad
it will have a different colour and taste bad
it will taste different
you can't as it looks, smells and tastes normal
The temperature danger zone is the temperature range between
50-60 °C
5-60 °C
25-35 °C
10- 60 °C
Which of the following is an example of a BAD food hygiene practice that could lead to cross-contamination?
chopping raw and cooked meat on the same chopping board
washing vegetables in clean water
keeping food in food grade containers
washing hands before handling food
What are the basic steps for washing hands?
apply soap, wash well, rinse and dry
wash in the soapy dishwater and dry
apply soap, wash well, rinse and dry with tea towel
wash thoroughly and dry
High-risk foods that are easily contaminated are
dried, uncooked rice and pasta
flour and powdered milk
fish, oysters and sushi
chocolate bars
Pests are a problem in any food premises. The main problem is
they smell
they spread disease through bacteria and droppings
they eat the food
they frighten the staff
The main reason that food handlers should wear protective clothing is to
stop their clothes from getting dirty
protect the food from contamination
make them look good
identify them as food handlers
How should chemicals be stored in food food preparation areas?
away from food preparation/storage areas
in food grade containers
in empty soft drink bottles
In a pantry or cupboard where food is stored
Foodborne illness is an illness caused by
consuming foods contaminated by bacteria
a change in the sensory properties of food
consuming foods contaminated by yeasts
consuming foods contaminated by enzymes
Eggs have been associated with outbreaks of foodborne illness. When using eggs you should
use a hand sanitiser to clean your hands
use cracked eggs
leave eggs out of the refrigerator
wash your hands well with water and soap
Which one of the following sauces is a risk for food poisoning?
aioli
tomato
sweet chili
salsa
What are ALL the conditions of growth required for bacteria grow?
Low acidity, oxygen, high temperatures, dryness and food
Food, proper acidity, time, proper temperature, oxygen and moisture
Food, moisture, acidic conditions and oxygen
Oxygen, temperature, time and moisture
