WorksheetsFood Safety and Food Poisoning Quiz
Total questions: 10
Worksheet time: 5mins
What is a contaminant in food safety?
A cooking method
A type of food preservative
Any substance or object that makes food harmful
A substance that enhances food flavor
Which of the following is NOT a pathogen?
E coli
Vitamin C
Bacillus cereus
Salmonella
What temperature range is known as the 'danger zone' for bacterial growth?
Between 70°C and 90°C
Below 0°C
Above 100°C
Between 5°C and 63°C
Which of the following is NOT one of the 4 Cs to prevent food poisoning?
Cleaning
Cooking
Chopping
Chilling
What should you do to destroy harmful bacteria in food?
Add salt to the food
Store food in a dark place
Freeze food immediately
Cook food to at least 75°C
Why should you not cool food in the refrigerator immediately?
It makes the food taste bad
It causes the refrigerator to break
It raises the interior temperature above 5°C
It makes the food too cold to eat
What is cross-contamination?
Mixing different types of food
Bacteria transferring from raw food to other foods
Cooking food at high temperatures
Using the same utensil for different foods
Which food is NOT considered high risk for bacterial growth?
Meat
Fish
Bread
Eggs
How quickly can bacteria multiply on a slice of quiche left in a warm kitchen overnight?
To over 500 million
To 100 bacteria
To 1,000 bacteria
To 10,000 bacteria
What is the recommended refrigerator temperature to prevent bacterial growth?
Between 10°C and 15°C
Exactly 0°C
Above 10°C
Below 5°C
