WorksheetsFood Safety Hazards Quiz
Total questions: 14
Worksheet time: 10mins
What is considered a food hazard?
Any substance that enhances the flavour of food
Any substance that should not be in food and has the potential to harm us
Any substance that makes food more colourful
Any substance that increases the shelf life of food
Which of the following is NOT one of the four groups of food hazards?
Biological / Microbiological
Chemical
Nutritional
Allergens
What is the most important practice to prevent the spread of bacteria and viruses?
Wearing gloves
Hand washing
Using hand sanitizer
Wearing a mask
What should you do before handling and cooking food to ensure personal cleanliness?
Wear a hat
Apply perfume
Tie back loose hair and remove jewellery
Wear sunglasses
What is the recommended action if you are unsure about the safety of a food item?
Taste it to check
Smell it to decide
Throw it out
Ask a friend
What is cross-contamination?
The process of cooking food thoroughly
The movement of harmful substances from one surface or object to another
The addition of spices to food
The process of freezing food
Which of the following is a potentially hazardous food?
Dried fruits
Raw and cooked meat
Canned beans
Bread
What is the "temperature danger zone" for bacterial growth in food?
0°C to 4°C
5°C to 60°C
60°C to 100°C
Below 0°C
What is the purpose of using separate cutting boards for fruits & veggies, and meats & fish?
To make cleaning easier
To prevent cross-contamination
To save time
To improve the taste of food
What should be done with dishcloths, dish towels, and sponges to maintain kitchen sanitation?
Use them until they wear out
Wash/replace them often
Use them for multiple purposes
Store them in a damp place
What is the main cause of most food-borne illnesses?
Natural food toxins
Cross-contamination and human error in handling and preparation of food
Overcooking food
Eating too much food
What is the recommended cooking temperature range to ensure no bacterial growth?
0°C to 4°C
4°C to 60°C
60°C to 100°C
Below 0°C
Which of the following is NOT a step in the four steps to food safety?
Clean
Separate
Cook
Freeze
What should be done with the top of canned goods before opening them?
