WorksheetsFood Safety and Hygiene Quiz
Total questions: 14
Worksheet time: 7mins
Why is hygiene important in the hotel and catering industry?
It preserves health and prevents food-borne diseases.
It reduces food costs.
It is a legal requirement.
It helps in food presentation.
What should be done after using the toilet?
Wash hands thoroughly.
Wipe hands on a towel.
Ignore it if hands look clean.
Use hand sanitizer only.
What is the recommended way to keep fingernails?
With nail varnish.
Untrimmed for style.
Long and painted.
Short and clean.
What should be done with cuts and burns in the kitchen?
Ignore them.
Use a band-aid only.
Cover with a waterproof dressing.
Leave them uncovered.
What is cross-contamination?
Cooking food at high temperatures.
The transfer of disease-causing agents.
Storing food in the fridge.
Cleaning surfaces.
What color coding is used for raw meat?
Green
Red
Yellow
Blue
What should be done with food that has been prepared?
Place it near the sink.
Store it in the microwave.
Keep it covered and cool.
Leave it out for hours.
What is the purpose of kitchen uniforms?
To look professional.
To prevent contamination.
To save money.
To keep warm.
What should be avoided when handling food?
Using utensils.
Touching hair and face.
Keeping nails short.
Wearing gloves.
What is the main cause of food poisoning?
Overcooking food.
Not chewing food properly.
Contaminated food.
Eating too quickly.
What should be done with dirty hands?
Wipe them on a towel.
Use hand sanitizer only.
Wash them regularly.
Ignore them.
What is the best way to taste food?
Using a knife.
Using a fork.
Using a clean tasting spoon.
Using fingers.
What should be done if you feel unwell at work?
Ignore it.
Take a break.
Report to your supervisor.
Continue working.
What is the role of disinfection in the kitchen?
To remove food stains.
To make surfaces shiny.
To improve food taste.
To reduce harmful bacteria.
