WorksheetsFood Safety and Hygiene Quiz
Total questions: 15
Worksheet time: 8mins
What is cross-contamination?
When food is cooked at high temperatures
When food is stored in a refrigerator
When clean food touches contaminated surfaces
When food has to much salt added.
Which of the following is NOT a cause of cross-contamination?
Cross-contamination from sunlight
Cross-contamination of work surfaces
Cross-contamination between people
Cross-contamination from pests
Where can harmful bacteria MAINLY be found on the body?
Nose and mouth
Elbows and knees
Feet and ankles
Back and shoulders
When must you wash your hands?
After handling raw kai
Before going to bed
After reading a book
Before watching TV
What is the best way to dry hands?
Using paper towels
Using a cloth towel
Using a tea towel
Air drying
What should food handlers wear?
Sports attire
Formal evening wear
Dark-colored casual clothing
Clean, washable light-colored protective clothing
What is the 20:20 rule related to?
Cooking food for 20 minutes
Scrubbing nails for 20 seconds
Wiping the bench for 20 seconds.
Chilling food for 20 minutes
What should be done with disposable gloves after use?
Dry them with a towel
Store them for later use
Throw them away
Wash and reuse them
What color chopping board is used for raw meat?
Blue
Yellow
Green
Red
What is the ideal refrigerator temperature range?
2-5.C
3°C-5°C
1°C-3°C
4°C-6°C
What is the first step in the cleansing process?
Drying
Cleaning
Cooking
Sanitising
What should be done if a pest infestation is suspected?
Tell a supervisor
Ignore it
Spray air freshener
Use a fly swatter
What is the recommended temperature for cooking potentially hazardous foods?
60°C
95°C
75°C
85°C
What should be done with rubbish from service areas?
Store it in covered bins
Store it in open bins
Throw it on the floor
Leave it in the kitchen
What is the purpose of the 'Clean, Cook, Chill' guideline?
To enhance food flavor
To increase food shelf life
To prevent contamination and cross-contamination
To reduce cooking time
