WorksheetsFood Safety Quiz
Total questions: 19
Worksheet time: 10mins
Which one of the following best explains why it is essential to have clean and suitable cloths when cleaning between tasks?
can harbour bacteria and spread dirt and germs so they must be cleaned and disinfected regularly or changed frequently
come in several sizes and it is important to have one big enough for the job
can only be used once and then must be thrown away
must be put in the dishwasher every hour to disinfect them.
Which one of the following is the main risk that damaged surfaces and equipment present to food safety?
Looks unprofessional and demotivates staff.
Leads to serious physical contamination.
Requires more maintenance costs.
Requires more cleaning time.
Which one of the following lists damaged surfaces and equipment that can all cause food safety hazards?
Gnawed containers, blown light bulb, damaged worktop.
Cracked tiles, damaged worktop, gnawed containers.
Blown light bulb, cracked tiles, cracked window.
Blown fuse, cracked tiles, blocked sink.
Which one of the following describes the action to take if there is a damaged chopping board with grooves in it? Report to a supervisor and
replace with a new one
turn over and go on using
wash more frequently
carry on as normal.
Which one of the following best describes why food waste should be cleared and disposed of promptly?
To prevent unpleasant odors.
To reduce cleaning time.
To avoid attracting pests.
To save space in the kitchen.
Which one of the following is the best way to dispose of food waste in the kitchen?
Dispose of all waste at the end of the shift.
Quickly and into an open container.
Quickly and into a covered container with a foot pedal.
Dispose of food waste by taking it straight outside.
Which one of the following is the main risk that damaged walls, floors, ceilings, furniture and fittings present to food safety?
look unprofessional and demotivate staff
lead to serious physical contamination
require more maintenance costs
increase cleaning costs.
Which one of the following is a type of damage that would be a food safety hazard?
Blown fuse.
Blown light bulb.
Broken door handle.
Gnawed containers.
Which one of the following lists the types of pests that are commonly found in a catering operation?
Rats, mice and flies.
Cats, dogs and snakes.
Chickens, ducks and geese.
Which one of the following is a sign of cockroach infestation?
Smear marks.
Droppings.
Smell.
Gnaw marks.
The main reason to make sure that food deliveries are undamaged and within their use by date is to
avoid food wastage
ensure that food is safe to eat
send back food that is off
get the best possible discount.
Which one of the following is the most important reason to store food at the correct temperature?
So the food can be handled more easily.
So the food is ready to eat straightaway.
To maintain the safety and quality of food.
To make sure the food can cook quickly.
Which one of the following is the best way to ensure food is stored at the correct temperature?
Store all food in a freezer.
Store all food in a fridge.
Only store food for a certain period of time.
Monitor temperatures on a regular basis.
The most important reason to label food when it is stored is
to identify the food and ensure that it is safe to eat
to avoid any food wastage
so that dishes can be served more quickly
What is the primary reason for regularly cleaning kitchen surfaces?
To make the kitchen look tidy.
To reduce the time spent on cleaning later.
To impress guests with cleanliness.
To prevent the spread of bacteria and germs.
Which one of the following is the best practice for storing raw meat in a refrigerator?
Store it in any available space.
Store it on the bottom shelf to prevent contamination.
Store it in the vegetable drawer.
Store it on the top shelf.
What is the most effective way to prevent cross-contamination in the kitchen?
Wash hands and utensils between handling different foods.
Store all foods together in the fridge.
Cook all foods at the same temperature.
Use the same cutting board for all foods.
What is the primary reason for using color-coded cutting boards in a kitchen?
To prevent cross-contamination between different food types.
To match the kitchen decor.
To organize the kitchen space.
To make cleaning easier.
Which one of the following is the best practice for thawing frozen food safely?
Use hot water to speed up the process.
Thaw it in the refrigerator.
Place it near a heat source.
Leave it on the counter overnight.
