WorksheetsFood Storage Quiz
Total questions: 17
Worksheet time: 9mins
The most important reason for putting food in the correct storage area is:
prevent trips and falls
prevent food spoilage
follow company procedures
meet manufacturers’ requirements
Which of the following best describes the ideal conditions and temperatures for food storage?
Frozen foods: Covered and stored at 18°C. Chilled foods: Covered and labelled at 10°C.
Frozen foods: Covered and labelled at -18°C. Chilled foods: Covered and labelled between 1-5°C.
Frozen foods: Covered and stored at 8°C. Chilled foods: Covered and labelled at 1-5°C.
Frozen foods: Covered and stored at -10°C. Chilled foods: Covered and labelled at 15°C.
Which one of the following is the most important reason for keeping storage areas clean and hygienic?
To comply with the law.
Makes the stores look nice for visitors.
Prevents pest infestation and contamination.
Because it is on the cleaning rota.
Which one of the following is the best action to take if the food stores were found to be unhygienic?
Tidy up and push things into a neat pile then sweep up.
Go and shout at whoever should have cleaned it up.
Report to the supervisor and clean it up straight away.
Inform the supervisor before finishing work.
Which one of the following is the best example of how to check that food is stored at the correct temperature?
Feel it to see if it is cold, or if frozen see if it is still hard.
Just store it in the fridge assuming it is cold.
Use a temperature probe to check the food temperature.
Use a built-in thermometer to record the air temperature.
Which one of the following best describes why it is important that raw and ready to eat food should not be stored together?
The foods may make each other smell.
The foods may not store for as long if they are together.
People might not know which foods need cooking.
Bacteria may transfer from one to the other.
Which one of the following lists correctly identifies raw foods?
Eggs, vegetables, fried rice.
Eggs, uncooked chicken, blanched rice.
Eggs, uncooked beef steaks and vegetables.
Eggs, rare steak, uncooked chicken.
Which one of the following is the most important reason for stock rotation? So staff
know how much stock is available at any one time
can cater for the right amount of people
are familiar with the stock items
can use the stock in the right order to minimise the wastage.
Which one of the following statements is correct? The use by date
is the last day you can use the food by law for safety reasons
is the last day you can use the food by law but it may still be safe
is the last day you can use the food by law but it may be safe if it has been in the fridge
Which one of the following is the correct procedure for checking hot food stored for service?
Look at it to see if there is any steam coming up.
Touch the food in the corner to check if it is hot.
Use a temperature probe to check the food temperature.
Use a built-in thermometer to record the unit temperature.
Which of the following food types most commonly causes allergic reactions when eaten?
Nuts and dairy products.
Beans and bread products.
Pasta and dairy products.
Rice and pasta products.
Which one of the following best describes how to deal with food that can cause allergic reactions?
Avoid at all costs.
Clear labelling and descriptions and avoidance of cross-contamination.
Use only if absolutely necessary.
Only use the food in vegetarian dishes on the menu.
Which one of the following is the best thing to do if a customer asks whether a dish contains a certain food allergen?
Suggest a different dish.
Tell the customer it is at their own risk.
Make sure that the correct answer is given.
Say that the information is confidential.
Which one of the following best describes how cross-contamination occurs between raw and ready-to-eat foods?
The foods may be stored in the same fridge and make each other smell.
The foods are cooked together in the same pot.
The foods are served on the same plate.
The foods are prepared using the same utensils without cleaning.
Which one of the following best describes how to avoid cross-contamination between raw and ready-to-eat food?
Serve only raw food.
Serve only ready to eat food.
Prepare foods on separate days.
Prepare and store food in separate areas.
Which one of the following is the maximum time that hot food can be legally kept on display without temperature control?
One and a half hours.
Two hours.
Two and a half hours.
Three hours.
What is the primary reason for using separate cutting boards for raw meat and vegetables?
To prevent the transfer of flavors.
To avoid cross-contamination of bacteria.
To keep the kitchen organized.
To make cleaning easier.
