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Hygiene and Food Safety Quiz

Total questions: 76

Worksheet time: 38mins

Name
Class
Date
1.

Foods that allows rapid growth of bacteria is called as:

a)

Potentially hazardous food

b)

Poisonous

c)

Highly infected

d)

In TDZ

2.

Who inspects the ship for cleanliness at every port?

a)

Port Captain

b)

Pest Officer

c)

Port Health Inspectors

d)

Port Doctor

3.

An example for least Potentially Hazardous Food (PHF) is:

a)

Fish

b)

Vegetable

c)

Egg

d)

Meat

4.

The term 'Incubation Period' means; The time between

a)

the consumption of the food and the appearance of symptoms

b)

the beginning and the end of Cooking

c)

the start and the end of Spoilage

d)

the transfer of bacteria from one substance to another

5.

The transfer of a harmful agent from the raw food to cooked food is known as:

a)

Food borne illness

b)

TDZ

c)

Cross contamination

d)

Minimum infective dose

6.

A discipline for handling, preparation, and storage of food is known as:

a)

Personal safety

b)

Food safety

c)

Health safety

d)

Hygiene

7.

Spoilage indication in eggs is

a)

Grayish colour

b)

Blood spot on yolk

c)

Broken skin

d)

Crossed date of expiry

8.

An illness caused by the consumption of harmful bacteria is known as:

a)

Potentially hazardous food

b)

Food infection

c)

Incubation period

d)

Temperature danger zone

9.

At Temperature Danger Zone, the Bacteria

a)

Grows rapidly

b)

Grows steadily

c)

Growth is minimum

d)

Growth is for short time

10.

The presence of harmful substance in food is known as:

a)

Cross contamination

b)

Poisoning

c)

Incubation

d)

Contamination

11.

Temperature range where bacteria can grow and reproduce rapidly is known as:

a)

Temperature Danger Zone

b)

Incubation zone

c)

Bacteria growth zone

d)

Food poisoning zone

12.

An illness caused by eating contaminated food is called:

a)

Food poisoning

b)

Incubation period

c)

Cross contamination

d)

Contamination

13.

The Cold Room temperatures must be checked:

a)

Thrice a day

b)

After storing the food

c)

Atleast twice a day

d)

Once a days

14.

Spoilt eggs show which of the following signs:

a)

Grayish Colour

b)

Do not float in water

c)

Contents Discoloured

d)

Foul Odour

15.

Spoilage indication in meat is:

a)

Crossed date of expiry

b)

Broken skin

c)

Blood spot on yolk

d)

Greyish colour

16.

Link 'Poultry' with one of the following:

a)

Greyish green colour near the abdominal cavity

b)

Content discoloured

c)

Greenish colour

d)

Greyish colour

17.

Practice of keeping oneself clean is related to:

a)

Food habit

b)

Cooking

c)

Order from the Captain

d)

Personal hygiene

18.

Before and after handling the food one should thoroughly wash his:

a)

Shoes

b)

Face

c)

Clothes

d)

Hands

19.

The transfer of a harmful agent due to handling to foods by hands is known as:

a)

Contamination

b)

Direct contamination

c)

Indirect cross contamination

d)

Hygiene factor

20.

Good personal hygiene practice is:

a)

Being cheerful

b)

Good at cooking

c)

Being punctual

d)

Keeping short hair and nails

21.

Which of the following will be prone to bacterial growth?

a)

Raw meat at TDZ

b)

Hot soup

c)

Frozen Ice cream

d)

Hot milk

22.

Best way to check whether canned food is safe for consumption is to:

a)

By actual taste

b)

Check it expiry date

c)

Type of food it contains

d)

Smell of the food when the can is opened

23.

The term 'Cross contamination' means:

a)

Spoilage of food over a period of time

b)

Wrongful mixing of food

c)

Spoilage of food due direct or indirect contact with other food

d)

Prevent spoilage from direct or indirect contact

24.

What is the meaning of 'thawing'?

a)

Allowing frozen food to defrost

b)

Heating the food

c)

Removing Bacteria

d)

Proper cooking

25.

To keep oneself clean to prevent illness to self and others around is known as

a)

Food safety

b)

Hygiene

c)

Personal hygiene

d)

Bacterial growth

26.

The basic need for hygiene and cleanliness on board is to prevent:

a)

Waste

b)

Accidents

c)

Illness

d)

Pollution

27.

Frothy and bubbly surface is an spoilage indication in:

a)

Curd

b)

Butter

c)

Cheese

d)

Paneer

28.

Temperature Danger Zone (TDZ) temperature range between

a)

5 Degree C to 60 Degree C

b)

1 Degree C to 5 Degree C

c)

0 Degree C to -4 Degree

d)

8 Degree C to 60 Degree C

29.

'Sanitizing' means:

a)

Sanitary fittings

b)

Cleaning and disinfecting

c)

Method of cooking

d)

Removal of visible surface dirt

30.

An indication of spoilage in poultry is:

a)

Greyish

b)

green colour

c)

Red colour

d)

Yellow colour

31.

Food handlers should not handle the food:

a)

If having septic boils on hands

b)

If can't speak English

c)

Does not know how to serve the food

d)

Has not shaved properly

32.

The term 'Sterilize' means:

a)

Prevent food decay

b)

To prepare the food for storage

c)

Stabilize the food for cooking

d)

To kill microorganism

33.

Damage to the edible quality of a food is known as:

a)

Spoilage

b)

Sanitize

c)

Sterilize

d)

Clean

34.

What is 'HYGIENE' related to?

a)

Higher temperature

b)

Cleanliness

c)

Safe levels of Micro organisms

d)

Methods of preserving food

35.

Food poisoning from canned food is caused by bacteria called as:

a)

Salmonella

b)

Bacillus cereus

c)

Clostridium Botulinum

d)

Escherichia coli

36.

The term Contamination mean:

a)

The presence of harmful substance in food

b)

Reduce the number of microorganisms to a safe level using heat or chemicals

c)

Foods that allow the rapid growth of bacteria

d)

To make free of microorganism

37.

Chemicals used for cleaning or pest control should be stored:

a)

In the cleaning locker with proper labelling

b)

Inside the provision stores

c)

Inside the galley

d)

In food containers

38.

'BINARY FISSION' means:

a)

Cooking range

b)

Type of a fish

c)

Bacterial Multiplication

d)
39.

The transfer of a harmful substance from one food to another is called as:

a)

Food poisoning

b)

Contamination

c)

Cross contamination

d)

Incubation period

40.

The spoilage indication in a raw fish is:

a)

No scales

b)

Dull eyes

c)

Grey colour

d)

Red gills

41.

Spoilage indication in fish is:

a)

Broken skin

b)

Crossed date of expiry

c)

Blood spot on yolk

d)

Greyish colour

42.

Link 'Cheese' to one of the following:

a)

Salty Taste

b)

Sweet Taste

c)

Bitter Taste

d)

Spicy Taste

43.

Link 'Meat' with one of the following:

a)

Greenish colour

b)

Reddish colour

c)

Greyish green colour

d)

Greyish colour

44.

What is TDZ related to?

a)

Rapid bacterial growth

b)

Reduction of microorganisms

c)

Cleanliness

d)

Prevent of illness

45.

Food Poisoning from Poultry is caused by which bacteria:

a)

Esherichia Coli

b)

Salmonella

c)

Helicobacter

d)

Clostridium Botulinum

46.

Food moisture, time, and temperature are:

a)

Hand washing procedures

b)

Factors that contribute to food borne illness

c)

Factors required for bacterial growth

d)

Codes of personal hygiene

47.

Reduce the number of microorganisms to a safe level is:

a)

Sanitize

b)

Sterilize

c)

Clean

d)

Spoilage

48.

Spoiled Butter will taste

a)

Rancid

b)

Salty

c)

Acidic

d)

Sweet

49.

The temperature range for the growth of bacteria:

a)

10 deg 70 deg Centigrade

b)

11 deg 65 deg Centigrade

c)

15 deg 80 deg Centigrade

d)

5 deg 60deg Centigrade

50.

Removal of surface dirt is to:

a)

Sterilize

b)

Polish

c)

Sanitize

d)

Clean

51.

The insect that commonly breed in dark and damp places are:

a)

Grain insects

b)

Flies

c)

Cockroaches

d)

Rats

52.

Food poisoning from poultry is caused by bacteria called as:

a)

Clostridium Botulinum

b)

Escherichia coli

c)

Salmonella

d)

Virus

53.

The term 'Spoilage' means:

a)

Over cooked food

b)

Damage to the edible quality of a food

c)

To make free of microorganism

d)

Foods that get spoilt fast

54.

What is used to kill bacteria?

a)

Cooking method

b)

Fridge

c)

UV rays

d)

Incubation period

55.

Link ' TDZ FOR FOOD ' to one of the following:

a)

Harmful Bacteria

b)

UV rays

c)

Good Personal Hygiene practice

d)

5 deg to 60 deg Centigrade

56.

Link 'Eggs' to one of the following:

a)

Content Discoloured

b)

Grayish Colour

c)

Scales not plentiful

d)

Cracked Shell

57.

Spoilage indication in curd is

a)

Sour taste

b)

Blood spot on yolk

c)

Frothy and bubbly surface

d)

It curdles

58.

Illness transmitted to humans due to the ingestion of food is known as:

a)

TDZ

b)

Pathogen

c)

Infectious

d)

Food borne

59.

The time lapse between the consumption of the food and the appearance of symptoms which could be anywhere between 30 minutes to 72 hours or more is known as:

a)

Food poisoning

b)

Cross contamination

c)

Incubation period

d)

Contamination

60.

Food handlers must take a complete bath:

a)

When the clothes start smelling

b)

Before the food is cooked

c)

After serving the food

d)

At least once a day

61.

The minimum number of bacteria required to be present in food to cause illness is called as

a)

Minimum infective dose

b)

Food infection

c)

Potentially hazardous food

d)

Food borne illness

62.

The temperature of cold room must be checked

a)

Once a day

b)

Thrice a day

c)

Twice a day

d)

Four times a day

63.

Which of the following activities will reduce the chance of food poisoning?

a)

Food served soon after cooking

b)

Food cooked and left at TDZ for six hours

c)

Roasted beef sliced using a dirty knife

d)

Cooked food left uncovered in the galley

64.

To make free of microorganisms is to:

a)

Separate

b)

Sanitize

c)

Clean

d)

Sterilize

65.

All food items should be kept at temperatures below oF or above oF

a)

40o F 140o F

b)

5 o F 150 o F

c)

35o F 145o F

d)

10o F 160o F

66.

'PATHOGENS' is a:

a)

Harmful Bacteria

b)

TDZ range

c)

Type of herb

d)

UV rays

67.

Link ' TEMPERATURE ' to one of the following:

a)

5 deg to 60 deg Centigrade

b)

Celsius

c)

Good Personal Hygiene practice

d)

Harmful Bacteria

68.

Which of the following is NOT a potentially hazardous food?

a)

Vegetable

b)

Meat

c)

Milk

d)

Fish

69.

Link ' CLEANING ' to one of the following

a)

Reduction of micro-organisms to a safe level

b)

Keeping clean to prevent illness

c)

Rapid bacterial growth

d)

Removal of visible surface dirt

70.

Link 'Canned Food' to one of the following:

a)

Bitter Taste

b)

Sweet Taste

c)

Grayish Colour

d)

Content Discoloured

71.

Bacteria grow by the process known as:

a)

Food safety

b)

Binary fission

c)

Hygiene

d)

Personal hygiene

72.

Food poisoning from canned food is caused by which bacteria:

a)

Salmonella

b)

Helicobacter

c)

Clostridium Botulinum

d)

Escherichia Coli

73.

What will be affect of moisture, temperature and time on the food items?

a)

Prevent illness

b)

Reduction in bacterial growth

c)

Removal of bacteria

d)

Growth of Bacterial

74.

Spoilage indication in poultry is:

a)

Greyish green colour near the abdominal cavity

b)

Blood spot on yolk

c)

Crossed date of expiry

d)

Broken skin

75.

An indication of spoilage of meat is:

a)

Red in colour

b)

Greyish colour

c)

Covered with fat

d)

Soft to touch

76.

Link 'Fish' to one of the following:

a)

Scales not plentiful

b)

Bitter Taste

c)

content Discoloured

d)

Cracked Shell

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