WorksheetsFood Safety and Bacteria Quiz
Total questions: 15
Worksheet time: 8mins
At what minimum temperature (in °C) should hot food be kept to ensure it is safe from most food poisoning bacteria?
50°C
63°C
70°C
80°C
Which of the following is a common food poisoning bacterium found in undercooked poultry?
Salmonella
Lactobacillus
Streptococcus
Penicillium
What is the recommended maximum temperature (in °C) for a domestic fridge to keep food safe?
8°C
5°C
10°C
0°C
Which of the following is a macronutrient?
Vitamin C
Protein
Iron
Zinc
Which of the following is a micronutrient?
Carbohydrate
Fat
Vitamin D
Protein
What is the 'danger zone' temperature range (in °C) where food poisoning bacteria multiply most rapidly?
0°C to 5°C
5°C to 63°C
63°C to 100°C
100°C to 120°C
Which of the following is the best method to kill most food poisoning bacteria in meat?
Freezing
Boiling
Thorough cooking
Refrigeration
What is the main function of carbohydrates in the diet?
Build muscle
Provide energy
Strengthen bones
Aid vision
Which of the following bacteria can cause food poisoning from undercooked eggs?
Salmonella
E. coli
Bacillus cereus
Listeria
What is the recommended minimum internal temperature (in °C) for cooked poultry to ensure safety?
60°C
70°C
75°C
80°C
Which of the following is a common source of Campylobacter infection?
Raw chicken
Cooked pasta
Baked potatoes
Boiled eggs
What is the main function of protein in the body?
Provide energy
Build and repair tissues
Aid digestion
Store vitamins
Which of the following is the best way to prevent cross-contamination in the kitchen?
Using the same chopping board for all foods
Washing hands after handling raw meat
Storing raw meat above cooked food
Not cleaning kitchen surfaces
Which of the following bacteria can cause food poisoning from contaminated water?
E. coli
Lactobacillus
Streptococcus
Penicillium
Which of the following is the best way to thaw frozen meat safely?
On the kitchen counter
In the fridge
In warm water
In direct sunlight
