WorksheetsStage 1 Food and Hospitality – Chicken & Food Safety Quiz
Total questions: 20
Worksheet time: 10mins
Name two common bacteria associated with raw chicken.
Salmonella and Campylobacter
E. coli and Listeria
Staphylococcus and Bacillus
Clostridium and Vibrio
The safe internal temperature chicken must reach to be safely cooked is:
145°F (63°C)
165°F (74°C)
180°F (82°C)
155°F (68°C)
The 'Danger Zone' temperature range refers to:
Temperatures between 40°F and 140°F where bacteria grow rapidly
Temperatures below 32°F where food freezes
Temperatures above 212°F where water boils
Temperatures between 0°F and 32°F where ice forms
What does the 'Clean' part of the Four Cs mean when handling chicken?
Washing hands and surfaces to prevent contamination
Cooking chicken to the right temperature
Chilling chicken to keep it fresh
Cross-contaminating chicken with other foods
It is unsafe to wash raw chicken in the sink because:
it can spread harmful bacteria to kitchen surfaces
it makes the chicken taste bad
it removes nutrients from the chicken
it causes the chicken to cook unevenly
Cross-contamination is:
the transfer of harmful bacteria from one surface or food to another
the process of cooking food at high temperatures
the method of preserving food by freezing
the act of washing hands before handling food
The correct refrigerator temperature for storing raw chicken is:
0°C (32°F)
4°C (40°F)
10°C (50°F)
-5°C (23°F)
Raw and cooked chicken should use different chopping boards because:
it prevents cross-contamination between raw and cooked foods.
it makes chopping easier and faster.
it helps keep the kitchen organized.
it improves the taste of the chicken.
One symptom of Salmonella infection is:
Diarrhea
Headache
Rash
Cough
What does the 'Cook' principle of the Four Cs refer to?
Heating food thoroughly to kill harmful bacteria
Storing food at the correct temperature
Cleaning hands and surfaces regularly
Separating raw and cooked foods
Food should not be left out at room temperature for long periods because:
It can spoil and cause foodborne illness.
It will taste better.
It will become more nutritious.
It will cook itself.
The correct way to store raw chicken in the fridge is:
On the top shelf, uncovered
On the bottom shelf, in a sealed container
Next to cooked foods, uncovered
In the fridge door, wrapped in paper towels
The 'Chill' principle of food safety means:
Keeping food at safe cold temperatures to prevent bacterial growth.
Cooking food thoroughly to kill harmful bacteria.
Washing hands and surfaces to remove contaminants.
Separating raw and cooked foods to avoid cross-contamination.
Refreezing thawed chicken is considered unsafe because:
it increases the risk of bacterial growth and foodborne illness.
it improves the taste and texture of the chicken.
it makes the chicken cook faster.
it preserves the nutrients better.
The most important personal hygiene practice before handling chicken is:
Washing hands thoroughly
Wearing a hat
Using hand sanitizer only
Wearing gloves without washing hands
HACCP is used for which purpose in food preparation?
Ensuring food safety by identifying and controlling hazards
Improving the taste of food
Increasing the shelf life of food
Reducing cooking time
Name one real risk if food safety rules are ignored.
Food poisoning
Better taste
Longer shelf life
Improved nutrition
Gloves should be removed immediately after handling raw chicken because:
they may be contaminated with harmful bacteria.
they become uncomfortable after use.
it is required by law in all countries.
they can cause allergic reactions.
What should be done with unused raw chicken after preparation?
It should be refrigerated immediately.
It should be left at room temperature.
It should be cooked and then discarded.
It should be washed and reused.
Food safety is especially important in a café or school kitchen because:
it helps prevent foodborne illnesses among many people.
it makes food taste better.
it reduces the need for cleaning.
it allows for faster food preparation.
