The Basics Of Food Safety Trivia Quiz: How Much You Know?

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The Basics Of Food Safety Trivia Quiz: How Much You Know? - Quiz

Do you know anything about the basics of food safety? Food safety is applied as a scientific discipline that explains food preparation and food storage so that it does not develop food-borne illnesses. This safe handling includes different procedures that should be followed to diminish the risk of potential health hazards significantly. Protecting the consumer is the most important thing. This quiz and your certificate will make for a delectable combination.


Questions and Answers
  • 1. 

    What is the definition of Food Hygiene?

    • A.

      ​​​​​It starts and ends with our approved suppliers and It is supposed to be followed by all employees of Costa

    • B.

      ​​​​​It is the series of actions taken to ensure clean, healthy conditions for the handling, storing, preparing and serving of food.

    Correct Answer
    B. ​​​​​It is the series of actions taken to ensure clean, healthy conditions for the handling, storing, preparing and serving of food.
    Explanation
    The definition of Food Hygiene is the series of actions taken to ensure clean, healthy conditions for the handling, storing, preparing, and serving of food. This includes practices such as proper handwashing, maintaining clean and sanitized surfaces, storing food at the correct temperatures, and following safe food handling procedures. It is important for all employees of Costa to follow these practices to ensure the safety and quality of the food being served.

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  • 2. 

    What happens when we are COMMITTED to food hygiene?

    • A.

      ​​​​​​Nobody gets sick from the food and drinks we serve

    • B.

      We get more loyal guests because they trust us to serve clean food/drinks

    • C.

      ​​​​​We need to educate all employees about food hygiene

    • D.

      ​​​​​​All of the above

    Correct Answer
    D. ​​​​​​All of the above
    Explanation
    When we are committed to food hygiene, several positive outcomes occur. Firstly, nobody gets sick from the food and drinks we serve, ensuring the health and well-being of our customers. Additionally, our commitment to food hygiene builds trust and loyalty among our guests, as they can rely on us to serve clean and safe food/drinks. Lastly, educating all employees about food hygiene becomes necessary to maintain our commitment and ensure that proper practices are followed. Therefore, all of the given options are true when we are committed to food hygiene.

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  • 3. 

    A food company that DOES NOT prioritize food hygiene may:

    • A.

      Lose customers and sales

    • B.

      May poison its employees

    • C.

      Get penalties from the government

    • D.

      ​​​​​​All of the above

    Correct Answer
    D. ​​​​​​All of the above
    Explanation
    A food company that does not prioritize food hygiene may experience negative consequences. Firstly, they may lose customers and sales as consumers prioritize companies that prioritize food safety. Secondly, the company may poison its employees if proper food hygiene practices are not followed, leading to health issues and potential legal consequences. Lastly, the government may impose penalties on the company for not adhering to food hygiene regulations. Therefore, all of the mentioned outcomes are possible if food hygiene is not prioritized.

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  • 4. 

    What is NOT likely a cause of food borne disease?

    • A.

      Buying from unauthorized supplier

    • B.

      Poor personal hygiene

    • C.

      ​​​​​Not cooking food at the right temperature

    • D.

      Buying an approved alternative product

    Correct Answer
    D. Buying an approved alternative product
    Explanation
    Buying an approved alternative product is not likely a cause of foodborne disease because approved products have undergone proper inspection and meet the necessary safety standards. They are less likely to contain harmful bacteria or pathogens that can cause foodborne illnesses. On the other hand, buying from an unauthorized supplier, poor personal hygiene, and not cooking food at the right temperature can all contribute to the risk of foodborne diseases as they can introduce contaminants or fail to eliminate harmful bacteria.

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  • 5. 

    Who can EASILY get sick when they eat contaminated food?

    • A.

      Everybody

    • B.

      Elders

    • C.

      Baristas

    • D.

      Managers

    Correct Answer
    B. Elders
    Explanation
    Elders can easily get sick when they eat contaminated food because they generally have weaker immune systems compared to younger individuals. As people age, their immune system becomes less efficient in fighting off infections and diseases, making them more susceptible to illnesses caused by consuming contaminated food. Therefore, elders need to be cautious about the quality and safety of the food they consume to avoid potential health risks.

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  • 6. 

    Which one is a PHYSICAL contaminant?

    • A.

      Screws

    • B.

      Powdered Detergent 

    • C.

      Salmonella 

    • D.

      Traces of peanuts in food 

    Correct Answer
    A. Screws
    Explanation
    Screws are considered a physical contaminant because they are a solid object that can physically contaminate a product. Unlike powdered detergent, salmonella, or traces of peanuts in food, screws are not a substance or bacteria that can cause contamination through chemical or biological means. Instead, screws can pose a risk of physical harm if they are present in a product where they should not be, making them a physical contaminant.

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  • 7. 

    Which is a possible source of ALLERGEN?

    • A.

      Peanuts

    • B.

      Milk

    • C.

      Cake

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    All of the options listed, peanuts, milk, and cake, can potentially be sources of allergens. Peanuts are a common allergen and can cause severe allergic reactions in some individuals. Milk is another common allergen, particularly in children, and can cause symptoms such as hives, vomiting, and difficulty breathing. Cake, depending on its ingredients, can also contain allergens such as eggs, wheat, or nuts, which can trigger allergic reactions in sensitive individuals. Therefore, all of the options listed can be possible sources of allergens.

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  • 8. 

    Chemicals are BEST stored ______.

    • A.

      Under the shelves 

    • B.

      Above the floor 

    • C.

      In a separate cabinet 

    • D.

      Away from wall

    Correct Answer
    C. In a separate cabinet 
    Explanation
    Chemicals are best stored in a separate cabinet to ensure proper containment and reduce the risk of accidents or contamination. Storing chemicals in a separate cabinet helps to minimize the chances of mixing incompatible substances and provides a designated space for their storage, making it easier to locate and access them when needed. This also helps to protect chemicals from exposure to light, moisture, heat, or other environmental factors that may affect their stability or reactivity. Additionally, storing chemicals in a separate cabinet helps to keep them away from other equipment or materials, reducing the risk of accidental spills or cross-contamination.

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  • 9. 

    BIOLOGICAL contamination can be seen by the naked eye

    • A.

      True 

    • B.

      False 

    • C.

      Either

    Correct Answer
    B. False 
    Explanation
    Biological contamination cannot be seen by the naked eye. It is usually microscopic and requires specialized equipment, such as microscopes, to be observed.

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  • 10. 

    What can be the EFFECTS of bacteria?

    • A.

      Helps in digestion when added to food

    • B.

      Sickness among people           

    • C.

      ​​​​​​Decomposition of Food

    • D.

      ​​​​​​All of the above

    Correct Answer
    D. ​​​​​​All of the above
    Explanation
    Bacteria can have various effects, including helping in digestion when added to food, causing sickness among people, and decomposing food. All of these effects are possible outcomes of bacterial activity.

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  • 11. 

    According to the Process called BINARY FISSION, under the right conditions, bacterial cells can multiply every 10-20 minutes.

    • A.

      True

    • B.

      False 

    Correct Answer
    A. True
    Explanation
    Bacterial cells can multiply rapidly through a process called binary fission. This process involves the division of a single bacterial cell into two identical daughter cells. Under favorable conditions, such as an abundant supply of nutrients and optimal temperature, bacteria can undergo binary fission every 10-20 minutes. This rapid multiplication allows bacteria to quickly increase their population size, making them highly adaptable and capable of colonizing various environments. Therefore, the statement that bacterial cells can multiply every 10-20 minutes is true.

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  • 12. 

    What are these RIGHT CONDITIONS?

    • A.

      If there is food and water

    • B.

      If there is the right level of acidity 

    • C.

      ​​​​​​If there is air and warm temperature

    • D.

      ​​​​​All of the above

    Correct Answer
    D. ​​​​​All of the above
    Explanation
    The correct answer is "All of the above" because the question asks for the "right conditions" and all three options listed (food and water, the right level of acidity, air and warm temperature) are necessary for these conditions to be considered "right". Therefore, all of the options must be present for the right conditions to exist.

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  • 13. 

    What BEST describes 9–65C

    • A.

      Temperature Danger Zone 

    • B.

      Binary fission is happening

    • C.

      Not Ideal for High Risk Food 

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    The correct answer is "All of the above". This means that 9–65C temperature range is the Temperature Danger Zone, binary fission is happening, and it is not ideal for high-risk food.

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  • 14. 

    WHEN should you wash your hands?

    • A.

      As soon as you enter the Bar or Counter 

    • B.

      When you sneeze or cough

    • C.

      ​​​​​​After you come from the toilet

    • D.

      All of the above 

    Correct Answer
    D. All of the above 
    Explanation
    It is important to wash your hands in all of the mentioned situations. Washing your hands as soon as you enter a bar or counter helps to remove any potential contaminants that you may have picked up from touching surfaces. Washing your hands after sneezing or coughing helps to prevent the spread of germs to others. Washing your hands after using the toilet is crucial to remove any harmful bacteria that may be present. Therefore, all of the mentioned situations require handwashing for proper hygiene.

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  • 15. 

    What would be a good indicator of PERSONAL hygiene?

    • A.

      Taking a bath daily

    • B.

      Washing hands and freshening the breath after smoking

    • C.

      ​​​​​​No foul body smell

    • D.

      ​​​​​​All of the above

    Correct Answer
    D. ​​​​​​All of the above
    Explanation
    All of the options mentioned in the question are good indicators of personal hygiene. Taking a bath daily helps to keep the body clean and free from dirt and sweat. Washing hands and freshening the breath after smoking helps to eliminate germs and bad odor. Having no foul body smell indicates that a person is maintaining cleanliness and hygiene. Therefore, all of these options can be considered as good indicators of personal hygiene.

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  • 16. 

    The CAP should be worn because

    • A.

      The hair has a lot of bacteria

    • B.

      The hair can be a physical contaminant

    • C.

      The cap is a requirement by the Baladiya

    • D.

      ​​​​​​​All of the above

    Correct Answer
    D. ​​​​​​​All of the above
    Explanation
    The correct answer is "All of the above." Wearing a cap is necessary because hair can harbor a significant amount of bacteria, which can contaminate food or other items. Additionally, loose hair can be a physical contaminant, falling into food or causing other hygiene issues. Lastly, the requirement to wear a cap may be mandated by the Baladiya or other regulatory bodies to ensure proper hygiene and safety standards are met.

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  • 17. 

    Who do you report ANY sickness to?

    • A.

      The HR

    • B.

      The Company doctor

    • C.

      Your Co barista

    • D.

      The Store manager

    Correct Answer
    D. The Store manager
    Explanation
    The store manager is the correct person to report any sickness to. They are responsible for managing the store and its employees, and they need to be informed about any sickness so that they can take appropriate actions such as arranging for a replacement or adjusting work schedules. The HR department may also need to be informed, but the store manager should be the first point of contact. The company doctor may be consulted for medical advice, but reporting sickness should be done to the store manager. There is no mention of a "Co barista" in the question, so it is not a relevant option.

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  • 18. 

    Give the correct color of the cutting board and tong for Barbecue Chicken Ciabatta________

    Correct Answer
    Yellow
    Explanation
    The correct color for the cutting board and tong for Barbecue Chicken Ciabatta is yellow. This is likely because yellow is a common color used for kitchen utensils and equipment. It may also be chosen for practical reasons, such as being easily visible and contrasting with the food being prepared. Additionally, yellow is often associated with freshness and vibrancy, which could be desirable qualities for a dish like Barbecue Chicken Ciabatta.

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  • 19. 

    Give the correct color of the cutting board and tong for lemon ________

    Correct Answer
    Green
    Explanation
    The correct color for the cutting board and tong for lemon is green. This is because green is often associated with freshness and citrus fruits like lemons. Using a green cutting board and tong specifically for lemons can help prevent cross-contamination and maintain the freshness and flavor of the fruit.

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  • 20. 

    Give the correct color of the cutting board and tong for Grilled Halloumi Zaatar Ciabatta ________

    Correct Answer
    Green
    Explanation
    The correct color for the cutting board and tong for Grilled Halloumi Zaatar Ciabatta is green. This color is commonly associated with food safety and hygiene in kitchens. Using a green cutting board and tong helps to prevent cross-contamination between different types of food, ensuring that the grilled halloumi zaatar ciabatta is prepared in a clean and safe manner.

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  • 21. 

    Name the bacteria that comes from soil; can remain dormant for years and become active once inside the body? ________

    Correct Answer
    Anthrax
    Explanation
    Anthrax is a bacteria that is commonly found in soil and can remain dormant for long periods of time. It has the ability to form spores, which are highly resistant to harsh environmental conditions. These spores can survive in soil for many years until they come into contact with a suitable host, such as a human or animal. Once inside the body, the spores can become active and cause an infection. This ability to remain dormant and become active later is a unique characteristic of anthrax bacteria.

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  • 22. 

    Name the bacteria that can live without oxygen and grows in dented/bulging containers? ________

    Correct Answer
    Botilinum
    Explanation
    Botilinum is the correct answer because it is a type of bacteria that is capable of surviving in an oxygen-free environment and is known to grow in dented or bulging containers. This bacteria is responsible for causing botulism, a serious illness that can result in paralysis. It is commonly found in improperly canned or preserved foods, where the lack of oxygen provides an ideal environment for its growth.

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  • 23. 

    Name the Bacteria that is caused by eating undercooked meat or eggs________

    Correct Answer
    Salmonella
    Explanation
    Salmonella is a type of bacteria that can be contracted by consuming undercooked meat or eggs. It is commonly found in poultry, eggs, and raw meat, and can cause food poisoning in humans. Symptoms of a Salmonella infection include diarrhea, abdominal cramps, fever, and vomiting. It is important to thoroughly cook meat and eggs to kill any bacteria present and prevent the risk of Salmonella infection.

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  • 24. 

    When DILUTING chemical, we should

    • A.

      Add water to chemical

    • B.

      Add chemical to water

    • C.

      Add chemical to another chemical of lesser strength

    • D.

      Add a bit of salt to the chemical

    Correct Answer
    B. Add chemical to water
    Explanation
    When diluting a chemical, it is important to add the chemical to water rather than the other way around. This is because adding water to a chemical can cause a violent reaction due to the release of heat. By adding the chemical slowly to water, the heat is dissipated and the dilution process can be done safely.

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  • 25. 

    What is FIFO?________

    Correct Answer
    first in first out
    Explanation
    FIFO stands for "first in first out". It is a method used in inventory management and accounting to track the order in which items are bought or sold. Under the FIFO method, the first items purchased or produced are considered to be the first ones sold or used. This means that the oldest inventory is always used or sold first, ensuring that goods do not remain unused or unsold for a long time. FIFO is commonly used in industries where perishable or time-sensitive goods are involved, such as food or pharmaceuticals.

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  • 26. 

    When is an item EXPIRING if it has been received on 19/02/2020 and it has a shelf life of 3 days?

    • A.

      22/02/2020 8AM

    • B.

      22/04/2014 9AM

    • C.

      22/04/2018 

    • D.

      22/04/2015

    Correct Answer
    A. 22/02/2020 8AM
    Explanation
    The item is expiring on 22/02/2020 8AM because it was received on 19/02/2020 and has a shelf life of 3 days. Adding 3 days to the received date and time gives us the expiration date and time.

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  • 27. 

    Name the 3 KEY STEPS to the proper Hand Washing Procedure ________  

    Correct Answer
    soap scrub sanitize
    Explanation
    The proper hand washing procedure involves three key steps: soap, scrub, and sanitize. First, soap is used to create lather and effectively remove dirt and germs from the hands. Then, scrubbing vigorously for at least 20 seconds helps to further dislodge and remove any remaining dirt and germs. Finally, sanitizing with an alcohol-based hand sanitizer helps to kill any remaining germs and ensure thorough cleanliness.

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  • 28. 

    Cleaning reduces the number of microorganism on a clean surface?

    • A.

      True

    • B.

      False 

    • C.

      Either

    Correct Answer
    B. False 
    Explanation
    Cleaning does not necessarily reduce the number of microorganisms on a clean surface. Cleaning only removes dirt, debris, and some microorganisms from the surface, but it does not guarantee complete elimination of all microorganisms. Disinfection or sterilization processes are required to effectively reduce the number of microorganisms on a surface. Therefore, the statement that cleaning reduces the number of microorganisms on a clean surface is false.

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  • 29. 

    Sanitizing removes visible dirt and grease from any surface?

    • A.

      True

    • B.

      False

    • C.

      Either

    Correct Answer
    B. False
    Explanation
    Sanitizing does not remove visible dirt and grease from any surface. Sanitizing refers to the process of reducing the number of microorganisms on a surface to a safe level, but it does not necessarily involve removing visible dirt and grease. Cleaning, on the other hand, involves the physical removal of dirt and grease from a surface. Therefore, the statement is false.

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  • 30. 

    Which of the following is/are examples of PPE? (Choose 3)

    • A.

      Protective Shoes

    • B.

      Jacket

    • C.

      Cap

    • D.

      Apron

    Correct Answer(s)
    A. Protective Shoes
    C. Cap
    D. Apron
    Explanation
    Protective shoes, cap, and apron are examples of personal protective equipment (PPE). PPE is designed to protect individuals from potential hazards in the workplace or any other environment. Protective shoes are worn to prevent injuries to the feet, cap is worn to protect the head from falling objects or exposure to chemicals, and an apron is worn to protect the body from splashes or spills. These items are essential in ensuring the safety and well-being of individuals in various industries or situations where there is a risk of injury or exposure to harmful substances.

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  • 31. 

    Which of the following are the Information that you can find in MSDS? ( choose 4)

    • A.

      Name  of the Chemical

    • B.

      Dilution

    • C.

      Expiration

    • D.

      First Aid Treatment

    • E.

      Material Safety Data Sheet

    Correct Answer(s)
    A. Name  of the Chemical
    B. Dilution
    C. Expiration
    D. First Aid Treatment
    Explanation
    The MSDS (Material Safety Data Sheet) provides information about a chemical, including its name, dilution, expiration date, and first aid treatment. This information is crucial for ensuring the safe handling and use of the chemical. The name of the chemical helps to identify it accurately, while the dilution information is important for understanding its concentration. The expiration date indicates when the chemical should no longer be used. Lastly, the first aid treatment section provides guidance on how to handle and treat any injuries or exposure related to the chemical.

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  • 32. 

    Which of the following are some of the ways by which PESTS get inside our stores? (Choose 4)

    • A.

      Keep windows and doors opened

    • B.

      Keep the food uncovered 

    • C.

      Clean as you go

    • D.

      Dirty garbage bins 

    • E.

      No Electronic fly killer installed 

    Correct Answer(s)
    A. Keep windows and doors opened
    B. Keep the food uncovered 
    D. Dirty garbage bins 
    E. No Electronic fly killer installed 
    Explanation
    Pests can get inside our stores through various means. Keeping windows and doors opened provides easy access for pests to enter the store. Keeping the food uncovered attracts pests as they are attracted to the smell and can easily contaminate the food. Dirty garbage bins can also attract pests as they are a source of food for them. Additionally, not having an electronic fly killer installed means that there is no mechanism in place to control or eliminate flies, which can be a common pest in stores.

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