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

34 Questions | Total Attempts: 102

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

For you to work in the food industry, you need to prove you know how to handle food without risking the health of the clients and, at the same time, reducing waste. How much do you know about the basics of food safety? This quiz will be a perfect way to test that out, how about you give it a shot and see how skilled you are for the job.


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.

  • 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

  • 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

  • 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

  • 5. 
    Who can EASILY get sick when they eat contaminated food?
    • A. 

      Everybody

    • B. 

      Elders

    • C. 

      Baristas

    • D. 

      Managers

  • 6. 
    Which one is a PHYSICAL contaminant?
    • A. 

      Screws

    • B. 

      Powdered Detergent 

    • C. 

      Salmonella 

    • D. 

      Traces of peanuts in food 

  • 7. 
    Which is a possible source of ALLERGEN?
    • A. 

      Peanuts

    • B. 

      Milk

    • C. 

      Cake

    • D. 

      All of the above

  • 8. 
    Chemicals are BEST stored ______.
    • A. 

      Under the shelves 

    • B. 

      Above the floor 

    • C. 

      In a separate cabinet 

    • D. 

      Away from wall

  • 9. 
    BIOLOGICAL contamination can be seen by the naked eye
    • A. 

      True 

    • B. 

      False 

    • C. 

      Either

  • 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

  • 11. 
    According to the Process called BINARY FISSION, under the right conditions, bacterial cells can multiply every 10-20 minutes.
    • A. 

      True

    • B. 

      False 

  • 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

  • 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

  • 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 

  • 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

  • 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

  • 17. 
    Who do you report ANY sickness to?
    • A. 

      The HR

    • B. 

      The Company doctor

    • C. 

      Your Co barista

    • D. 

      The Store manager

  • 18. 
    Give the correct color of the cutting board and tong for Barbecue Chicken Ciabatta[Blank]
  • 19. 
    Give the correct color of the cutting board and tong for lemon [Blank]
  • 20. 
    Give the correct color of the cutting board and tong for Grilled Halloumi Zaatar Ciabatta [Blank]
  • 21. 
    Name the bacteria that comes from soil; can remain dormant for years and become active once inside the body? [Blank]
  • 22. 
    Name the bacteria that can live without oxygen and grows in dented/bulging containers? [Blank]
  • 23. 
    Name the Bacteria that is caused by eating undercooked meat or eggs[Blank]
  • 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

  • 25. 
    What is FIFO?[Blank]
  • 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

  • 27. 
    Name the 3 KEY STEPS to the proper Hand Washing Procedure [Blank]  
  • 28. 
    Cleaning reduces the number of microorganism on a clean surface?
    • A. 

      True

    • B. 

      False 

    • C. 

      Either

  • 29. 
    Sanitizing removes visible dirt and grease from any surface?
    • A. 

      True

    • B. 

      False

    • C. 

      Either

  • 30. 
    Which of the following is/are examples of PPE? (Choose 3)
    • A. 

      Protective Shoes

    • B. 

      Jacket

    • C. 

      Cap

    • D. 

      Apron

  • 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

  • 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