Food Hygiene Ultimate Trivia Facts Quiz

1. Chopping boards and knives used for raw meat should be washed before being used for cooked meat

True

False

It is important to wash chopping boards and knives used for raw meat before using them for cooked meat to prevent cross-contamination. Raw meat can contain harmful bacteria that can be transferred to cooked meat if the same utensils are used without proper cleaning. Washing the chopping boards and knives helps to eliminate any potential bacteria and reduces the risk of foodborne illnesses.

Explanation

It is important to wash chopping boards and knives used for raw meat before using them for cooked meat to prevent cross-contamination. Raw meat can contain harmful bacteria that can be transferred to cooked meat if the same utensils are used without proper cleaning. Washing the chopping boards and knives helps to eliminate any potential bacteria and reduces the risk of foodborne illnesses.

2. Match the correct temperature to fridge and oven below.

fridge

oven

Submit

3. A baine marie is a container in which food is heated over a bath of hot water, it is often used in shopping centres and food halls which sell takeaway food. What is the correct temperature for the baine marie?

50 degree celsius

Below 5 degree celsius

Above 60 degree celsius

Above 50 degree celsius

The correct temperature for a baine marie is above 60 degrees Celsius. This is because the purpose of a baine marie is to keep the food warm, and a temperature above 60 degrees Celsius ensures that the food remains at a safe and appropriate temperature for serving.

Explanation

The correct temperature for a baine marie is above 60 degrees Celsius. This is because the purpose of a baine marie is to keep the food warm, and a temperature above 60 degrees Celsius ensures that the food remains at a safe and appropriate temperature for serving.

4. The crucial temperature is the inside temperature match the correct inside temperature to the type of food.

Rare roast beef

chicken and hamburger patties

Submit

5. What zone must all raw and cooked food be stored outside of

Raw and cooked food must be stored outside of the danger zone. The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), which is the ideal temperature for bacterial growth. Storing food within this temperature range can lead to the rapid multiplication of bacteria and increase the risk of foodborne illnesses. Therefore, it is essential to store raw and cooked food outside of this danger zone to ensure food safety.

Explanation

Raw and cooked food must be stored outside of the danger zone. The danger zone refers to the temperature range between 40°F (4°C) and 140°F (60°C), which is the ideal temperature for bacterial growth. Storing food within this temperature range can lead to the rapid multiplication of bacteria and increase the risk of foodborne illnesses. Therefore, it is essential to store raw and cooked food outside of this danger zone to ensure food safety.

Submit

6. Leftovers should be reheated to a temperature of 75 degree celsius.

Leftovers should be reheated quickly to a temperature of 75 degrees Celsius in order to ensure that any harmful bacteria present in the food are killed. Slow reheating can allow bacteria to multiply and potentially cause foodborne illnesses. Reheating leftovers to a high temperature quickly helps to maintain food safety and reduce the risk of food poisoning.

Explanation

Leftovers should be reheated quickly to a temperature of 75 degrees Celsius in order to ensure that any harmful bacteria present in the food are killed. Slow reheating can allow bacteria to multiply and potentially cause foodborne illnesses. Reheating leftovers to a high temperature quickly helps to maintain food safety and reduce the risk of food poisoning.

Submit