Food Safety Level 1 MCQ

10 Questions | Total Attempts: 2174

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Food Safety Level 1 MCQ - Quiz

Making delicious food is a work of art. Our fun " Food Safety Level 1 MCQ" is designed to help you understand how to cook and store food properly. Our quiz is designed to assess compliance and understanding for the following training courses: Food Hygiene Food Safety Let's see if you can answer all the questions correctly on this quiz! Make sure to attempt all the questions properly on the quiz. All the very best!


Questions and Answers
  • 1. 
    Food should be rotated using the "First in, first out" system to ensure that: (select all that apply)
    • A. 

      The most in date food is used first

    • B. 

      There is less chance for out of date food being used

    • C. 

      The growth of bacteria and contamination is reduced

    • D. 

      Food wastage is reduced

  • 2. 
    Which of the following options would help to reduce the risk of contamination? (select all that apply)
    • A. 

      Not coughing or sneezing over food

    • B. 

      Not touching your hair while preparing food

    • C. 

      Removing loose jewellery before preparing food

    • D. 

      Wearing the correct protective clothing

  • 3. 
    Which of these ingredients are considered most likely to cause allergic reactions?
    • A. 

      Nuts

    • B. 

      Sushi

    • C. 

      Shellfish

    • D. 

      Egg

    • E. 

      Sugar

    • F. 

      Celery

  • 4. 
    Which of these types of protective clothing is used in the food preparation area? 
    • A. 

      Thick rubber gloves

    • B. 

      Washable apron

    • C. 

      Beard covers

    • D. 

      A good sense of humour

    • E. 

      Chef whites

  • 5. 
    What is the industry-accepted minimum temperature for cooking hot food?
    • A. 

      50 degrees Celsius

    • B. 

      65 degrees Celsius

    • C. 

      75 degrees Celsius

    • D. 

      100 degrees Celsius

  • 6. 
    What are the four steps to food safety?
    • A. 

      Store, cook, clean and eat

    • B. 

      Clean, cook, eat and throw

    • C. 

      Clean, separate, cook, chill

    • D. 

      Get, cook, clean and consume

  • 7. 
    Which temperature is also known as "The danger zone"? 
    • A. 

      Above 46 °F and 140 °F

    • B. 

      Between 40 °F and 140 °F

    • C. 

      Between 60 °F and 160 °F

    • D. 

      None of the above

  • 8. 
    What kind of people is at high risk for foodborne diseases?
    • A. 

      Pregnant women

    • B. 

      People with compromised immune system

    • C. 

      Older individuals

    • D. 

      All of the above.

  • 9. 
    What are the primary categories of food safety hazards?
    • A. 

      Biological

    • B. 

      Chemical

    • C. 

      Physical and allergenic

    • D. 

      All of the above.

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