Stage 5 Food Safety And Hygiene Practice Quiz
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Quiz has been developed to test your prior knowledge on the topic of Food Safety and Hygiene
- 1.What is the 20/20 rule for handwashing?
- A.
20 seconds worth of soaping hands, 20 seconds worth of washing hands
- B.
20 seconds worth of washing hands, 20 seconds worth of drying hands with clean towel
- C.
20 seconds worth of washing hands, not touching food for 20 minutes
- D.
40 seconds total, soaping, washing and drying hands.
- 2.What are the 3 principles of food hygiene? (you can select more than one answer)
- A.
Prevent bad B O
- B.
Stop contamination of foods
- C.
Kill bacteria and prevent their growth
- 3.What is the Danger zone in relation to Bacteria?
- A.
Worst conditions possible for Bacteria to grow
- B.
The time it takes for Bacteria to grow
- C.
Optimum temperature range for Bacteria to grow
- D.
When washing up water has been left in the sink too long and bacteria begin to grow
- 4.Cross-contamination occurs when raw foods come into direct or indirect contact with cooked foods?
- A.
True
- B.
False
- 5.The correct way to carry a knife in the food technology kitchen is? (you can select more than one answer)
- A.
Run with point protruding towards your cooking partner in order to get the best cooking bench
- B.
Walk with point facing downwards
- C.
Blade facing away from you and knife by your side
- 6.Most food poisoning Bacteria will be activated by cooking
- A.
True
- B.
False
- 7.Frozen foods should be thawed
- A.
On the bench
- B.
In the microwave
- C.
In the refrigerator
- 8.When washing up
- A.
Wash dirtiest to cleanest
- B.
Wash cleanest to dirtiest
- C.
Wash cleanest to dirtiest and wipe down all cook tops and benches
- D.
Wash glassware to pots
- 9.Bacteria are brought into the kitchen by raw food products?
- A.
True
- B.
False
- 10.Food should be stored in the refrigerator, (you can select more than one answer)
- A.
With raw foods above cooked foods
- B.
With covers or lids on containers
- C.
With cooked foods above raw foods
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