Stage 5 Food Safety And Hygiene Practice Quiz

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| By Missmaitland
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Missmaitland
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Quizzes Created: 2 | Total Attempts: 11,436
| Attempts: 4,722
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  • 1/10 Questions

    Cross-contamination occurs when raw foods come into direct or indirect contact with cooked foods?

    • True
    • False
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About This Quiz

Quiz has been developed to test your prior knowledge on the topic of Food Safety and Hygiene

Stage 5 Food Safety And Hygiene Practice Quiz - Quiz

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  • 2. 

    Bacteria are brought into the kitchen by raw food products?

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Bacteria can be present in raw food products such as meat, poultry, seafood, and vegetables. When these raw food products are brought into the kitchen, they can introduce bacteria into the environment. Proper handling and cooking of raw food products is important to prevent the spread of bacteria and reduce the risk of foodborne illnesses. Therefore, it is true that bacteria can be brought into the kitchen by raw food products.

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  • 3. 

    Most food poisoning Bacteria will be activated by cooking

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Food poisoning bacteria are typically killed or deactivated by cooking. Cooking food at high temperatures kills bacteria and other pathogens, making the food safe to consume. Therefore, the statement that most food poisoning bacteria will be activated by cooking is false.

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  • 4. 

    What is the Danger zone in relation to Bacteria?

    • Worst conditions possible for Bacteria to grow

    • The time it takes for Bacteria to grow

    • Optimum temperature range for Bacteria to grow

    • When washing up water has been left in the sink too long and bacteria begin to grow

    Correct Answer
    A. Optimum temperature range for Bacteria to grow
    Explanation
    The danger zone in relation to bacteria refers to the optimum temperature range for bacteria to grow. Bacteria thrive and multiply rapidly within this temperature range, which is typically between 40°F (4°C) and 140°F (60°C). Temperatures within this range provide the ideal conditions for bacterial growth and can lead to foodborne illnesses if proper food handling and storage practices are not followed.

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  • 5. 

    Food should be stored in the refrigerator,  (you can select more than one answer)

    • With raw foods above cooked foods

    • With covers or lids on containers

    • With cooked foods above raw foods

    Correct Answer(s)
    A. With covers or lids on containers
    A. With cooked foods above raw foods
    Explanation
    Food should be stored in the refrigerator with covers or lids on containers to prevent cross-contamination and to maintain freshness. This helps to prevent the spread of bacteria and odors from one food to another. Additionally, storing cooked foods above raw foods helps to prevent any potential drips or spills from raw foods contaminating cooked foods.

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  • 6. 

    What are the 3 principles of food hygiene? (you can select more than one answer)

    • Prevent bad B O

    • Stop contamination of foods

    • Kill bacteria and prevent their growth

    Correct Answer(s)
    A. Stop contamination of foods
    A. Kill bacteria and prevent their growth
    Explanation
    The correct answer is "stop contamination of foods" and "kill bacteria and prevent their growth". These two principles are essential for maintaining food hygiene. By preventing the contamination of foods, we can ensure that they remain safe and free from harmful substances. Killing bacteria and preventing their growth is crucial to avoid foodborne illnesses and maintain the quality of the food. Both principles work together to ensure that the food we consume is safe and healthy.

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  • 7. 

    The correct way to carry a knife in the food technology kitchen is? (you can select more than one answer)

    • Run with point protruding towards your cooking partner in order to get the best cooking bench

    • Walk with point facing downwards

    • Blade facing away from you and knife by your side

    Correct Answer(s)
    A. Walk with point facing downwards
    A. Blade facing away from you and knife by your side
    Explanation
    The correct way to carry a knife in the food technology kitchen is to walk with the point facing downwards, the blade facing away from you, and the knife by your side. This ensures that the knife is held in a safe and controlled manner, minimizing the risk of accidents or injury.

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  • 8. 

    When washing up

    • Wash dirtiest to cleanest

    • Wash cleanest to dirtiest

    • Wash cleanest to dirtiest and wipe down all cook tops and benches

    • Wash glassware to pots

    Correct Answer
    A. Wash cleanest to dirtiest and wipe down all cook tops and benches
    Explanation
    The correct answer suggests that when washing up, it is best to start with the cleanest items and work towards the dirtiest ones. Additionally, it is important to wipe down all cook tops and benches after washing. This approach ensures that the cleaner items do not become contaminated by the dirtier ones and helps maintain cleanliness and hygiene in the kitchen.

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  • 9. 

    What is the 20/20 rule for handwashing?

    • 20 seconds worth of soaping hands, 20 seconds worth of washing hands

    • 20 seconds worth of washing hands, 20 seconds worth of drying hands with clean towel

    • 20 seconds worth of washing hands, not touching food for 20 minutes

    • 40 seconds total, soaping, washing and drying hands.

    Correct Answer
    A. 20 seconds worth of washing hands, 20 seconds worth of drying hands with clean towel
    Explanation
    The 20/20 rule for handwashing suggests that one should spend 20 seconds washing their hands and then spend an additional 20 seconds drying their hands with a clean towel. This ensures that hands are thoroughly cleaned and dried, reducing the risk of spreading germs and infections.

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  • 10. 

    Frozen foods should be thawed 

    • On the bench

    • In the microwave

    • In the refrigerator

    Correct Answer(s)
    A. In the microwave
    A. In the refrigerator
    Explanation
    Frozen foods should be thawed in the microwave or in the refrigerator. Thawing frozen foods on the bench is not recommended as it can lead to bacterial growth and potential foodborne illnesses. Thawing in the microwave is a quicker method, but it requires careful monitoring to ensure that the food is evenly thawed and does not start cooking. Thawing in the refrigerator is the safest method as it allows for a slow and controlled thawing process, minimizing the risk of bacterial growth.

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Quiz Review Timeline (Updated): Apr 11, 2025 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Apr 11, 2025
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 06, 2012
    Quiz Created by
    Missmaitland
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