The Highfield Food Safety Quiz

20 Questions

Settings
Please wait...
Food Safety Quizzes & Trivia

The essentials of Food Safety - A Test for Food Handlers


Questions and Answers
  • 1. 
    In order to grow and multiply, germs need 4 things: warmth, time moisture and ...
    • A. 

      Slime

    • B. 

      Food

    • C. 

      Darkness

  • 2. 
    Food poisoning germs are found on and in: r_ _   f _ _ _, p_ _ _ _ _ and r_ _ _ _ _.
  • 3. 
    How can you stop germs growing in food?
    • A. 

      Keep it warm

    • B. 

      Put it in the refrigerator

    • C. 

      Keep it covered

  • 4. 
    The germs present in raw food can be destroyed by thorough cooking:
    • A. 

      At 37 degrees

    • B. 

      Above 75 degrees

    • C. 

      Between 40 and 50 degrees

  • 5. 
    Food Handlers are a: s_ _ _ _ _ of food poisoning germs.
  • 6. 
    Food Poisoning bacteria can be found: on the h _ _ _ _, and in the i_ _ _ _ _ _ _ _ _.
  • 7. 
    Before entering a food room you must always put on:
    • A. 

      Protective clothing

    • B. 

      Rubber Gloves

    • C. 

      A warm Jumper

  • 8. 
    Protective clothing should be worn:
    • A. 

      In the food room

    • B. 

      Outside food premises

    • C. 

      To travel to work

  • 9. 
    What must be kept short if you are a food handler?
    • A. 

      Protective Clothing

    • B. 

      Your training

    • C. 

      Your nails

  • 10. 
    What colour is recomended for a waterproof dressing?
    • A. 

      Pink

    • B. 

      B Blue

    • C. 

      Brown

  • 11. 
    When should you wash your hands if working in a food room?
    • A. 

      Twice a day

    • B. 

      Before you leave

    • C. 

      Often throughout the day

  • 12. 
    Which of the following must always be reported to your supervisor before you handle food?
    • A. 

      A bruised hand

    • B. 

      Diarrhoea

    • C. 

      Asthma

  • 13. 
    Whic phase is correct?
    • A. 

      Clear-and-clean-as-you-go

    • B. 

      Clean now and again

    • C. 

      Clean here and there

  • 14. 
    Which part of the food room should be cleaned last?
    • A. 

      The sandwich preparation area

    • B. 

      The raw area

    • C. 

      The refrigerator

  • 15. 
    Where should cooked food be stored in the refrigerator?
    • A. 

      Above raw food

    • B. 

      Below raw food

    • C. 

      Next to raw food

  • 16. 
    What is the recommended temperature of a refrigerator?
    • A. 

      Below 15 degrees

    • B. 

      Below 5 degrees

    • C. 

      Below 37 degrees

  • 17. 
    How can you ensure out-of-date food is not used? By s_ _ _ _   r_ _ _ _ _ _ _.
  • 18. 
    Before cooking, frozen poultry must be:
    • A. 

      Weighed

    • B. 

      Washed

    • C. 

      Thawed

  • 19. 
    You see a mouse in your food preparation area. Do you:
    • A. 

      Ignore it?

    • B. 

      Kill it?

    • C. 

      Report it?

  • 20. 
    Which of the following is the DANGER ZONE of temperature?
    • A. 

      37 to 63 degrees?

    • B. 

      5 to 63 degrees?

    • C. 

      5 to 37 degrees?