Top Food Hygiene Quizzes & Trivia

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Food Hygiene Questions and Answers

What type of food hazard is it when you find a plaster in a food item?

Biological

Chemical

Physical

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What is the first thing you do when you enter a food premises?

Comb Your Hair

Go To The Toilet Before Starting Work

Wash Your Hands

Go To The Office And See What You Are Doing That Day

All Of The Above

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How could the Pathogen " Staphylococcus Aureus" be a risk in a food businesswhere there is open food or hand-packed food?

The Pathogen Lives On The Hands And Can Be Passed On Easily

It Is In The Air And Can Land On Food Items Not Covered

By Handling The Open Food You Increase The Risk Of Cross Contamination From The Pathogen From Your Hands To The Food

It Can Fly From One Surface To Another And Contaminate Food Items

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What percentage (%) of food poisonings occurs in the home?

80%

50%

40%

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When should you wash your hands, when preparing food?

after touching raw foods

before touching cooked foods

after going to the toilet

all of the above

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The refrigerator should be kept below 4*C for proper storage of foods?

True

False

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What training in regard to food hygiene is required for food handlers under the Food Hygiene (England) Regulations 2006?Give two answers.

Completion of a CIEH accredited course

No formal training required

Training in the completion of daily audits only

Instruction and/or training in food hygiene matters to a level apropriate to their work activity.

Completion of induction course on commencement of employment

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A use by date on a food product shows Give one answer.

The date the food was produced or packaged

The date the food is deemed as at its best quality

The date by which the food should be consumed or used

The shelf life of the product

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In foods reheated to +75OC food poisoning bacteria will?

Be destroyed

Form spores

Grow slowly

Become dormant

Release toxins into the food

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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.

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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

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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

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