A GUIDE TO FOOD HYGIENE QUIZ SHEET 1

1. A food handler can be: 9. High Risk foods such as chicken should be
A) Kitchen hand cooked to an internal core temperature of:
B) Canteen worker A) 60°C
C) Waiting staff B) 75°C or higher
D) Someone who clears and cleans tables C) 70°C
E) Any of the above D) 150°C
2. Who is responsible for safe food handling in
the food premises? 10. Everyone carries bacteria on and inside their
A) Head chef bodies. Bacteria are found on your:
B) Owner or manager A) Hair
C) Anyone handling food B) Skin
D) All the above C) Hands
D) Ears and nose
3. A physical hazard should not be found in food. E) Mouth
A physical hazard could be: F) All the above
A) Herbs and spices
B) Glass, hair, band aid, nail
C) Peanuts, walnuts, 11.What are the basic steps for washing hands?
D) Orange peel A) Apply soap, wash well, rins e and use air drier
B) Wash thoroughly and dry
4. How can you tell if food has enough bacteria to C) Apply soap, wash well, rinse and dry with tea
cause food poisoning? towel
A) It smells bad D) Wash thoroughly, rinse and dry
B) It tastes bad
C) It looks bad 12. Food-handling gloves must be changed
D) You can’t tell. It looks, smells and tastes normal. frequently and also:
A) After handling garbage
5. Under the right conditions bacteria multiple B) After every break
every: C) After picking things up off the floor
A) 3 hours D) Between handling raw and cooked foods
B) hour E) All the above
C) 20 minutes
D) day
13. When preparing food, any cuts and wounds
6. The ‘Danger Zone’ is the temperature range should be:
between: A) Covered with a band aid
A) 50-60°C B) Left uncovered
B) 5-60°C C) Covered with a blue band aid & disposable glove
C) 25-35°C D) Bandaged with gauze
D) 0-35°C
14. What are the basic steps for cleaning
7. Which of the following is an example of a BAD effectively?
food hygiene practice that could lead to cross A) Main cleaning and rinsing
contamination. B) Scraping, main cleaning, sanitising and wiping
A) Chopping raw and cooked meat on the same C) Scraping, main cleaning, sanitising and air drying
chopping board D) Scraping and sanitising
B) Washing all vegetables in clean water
C) Keeping food in food grade containers
D) Washing hands before handling food 15. Pests are a problem in any food premises.
The main problem is:
8. When storing food in the freezer you should A) They smell
always: B) They spread disease through bacteria and
A) Cover, label and date foods droppings
B) Keep foods rock solid frozen C) They eat the food
C) Rotate stock – first in, first out rule D) They frighten staff
D) All the above