Food Safety Quiz

The World Health Organization states that food safety, nutrition, and food security are inextricably linked. Do you know the various types of food borne illnesses present in the world and how it has contributed to increased health care cost for the affected individual/s and continues to threaten public health?

From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumers.

Test your knowledge of food safety, hygiene and handling with this quiz. You will have 10 minutes to get to the end so answer fast.

QUIZ START

`Results`

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Next

`#1. The food temperature ‘danger zone’ is between what temperature range?`




A. 15ºC-75ºC 
A. 15ºC-75ºC




B. 5ºC-80ºC  
B. 5ºC-80ºC




C.  5ºC-60ºC 
C.  5ºC-60ºC




 D.  0ºC-15ºC 
D.  0ºC-15ºC

The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick.

Next

`#2. A detergent may essentially do the following except:`




A. Helps remove visible dirt
A. Helps remove visible dirt




B. Helps reduce microbial load
B. Helps reduce microbial load




C. Makes cleaning easier
C. Makes cleaning easier




D.  Leaves a pleasant after-smell 
D.  Leaves a pleasant after-smell

Hot water and laundry detergent are a great combo for getting rid of germs but detergents are designed for cleaning and they won’t kill all viruses and bacteria in your washing on their own. Sanitizers are designed to reduce microbial load.

Next

`#3. Which of the following foods is most commonly associated with Salmonella?`




A. Raw meat 
A. Raw meat




B. Raw vegetables
B. Raw vegetables




C. Unpasteurized dairy products
C. Unpasteurized dairy products




D. Just a and c
D. Just a and c

Salmonella is commonly found in raw food products that come from animals, such as eggs, egg products, meat, meat products, unpasteurized milk, or other unpasteurized dairy products. Thorough cooking and processing effectively kill salmonella bacteria. Salmonella typhi is the bacteria responsible for the highly dangerous typhoid fever.

Next

`#4. When storing food in the fridge or freezer, you should`




A. Cover, label & date foods
A. Cover, label & date foods




B. Rotate stock – first in, first out rule
B. Rotate stock – first in, first out rule




C. Record the temperature of the fridge and/or freezer daily  
C. Record the temperature of the fridge and/or freezer daily




D. All of the above 
D. All of the above

Next

`#5. Who is responsible for safe food handling in the food premises?`




A. Head Chef   
A. Head Chef




B. Owner 
B. Owner




 C. Anyone handling food  
C. Anyone handling food




D. All of the above
D. All of the above

Safe food handling is a collective responsibility.

Next

`#6. Which of these is an example of a HACCP prerequisite programme?`




A. Washing vegetables   
A. Washing vegetables




B. Approving suppliers
B. Approving suppliers




C. Buying organic food
C. Buying organic food




D. Only using local farmers
D. Only using local farmers

Next

`#7. Which one of the following food poisoning bacteria is transferred to food by coughing and sneezing?`




A. Bacillus cereus 
A. Bacillus cereus




B. Botulinum
B. Botulinum




C. Staphylococcus aureus
C. Staphylococcus aureus




D. Clostridium perfringens 
D. Clostridium perfringens

Staphylococcus (or staph) bacteria multiply rapidly at room temperature, producing a toxin that causes foodborne illness. Hand contact, sneezing or coughing can also easily transfer this contaminant, spreading the bacterium further.

Next

`#8. Which of these would be a critical limit?`




A. Cleaning the food preparation area every day 
A. Cleaning the food preparation area every day




B. Cooking to a core temperature of 70° for 2 minutes 
B. Cooking to a core temperature of 70° for 2 minutes




C. Washing fruit before using 
C. Washing fruit before using




D. Checking eggs aren't past their best before date
D. Checking eggs aren't past their best before date

The critical limit is usually a measure such as time, temperature, water activity (Aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards.

Next

`#9. How can you tell if food has enough bacteria to cause food poisoning?`




A. It smells bad 
A. It smells bad




B. It tastes bad
B. It tastes bad




C. It smells, tastes and looks bad
C. It smells, tastes and looks bad




D. You can’t tell. It may smell, tastes and looks normal
D. You can’t tell. It may smell, tastes and looks normal

Next

`#10. When preparing food, any cuts and wounds should be:`




A. Covered with a band aid
A. Covered with a band aid




B. Left uncovered 
B. Left uncovered




C. Covered with a blue band aid & disposable glove
C. Covered with a blue band aid & disposable glove




D. Covered with a disposable glove 
D. Covered with a disposable glove

Next

`#11. Hot food required for service the next day should:`




A. Be placed in the refrigerator immediately after cooking
A. Be placed in the refrigerator immediately after cooking




B.  Be left in the kitchen to cool for 6 hours
B.  Be left in the kitchen to cool for 6 hours




C. Be cooled rapidly then refrigerate and reheated to above 60ºC
C. Be cooled rapidly then refrigerate and reheated to above 60ºC




D. Should be left in a cold oven overnight 
D. Should be left in a cold oven overnight

Next

`#12. What is a Critical Control Point?`




A. A hazard with an easy solution  
A. A hazard with an easy solution




B. An area of the premises where food safety is most important 
B. An area of the premises where food safety is most important




C. The point in a process where hazards don't exist
C. The point in a process where hazards don't exist




D. The point in a process where a hazard must be prevented, eliminated or reduced
D. The point in a process where a hazard must be prevented, eliminated or reduced

Next

`#13. What is the first step in creating a HACCP system?`




A. Constructing a flow diagram 
A. Constructing a flow diagram




B. Establishing control measures 
B. Establishing control measures




C. Assembling the HACCP team 
C. Assembling the HACCP team




D. Determining Critical Control Points
D. Determining Critical Control Points

Next

`#14. In implementing HACCP for a food establishment, why do you need to create a flow diagram?`




A. To show a step-by-step guide for each process 
A. To show a step-by-step guide for each process




B. To show employees how things work 
B. To show employees how things work




C. To identify where equipment is needed 
C. To identify where equipment is needed




D. To help food inspectors understand your business
D. To help food inspectors understand your business

Next

`#15. What is the maximum amount of time perishable food should be left out?`




A. 1.5 hours 
A. 1.5 hours




B. 2 hours
B. 2 hours




C. 3 hours
C. 3 hours




D. 3.5 hours
D. 3.5 hours

Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

Finish