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.
You did great! We’re so proud of you. Never stop learning, there is no limit to knowledge. Uh oh, 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. 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. 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. 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. Safe food handling is a collective responsibility.
Results
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Remember, keep safe and never stop building your capacity to achieve more!
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Fill out the form stating your request and we will provide you guidance on getting started. You can refer our quizzes and courses to your loved ones. Knowledge is one of the best gifts anyone can receive. Don’t forget to follow us on our social pages to peek into our life as an institute and family. You are most welcome to be a part of us!.
Remember, keep safe and never stop building your capacity to achieve more!
#1. Which one of the following food poisoning bacteria is transferred to food by coughing and sneezing?
#2. In implementing HACCP for a food establishment, why do you need to create a flow diagram?
#3. Which of these is an example of a HACCP prerequisite programme?
#4. When storing food in the fridge or freezer, you should
#5. Which of the following foods is most commonly associated with Salmonella?
#6. A detergent may essentially do the following except:
#7. The food temperature ‘danger zone’ is between what temperature range?
#8. How can you tell if food has enough bacteria to cause food poisoning?
#9. Hot food required for service the next day should:
#10. What is a Critical Control Point?
#11. Which of these would be a critical limit?
#12. When preparing food, any cuts and wounds should be:
#13. What is the maximum amount of time perishable food should be left out?
#14. What is the first step in creating a HACCP system?
#15. Who is responsible for safe food handling in the food premises?