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Food Safety Workplace Quiz Answers: (D) All of The Above

The document contains a food safety workplace quiz with 17 multiple choice questions that address topics like food temperature requirements, proper food handling and storage, handwashing procedures, illness policies for food handlers, and cleaning and sanitation. The questions test knowledge of identifying the food safety supervisor, temperature danger zones for food, proper thawing and reheating methods, maximum time limits for holding food in the danger zone, handwashing steps, food storage and rotation practices, illness return to work policies, wound covering requirements, and the functions of detergents vs sanitizers.

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3K views2 pages

Food Safety Workplace Quiz Answers: (D) All of The Above

The document contains a food safety workplace quiz with 17 multiple choice questions that address topics like food temperature requirements, proper food handling and storage, handwashing procedures, illness policies for food handlers, and cleaning and sanitation. The questions test knowledge of identifying the food safety supervisor, temperature danger zones for food, proper thawing and reheating methods, maximum time limits for holding food in the danger zone, handwashing steps, food storage and rotation practices, illness return to work policies, wound covering requirements, and the functions of detergents vs sanitizers.

Uploaded by

Mukisa Citeicy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Food Safety Workplace Quiz Answers

1. Who is the ‘Food Safety Supervisor’ for your workplace?

2. Who is responsible for safe food handling in the food premises?


(a) Head Chef
(b) Owner
(c) Anyone handling food
(d) All of the above

3. Food in the Refrigerator must be kept at:


(a) 0ºC-5ºC
(b) 0ºC-8ºC
(c) 0ºC-10ºC
(d) 0ºC-12ºC

4. The food temperature ‘danger zone’ is between what temperature range?


(a) 15ºC-75ºC
(b) 5ºC-80ºC
(c) 5ºC-60ºC
(d) 0ºC-15ºC

5. How can you tell if food has enough bacteria to cause food poisoning?
(a) It smells bad
(b) It tastes bad
(c) It smells, tastes and looks bad
(d) You can’t tell. It smell, tastes and looks normal

6. The correct way to thaw food is:


(a) Leave on the bench over night
(b) In the refrigerator on the bottom shelf
(c) In the sink
(d) Cook it still frozen

7. When reheating cooked foods or cooking stuffed meat or poultry, the


internal temperature should be at least:
(a) 100ºC
(b) 37ºC
(c) 75ºC
(d) 50ºC

8. Foods not likely to support bacterial growth are:


(a) Fresh meat and poultry
(b) Fish and seafood
(c) Dried pasta, noodles or bread
(d) Milk and cream
9. The maximum length of time that prepared foods may be held in the
temperature danger zone is:
(a) Overnight
(b) 4 hours
(c) 30 minutes
(d) 1 day

10. Hot food required for service the next day should:
(a) Be placed in the refrigerator immediately after cooking
(b) Be left in the kitchen to cool for 6 hours
(c) Be cooled rapidly then refrigerate and reheated to above 60ºC
(d) Should be left in a cold oven overnight

11. What are the basic steps of washing hands?


(a) Wash thoroughly and dry well
(b) Apply soap, wash well, rinse and dry with disposable paper towel
(c) Apply soap, wash well, rinse and dry with tea towel
(d) Rinse and dry with tea towel

12. When storing food in the fridge or freezer, you should


(a) Cover, label & date foods
(b) Rotate stock – first in, first out rule
(c) Record the temperature of the fridge and/or freezer daily
(d) All of the above

13. If you are a food handler and you have been vomiting and/or had
diarrhoea when should you return to work?
(a) When you feel better
(b) After 1 week
(c) When your doctor advises you can
(d) The next day

14. When preparing food, any cuts and wounds should be:
(a) Covered with a band aid
(b) Left uncovered
(c) Covered with a blue band aid & disposable glove
(d) Covered with a disposable glove

15. A detergent:
(a) Helps remove visible soil
(b) Helps reduce microbial load
(c) Makes cleaning easier
(d) Leaves a pleasant after-smell

16. A sanitiser:
(a) Helps remove visible soil
(b) Helps reduce microbial load
(c) Makes cleaning easier
(d) Leaves a pleasant after-smell

17. What are the basic steps for cleaning effectively?


(a) Main cleaning and rinsing
(b) Scraping, main cleaning, sanitising and wiping
(c) Scraping, main cleaning, sanitising and air drying
(d) Rinsing, sanitising and wiping

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