Food Hygiene

With regards to food hygiene, what are ‘the 4 C’s’? (choose 4)

• cleaning

• clothing

• cooking

• chilling

• cross contamination

Why is cleaning the kitchen important?

• To make sure the food is well cooked

• To ensure the food room is at a cool temperature

• To increase the number of bacteria in the kitchen

• To keep food safe and prevent bacteria from spreading

Which of the following would NOT be an aspect of personal hygiene?

• Hands

• Hair

• Kitchen surface

• Clothes

At what temperature should hot food be served above?

• 25ºC

• 55ºC

• 63ºC

• 75ºC

What is the minimum core temperature which will ensure most bacteria is destroyed when cooking?

• 55ºC

• 63ºC

• 75ºC

• 100ºC

Which of the following is true about leftovers?

• They should not be eaten as they give you food poisoning.

• They should be cooled as quickly as possible and refrigerated.

Between which temperatures is known as the bacterial ‘danger zone’?

• 0ºC – 100ºC

• 5ºC – 63ºC

• 20ºC – 100ºC

• 25ºC – 50ºC

In a refrigerator, cooked food should be stored above raw food.

• True, cooked food should be above raw food.

• False, cooked food should be below raw food.

Which of the following best describes ‘cross-contamination’?

• Bacteria is transferred from one area to another

• Bacteria is reduced through cooling

• Bacteria is increased by heating

• Bacteria is removed through cleaning

Which of the following reduces the risk of cross-contamination?

• Wash meat before cooking it

• Store raw meat next to cooked food

• Use the same chopping board for raw meat and cooked food

• Keep raw meat in sealed containers at the bottom of the fridge