Year 8 Food Safety Quiz

What temperature range is known as the "danger zone" for bacterial growth in food?

• 0–5°C

• 5–63°C

• 70–100°C

• -18°C

Why is it important to store raw meat at the bottom of the fridge?

• To keep it coldest

• To prevent juices from dripping onto other foods

• To make it easier to find

• To speed up defrosting

What is cross-contamination?

• When raw food touches cooked food

• When bacteria spread from one surface to another

• When food is not cooked evenly

• When different foods are mixed together

How long should you wash your hands before handling food?

• 5 seconds

• 10 seconds

• 20 seconds

• 1 minute

Why is it important to check the use-by date on food packaging?

• To avoid eating spoiled food

• To save money

• To prevent waste

• To know the ingredients

Why should you tie back long hair when preparing food?

• To avoid it falling into the food

• To keep it neat

• To look professional

• To protect it from heat

What should you do if you drop a utensil on the floor while cooking?

• Wipe it with a cloth

• Wash it before using it again

• Leave it and use another one

• Keep using it

Why is it important to clean cutting boards between preparing raw and cooked food?

• To avoid unpleasant smells

• To prevent bacteria transfer

• To save time later

• To keep them dry

How often should you sanitize kitchen work surfaces when cooking?

• Before cooking only

• After cooking only

• Before and after cooking

• Once a day

Why should you avoid preparing food if you feel unwell?

• To avoid making others sick

• To avoid working slowly

• To avoid making mistakes

• To avoid spreading germs to equipment