
Food Safety Quiz
Quiz
•
Hospitality and Catering
•
9th Grade
•
Hard
Mindy Toleman
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What temperature range is known as the ‘danger zone’ for bacterial growth in food?
0°C - 5°C
5°C - 63°C
63°C - 100°C
-18°C - 0°C
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a common cause of food poisoning?
Salmonella
E. coli
Listeria
Vitamin C
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?
60°C
63°C
70°C
75°C
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to wash hands before handling food?
To remove bacteria and prevent contamination
To make food taste better
To keep hands warm
To remove oil and grease
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following foods is most likely to cause food poisoning if not stored correctly?
Bread
Raw chicken
Dry pasta
Chocolate
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done with food that has passed its 'use by' date?
It should be smelled to check if it's still good
It can be eaten if it looks fine
It should be thrown away
It should be frozen for later use
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is cross-contamination?
Mixing different types of food on the same plate
The transfer of bacteria from one surface to another
Cooking food at too high a temperature
Storing raw meat in the fridge
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