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Food Safety Quiz
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Food safety describes all processes necessary to handle, prepare and storage food in ways that prevent food-borne illness.
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0 points
True
False
Required
The most common symptom of food-borne illness is
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Kidney failure
Skin rash
Diarrhoea
Headache
Required
Which of the following is true about bacteria?
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All bacteria can cause illness
Freezing temperature kills bacteria
Bacteria need air to survive
Bacteria multiplies fast in warm temperatures
Required
What is the “Food Temperature Danger Zone” range in food handling?
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5 °C – 60 °C
15 °C – 30 °C
15 °C – 40 °C
15 °C – 60 °C
Required
Perishable foods should not be allowed to stand at room temperature for more than
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1 hour
2 hours
3 hours
4 hours
Required
Perishable foods should not be left out in warm temperatures (32 °C or greater) for more than
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1 hour
2 hours
3 hours
4 hours
Required
In order to properly wash your hands before or after handling food, what is the minimum amount of time the hands should be washed with water and soap?
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10 seconds
20 seconds
5 seconds
15 seconds
Required
When handling raw meat, poultry or seafood, hands need to be washed before and after doing it?
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True
False
Required
Kitchen staff must obey the following key personal hygiene rules:
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Finger nails are to be clean, unpolished and short to avoid any food contamination
No food and drink consumption in the food preparation area
Need to wear clean uniforms, aprons and hats when handling food
Required
Which of the following is NOT a good food safety practice
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Cooking chicken to a minimum internal temperature of 73.9 °C
Avoiding sneezing and coughing over foods
Using the same knife to cut raw meat and vegetables
Keeping hot foods hot; cold foods cold
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Separate cooking boards should be used for cutting raw meat/poultry/fish vs raw vegetables/fruits.
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True
False
Required
The only way to be sure foods are cooked long enough to kill harmful bacteria is to
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Have enough cooking experience
Cook the food longer than 30 minutes
Use a food thermometer
Use a timer
Required
If refrigerated leftovers don't have a bad smell
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They still may not be OK to eat because many harmful bacteria that can cause food-borne illness don’t make food smell
The leftovers are OK to eat as long as you heat them to an internal temperature of 70° C as checked with a food thermometer
The leftovers are OK to eat cold
The leftovers are OK to eat hot
Required
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