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Multiple Choice Quiz - Safe Food Handling
15 Questions - Developed by:
- Developed on:
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Below are 15 multiple choice questions related to the video and resources on the site.
What are the two factors that need to be considered when preparing and cooking a food product?
Cooking the ingredients and following the recipe
The raw materials are cooked safely to prevent food hygiene hazards and safe personal hygiene practices are followed.
Leaving jewellery on and wearing an apron
What are 2 of the HACCP Principles in correct order?
Conduct a food safety hazard analysis, and Critical Limits
Establish effective record keeping, and Identify the CCP's, including their location, procedure and process.
Establish corrective actions, and Monitoring
Identify the CCP's, including their location, procedure and process, and Establish procedures for verification.
Using the picture, Identify how long you should lather and scrub, and rinse your hands for.
Lather and scrub for 20 seconds, Rinse for 10 seconds.
Rinse for 10 seconds, Lather and scrub for 20.
Lather and scrub for 10 seconds, Rinse for 20 seconds.
Rinse for 20 seconds, Lather and scrub for 15 seconds.
What are the three types of Food Hygiene Hazards?
Chemical and Biological
Microbiological, Physical and Chemical
Physical, Chemical, Biological
Animal Hair, Pesticides and Salmonella
What are some dangerous elements in the kitchen?
Pets and Children
Knives and Hot Items
Stove tops, ovens, sharp utensils (knives), boiling water etc.
In the video "be food safe" what are the four focus words that relate to this image (in order)?
Chill, Clean and Separate
Chill, Cook, Separate and Clean
Clean, Separate, Cook and Chill
Separate, Cook, Clean and Chill
In the recipe "Crispy Chicken Fingers" where would the most high risk processes occur?
Putting the flour and eggs into bowls
Cutting the Parsley and chicken, and Cooking the chicken
Heating the oil in the pan
Coating the chicken
In the picture, Why would the identified person be a hazard in the kitchen?
She has jewellery on
She looks happy
She has jewellery on and does not have her hair tied back
She has her hair down and is standing up
In the video "be food safe" what is the safe temperature displayed on the thermometer that is being used in the meat?
81 degrees Celsius
61 degree Celsius
71 degrees Celsius
74 degrees Celsius
In the video "be food safe" What are the three safe ways to defrost food?
In cold water (changed every 30 minutes), outside on the table and on the kitchen bench
On the kitchen bench, In the refrigerator and In the microwave
In the refrigerator, in the microwave and in hot water (changed every 30 minutes)
In the refrigerator, in cold water (changed every 30 minutes) and in the microwave
In the video "be food safe" what is the danger zone between (in degrees Celsius)?
5 degrees Celsius and 60 degrees Celsius
4 degrees Celsius and 60 degrees Celsius
15 degrees Celsius and 70 degrees Celsius
40 degrees Fahrenheit and 140 degrees Fahrenheit
What does HACCP stand for?
Hazard Application Control Critical Points
Hazard Analysis Control Critical Points
Hazard Analysis Critical Control Points
Hazard Critical Analysis Points Control
What is an example of a biological hazard?
What does WHS stand for?
Work Health and Safety
Work Help and Safety
Occupational Health and Safety
Well being Health and Safety
What is the HACCP system?
Identifying the CCP's, including their location, procedure and process
Physical, Chemical and Biological Hazards
Accurately monitoring food hygiene hazards
A systematic analysis of all steps and regular monitoring of the control points.
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