Multiple Choice Quiz - Safe Food Handling

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15 Questions - Developed by: Rachel Bevan - Developed on: - 39.344 taken

Below are 15 multiple choice questions related to the video and resources on the site.

  • 1
    What are the two factors that need to be considered when preparing and cooking a food product?
  • 2
    What are 2 of the HACCP Principles in correct order?
  • 3
    Using the picture, Identify how long you should lather and scrub, and rinse your hands for.
    Using the picture, Identify how long you should lather and scrub, and rinse your hands for.
  • 4
    What are the three types of Food Hygiene Hazards?
  • 5
    What are some dangerous elements in the kitchen?
  • 6
    In the video "be food safe" what are the four focus words that relate to this image (in order)?
    In the video "be food safe" what are the four focus words that relate to this image (in order)?
  • 7
    In the recipe "Crispy Chicken Fingers" where would the most high risk processes occur?
  • 8
    In the picture, Why would the identified person be a hazard in the kitchen?
    In the picture, Why would the identified person be a hazard in the kitchen?
  • 9
    In the video "be food safe" what is the safe temperature displayed on the thermometer that is being used in the meat?
  • 10
    In the video "be food safe" What are the three safe ways to defrost food?
  • 11
    In the video "be food safe" what is the danger zone between (in degrees Celsius)?
  • 12
    What does HACCP stand for?
  • 13
    What is an example of a biological hazard?
  • 14
    What does WHS stand for?
  • 15
    What is the HACCP system?

Comments (1)

autorenew

Jared (12186)
313 days ago
Was always told temp danger zone 5-60deg as 4.9 degs was still within range.