Food Matters

Food Workers Quiz

Have a go at our fun quiz for people who work with food, see how many questions you can answer correctly….

Select one answer for each of the following questions and statements, which you think, is correct and then click on the 'Check Answers' button at the end to see how well you have done.

Cleaning 1. Blood from some minced beef has spilled onto a work surface. How do you clean it up? Do you: a. use the nearest tea towel b. use paper towel to dry up the spill, then spray with sanitiser, leave for a couple of minutes then wipe dry with more paper towel c. use a damp washing up cloth, wipe up the spill and then the rest of the worktop (as that looked a bit messy too) and then put the cloth back next to the sink d. use the sleeve of your overalls to wipe it up

2. What is the purpose of a sanitiser? a. it makes the kitchen smell really fresh b. it removes grease and dirt c. it removes grease and dirt and reduces any harmful microorganisms present to a safe level d. it kills all known germs - dead See also: Cleaning in Food Premises

Cooking 3. When cooking, which one of the following time/temperature combinations (applicable to all parts of the food) would not satisfy you that all harmful microorganisms had been killed off, thereby making the food safe to eat? a. 80 oC for 6 seconds b. 63 oC for 5 minutes c. 75 oC for 30 seconds d. 60 oC for 45 minutes

4. You're cooking burgers on a barbeque but don't have a probe thermometer handy to check that they have reached a safe temperature before serving. How else can you tell that the burgers have been cooked to a safe temperature? a. the charcoal is piping hot b. the burgers are as hard as old boots c. the burgers are well blackened all over d. the centre of the burger is no longer pink and the juices are clear See also: Cooking

Chilling 5. You think that the meat fridge may not be operating at the right temperature. You alter the temperature control until the correct temperature is reached, which you check with a fridge thermometer. But what temperature range should you (ideally) be looking for? a. +1 to +8 oC b. -12 to -18oC c. -18 to -30oC d. +1oC to +4oC

6. You're preparing roast meats in advance of a party tomorrow and to make things go more smoothly, you want to roast the meat today and reheat it before serving tomorrow. To prevent food poisoning, do you: a. leave it out for 4 hours to cool, slice it and refrigerate it, then warm it up in a bain-marie before serving b. cut it into smaller pieces so that it cools within 90 minutes then refrigerate, slice and reheat to 75oC before serving c. leave it out, covered, in the kitchen to cool until tomorrow, then slice and cover with hot gravy to warm up d. leave it to cool for 30 minutes, refrigerate it and take it out tomorrow and slice and reheat the slices in a warm oven until required

Cross-contamination 7. Which of the following actions might cause food poisoning? a. Washing your hands before emptying the rubbish bin b. Storing mayonnaise in the refrigerator c. Washing lettuce in a sink straight after it has been used to thaw raw chickens d. Handling raw chicken after handling raw sausages

8. To prevent food poisoning, why is it important to wash your hands after handling raw meat? a. to stop the blood/liquid getting on your hair when you scratch your head b. to stop the knife from slipping out of your hands and causing an accident c. to prevent transferring harmful bacteria onto ready-to-eat foods d. to remove the smell from your hands

Personal Hygiene 9. For hygiene reasons, why is the wearing of jewellery not a good idea when preparing food in a commercial kitchen? a. You might lose expensive jewellery in the food or down the sink b. It's not polite to show off your wealth in front of other staff c. Jewellery can harbour dirt, debris and therefore bacteria that could then get into the food d. You might get it snagged on your hair net

10. As a food handler, when should you wash your hands? a. after going to the toilet b. after having a smoke c. after handling raw foods d. all of the above See also: Personal Hygiene