Trivia Quiz: Do You Have Basic Knowledge About Food Hygiene?

Cross-contamination occurs when raw foods, which may contain harmful bacteria, come into contact with cooked foods. This can happen either directly, such as when raw meat touches cooked food, or indirectly, such as when utensils or cutting boards used for raw food are then used for cooked food without proper cleaning. This can lead to the transfer of bacteria and potential foodborne illnesses. Therefore, the given statement is true.

Bacteria, yeasts, and molds are collectively referred to as microorganisms. Microorganisms are tiny living organisms that can only be seen with the help of a microscope. They play a crucial role in various ecological processes and can have both beneficial and harmful effects on humans and the environment.

Frozen food should be defrosted in the fridge because it is the safest method to thaw food. Defrosting in the fridge allows the food to thaw slowly and evenly, reducing the risk of bacterial growth. The low temperature of the fridge helps to keep the food at a safe temperature while it defrosts. Defrosting on the kitchen sink or outside in the sun can lead to uneven thawing and the growth of harmful bacteria. Defrosting in the microwave is faster but can result in uneven thawing and may partially cook the food.

Washing up in logical order means to clean the dishes in a sequence that makes sense based on their level of dirtiness. This ensures that the cleanest dishes are washed first, preventing any cross-contamination or spreading of dirt and bacteria to the cleaner dishes. By following this order, it is easier to maintain hygiene and cleanliness during the washing process.

The correct answer is a combination of the three principles listed. Preventing the contamination of foods is essential to ensure that harmful bacteria or substances do not enter the food. Killing bacteria by cooking properly is important to eliminate any existing bacteria that may cause foodborne illnesses. Lastly, preventing the growth of food poisoning bacteria involves proper storage and handling techniques to inhibit the growth of bacteria that can multiply and cause foodborne illnesses. By following these principles, food hygiene can be maintained.

The statement "The danger zone is between 6 and 50 degrees" is false. The danger zone refers to the temperature range in which bacteria can grow rapidly and potentially cause foodborne illnesses. The correct temperature range for the danger zone is between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius). Temperatures below 40 degrees Fahrenheit (4 degrees Celsius) slow down bacterial growth, while temperatures above 140 degrees Fahrenheit (60 degrees Celsius) kill bacteria. Therefore, temperatures between 6 and 50 degrees do not fall within the danger zone.

The 20/20 rule when it comes to handwashing means that you should spend 20 seconds soaping your hands and another 20 seconds washing them. This ensures that you thoroughly clean your hands and remove any germs or bacteria. By following this rule, you are effectively practicing proper hand hygiene and reducing the risk of spreading infections.

Bacteria thrive in warm environments as it provides the ideal temperature for their growth and reproduction. They also prefer low acid environments as high acidity can inhibit their growth. Additionally, bacteria require a moist environment to survive as it provides them with the necessary water and nutrients. Therefore, warmth, low acid environment, and moist environment are all optimum conditions for bacterial growth.