Trivia Quiz: Do You Have Basic Knowledge About Food Hygiene?
- 1.
What is the 20/20 rule when it comes to handwashing?
- A.
20 seconds worth of soaping hands, 20 seconds worth of washing hands
- B.
20 seconds of soaping, 20 seconds of drying
- C.
20 seconds of running hands under water, 20 seconds of drying
- D.
It should take 40 seconds in total to soap, wash and dry your hands
Correct Answer
A. 20 seconds worth of soaping hands, 20 seconds worth of washing handsExplanation
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.Rate this question:
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- 2.
The danger zone is between 6 and 50 degrees
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
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.Rate this question:
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- 3.
What is meant by 'washing up in logical order'?
- A.
Wearing your reading glasses while washing up
- B.
Using lots of detergent to get the dishes extra clean
- C.
Wearing dishwashing gloves so that the water can be hotter
- D.
Washing the dishes from cleanest to dirtiest
Correct Answer
D. Washing the dishes from cleanest to dirtiestExplanation
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.Rate this question:
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- 4.
The three principles of food hygiene are:
- A.
Prevent the contamination of foods
- B.
Prevent bad smells and odours
- C.
Kill the bacteria by cooking properly
- D.
Prevent the growth of food poisoning bacteria
Correct Answer(s)
A. Prevent the contamination of foods
C. Kill the bacteria by cooking properly
D. Prevent the growth of food poisoning bacteriaExplanation
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.Rate this question:
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- 5.
Frozen food should be defrosted;
- A.
In the fridge
- B.
On the kitchen sink
- C.
In the microwave
- D.
Outside in the sun
Correct Answer
A. In the fridgeExplanation
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.Rate this question:
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- 6.
What are bacteria, yeasts and moulds called?
- A.
Enzymes
- B.
Spores
- C.
Microorganisms
- D.
Bacterias
Correct Answer
C. MicroorganismsExplanation
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.Rate this question:
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- 7.
Select the following conditions that are optimum for the growth of bacteria;
- A.
Dry environment
- B.
Warmth
- C.
Low acid environment
- D.
Moist environment
- E.
Cooler temperature
Correct Answer(s)
B. Warmth
C. Low acid environment
D. Moist environmentExplanation
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.Rate this question:
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- 8.
Cross-contamination is when raw foods come into direct or indirect contact with cooked foods
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
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.Rate this question:
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Current Version
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Aug 20, 2024Quiz Edited by
ProProfs Editorial Team -
Aug 11, 2013Quiz Created by
Simone.googe
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