Food Safety quiz

Created by elliecourtside

What colour chopping board would you use for cooked chicken?
A. Yellow B. Red C. Blue D. White
What core temperature should food be cooked to?
A. 55°C B. 75°C C. 95°C D. 105°C
What temperature should all fridges be?
A. Between 4°C & 9°C B. Between -10°C & 0°C C. Between 0°C & 5°C D. Between 9°C-12°C
What is the correct way to thaw out frozen meat?
A. Run it under warm water B. Leave it on the side over night C. In a refrigerator over night D. Put it in the microwave
Which of these ingredients are a Common food Allergen?
A. Salt B. Sesame C. Avocado D. Potato
What is the purpose of FI-FO (First in-First out) in food storage?
A. To minimize food waste and spoilage B. To prevent cross contamination C. To control chemical hazards D. To ensure proper cooking temperatures
How should you check if meat is fully cooked?
A. With your eyes B. Look at the colour C. Use a thermometer D. Smell it

Answer Key
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Food Safety quiz (Answer Key)

Created by elliecourtside

What colour chopping board would you use for cooked chicken?
A. Yellow B. Red C. Blue D. White
What core temperature should food be cooked to?
A. 55°C B. 75°C C. 95°C D. 105°C
What temperature should all fridges be?
A. Between 4°C & 9°C B. Between -10°C & 0°C C. Between 0°C & 5°C D. Between 9°C-12°C
What is the correct way to thaw out frozen meat?
A. Run it under warm water B. Leave it on the side over night C. In a refrigerator over night D. Put it in the microwave
Which of these ingredients are a Common food Allergen?
A. Salt B. Sesame C. Avocado D. Potato
What is the purpose of FI-FO (First in-First out) in food storage?
A. To minimize food waste and spoilage B. To prevent cross contamination C. To control chemical hazards D. To ensure proper cooking temperatures
How should you check if meat is fully cooked?
A. With your eyes B. Look at the colour C. Use a thermometer D. Smell it

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