Food Safety Quiz

Test your team's knowledge of hygienic food handling: temperatures, cross-contamination, handwashing and more. Useful as reinforcement after a training session or for periodic knowledge checks.

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1. What is the temperature danger zone for food?

2. How long can perishable food sit at room temperature before it must be discarded?

3. What is the most effective way to prevent cross-contamination in the kitchen?

4. What should you do before and after handling food?

5. What is the best way to thaw frozen food?

6. What are the four basic steps of food safety?

7. What should you do if you suspect food has been contaminated?

8. At which moments should you wash your hands while handling food?

9. What are the symptoms of food poisoning?

10. What should you do if you or someone else shows symptoms of food poisoning?

11. What is the most common cause of foodborne illness?

Poor hand hygiene Cross-contamination Improper temperatures Undercooked food Contaminated water

12. How often should kitchen surfaces be cleaned to prevent illness?

After each use Once per shift Once a day Once a week

13. What is the proper refrigerator temperature to keep food from spoiling?

Below 4 °C (40 °F) Around 10 °C (50 °F) Around 15 °C (59 °F) Any cool setting

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