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Catering - Kitchen Safety Quiz

Quiz by sevi

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22 questions
Show answers
  • Q1
    What is the safest way to defrost food?
    In the microwave
    In the sun
    In the fridge
    In the kitchen sink
  • Q2
    To what temperature should you reheat food?
    50 degrees Celsius
    45 degrees Celsius
    60 degrees celsius
    100 degrees Celsius
  • Q3
    What temperature should the fridge be set at to keep food safe?
    2 degrees Celsius and below
    0 Degrees Celsius and below
    5 degrees Celsius and below
    10 Degrees Celsius and below
  • Q4
    Which of the following foods most commonly cause allergic reactions in people?
    Products with gluten
    Milk and Eggs
    All of the above
  • Q5
    You are serving food and someone asks if the food contains egg. What is the correct thing to do?
    Google the recipe.
    Tell the person you don't know and go and check with the person who made it.
    Tell the person you are unsure.
    Tell the person it does not contain any egg.
  • Q6
    After blowing your nose, going to the toilet or handling raw food you should always:
    Put on Gloves
    Wash your hands
    # or Facebook it
    Remember to say excuse me
  • Q7
    Which of the following will remove bacteria when cleaning the benchtop?
    Detergent and hot soapy water
    Tea towel
  • Q8
    How do you know when food contains food poisoning bacteria?
    It looks bad
    You cannot tell as it can look, smell and taste normal.
    It tastes bad
    It smells bad
  • Q9
    Which of the following is a high-risk food? (it can contain food poisoning bacteria)
    Fruit and Vegetables
    Poultry, meat and seafood
    Cooked rice and pasta
    Both B and C
  • Q10
    The temperature danger zone is the ideal temperature range for bacteria to multiply in high-risk foods. What temperature range is the danger zone?
    Between 1 and 50 degrees Celsius
    Between 0 and 10 degrees Celsius
    Between 10 and 40 degrees Celsius
    Between 5 and 60 degrees Celsius
  • Q11
    Frozen food should always be stored below;
    -15 degrees Celsius
    -1 Degrees Celsius
    -10 degrees Celsius
    -5 degrees Celsius
  • Q12
    Which of the following is NOT a safe food practice?
    Keeping cooked meat above raw meat in the refrigerator.
    Cutting raw and cooked meat on the same chopping board.
    Keeping raw meat and vegetables away from cooked food.
    Defrosting food in the fridge
  • Q13
    When walking with a knife in the kitchen you should always:
    Wrap the knife in a tea towel.
    Walk as quickly as possible to get back to the bench
    Point the blade of the knife outwards so there is no chance it will cut you as you walk.
    Point the blade of the knife downwards, hold the knife by your side and walk carefully.
  • Q14
    A sharp knife is safer than a blunt knife?
  • Q15
    When taking a bathroom break you must always;
    Remove your apron before leaving the classroom, upon return put your apron back on and then wash your hands again.
    Remove your apron before leaving the classroom and upon return put your apron back on.
    Keep your apron on but make sure that you don't wipe your hands dry on it.
    Keep your apron on just remember to wash your hands

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