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Food Rescue - Food Safety Quiz

Quiz by sevi

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15 questions
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  • Q1
    Explain what is meant by the term "danger zone" ?
    The temperature at which bacteria multiplies in food
    The temperature at which food spoils
    The temperature at which food burns
    The temperature at which food is uncooked
    30s
  • Q2
    What is the safest way to cool cooked foods?
    Transfer food into a shallow container and place in the refrigerator once steam has stopped coming off the top of the food.
    Transfer into shallow containers, cover the top and leave out on the bench to cool before placing in the refrigerator.
    Leave in cooking pot and place in the refrigerator immediately.
    30s
  • Q3
    Which is the best way to ensure that potentially hazardous foods are kept out of the danger zone?
    Use a probe thermometer to check the internal temperature of the hazardous food.
    So long as the room temperature is about 15 degrees the hazardous food will be okay.
    Keep the hazardous food in the refrigerator unless being used.
    30s
  • Q4
    Which of the following best explains the 2hr / 4hr guide for ready-to-eat foods?
    Food can be held in the temperature zone between 5 and 60 degrees Celsius for up to four hours and if not used within this time it must be thrown out.
    Food can be held in the temperature zone between 5 and 60 degrees Celsius for between two and four hours and if not used it can be refrigerated for later use.
    Food held in the temperature zone between 5 and 60 degrees Celsius for less than two hours can be refrigerated if not used. Food left out between two and four hours must be used, anything over four hours the food is to be thrown.
    30s
  • Q5
    When reheating food the best practice is to:
    bring the food back to boiling point.
    slowly heat the food, so long as it reaches 60 degrees Celsius it will be okay.
    quickly reheat the food to 70 degrees Celsius and hold the food at this temperature for at least two minutes.
    30s
  • Q6
    You cannot work with food if you have vomiting, diarrhoea, sore throat with fever or a foodborne illness.
    True
    False
    30s
  • Q7
    You cannot handle food if you have a cold.
    False
    True
    30s
  • Q8
    A food handler must wash hands before handling food.
    True
    False
    30s
  • Q9
    A food handler must wash hands after touching his/her hair, scalp or body opening.
    False
    True
    30s
  • Q10
    A food handler can eat and drink at the bench they are working at.
    False
    True
    30s
  • Q11
    So long as a food handler washes her/his hands with soap and warm running water it is ok to dry them on a tea towel.
    True
    False
    30s
  • Q12
    Any cut or infected sore must be covered with a normal bandaid.
    False
    True
    30s
  • Q13
    Cooked food must be cooled to below 60 degrees Celsius within 6 hours.
    True
    False
    30s
  • Q14
    Which of the following foods are considered potentially hazardous?
    dairy products
    cooked rice and pasta
    All of the above
    raw and cooked meats
    30s
  • Q15
    As we are preparing food for Foodbank to use for charitable or community purposes we are exempt from having the "skills and knowledge" required to meet the Food Safety Standards.
    True
    False
    30s

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