Froggy Jumps Food Hygiene Quiz Challenge( Form Two Biology)Online version Test your knowledge on food hygiene practices and safety standards! by YAKILI LMS 1 What is the ideal temperature to store perishable foods? a 32°F to 40°F (0°C to 4°C) b 70°F to 80°F (21°C to 27°C) c 50°F to 60°F (10°C to 15°C) 2 How long should you wash your hands before handling food? a 1 minute b At least 20 seconds c 5 seconds 3 What is cross-contamination? a Transfer of harmful bacteria from one food to another b Cooking food at high temperatures c Storing food in the fridge 4 Which of the following is a safe food handling practice? a Using separate cutting boards for raw meat and vegetables b Washing raw meat before cooking c Using the same knife for all foods 5 What is the danger zone for bacterial growth in food? a 140°F to 180°F (60°C to 82°C) b 40°F to 140°F (4°C to 60°C) c 32°F to 50°F (0°C to 10°C) 6 How should leftovers be stored? a In airtight containers in the refrigerator b Left uncovered in the fridge c In a paper bag at room temperature 7 What should you do if food is left out for more than 2 hours? a Reheat it b Discard it c Put it back in the fridge 8 Which type of bacteria is commonly associated with undercooked poultry? a Salmonella b Listeria c E. coli 9 What is the purpose of food hygiene regulations? a To increase food prices b To limit food variety c To prevent foodborne illnesses 10 Which of the following is a safe way to thaw frozen food? a Under hot water b In the refrigerator c At room temperature 11 What is the minimum internal cooking temperature for poultry? a 145°F (63°C) b 180°F (82°C) c 165°F (74°C) 12 How should you store raw meat in the refrigerator? a On the bottom shelf b In the vegetable drawer c On the top shelf 13 What is the purpose of food hygiene? a To prevent foodborne illnesses b To reduce cooking time c To enhance flavor 14 Which of the following is NOT a food hygiene practice? a Using the same cutting board for raw meat and vegetables b Washing fruits before eating c Storing leftovers properly 15 What should you do if food is left out at room temperature for more than 2 hours? a Reheat it b Refrigerate it c Throw it away 16 What is the best way to clean kitchen surfaces? a Use hot, soapy water or a disinfectant b Use only water c Wipe with a dry cloth 17 How often should you wash your hands when preparing food? a Once a day b Only after handling raw meat c Before and after handling food 18 Which of the following is a safe food storage practice? a Keeping raw meat separate from other foods b Using the same cutting board for all foods c Storing all foods in the same container 19 What is the minimum internal temperature for cooked poultry? a 180°F (82°C) b 145°F (63°C) c 165°F (74°C) 20 Why is it important to check expiration dates? a To save money b To avoid consuming spoiled or unsafe food c To ensure the food is fresh 21 What is the purpose of food hygiene? a To prevent foodborne illnesses b To enhance food flavor c To reduce food costs 22 Which of the following is a sign of spoiled food? a Unpleasant odor b Bright color c Firm texture 23 How often should you wash your hands when handling food? a Before and after handling food b Only before cooking c Only after cooking 24 What is the safe minimum internal temperature for poultry? a 145°F (63°C) b 165°F (74°C) c 180°F (82°C) 25 Which of the following is a common foodborne pathogen? a Vitamin C b Calcium c Salmonella 26 What is the best way to thaw frozen food? a In the refrigerator b On the kitchen counter c Under hot water 27 What is the purpose of food hygiene? a To prevent foodborne illnesses b To improve appearance c To enhance flavor 28 Which cleaning method is best for kitchen surfaces? a Using hot soapy water and sanitizers b Using only water c Wiping with a dry cloth 29 What is the danger zone for food temperatures? a 50°F to 150°F (10°C to 65°C) b 30°F to 100°F (0°C to 38°C) c 40°F to 140°F (4°C to 60°C) 30 Which of the following is a common foodborne illness? a Salmonella b Diabetes c Asthma 31 What is the purpose of food hygiene? a To increase shelf life b To prevent foodborne illnesses c To enhance flavor 32 Which of these is a safe way to thaw frozen food? a In hot water b In the refrigerator c On the counter 33 What should be done to kitchen surfaces after preparing raw meat? a Leave them as is b Wipe with a dry cloth c Sanitize them 34 What is the danger zone for food temperatures? a 30°F to 120°F (0°C to 49°C) b 40°F to 140°F (4°C to 60°C) c 50°F to 150°F (10°C to 65°C) 35 Which of the following is a safe food handling practice? a Using the same utensils for all foods b Washing raw meat before cooking c Using separate cutting boards for meat and vegetables 36 What is the danger zone for bacterial growth in food? a Above 180°F (82°C) b Between 40°F and 140°F (4°C and 60°C) c Below 32°F (0°C) 37 How should leftovers be stored? a In airtight containers in the refrigerator b In open containers c At room temperature 38 Which of the following is a common foodborne illness? a Asthma b Diabetes c Salmonella 39 What should you do with leftovers? a Leave them out overnight b Refrigerate within 2 hours c Throw them away immediately 40 Which cleaning method is recommended for kitchen surfaces? a Use only water b Wipe with a dry cloth c Use hot soapy water and sanitize 41 What should you do if you find expired food? a Dispose of it immediately b Refrigerate it c Eat it anyway 42 What is the ideal temperature to store perishable foods? a Below 40°F (4°C) b Between 30°F and 35°F (1°C - 2°C) c Above 50°F (10°C) 43 How often should you wash your hands when preparing food? a Before and after handling food b Only after handling raw meat c Once a day 44 Which of the following is NOT a common food allergen? a Shellfish b Potatoes c Peanuts 45 What is the purpose of food hygiene? a To improve food appearance b To prevent foodborne illnesses c To enhance food flavor 46 How should you thaw frozen food safely? a At room temperature b In the refrigerator or cold water c In hot water 47 What is the best way to clean kitchen surfaces? a Using only water b Using hot, soapy water or disinfectants c Wiping with a dry cloth 48 Which of the following is a common foodborne illness? a Salmonella b Asthma c Diabetes 49 How should raw meat be stored in the refrigerator? a In the vegetable drawer b On the top shelf c On the bottom shelf 50 What is the first step in food safety? a Cooking food b Storing leftovers c Washing hands
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