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Essential Food Safety Quiz

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Essential Food Safety Quiz

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About this activity

Test safe kitchen practices

Created by

Ayu Adnyasari
Ayu Adnyasari
Singapore

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Essential Food Safety Quiz
 

Essential Food Safety QuizOnline version

Test safe kitchen practices

by Ayu Adnyasari
1

What is the safe minimum internal temperature for cooked poultry (fish can vary)?

2

Which surface is safest for raw meat preparation?

3

How long should you wash your hands with soap and water?

4

What fridge temperature is safe for storing perishable foods?

5

What is the safest method to thaw frozen meat?

6

Which practice most effectively prevents cross-contamination?

7

How long should hot leftovers be kept before cooling or storing?

8

What should you do with food past its 'use by' date?

9

How should you handle fresh produce to reduce contamination?

10

What is a best practice for cleaning kitchen sponges?

Feedback

Poultry must reach 165°F to kill pathogens. Other temps are unsafe for poultry.

A separate board prevents cross-contamination between raw meat and ready-to-eat foods.

20 seconds ensures soap coverage and pathogen removal; shorter times may miss microbes.

Keeping fridge at 40°F or below slows bacterial growth.

Thawing in the fridge keeps meat at a safe, consistent temperature.

Separation and proper cleaning prevent transferring pathogens to ready-to-eat foods.

Food should be cooled/stored within 2 hours to limit bacterial growth.

Use-by dates indicate safety; after this, discard to reduce risk.

Rinsing removes surface microbes; avoid soaps on produce.

Sponges harbor bacteria; regular replacement and sanitizing reduce risk.

 
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