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Food hygiene basics for kitchens

par Quizhat · 12 questions · Mis à jour le · CC BY

SécuritéAnglais

For kitchen staff, cooks and food handlers: handwashing, safe temperatures, cross-contamination, cleaning, allergens and storage (FDA Food Code, USDA, EU Reg. 852/2004). 12 questions, about 10 minutes. Sources: Reg. (CE) 852/2004; Reg. (UE) 1169/2011; FDA Food Code; CDC · Reviewed 21/10/2026 · Training support, not a certification.

Les questions du quiz

Question 1 · Choix unique · 30 s · 1 pt

How long should you scrub your hands with soap when washing them?

  • At least 20 seconds
  • 2 seconds
  • 5 minutes
  • Only rinse with water

Question 2 · Choix unique · 30 s · 1 pt

What is the temperature danger zone in which bacteria grow fastest?

  • Above 75 °C (167 °F)
  • Between about 4 °C and 60 °C (40-140 °F)
  • Below -18 °C (0 °F)
  • Exactly 100 °C

Question 3 · Choix unique · 30 s · 1 pt

Where should raw meat be stored in a fridge?

  • On the bottom shelf, covered, below ready-to-eat food
  • On the top shelf above the salads
  • Anywhere, if the fridge is cold
  • Next to the desserts

Question 4 · Choix unique · 30 s · 1 pt

To what minimum internal temperature should poultry be cooked?

  • 40 °C (104 °F)
  • 50 °C (122 °F)
  • 60 °C (140 °F)
  • 74 °C (165 °F)

Question 5 · Vrai / Faux · 30 s · 1 pt

Cooked food left at room temperature for more than two hours should be thrown away.

  • True
  • False

Question 6 · Choix unique · 30 s · 1 pt

What is the safest way to thaw frozen food?

  • In a warm oven turned off
  • On the counter overnight
  • In hot water in the sink
  • In the refrigerator

Question 7 · Choix multiple · 30 s · 1 pt

Which practices prevent cross-contamination? (choose 2)

  • Washing hands after handling raw meat or eggs
  • Wiping all surfaces with the same cloth all day
  • Using separate chopping boards for raw meat and ready-to-eat food
  • Tasting sauces with the stirring spoon

Question 8 · Choix unique · 30 s · 1 pt

What is the correct order for cleaning a food-contact surface?

  • Rinse only with cold water
  • Spray sanitizer on food residue and wipe
  • Sanitize first, then wash
  • Remove debris, wash with detergent, rinse, sanitize

Question 9 · Choix unique · 30 s · 1 pt

A customer says they are allergic to peanuts. What should you do?

  • Check the recipe and ingredients and inform the kitchen so the dish is prepared safely
  • Pick visible peanuts off the plate
  • Guess that the dish is probably fine
  • Tell them allergies are not your responsibility

Question 10 · Vrai / Faux · 30 s · 1 pt

A food handler with vomiting or diarrhoea can keep working if they wear gloves.

  • True
  • False

Question 11 · Choix unique · 30 s · 1 pt

Which stock rotation rule reduces waste and the risk of using expired food?

  • Use the biggest package first
  • Use whatever is at the front
  • First in, first out
  • Last in, first out

Question 12 · Choix unique · 30 s · 1 pt

At what temperature should a fridge for chilled food be kept?

  • Room temperature
  • 5 °C (41 °F) or below
  • 15 °C (59 °F)
  • 10 °C (50 °F)

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