1. How can you tell if food has enough bacteria to cause food poisoning?
It smells bad
It tastes bad
It smells, tastes and looks bad
You can’t tell. It smells, tastes and looks normal (correct)
2. Food in the Refrigerator must be kept at:
3. Plastic chopping boards are more hygienic than wooden ones
4. The maximum length of time that prepared foods may be held in the temperature danger zone is:
4 Hours (correct)
5. Hands should be washed with soap for at least:
20 Seconds (correct)
6. Eating food after the ‘best before’ date won’t do you any harm:
7. When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:
8. When cooling food how long do you have to get a food item from 60 degrees Celsius to 21 degrees Celsius?
2 Hours (correct)
As long as it takes
9. Cleaning and sanitising are the same thing
10. You are cooking chicken, how hot should the centre be?
11. You have opened tomato sauce, where should you store this when not in use?
In the fridge or cold room (correct)
In a cupboard
In a freezer
On a shelf
12. You should wash chicken before cooking it
True - as this gets rid of bacteria
False - this can spread bacteria around the kitchen (correct)
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