18 April 2014
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Food hygiene quiz

This page has been developed to give you a food hygiene practise test, that asks you questions which are similar to the ones that you will be asked in ‘real’ food safety course quizzes. In these tests you will be asked a series of questions, with each one having a set of multi choice answers, you are awarded points for every correct answer you select.

Mock tests such as these are an excellent way for you to assess whether you have attained the necessary knowledge to be ready to take on a Food Hygiene course. There is mounting evidence which suggests that students who take quizzes can learn faster than those who simply study. 

You do not need to sign up or register to take part in this test, so you can start straight away.

Food hygiene quiz multiple choice questions (ANSWERS AT THE BOTTOM OF THE PAGE)

Question 1
What is the correct temperature that frozen food should be kept at?

A . 0 degrees  
B. 15 degrees or lower                         
C. -18 degrees or lower
D. 20 degrees or lower

Question 2
Where should raw meat be stored in a refrigerator?

A . At the top.
B. In the middle.
C. At the bottom, below all other food.


Question 3
Which one of the following jewellery is acceptable for a food handler to wear?

A . Plain wedding band.
B. Arm ring.
C. Bracelet .
D. A ring that is a symbol of religious faith.

Question 4
What is the ideal temperature for Pathogens to flourish?

A . 10 degrees
B. 37 degrees
C. 55 degrees
D. 90 degrees                         

Question 5
How many times can you reheat leftovers?

A . As many times as you like.
B. Twice.
C. Four times.
D. You should only reheat leftovers once.

Question 6
Which of the following meats are safe to eat when they are pink or raw?

A . Chicken.
B. Pork.
C. Minced meat.
D. Lamb.                                           

Question 7
What are the basic steps for washing hands?

A . Wash thoroughly with water and dry.
B. Apply soap, wash thoroughly, rinse and use paper towels.
C. Apply soap, wash thoroughly.

Question 8
What is the reason for drying your hands after washing them?

A . So that you don’t drip water everywhere.
B. Because germs and bacteria are more easily spread with wet hands.
C. Your hands are slippery when wet, and you will not be able to hold kitchen utensils properly.

Question 9
Which of the following is true about bacteria;

A . Bacteria multiplies and grows faster in warm environments.
B. Bacteria needs air to survive.
C. Every type of bacteria can give people food poisoning.
D. By freezing food you can kill bacteria.

Question 10
The ideal temperature in your fridge should be?

A . 4 – 10 degrees
B. 1 and 4 degrees.
C. 0 to 4 degrees.
D. -2 to 0 degrees.                                                  

Question 11
Which one of the following foods is likely to contain the MOST bacteria?

A . Frozen raw chicken.
B. Recently cooked chicken.
C. A opened fizzy drink.
D. Bottled mayonnaise.                                         

Question 12
Whilst in a food preparation or serving environment, what is the best way to dry your hands after washing them?

A . Using paper towels.                                         
B. Damp towels.
C. Just let then dry naturally.

Question 13
How can you tell if food has enough bacteria to cause food poisoning?

A . It will smell.
B. You can’t, it will appear normal.
C. It will have a different colour.
D. It will taste different.                                                       

Question 14
Which of the following powers do Environmental Health Officers NOT have?

A . Authority to close down premises.
B. The power of arrest.
C. Authority to enter premises without appointment.
D. The power to seize foods.

Question 15
It is important to prepare food safely because;

A . It helps to prevent food poisoning.              
B. Prepared food looks better.
C. Prepared food tastes better.


Question 16
Which of the following does bacteria need to assist it to grow and multiply;

A . Water.                                                   
B. Food.
C. Warm temperatures.
D. All of the above.

Question 17
How do you know if a beef burger has been properly cooked and is safe to eat?

A . After cutting it in half and you see the inside as red you know it has been cooked properly.
B. If you can see that it has been burnt then you know it is safe.
C. If you can see the outside of the burger is evenly brown and when you cut it in the middle you can see that the meat is no longer pink.

Question 18
Food contaminated with food poisoning bacteria would;

A . Look different
B. Smell badly
C. Look and taste normal
D. Generally speaking food poisoning bacteria cannot be smelled, tasted or seen (except with the aid of a microscope) on food.

Question 19
In a place of work, the best way to dry your hands after washing them is to;

A . Use a cotton towel.
B. Just shake excess water away.
C. Use a air dryer.
D. Use a paper towel.                                 



Question 20
If a food is cooked on the outside it will also be cooked on the inside.
True or false.

Question 21
You must wash poultry and chicken pieces before cooking them.
True or false.


Question 1
C.    -18 degrees or lower.

Question 2
C.     At the bottom, below all other food. (it should be covered to stop juices dripping from it onto other food stuff).

Question 3
A.     Plain wedding band.

Question 4
B.     37 degrees .

Question 5
D.     You should only reheat leftovers once, and when doing so make sure that you reheat items thoroughly.

Question 6
D.     Lamb - It’s fine to eat steaks and other whole cuts of beef and lamb rare, as long as the outside has been properly cooked or ‘sealed’.

Question 7
B.     Apply soap, wash thoroughly, rinse and use paper towels.

Question 8
B.     Because germs and bacteria are more easily spread with wet hands.

Question 9
A.     Bacteria multiplies and grows faster in warm environments.

Question 10
B.     1 and 4 degrees.

Question 11
A.     Frozen raw chicken.

Question 12
A.     Using paper towels. – correct answer – because paper towels absorb all water and can also be disposed of immediately. Warm air dryers may not remove all the water from your hands and cotton towels, when they are damp can harbour bacteria.

Question 13
B.     You can’t, it will appear normal  correct  - contaminated food CANNOT be identified by smell, taste or looks (unless its under a microscope).

Question 14
B.     The power of arrest.

Question 15
A.      It helps to prevent food poisoning. 

Question 16
D.     All of the above. 

Question 17
C.     If you can see the outside of the burger is evenly brown and when you cut it in the middle you can see that the meat is no longer pink.

Question 18
D.     Generally speaking food poisoning bacteria cannot be smelled, tasted or seen (except with the aid of a microscope) on food.  

Question 19
D.    Use a paper towel.

Question 20
FALSE - Although the surface may be cooked, the centre may not be. It is important to ensure that all food is thoroughly cooked all the way through.

Question 21
FALSE - unless there is visible evidence or contamination like dirt or feathers etc.

Relevant links
Food hygiene course online
Food hygiene regulations
Food hygiene certificate online

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User Comments

Carol said:
08/04/2014 Got question 16 wrong, as I was trying to be clever, and didn't take the time and read the question properly. Lesson learned. Thank's great quiz.
elena pistiola said:
07/04/2014 get this quiz quick helpful not boring bleasseful would recomend it to my friend
Sonia Flores said:
18/01/2014 It was very informative, interesting and now i have knowledge that help when i cooking-/kitchen..
hegazi said:
13/01/2014 It was very helpful, thank you
Neil Grant said:
08/01/2014 Good for me as I am going on a course at work and helped me a great deal
michaelthai said:
16/12/2013 thank you it will helpfull for me in the future. good work
Isabel Hunter said:
27/11/2013 this really helped as tomorrow I have my food hygiene exam and I was really worried about the questions that I would have to answer but I know most of the answers so I am ok now for my exam thank you so much.
Tom said:
21/10/2013 I've got a year 10 food exam in bacteria tommorow this has helped a lot
Unkown said:
29/09/2013 this really help get answers for my quiz i was malking
keith said:
16/09/2013 found this very good as dont no what to expect when taking test just giving up building and going into catering in a catering trailer i have brought so hope this helps for my level 2
claudia said:
14/05/2013 It helped me a lot. very informative. Thank you.
ronald said:
06/05/2013 it really help and i was confused with 4 questions but at the end i need to have more time. is really good thanks
jinesh said:
05/03/2013 almost answer i said...........need to learn more about food safety,,,,,,,,
Eileen Godfrey said:
01/02/2013 very helpful keeps me up to date and helps me very useful
shama hussain said:
24/12/2012 i enjoy food hygenice quize beacuse more knowledge about food,first time i make 4 mistake after 1 mistake thanks
VAL said:
jenny rayner said:
22/10/2012 this is great for revision as i am going to be doing my course soon is it possible to print this off for revision purposes
sylvia mensah said:
04/10/2012 It was very helpful because it was my first time to do this quiz and in twenty -one questions, I got nineteen so it has raised my confidence.
Annie said:
16/09/2012 i found this test very helpfull.Idid my hygiene test 10 years ago and no longer work in the food industry but wanted to see if I still rememberd the things I had learnt ??? And I did so I'm quite chuffed with myself
Mardo J said:
29/07/2012 21/21
Emma said:
19/07/2012 i dont get this quiz its really hard i dont understand :[[[[[[
Erica said:
21/06/2012 It was very helpful and informative, and I got them all correct so it raised my confidence.
ruqeya sidat said:
19/06/2012 the quiz was very helpful for my confident to do my test paper thank you very much I would recomend it to my friend
mandy said:
02/03/2012 ho i am doing my food safety in catering cose i just went some more informin plse

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