Food Safety Quiz - answers

OK, this is what I asked you last week regarding food safety. Did you attempt the Qs? Even just reading them will be helpful to raise some self awareness, and that is always the first step. Well, here are the answers based on notes I took in class. Do educate and challenge me if you read anything that contradicts this.

1. Name 4 types of germs that can be found in food.

A: Bacteria, virus, fungi, parasites

2. Identify 2 types of food contamination.

A: Direct contamination where germs can be found in the food, and indirect contamination where the food is safe but tools and equipment you use are not, eg, chopping board

3. Why is personal hygiene important in food safety?

A: Because germs get transferred from human beings (eg, hair, nails, hands) to food

4. Name 3 types of food contaminants.

A: Biological (bacteria, virus), Physical (foreign objects in food like toothpick, staples, nails, hair), and Chemical (insecticide, pesticide, fertilisers)

5. What is the Temperature Danger Zone (TDZ) where bacteria can multiply?

A: Bacteria can reproduce between 5-60 degrees Celsius and most rapidly between 16-49 degrees Celsius. This means your cold food needs to be stored below 5 and hot food above 60. Check your chiller - it should not be more than 5. Mine was 7 when I checked.

6. Name one safe way to thaw food.

A: Leaving them in room temperature to thaw is not safe for the reasons given in Question 5. You can move your food from the freezer to thaw in the fridge, just remember to give it a day or two to thaw. Microwave if you need to cook it immediately. 

7. Name 2 types of food-borne illnesses.

A: Typhoid, dysentry, cholera

8. Name 2 safe ways to store food in the fridge.

A: Place raw meat in a storage container to prevent liquid from flowing out and cross contaminating other food. Also place them below cooked food. My fridge definitely needs major re-organisation!

9. How do you look for signs of pest presence in the kitchen?

A: No, not talking about children here, tsk tsk. Look out for droppings of rodents and roaches, also look out for holes in wooden cupboards. Commercial kitchen cabinets are all stainless steel so pests cannot reside and bite.

10. Why does the fridge temperature need to be monitored?

A: Because of Question 5 la!

Is this at all helpful? Not a sexy post, I know, but an important one that all of us should take upon ourselves to learn and practise and preach.