Skip to main content

← back to the guide

Food preparation and safety quiz (SEAB 6087 O-Level Food and Nutrition) quiz

13questions. Pick an answer and you'll see why right away.

  1. What is the approximate temperature range of the danger zone?

  2. Which set of conditions do food-poisoning bacteria need to multiply?

  3. Which of these is a high-risk food that supports rapid bacterial growth?

  4. Why should separate chopping boards be used for raw meat and for ready-to-eat foods?

  5. What is the difference between food spoilage and food contamination?

  6. How does drying preserve food such as dried fish or fruit?

  7. Canning preserves food mainly by:

  8. A small oil fire starts in a pan on the hob. What is the correct action?

  9. At what temperature should a fridge be kept to store high-risk food safely?

  10. Why should raw meat be placed at the bottom of the fridge?

  11. Leftovers should be reheated to what core temperature, and how many times?

  12. Why is personal hygiene, such as tying back hair and covering cuts, important when handling food?

  13. Why must high-risk foods be cooled quickly before being put in the fridge?