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Quizzes > Health & Medicine

Food hygiene quiz: Test food safety and nutritional care

Quick, free nutritional care test. Check your food safety skills with instant results.

Editorial: Review CompletedCreated By: Nadia BarrUpdated Aug 28, 2025
Difficulty: Moderate
Questions: 20
Learning OutcomesStudy Material
Colorful paper art illustrating a quiz on Food Safety and Nutritional Care Knowledge Test

This quiz helps you check food safety and nutritional care basics, from hygiene to safe handling. Get instant results and see where to improve. For more practice, try the food handling assessment, explore the food safety and sanitation test, or strengthen your nutrition know-how with the nutrition knowledge test.

What temperature range is known as the "danger zone" for bacterial growth in food?
60°C to 100°C
-18°C to 2°C
0°C to 4°C
4°C to 60°C
The danger zone for bacterial growth in food is between 4°C and 60°C. Within this range, pathogenic bacteria can multiply rapidly, increasing the risk of foodborne illness.
At what maximum temperature should refrigerated foods be stored to slow bacterial growth?
4°C or below
0°C to -2°C
5°C to 8°C
10°C or below
Refrigerated foods should be stored at 4°C or below to slow bacterial growth. Temperatures above this threshold allow bacteria to grow more rapidly.
How long should hands be washed with soap and water to effectively remove pathogens?
1 minute
5 seconds
2 minutes
20 seconds
A 20-second hand wash with soap and water is recommended to remove visible dirt and reduce microbial contamination. Shorter washes are less effective at eliminating pathogens.
Which process physically removes dirt and food residue from kitchen equipment?
Sanitizing
Cleaning
Preserving
Cooking
Cleaning is the process of removing visible dirt, food residue, and grease from surfaces. Sanitizing follows cleaning to reduce microorganisms to safe levels.
Which practice best prevents cross contamination in meal preparation?
Cooling cooked dishes on the countertop overnight
Thawing meat at room temperature
Using separate cutting boards for raw meat and vegetables
Storing raw meat above ready-to-eat foods
Using separate cutting boards for raw meat and vegetables prevents juices and pathogens from raw meat contaminating other foods. Other practices listed increase contamination risks.
What is the safe minimum internal cooking temperature for ground beef burgers?
63°C
71°C
54°C
74°C
Ground beef burgers must reach at least 71°C internally to ensure harmful bacteria like E. coli are destroyed. Lower temperatures may not eliminate all pathogens.
Which of the following is considered a physical contamination risk in a kitchen?
Cleaning chemicals
Bacteria from raw meat
Pesticide residue
Metal shavings
Metal shavings are a physical contaminant that can cause injury or health issues if ingested. The other options are examples of chemical or biological hazards.
How should frozen poultry be safely thawed?
Under running hot water
In the refrigerator at 4°C or below
In the microwave without immediate cooking
On the countertop
Thawing in the refrigerator at 4°C or below keeps the poultry out of the danger zone. Other methods can allow bacterial growth or uneven thawing.
Which nutrient is a macronutrient required in large amounts for energy?
Carbohydrates
Iron
Water
Vitamin C
Carbohydrates are a primary macronutrient that provide energy. Vitamins and minerals are micronutrients needed in smaller amounts.
A balanced meal plate should include which proportion of vegetables?
At least half of the plate
None of the plate
One quarter of the plate
Three quarters of the plate
Healthy meal guidelines recommend filling at least half your plate with fruits and vegetables to ensure adequate nutrient intake. Smaller portions may lead to nutrient deficiencies.
Which serving technique helps maintain hot foods at a safe temperature?
Placing dishes directly on ice
Using insulated serving dishes
Pre-chilling serving trays
Serving on cold plates
Insulated serving dishes retain heat and help keep foods above 60°C. Cold plates or ice will lower the temperature and risk bacterial growth.
For preventing foodborne illness, what is the primary purpose of sanitizing surfaces?
To kill remaining microorganisms after cleaning
To remove visible soil
To enhance flavor
To dry surfaces quickly
Sanitizing reduces the number of microorganisms on cleaned surfaces to safe levels. Cleaning alone only removes visible dirt and residues.
In meal planning for a client with hypertension, which nutrient intake should be limited?
Protein
Sodium
Fiber
Vitamin D
Limiting sodium intake is crucial for clients with hypertension to help control blood pressure. Excessive protein, fiber, or vitamin D are not primary concerns for hypertension.
What is an example of cross-contamination?
Cooking fish to proper temperature
Washing utensils between uses
Storing leftovers at 4°C
Cutting raw chicken then vegetables on the same board without cleaning
Using the same board for raw chicken and vegetables without cleaning transfers pathogens from raw meat to ready-to-eat foods. Proper washing and storage prevent cross-contamination.
Which tool helps assess malnutrition risk in a patient?
Infrared thermometer
Food thermometer
Body Mass Index screening
pH meter
Body Mass Index (BMI) screening is commonly used to assess malnutrition and weight risk. Thermometers and pH meters measure temperature and acidity, not nutritional status.
A meal provides 30g protein, 50g carbohydrate, and 20g fat. What percentage of total calories comes from fat?
36%
18%
24%
40%
Fat provides 9 kcal/g, so 20g of fat = 180 kcal. Total calories are 120 kcal from protein + 200 kcal from carbs + 180 kcal from fat = 500 kcal. 180/500 = 36%.
Which microorganism can grow at refrigeration temperatures and pose a risk in ready-to-eat foods?
Clostridium botulinum
Salmonella enterica
Listeria monocytogenes
E. coli O157:H7
Listeria monocytogenes can multiply at temperatures as low as 0°C to 4°C, making it a hazard in refrigerated, ready-to-eat foods. Other pathogens generally require warmer conditions to grow.
For an immunocompromised client, which raw food should be avoided?
Cooked pasta
Steamed vegetables
Raw oysters
Pasteurized milk
Raw oysters can contain pathogens like Vibrio species, posing a high risk for immunocompromised individuals. Pasteurized or thoroughly cooked foods are safer options.
In a renal diet plan, which mineral is most restricted to help manage fluid retention and blood pressure?
Calcium
Sodium
Vitamin K
Iron
Restricting sodium intake helps control fluid retention and hypertension in renal patients. Calcium, vitamin K, and iron are typically managed for bone health and anemia but are not the primary factors in fluid balance.
A diabetic patient is experiencing hypoglycemia. What is the best immediate action?
Administer additional insulin
Offer a fatty snack
Provide 15g of fast-acting carbohydrate (e.g., juice)
Give a high-protein meal
Providing 15g of fast-acting carbohydrate quickly raises blood glucose levels in hypoglycemia. Protein or fat slows absorption and insulin would worsen the low blood sugar.
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Learning Outcomes

  1. Identify critical temperature zones for safe food storage.
  2. Analyse potential contamination risks in meal preparation.
  3. Apply proper hygiene and sanitation protocols in kitchens.
  4. Evaluate the nutritional balance of meal plans.
  5. Demonstrate correct food handling and serving techniques.
  6. Master nutritional care principles for diverse dietary needs.

Cheat Sheet

  1. Understand the Temperature Danger Zone - Bacteria love to party between 40°F and 140°F, so don't give them a chance to crash your meal! Keep perishable foods chilled or piping hot to stop harmful germs in their tracks.
  2. Practice the 2-Hour/4-Hour Rule - Think of it as a food timer: if your dish has been in the danger zone less than 2 hours, you're good to eat or refrigerate. Between 2 and 4 hours, serve it ASAP. After 4 hours, it's time to say goodbye and discard.
  3. Cook Foods to Safe Internal Temperatures - Grab a reliable food thermometer and aim for poultry at 165°F, ground meats at 160°F, and steaks or roasts at 145°F followed by a 3-minute rest. This simple check ensures every bite is both delicious and germ-free.
  4. Cool Foods Properly - Large pots can trap heat, turning your fridge into a bacterial playpen. Split big batches into shallow containers so they chill in under 2 hours and stay fresh longer.
  5. Maintain Proper Refrigerator & Freezer Temperatures - Keep your fridge at or below 40°F and your freezer at 0°F. Consistent cool temps slow down bacterial growth and preserve taste and texture.
  6. Prevent Cross-Contamination - Raw meat juices are sneaky! Always use separate cutting boards and utensils for raw proteins and ready-to-eat foods to avoid a germ crossover.
  7. Wash Hands and Surfaces Regularly - Scrub your hands with soap for at least 20 seconds before cooking, after handling raw items, and after any kitchen break. Sanitize counters and tools to keep germs from hitching a ride.
  8. Understand Nutritional Balance - A winning meal includes proteins, grains, fruits, veggies, and healthy fats. Mixing colors on your plate not only looks awesome but also fuels your body with essential vitamins and minerals. Nutrition Balance Tips
  9. Practice Proper Food Handling and Serving - Always use clean utensils and serving dishes, and avoid touching ready-to-eat foods with bare hands. Little habits like this keep your meals hygienic and dinner guests smiling. Proper Food Handling Guide
  10. Accommodate Diverse Dietary Needs - From gluten-free to vegan, understanding special diets ensures everyone enjoys a tasty and safe meal. Flexibility in recipes can make you the hero of any dinner table. Dietary Needs Overview
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