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6. An example of physical contamination is...
- Raw meat crossing with cooked meat
- Poisonous berries used in food
- Flakes of nail varnish found in food
- Cleaning fluids found in food
7. What is the maximum length of time food can be left in the 'danger zone' for?
- half an hour
- 10 minutes
- 2 hours
- 2 minutes
- 1 hour
8. Which of these is an example of good personal food hygiene?
- Report an illness to a supervisor
- Fingernails are long and scrubbed
- Cleans hands using just water
- Chewing and smoking near food
- Cover all cuts with yellow waterproof dressing
9. Which of these colours represents fish in colour coded equipment?
- Yellow
- Blue
- Orange
- Brown
- Red
10. Why do we use colour coded equipment?
- To stop cross contamination
- To make them visible and easy to see
- To ensure all equipment is clean