Level 1 Food Hygiene Quiz | Food Hygiene Test

1. When should you NOT handle food?

When you are wearing gloves

When you are ill with sickness or diarrhoea

When you have washed your hands

When you are hungry

Question 1 of 10

2. What is the main purpose of washing your hands before handling food?

To cool your hands down

To make your hands smell nicer

To remove dirt, bacteria, and germs

To stop food sticking to your fingers

Question 2 of 10

3. Raw meat should be stored…

On the bottom shelf to prevent dripping

Outside the fridge

On the top shelf of the fridge

Next to ready‑to‑eat foods

Question 3 of 10

4. What should you do if you sneeze while preparing food?

Wash your hands immediately

Wipe your hands on a cloth

Continue working as normal

Spray air freshener

Question 4 of 10

5. Which of the following is a common sign of food spoilage?

Food feels colder than expected

Food looks brighter than usual

Food has an unusual smell

Food packaging is colourful

Question 5 of 10

6. Which item should be used to dry hands after washing?

Your apron

A disposable paper towel

A shared cloth towel

Your shirt sleeve

Question 6 of 10

7. Which of the following helps prevent food poisoning?

Tasting food to check if it’s safe

Cooking food to the correct temperature

Using the same chopping board for all foods

Leaving food out to cool for several hours

Question 7 of 10

8. Which temperature range is known as the “danger zone” for bacterial growth?

5°C – 63°C

80°C – 100°C

–18°C – 0°C

0°C – 2°C

Question 8 of 10

9. What is cross‑contamination?

Mixing cooked food with spices

Transfer of bacteria from one surface or food to another

Washing food too often

Cooking food at high temperatures

Question 9 of 10

10. What should you do if you find broken glass near food?

Ignore it if the food looks fine

Dispose of the food and clean the area thoroughly

Sweep it away and continue

Move the food to another counter

Question 10 of 10