Food Safety Quiz Answers

Teacher Answer Key

Health - Food Safety Unit

🍎 Part 1: Matching Activity - Answer Key

Correct Matches:

1. Bacteria → Tiny germs that can make us sick

2. Cross-contamination → When germs spread from one food to another

3. Use-by date → The last day food is safe to eat

4. Food poisoning → Getting sick from eating unsafe food

5. Temperature danger zone → Between 5°C and 60°C where bacteria grow fast

6. Hand hygiene → Washing hands properly to remove germs

Teaching Note: Emphasise that the temperature danger zone (5°C-60°C) is critical for New Zealand food safety standards. Cold foods should be kept below 5°C and hot foods above 60°C.

✅ Part 2: Multiple Choice - Answer Key

1. How long should you wash your hands with soap?

Answer: C) 20 seconds

Explanation: 20 seconds is the recommended time - about as long as singing "Happy Birthday" twice.

2. Which foods are most likely to cause food poisoning?

Answer: B) Raw chicken and eggs

Explanation: Raw poultry and eggs commonly contain Salmonella and Campylobacter bacteria.

3. What temperature should your fridge be set to?

Answer: A) Below 5°C

Explanation: Keeping food below 5°C slows bacterial growth significantly.

4. When should you throw away leftovers?

Answer: C) After 3-4 days in the fridge

Explanation: Even refrigerated leftovers become unsafe after 3-4 days as bacteria can still grow slowly.

5. Which is the safest way to defrost frozen meat?

Answer: B) In the fridge overnight

Explanation: Slow thawing in the fridge keeps meat at safe temperatures throughout the process.

📝 Part 3: Short Answer Responses - Sample Answers

1. List three important food safety rules for your kitchen:

Sample answers (any three):

• Wash hands before and after handling food

• Keep raw and cooked foods separate

• Cook food to proper temperatures

• Clean surfaces and utensils regularly

• Check use-by dates before eating

• Store food at correct temperatures

2. Explain why we need to keep hot food hot and cold food cold:

Sample answer: Bacteria grow very quickly in the temperature danger zone (5°C-60°C). Keeping cold food below 5°C and hot food above 60°C stops bacteria from multiplying and making us sick. When food is in the danger zone for too long, harmful bacteria can reach dangerous levels.

3. What would you do if you found mouldy food in your lunch box?

Sample answer: I would throw the mouldy food away immediately and not eat it. Mould can produce toxins that are harmful. I would also clean my lunch box thoroughly before using it again and tell an adult what happened.