Food safety overview quiz - AQA GCSE Food Preparation and Nutrition quiz

Warmth, bright light, plenty of salt and acid

Cold conditions, dryness, food and oxygen

Sugar, acid, salt and plenty of time

Warmth, moisture, food and time

5 to 63 degrees C

0 to 5 degrees C

63 to 75 degrees C

75 to 100 degrees C

At minus 18 degrees C

Below 5 degrees C

At 10 degrees C

Above 63 degrees C

Above 37 degrees C

Above 50 degrees C

Above 75 degrees C

Above 63 degrees C

Cutting, cooling, chopping and carefully covering the food

Cleaning, cutting, cooking and colouring the food properly

Chilling, cooking, covering and curing the food before serving

Cleaning, cooking, chilling and avoiding cross-contamination

The transfer of bacteria from one food (often raw) to another, usually ready-to-eat food

Cooking food at far too low a temperature so that the centre stays cold and undercooked inside

Freezing the same food twice over after it has already thawed once

Adding far too much salt to a food during the cooking process

On the top shelf, above the ready-to-eat foods

On the bottom shelf, below ready-to-eat foods

In the door of the fridge near the milk

Right next to the salad items and vegetables

The food is past its best quality after this date but is still perfectly safe to eat

The exact date on which the food was packed in the factory

The food may be unsafe to eat after this date, so it must not be used

How long the food can safely be kept in the freezer

As many times as you like, as long as it is hot

Only once, until it is piping hot

Twice at most, and then frozen again

Three times at the absolute maximum

Too much vitamin C

Cooking at high temperatures

Adding preservatives

Micro-organisms and enzymes

Above 63 degrees C

Below 5 degrees C

Between 5 and 63 degrees C

At minus 18 degrees C

To save energy and time during the whole cooking process

To make the meat taste noticeably sweeter once cooked

So the centre cooks fully and reaches a safe temperature

So that it can be refrozen safely straight afterwards