Page 1 of 1
Q.1
How often are you likely to get food poisoning in Australia?
Once every six months
Once a year
Once every five years
Once every ten years
Q.2
If an egg has feathers and chicken poo on the shell does it mean it is:
Really fresh
Free range
A higher risk for causing food poisoning
Q.3
If you drop food on the floor it is ok to eat:
If you pick it up before 1 second
If you pick it up before 5 seconds
If you’ve dropped it on a smoothed tiled surface
It's best not to eat at all
Q.4
If you’ve defrosted frozen meat or chicken can it be safely refrozen?
True
False
Q.5
If you want to refrigerate or freeze cooked leftovers you should divide them into small portions and:
Cool them to room temperature first
Wait until they stop steaming first
Put them straight into the fridge or freezer
Q.6
Fridges will always stay at the same temperature:
True
False
Q.7
Hamburgers can be served rare:
True
False
Q.8
Pork must always be cooked all the way through:
True
False
Q.9
You can tell if food is contaminated because it smells or tastes ‘off’?
True
False
Q.10
If I get food poisoning it is most likely to be from the last meal I ate:
True
False
Q.11
Food poisoning can cause:
Vomiting
Diarrhoea
Reactive arthritis
Kidney damage
Nerve damage
Hepatitis
All of the above
Q.12
If you are a vegetarian, your risk of food poisoning is low?
True
False
Q.13
How do you know when minced meat or chicken is cooked safely?
By tasting it
Using a thermometer to check it has reached 75°C
Checking meat juices aren’t pink
All of the above
Q.14
Which of the following types of food are likely to cause food poisoning if cooked or stored incorrectly?
Raw egg dishes
Chicken
Bean or seed sprouts (eg alfalfa)
Minced meat
Seafood
Cooked rice
All of the above
Food safety myths
Q.15
A 'use by' date on a packaged food means:
You must use it by that date or you may get sick
You can still eat it after that date but it may have lost some nutrition or quality
Q.16
Unpasteurised (raw) milk is:
Good for you as it has more vitamins
Healthier as it has good bacteria
Riskier as it can be contaminated with harmful bacteria
Page 1 of 1