| What to create | Quiz |
| Which subject | Food technology |
| What age group | Year or Grade 11 |
| What topic | Sanitation and Safety |
| Question types | Mixed |
| Number of questions | 5 |
| Number of answers | 4 |
| Correct answers | Exactly 1 |
| Show correct answers | |
| Use images (descriptions) | |
| Any other preferences | multiple choice |
Answer the questions based on the provided images described below. Choose the best answer when multiple choices are offered.
The image of a person washing their hands at a sink, with soap and running water.
What is the minimum duration recommended for proper handwashing?
The image of a refrigerator with food items stored in clear containers, where raw meat is placed on the bottom shelf and vegetables are on the upper shelf.
Which of the following is the most important reason for storing raw meat on the bottom shelf?
A. To prevent cross-contamination
B. To save space
C. To keep raw meat fresher
D. To make it easier to access
The image of a cutting board with vegetables on one side and raw chicken on the other. Both sides are not separated by a barrier.
Why is it important to use separate cutting boards for raw meat and ready-to-eat foods?
The image of a person wearing gloves while preparing food in a clean kitchen environment.
When should food handlers change their gloves?
A. After switching from raw food to cooked food
B. Every 30 minutes
C. When they feel like it
D. Only if the gloves are torn
The image of a thermometer placed in a cooked piece of chicken, showing the temperature reading.
What is the safe minimum internal temperature for cooked chicken to ensure it is safe to eat?