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1. 
Which of the following temperatures is within the ‘Danger Zone’.
A.
2°C
B.
8°C
C.
65°C
D.
78°C
2. 
How many times should you reheat leftovers?
A.
As many times as you like
B.
You should only reheat leftovers once
C.
Four times
D.
Twice
3. 
What type of food hazard is it when you find a plaster in your food?
A.
Chemical
B.
Physical
C.
Biological
4. 
What is the best way to defrost meat, fish and poultry?
A.
On the work surface
B.
In the fridge
C.
In the microwave
D.
In the fridge or the microwave
5. 
Which one of the following is not a source of food poisoning bacteria in the kitchen?
A.
People
B.
Pests and pets
C.
Cleaning chemicals
D.
Contaminated raw food such as meat, fish and eggs