Question 1
What is the safe temperature for storing chilled foods?
150 Food Hygiene Basics for Home and Small Businesses Practice Questions (2026)
Below is a complete list of real practice questions you may be asked during the Food Hygiene Basics for Home and Small Businesses. Try answering each one yourself before checking your knowledge. If you find questions you don’t know, you can study them using our interactive spaced-repetition flashcards that repeat what you forget.
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Full Question List
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Question 2
At what temperature should hot food be kept to stay safe?
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Question 3
Why should frozen food remain below -18°C / 0°F?
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Question 4
How long can cooked food safely remain at room temperature?
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Question 5
What is the core cooking temperature for poultry?
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Question 6
What temperature should ground beef reach to be safe?
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Question 7
Why should you check food temperatures with a probe thermometer?
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Question 8
What is the danger zone temperature range?
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Question 9
How should leftovers be cooled safely?
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Question 10
Can you refreeze thawed food safely?
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Question 11
Why is it important to keep food out of the danger zone?
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Question 12
How long can hot food be left out safely?
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Question 13
What should you do if food falls below safe temperature?
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Question 14
How can you safely thaw frozen food?
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Question 15
Why should cooked food be kept above 60°C?
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Question 16
What is the safe temperature for storing ice cream?
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Question 17
When should you use a food thermometer?
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Question 18
Why should hot food not cool too slowly?
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Question 19
Can frozen food be left to thaw at room temperature?
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Question 20
What is the minimum cooking temperature for eggs?
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Question 21
What is cross-contamination in food handling?
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Question 22
How can you prevent cross-contamination with raw meat?
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Question 23
Why should knives be cleaned between raw and cooked food?
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Question 24
Where should raw and ready-to-eat foods be stored?
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Question 25
How often should kitchen surfaces be sanitized?
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Question 26
What is the proper way to handle reusable grocery bags?
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Question 27
Why should hand towels be changed frequently?
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Question 28
What role do gloves play in preventing cross-contamination?
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Question 29
Can you use the same spoon for tasting and cooking?
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Question 30
Why should raw seafood be kept separate from other foods?
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Question 31
What is the first step to prevent cross-contamination?
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Question 32
Why should cutting boards be color-coded?
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Question 33
Can bacteria spread from hands to food?
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Question 34
Should raw and cooked food share containers?
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Question 35
Why should utensils be washed between tasks?
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Question 36
How can bacteria spread from kitchen towels?
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Question 37
What surfaces require regular cleaning in a kitchen?
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Question 38
Why is it unsafe to store raw meat above vegetables?
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Question 39
How should hands be dried after washing?
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Question 40
What is the risk of touching face while cooking?
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Question 41
How should dry foods like flour and rice be stored?
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Question 42
Why is it important to label and date food items?
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Question 43
Where should raw meat be placed in the fridge?
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Question 44
What is FIFO in food storage?
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Question 45
How should opened canned goods be stored?
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Question 46
Can food be stored near chemicals or cleaning products?
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Question 47
How should fresh produce be stored?
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Question 48
Why should food storage areas be clean and dry?
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Question 49
What is the maximum storage time for cooked food in the fridge?
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Question 50
How should frozen foods be organized in a freezer?
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Question 51
How long can cooked rice be safely kept at room temperature?
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Question 52
Why should reheated food reach high temperatures?
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Question 53
What is the safe temperature for storing cooked food in the fridge?
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Question 54
How can you cool soup quickly for storage?
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Question 55
Why should you never leave raw meat out overnight?
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Question 56
When is food considered undercooked?
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Question 57
How long can dairy products be kept at room temperature?
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Question 58
Why should thermometers be calibrated?
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Question 59
What is the recommended fridge temperature?
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Question 60
What is the recommended freezer temperature?
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Question 61
Why should raw meat be wrapped before storing?
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Question 62
How can bacteria spread from sponges?
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Question 63
Why avoid touching food with bare hands?
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Question 64
Can cross-contamination occur via refrigerator handles?
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Question 65
How often should cutting boards be replaced?
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Question 66
Why should you avoid using same containers for raw and cooked food?
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Question 67
How can dish towels spread bacteria?
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Question 68
Why should you wash hands after handling money?
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Question 69
Should raw and cooked food share utensils?
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Question 70
Why must aprons be clean when preparing food?
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Question 71
How should bread be stored to stay fresh?
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Question 72
Why should opened sauces be refrigerated?
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Question 73
How should nuts and seeds be stored?
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Question 74
What is the best storage for eggs?
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Question 75
Why store cooked food above raw food in fridge?
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Question 76
How should opened jars of pickles be stored?
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Question 77
Why separate fruits and vegetables in storage?
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Question 78
How should herbs be stored to last longer?
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Question 79
How should opened milk be stored?
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Question 80
Why keep storage areas dry and ventilated?
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Question 81
What is the minimum safe temperature for reheating leftovers?
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Question 82
How should cooked pasta be cooled for storage?
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Question 83
Why should soups be stirred while cooling?
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Question 84
Can partially frozen food be safely refrozen?
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Question 85
Why is hot-holding important for buffets?
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Question 86
What is the risk of slow-cooling meat?
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Question 87
How often should temperature logs be recorded?
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Question 88
Why should hot food reach 75°C quickly?
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Question 89
How can you check if food has cooled enough to refrigerate?
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Question 90
Why should food not sit in warming trays too long?
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Question 91
How should raw fish be stored to avoid contamination?
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Question 92
Why should personal items be kept away from food prep areas?
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Question 93
Can bacteria spread from phones in kitchens?
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Question 94
How can cloth towels spread bacteria?
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Question 95
Why avoid touching cooked food with bare hands?
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Question 96
Should cutting boards be cleaned after each use?
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Question 97
Why separate kitchen tools for meat and vegetables?
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Question 98
How can aprons prevent cross-contamination?
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Question 99
Why wash hands after handling trash?
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Question 100
How can bacteria spread from cutting board grooves?
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Question 101
How should opened cereal be stored to stay fresh?
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Question 102
Why should storage shelves be cleaned regularly?
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Question 103
How should leftovers be stored to maximize safety?
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Question 104
Where should unopened canned food be stored?
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Question 105
How can you prevent pest infestations in storage?
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Question 106
Why should bread not be refrigerated?
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Question 107
How should opened peanut butter jars be stored?
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Question 108
Why should storage containers be food-grade?
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Question 109
How can you organize freezer items effectively?
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Question 110
Why is it important to keep fridge temperature consistent?
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Question 111
How should seafood be cooked to ensure safety?
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Question 112
Why should leftover soup not be left out overnight?
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Question 113
What is the safe temperature for serving cold foods?
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Question 114
How should meat pies be stored after baking?
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Question 115
Why is rapid cooling important for rice dishes?
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Question 116
How should cooked vegetables be stored safely?
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Question 117
Why should meat be checked with a probe thermometer?
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Question 118
What temperature should leftovers be reheated to?
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Question 119
Why avoid keeping cooked food at room temperature for long?
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Question 120
How can you ensure soups reach safe temperature when reheating?
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Question 121
Why should raw poultry be handled separately?
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Question 122
How can sponges cause cross-contamination?
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Question 123
Why should food handlers tie back hair?
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Question 124
Can bacteria spread from water splashes?
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Question 125
How should cloth napkins be maintained in kitchens?
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Question 126
Why must cutting boards be sanitized after meat?
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Question 127
Can bacteria spread from fridge handles?
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Question 128
How should disposable gloves be used safely?
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Question 129
Why should work surfaces be dry before storing food?
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Question 130
How can utensils spread contamination if not cleaned?
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Question 131
Why store canned foods off the floor?
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Question 132
How should opened juice cartons be stored?
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Question 133
Why rotate stock in storage?
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Question 134
How should chocolate be stored?
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Question 135
How to store opened jars of jam?
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Question 136
Why avoid storing food near chemicals?
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Question 137
How to store leafy greens for longer freshness?
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Question 138
How to store opened nut milks?
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Question 139
Why separate raw meat in storage?
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Question 140
How to store opened cheese?
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Question 141
What temperature should ground poultry reach?
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Question 142
Why should leftovers be cooled in shallow containers?
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Question 143
Why wash hands after touching raw eggs?
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Question 144
How can cutting boards harbor bacteria?
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Question 145
Why keep frozen berries in airtight bags?
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Question 146
How should custards be cooled safely?
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Question 147
Why avoid reusing marinades used on raw meat?
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Question 148
How to store peeled vegetables safely?
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Question 149
Why should leftovers be eaten within 3–4 days?
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Question 150
How to avoid contamination when serving buffet food?
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