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24 November, 2009

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Food safety - quiz

Do you know how to avoid food poisoning? Our health quiz tests your knowledge on food safety and offers tips on safe food preparation, cooking and storage.

1. When shopping at the supermarket, do you check the products for their use-by date and packaging faults like dents or leaks?
A. No, I just grab what I need off the shelf and put it straight into the trolley without really looking at it.
B. I check some products, such as eggs or canned foods, but that’s about it.
C. Yes, I always check packaging for damage before I put items into my trolley.

2. At what point during the shopping trip would you put frozen or chilled foods into your trolley?
A. Mostly at the start of my shopping trip.
B. Always at the end of my shopping trip.
C. It depends where the items are in the supermarket – I start at one end and work my way systematically through the aisles.

3. Which foods are ‘high risk’ for the growth of food poisoning bacteria
A. Meat, poultry, dairy products, eggs, smallgoods, seafood, cooked rice and pasta, and prepared salads including fruit salads.
B. Seafood, eggs, vegetables and fruits.
C. Vegetables, fruits, cereals and wholegrain products.

4. Do you wash your hands before handling or cooking foods?
A. Most of the time or if I think my hands are dirty.
B. Yes, I always wash my hands with soap and warm water before handling or cooking foods.
C. No, I hardly ever wash my hands before handling or cooking foods.

5. Which meats should not be eaten ‘pink’ or rare?
A. Steaks, whole roasts, whole chickens and mince.
B. Mince, sausages, chicken and rolled or stuffed meats.
C. Steaks, chops and whole roasts.

6. How should you store your eggs at home?
A. In the pantry or cupboard in the kitchen.
B. In the fridge in their original carton.
C. In the fridge in a bowl or plastic container.

7. When should you refrigerate hot leftovers?
A. Straight away, while they’re still steaming.
B. I leave hot leftovers on the bench for a few hours or overnight, and then I put them in the fridge.
C. I refrigerate leftovers once the steam stops rising.

8. Do you reheat cooked leftovers?
A. Yes, I generally reheat leftovers to boiling point, and then let them cool a little before eating.
B. Yes, I usually reheat leftovers until they are just warm enough to eat.
C. No, I often like to eat leftovers at room temperature, so I just leave them out of the fridge for a while.

Your score is:

Score 8 to 12:
If you and your family seem to be suffering from frequent stomach upsets, now you know why – your food safety habits are in urgent need of improvement. Browse through the Better Health Channel fact sheets on food safety to find out what to do.
Score 13 to 18:
Some of your food handling, cooking or storage practices are putting you and your family at risk of food poisoning. Check the Better Health Channel fact sheets on food safety for suggestions.

Score 19 to 24:
Well done. Your high standards are ensuring that you and your family are at low risk of food poisoning from home cooked meals.

> Check the best answers. You might also be interested in:
Food - 'use-by' and 'best before' dates.
Food poisoning - prevention.
Food safety - eggs.
Food safety - storage.
Food safety outdoors.
Food safety when cooking.
Food safety when eating out.
Food safety when shopping.
Handwashing - why it's important.

Want to know more?
Go to More information for support groups, related links and references.

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This page has been produced in consultation with, and approved by:

Department of Health - Public Health

Copyight © 1999/2009 State of Victoria. Reproduced from the Better Health Channel (www.betterhealth.vic.gov.au) at no cost with permission of the Victorian Minister for Health. Unauthorised reproduction and other uses comprised in the copyright are prohibited without permission.

•	This Better Health Channel fact sheet has passed through a rigorous approval process. For the latest updates and more information visit www.betterhealth.vic.gov.au.

Last updated: November 2008

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The information published here was accurate at the time of publication and is not intended to take the place of medical advice. Please seek advice from a qualified health care professional.

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