Adults food safety quiz: Answers

Correct answer: Always.

Proper hand washing removes harmful bacteria and viruses that could spread to your food. It is the easiest and one of the most effective ways to reduce the risk of food poisoning.

Learn more: Hand Washing (PDF, 233 KB). 

Correct answer: Always.  

Before you prepare, serve or eat food, even just a snack, make sure your hands are clean and dry.

Learn more: Hand Washing (PDF, 233 KB). 

 Correct answer: No, because washing raw meat can spread harmful bacteria.

There is no need to wash raw meat - in fact, it increases your risk of food poisoning by potentially spreading bacteria to other foods, utensils and surfaces, without you realising. Cooking meat at the right temperature is the only way to get rid of harmful bacteria.

Learn more: Poultry and red meat safe handling. 

Correct answer:  Covered.

Bacteria can spread if raw meat and poultry touches (or drips onto) ready-to-eat foods. This is dangerous as the ready-to-eat foods such as salad vegetables, often receive no further cooking to kill the bacteria.  

Learn more: Poultry and red meat safe handling. 

Correct answer: Store eggs in their carton in the fridge.

Storing eggs in the fridge prevents growth of any bacteria that might be present on or in the egg, such as salmonella, and extends their shelf life. (Eggs are not required to be refrigerated for the short amount of time they are sold in a retail shop, although some retailers choose to.) Keeping them in their carton protects the eggs from absorbing odours and flavours from your fridge – it also helps you keep track of the best before date.

Learn more: Enjoy eggs safely. 

Correct answer: Discard eggs with dirty or cracked shells.

If an egg shell is dirty it is more likely to carry harmful bacteria. Cracked eggs are more likely to have harmful bacteria inside. You shouldn’t wash eggs, as the shells become more porous when wet, making it easier for any bacteria to get from the outside, in.  

Learn more: Why egg safety. 

What’s the difference between a use by and a best before date mark?  

Correct answers:

• Use by means the food must be eaten or discarded by the date.  
• Best before means the food is safe to eat after the date, but quality may decline.  

Food labels have date marks to inform us about their shelf life. The marks tell how long food can be kept before it’s no longer safe to eat (‘use by’), or begins to lose its flavour or texture (‘best before’).

Learn more: Date marking and storage advice. 

Correct answer: Yes, I usually check both.  

Manufacturers must include on food labels:

• any specific storage instructions needed to keep a food safe until its date mark
• specific preparation directions required to ensure the product is safe to eat.

It is important you read this information and follow the instructions carefully to ensure food is safe to eat. For example:

• Refrigerate after opening and eat within 3 days.
• Product must be fully cooked before eating.

Learn more: Directions for use. 

Correct answer: No, I use different chopping boards for meat and fish, and fruit and vegetables.  

Cooked and ready-to-eat food must be kept separate from raw food, especially raw meat, which may contain bacteria that can cause food poisoning.

Learn more: Keep food separate (PDF, 225 KB). 

Correct answer: 2 hours, then it must go back in the fridge.

Food poisoning bacteria can grow rapidly at temperatures between 5°C and 60°C.  

The science-backed 2-hour/4-hour rule helps you determine whether food left out of the fridge is safe. If food has been left out of the fridge for:

• less than 2 hours, it can be used now or put back in the fridge (below 5°C) for later  
• between 2 and 4 hours, the food can be used now, but can’t be put back in the fridge, and  
• after 4 hours, the food must be thrown out.  

Learn more: Managing potentially hazardous foods. 

Correct answers:

• In the fridge  
• In the microwave  

It's best to plan ahead for slow, safe thawing in the refrigerator. Food defrosted in the microwave should be cooked immediately after thawing because some areas might become warm and begin to cook during microwaving. Meat can also be defrosted in cold water in its airtight packaging or in a leak proof bag. Defrosting food on the bench for long periods can encourage harmful bacteria to multiply on the outside of the food, while the inside is still frozen.  

Learn more: Poultry and red meat safe handling. 

Correct answer: Yes.  

Fridges need to be below 5°C to prevent harmful bacteria from growing in food. If a fridge door is left open for too long, such as at meal times, putting groceries away and parties, it can result in unsafe temperatures for a long period. Check your fridge temperature with a fridge thermometer, available from fridge retailers, kitchenware stores and hardware stores.  

Learn more: Home fridge temperatures. 

Correct answer: Throw the product out or return to the store.

A food recall removes from sale a food that poses an immediate risk to public health and safety. If you are confused about why a company is recalling a food, you can contact them from the details given in the recall notice.

Learn more: FAQs about food recalls for consumers - Food Standards Australia New Zealand