Staff food-safety training usually means a lecture nobody remembers and no record an inspector can see. This quiz fixes both: fifteen questions on the fundamentals, scored per staff member, with a printable training record naming what they got wrong, the paper trail that food-safety audits increasingly ask for.
The food-safety fundamentals every handler must know: the danger zone is 5-60 degrees C, hot holding above 60, refrigeration at 5 or below and freezing at -18, reheating to 74, thawing under refrigeration, raw below cooked in storage, 20-second handwashing, and 48-hour exclusion after vomiting or diarrhoea.
1. The temperature danger zone, where bacteria multiply fastest, is:
2. Cooked food held for service should be kept at:
3. Refrigerator and freezer temperatures should be:
4. The correct way to thaw frozen chicken is:
5. FIFO means:
6. Hands must be washed for at least:
7. Raw meat in the refrigerator should be stored:
8. Cross-contamination is best prevented by:
9. A food handler with diarrhoea or vomiting should:
10. Reheated food must reach an internal temperature of at least:
11. Cooked rice left at room temperature becomes risky because of:
12. Repeatedly used frying oil should be discarded when:
13. A cut on a food handler's finger must be:
14. Chemicals and cleaning agents must be stored:
15. The FSSAI license must be:
Green = correct answer, red = what was chosen. This creates an internal training record, not a FoSTaC certificate — formal certification runs through FSSAI-empanelled partners, and every food business needs at least one certified Food Safety Supervisor.
No, and the distinction matters: FoSTaC (Food Safety Training & Certification) is FSSAI's formal programme delivered by empanelled partners, and licenses increasingly expect a certified Food Safety Supervisor on the rolls. This quiz is the internal training layer, cheap, repeatable, documented, that makes the formal course a formality.
On joining before first shift, then refreshers every six months, and immediately after any hygiene incident or inspection finding. High-churn kitchens should quiz monthly for the newest joiners, the 90-day window when most hygiene habits form or don't.
Because inspections and audits ask for evidence of training, and "we told them verbally" is not evidence. A dated, signed record per staff member showing score and re-training areas is exactly the artefact that turns a Schedule 4 training question from a finding into a tick.
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