Food safety quiz for staff: 15 questions

Hands carry bacteria you cannot see. Wash before handling food and after anything that could contaminate them.

Scrub all surfaces of the hands with soap for at least 20 seconds, then rinse and dry with a clean towel.

Store raw meat covered and below ready-to-eat food so juices cannot drip onto food that will not be cooked again.

The WHO Five Keys advise keeping cold food below 5°C and hot food above 60°C to limit bacterial growth.

Thaw in the fridge so the outside of the food never sits in the danger zone while the inside thaws.

Ill food handlers can spread illness through food. They must report symptoms and be excluded from food handling as your policy requires.

Bacteria move from raw food to ready-to-eat food via boards, knives, hands and surfaces. Use separate or properly cleaned equipment.

First In, First Out: use older stock first so food is used within its shelf life.

Pest signs must be reported straight away. Food may be contaminated and the source must be found.

Peanuts are one of the most common causes of severe allergic reactions. Always know which allergens are in what you serve.

Allergens can be hidden in ingredients or transferred in preparation. Check properly and never guess.

Clean first to remove dirt and grease, then sanitise so the sanitiser can work on a clean surface.

Cover wounds with a waterproof, highly visible plaster (blue is standard in many kitchens) and a glove.

Cool food quickly through the danger zone. Shallow containers or dividing large batches helps.

Food safety is everyone's job. In South Africa, R638 makes the person in charge responsible for making sure food handlers are trained.