Food hygiene quiz (HACCP)

This food hygiene quiz tests kitchen staff on the essential rules of safe food handling: storage temperatures, cross-contamination, allergens and personal hygiene. Fifteen practical questions, an 80% pass mark and an explanation for each answer at the end make it a quick way to refresh knowledge before or after a shift.

What is this HACCP quiz for?

The questions reflect real situations in a professional kitchen: defrosting meat, cooling a dish prepared in advance, reheating to a safe core temperature, organising the fridge, applying “first in, first out”, dealing with an expired product. Others concern the team itself: when to wash hands, how to cover a cut, what to do with jewellery and why a staff member with gastroenteritis should not handle food. One question is dedicated to allergens, reminding everyone never to guess when a customer asks. The explanations shown after submission turn each mistake into a learning point.

Who is it for?

• Restaurant and café owners training new kitchen staff
• Catering companies and canteens checking team knowledge regularly
• Hospitality schools preparing students for practical placements
• Food trucks, bakeries and delicatessens with small teams

How to adapt it in Mailpro

The template is a scored quiz: answers are corrected automatically and an 80% threshold determines success. You can change the pass mark, set a number of attempts, add a timer and edit the questions so that they match your own procedures and the regulations that apply to you. Add your logo and colours, then share the food safety quiz by link, by QR code posted in the staff room or in a Mailpro newsletter. Results arrive in Mailpro, and you can set tags on contacts according to their answers to plan follow-up training.

Tips

• Check temperatures and rules against your local regulations before sharing the quiz.
• Use it during onboarding, then again a few months later to see what has stuck.
• Add a question on your own allergen procedure so staff know exactly where the information is kept.
• Discuss the explanations in a short team meeting rather than leaving them unread.

Frequently asked questions

Does this quiz replace mandatory food hygiene training?

No. It is a revision tool and does not replace any training or certification required by law in your country.

Are the food hygiene quiz questions shown with answers?

Yes. Each answer is explained at the end, so participants understand the correct practice as well as their score.

How long does it take?

A few minutes, which makes it easy to fit into a quiet moment of the day.

Questions in this template

1. Your name
2. Your email
3. 1. At what temperature are chilled foods generally stored?
   Between 0 and 4 °C · Between 10 and 15 °C · At room temperature if service is close
4. 2. When must you wash your hands? (several answers)
   After using the toilet · After handling raw food · Only at the end of service
5. 3. In which temperature range do bacteria multiply fastest?
   Between about 5 and 63 °C · Below 0 °C · Above 100 °C
6. 4. How do you avoid cross-contamination?
   Use separate boards and utensils for raw and cooked food · Quickly rinse the board between two foods · Cut raw meat first, then vegetables on the same board
7. 5. How should meat be defrosted?
   On the worktop at room temperature · In the fridge · In hot water
8. 6. What does “first in, first out” mean?
   The most recently delivered products are used first · Products are stored in alphabetical order · The oldest products are used first
9. 7. A customer asks whether a dish contains nuts.
   I say no if I cannot see any · I suggest they taste it to see · I check the allergen sheet or the recipe, I never guess
10. 8. You have cut your hand.
    I carry on without protection · I put on a plaster without a glove · I put on a waterproof, clearly visible plaster, then a glove
11. 9. How do you cool a dish cooked in advance?
    Quickly, for example in a blast chiller, before putting it in the fridge · By leaving it to cool overnight on the worktop · By putting it still hot and covered at the back of the fridge
12. 10. How do you reheat a dish?
    Just lukewarm on the surface · Gently on a very low heat for hours · Quickly, until the core is piping hot (generally 63 °C or more)
13. 11. A product's use-by date has passed.
    I freeze it for later · I throw it away · I use it if it smells fine
14. 12. What do you do with jewellery in the kitchen?
    Cover them with a glove · Keep them on if they are clean · Remove rings and bracelets
15. 13. In what order do you clean a worktop?
    Clean first, then disinfect · Disinfect first, then clean · Only disinfect
16. 14. How should the fridge be organised?
    Everything mixed to save space · Raw meat at the bottom, ready-to-eat food at the top · Raw meat at the top so it can be seen
17. 15. You have symptoms of gastroenteritis.
    I tell my manager and avoid handling food · I tell nobody · I work as usual, washing my hands