Which temperature is recommended for cold food storage in FSSAI home guidance?
A Above 60°C
B At room temperature
C Below 5°C
D In direct sunlight
Answer: C. Below 5°C. FSSAI’s Food Safety at Home guide recommends storing food cold below 5°C.
How hot should held cooked food stay under FSSAI home guidance?
A At 20°C
B Above 60°C
C Below 5°C
D Near freezing
Answer: B. Above 60°C. FSSAI’s home guide advises holding cooked food hot above 60°C.
What is the temperature danger zone in FSSAI guidance?
A Above 100°C
B Below 0°C only
C Between 70°C and 90°C
D 5°C to 60°C
Answer: D. 5°C to 60°C. FSSAI identifies the range from 5°C to 60°C as a temperature danger zone.
Why is prompt refrigeration important?
A Increase food portions
B Slow microbial growth
C Add dietary fibre
D Remove every allergen
Answer: B. Slow microbial growth. Cold temperatures slow microbial growth, which helps protect perishable food.
How long does WHO advise cooked food may remain at room temperature?
A No more than two hours
B All night
C Until it smells
D For several days
Answer: A. No more than two hours. WHO’s Five Keys advises not leaving cooked food at room temperature for more than two hours.
Which refrigerator habit supports safe storage?
A Store food beside a heater
B Pack shelves tightly
C Leave the door open
D Keep cold air circulating
Answer: D. Keep cold air circulating. Avoid overcrowding so cold air can circulate through the refrigerator.
What can help check refrigerator temperature?
A Food colour
B Package weight
C Appliance thermometer
D A kitchen clock
Answer: C. Appliance thermometer. A refrigerator thermometer measures the temperature more reliably than guessing.
Where should raw meat be stored relative to ready-to-eat food?
A Beside open fruit
B Above uncovered salads
C On a bare shelf
D Below it in sealed containers
Answer: D. Below it in sealed containers. Store raw meat in sealed containers below ready-to-eat foods to reduce contamination from drips.
Why separate raw and cooked food in storage?
A Prevent cross-contamination
B Increase cooking speed
C Remove natural sugars
D Change serving sizes
Answer: A. Prevent cross-contamination. Raw foods can transfer microorganisms to cooked or ready-to-eat foods.
Which container is best for storing leftovers?
A Open paper bag
B Unwashed shopping box
C Clean covered container
D Damaged paint can
Answer: C. Clean covered container. Use a clean covered container intended for food storage.
What should be written on a leftover container?
A Random symbol
B Package colour
C A recipe slogan
D Contents and date
Answer: D. Contents and date. Labelling contents and date helps identify older food and use it in time.
How can older leftovers be used first?
A Remove their labels
B Hide them at the back
C Place them at the front
D Mix with new food
Answer: C. Place them at the front. Keep older safe portions visible and use them before newer ones.
What should be done with food past its use-by date?
A Mix with fresh food
B Ignore the date
C Follow label safety directions
D Taste it to decide
Answer: C. Follow label safety directions. Follow the package’s date and storage guidance rather than relying only on smell or taste.
How should frozen food be thawed safely?
A Use controlled cold thawing
B Place it in sunlight
C Keep it beside cooked food
D Leave it on the counter
Answer: A. Use controlled cold thawing. WHO advises not thawing food at room temperature; refrigerator thawing is a safe option.
What is one risk of thawing food on a counter?
A It increases fibre
B It removes all germs
C It adds water
D Surface warms while centre freezes
Answer: D. Surface warms while centre freezes. At room temperature, the surface may warm into conditions that support microbial growth while the centre remains frozen.
Which practice is safer for a large pot of leftovers?
A Place it outdoors
B Divide into smaller portions
C Leave it uncovered
D Keep it warm overnight
Answer: B. Divide into smaller portions. Smaller portions can cool more quickly and be stored more safely.
What should happen to leftovers after cooking?
A Refrigerate them promptly
B Leave them on the counter
C Store them uncovered
D Mix them with raw food
Answer: A. Refrigerate them promptly. Refrigerate cooked leftovers promptly rather than leaving them at room temperature for extended periods.
How should cooked leftovers be reheated?
A Warm only the edges
B Serve partly frozen
C Heat thoroughly throughout
D Leave them lukewarm
Answer: C. Heat thoroughly throughout. FSSAI and WHO guidance calls for thoroughly reheating cooked food.
Why avoid mixing freshly prepared food with old leftovers?
A Reduce the fridge load
B Prevent contamination transfer
C Increase meal variety
D Change the expiry date
Answer: B. Prevent contamination transfer. FSSAI advises not mixing freshly prepared food with leftovers.
Which utensil practice helps protect stored food?
A Use clean serving spoons
B Use raw-meat knives
C Leave utensils uncovered
D Double-dip used spoons
Answer: A. Use clean serving spoons. Clean utensils reduce contamination when portioning stored food.
What should be done before refrigerating cut fruit?
A Keep it uncovered
B Store beside raw meat
C Leave it on the counter
D Use clean covered container
Answer: D. Use clean covered container. Store cut fruit in a clean covered container and keep it chilled.
Which food is more suitable for room-temperature transport briefly?
A Milk smoothie
B Whole uncut orange
C Open yogurt cup
D Cut melon
Answer: B. Whole uncut orange. Whole uncut fruit is generally more portable; perishable foods still require safe temperature handling.
Why should cooked food not be left warm for hours?
A Microbes may multiply quickly
B All bacteria die
C Fibre disappears
D Protein turns into sugar
Answer: A. Microbes may multiply quickly. Microorganisms can multiply quickly at unsafe temperatures.
How can dry grains be stored to protect quality?
A Keep sealed and dry
B Leave bags open
C Place beside chemicals
D Store near a wet sink
Answer: A. Keep sealed and dry. Keep dry grains sealed in clean, dry storage away from moisture and pests.
Which practice helps protect pantry food from pests?
A Keep bins unclean
B Use sealed food containers
C Store spills on shelves
D Leave packages open
Answer: B. Use sealed food containers. Sealed containers and clean shelves help prevent pest access.
What should be done if stored food smells spoiled?
A Discard it safely
B Mix with fresh food
C Taste more to confirm
D Freeze it afterward
Answer: A. Discard it safely. Discard food that seems spoiled rather than tasting it.
Can freezing make food safe forever?
A Only for cooked food
B No; quality and safety vary
C Yes, permanently
D Only if labelled
Answer: B. No; quality and safety vary. Freezing slows microbial growth but does not make food safe indefinitely or restore spoiled food.
What should be done with a damaged food container?
A Ignore the damage
B Mix with fresh food
C Leave it open
D Transfer to safe container
Answer: D. Transfer to safe container. Damaged packaging may compromise protection; transfer food only if it remains safe and follow label guidance.
Which storage location is unsuitable for food?
A Refrigerator compartment
B Clean pantry shelf
C Food-safe freezer
D Beside cleaning chemicals
Answer: D. Beside cleaning chemicals. Store food away from cleaning chemicals and other contaminants.
What does FIFO mean in food storage?
A Freeze in, freeze out
B Food is fully open
C Fresh ingredients first only
D First in, first out
Answer: D. First in, first out. First in, first out uses older stocked items before newer ones.
Which refrigerator setup can reduce raw-juice drips?
A Uncovered poultry shelf
B Loose bag over cooked food
C Sealed raw-food containers
D Open meat tray above salad
Answer: C. Sealed raw-food containers. Sealed containers prevent juices from dripping onto ready-to-eat foods.
How should leftovers be transported to work?
A Store beside raw meat
B Use an open bag
C Leave in a hot car
D Keep them safely chilled
Answer: D. Keep them safely chilled. Use insulated cold transport for perishable leftovers and refrigerate them on arrival.
What can happen if a refrigerator is overfilled?
A Food gains nutrients
B Expiry dates extend
C Cold air circulation may suffer
D All spoilage stops
Answer: C. Cold air circulation may suffer. Overfilling may restrict cold-air circulation and make temperatures less even.
What should you do during a power outage?
A Limit door opening; check temp
B Add warm food
C Taste every item
D Keep the door wide open
Answer: A. Limit door opening; check temp. Keep the refrigerator closed as much as possible and follow official guidance about food exposed to unsafe temperatures.
Which item needs refrigeration after opening when label instructs?
A Whole sealed spices
B Dry unopened rice
C Perishable dairy
D Uncut apple
Answer: C. Perishable dairy. Follow package instructions; many opened dairy products need refrigeration.
Why keep food covered in the refrigerator?
A Change the nutrition label
B Protect from contamination
C Remove all moisture
D Make it cook faster
Answer: B. Protect from contamination. Covering food helps protect it from contamination and odours.
What should be done with leftovers in an unclear container?
A Identify before serving
B Mix with new food
C Ignore all labels
D Guess by appearance
Answer: A. Identify before serving. Identify food and preparation date before serving; discard when safety is uncertain.
Which step helps prevent raw meat contamination in a fridge?
A Put it beside cut fruit
B Place it above salads
C Open its package widely
D Store on lower shelf
Answer: D. Store on lower shelf. A lower shelf helps contain leaks away from ready-to-eat foods.
What is a safe approach to freezer labelling?
A Remove package instructions
B Name and date each portion
C Write only a random code
D Use identical unmarked bags
Answer: B. Name and date each portion. Label portions with contents and date so they can be identified and rotated.
When should cooked food be placed into cold storage?
A When next week begins
B Promptly after preparation
C Only after tasting
D After sitting out overnight
Answer: B. Promptly after preparation. Prompt refrigeration limits time at room temperature; divide large portions for faster cooling.
How can cooked food be held safely before serving?
A Store it near sunlight
B Leave it at room temperature
C Keep it hot above 60°C
D Keep between 5°C and 60°C
Answer: C. Keep it hot above 60°C. FSSAI’s home guide recommends holding hot food above 60°C.
What should you do with food left out too long?
A Mix into a new dish
B Use official safety guidance
C Taste it for safety
D Refreeze without checking
Answer: B. Use official safety guidance. Time and temperature history matter; do not rely on taste to decide whether unsafe food is safe.
Which foods should be kept separate in a lunchbox?
A Washed fruit and napkin
B Cooked grains and vegetables
C Raw and ready-to-eat foods
D Separate sealed snacks
Answer: C. Raw and ready-to-eat foods. Keep raw foods separate from ready-to-eat items to prevent cross-contamination.
Why should the refrigerator door not stay open?
A It sterilizes shelves
B Warm air enters the fridge
C It keeps food frozen
D It adds preservatives
Answer: B. Warm air enters the fridge. Leaving the door open allows warmer air in and can make safe temperatures harder to maintain.
What is a useful practice for meal leftovers?
A Reheat only needed portions
B Warm the full batch repeatedly
C Leave serving spoons inside
D Store open on the counter
Answer: A. Reheat only needed portions. Reheat only the amount needed and keep remaining portions chilled.
Which practice supports safe storage of cooked rice?
A Prompt cooling and refrigeration
B Mix with raw ingredients
C Warm counter storage
D Leave uncovered all day
Answer: A. Prompt cooling and refrigeration. Cooked rice should be cooled and stored safely like other perishable foods.
What helps keep food storage organised?
A Group by type and date
B Remove all labels
C Store everything open
D Stack raw foods above cooked
Answer: A. Group by type and date. Grouping foods and keeping dates visible helps identify items and reduce cross-contamination.
Which principle best describes safe food storage?
A Ignore dates and labels
B Raw above ready food
C Open, warm, mixed, forgotten
D Clean, covered, separated, chilled
Answer: D. Clean, covered, separated, chilled. Safe storage combines cleanliness, separation, protection, and suitable temperatures.
Which item should be kept away from food?
A Clean dry containers
B Sealed spices
C Cleaning chemicals
D Washed produce
Answer: C. Cleaning chemicals. Cleaning chemicals should be stored separately from food to prevent contamination.
How can refrigerator organization reduce waste?
A Hide older items
B Remove date labels
C Buy duplicate food
D Use older safe items first
Answer: D. Use older safe items first. Using older safe items first can prevent them from being forgotten.