Egg Safety Quiz Survey

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This quiz will take about 5 minutes to complete. You will be provided the answers and your score once complete. Your results are confidential. Have fun and good luck!

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* 1. Salmonella can penetrate through the shell into the egg

No, Salmonella can't penetrate through the shell at all

Yes, Salmonella can penetrate through the shell into the egg

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Salmonella can be found on the egg shell surface and within the egg. Eggs should be handled safety in the same manner as 'uncooked chicken'

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* 2. Salmonella is killed when subjected to temperatures above -

above 60 degrees

above 65 degrees

above 70 degrees

above 90 degrees

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* 3. What is the best way to handle a pooled egg mixture (commonly used for scrambled egg or omelettes, using pre mixed and beaten eggs)?

make the mixture up for immediate service

keep the mixture refrigerated at all times

discard the mixture at the end of the day

all of the above

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After cracking eggs to make a pooled egg mixture, surfaces and hands should be cleaned thoroughly before starting the next task

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* 4. The best method of cleaning and removing Salmonella from a food preparation surface is -

Use hot water and detergent to clean the surface, apply a sanitiser or disinfectant to the surface according to the label directions at the right dilution for the correct time, wipe the surface clean.

Spray detergent and use hot water to clean the surface

Spray a sanitiser onto the surface and leave to air dry

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* 5. The number of cases of Salmonellosis in WA in 2020 was >12,000. The highest number of those were most likely related to?

pork

chicken

eggs

beef

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* 6. The best way to prevent condensate from forming on the egg shell is by

wiping the condensate off the egg with a cloth

keeping the eggs stored at a constant temperature and preventing a change in temperature which causes the condensation to form

storing eggs in the cardboard carton

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* 7. Salmonella does not grow below a certain pH value. A raw egg sauce (e.g. hollandaise, aioli) should be made so the final pH (measure of the acidity) of the product is less than?

pH 1.6

pH 6

pH 8.7

pH 4.2

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* 8. Salmonellosis is associated with the consumption of eggs and egg products. What are the main contributing factors to the risk of salmonellosis ?

cross contamination during storage and handling

not washing hands after handling eggs

the amount of Salmonella bacteria in the food

a person being immunocompromised

eating raw uncooked egg products

All of the above

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* 9. Which of the egg handling steps below help limit the transfer and growth of Salmonella (choose best answer)

use eggs that are not dirty or cracked

substitute raw egg with pasteurised egg product

follow storage instructions on the egg carton

wash hands after handling eggs

apply an effective pathogen reduction (cooking process) to raw egg

use or discard products made with raw egg within 24hours

all of the above

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* 10. Which of the following foods containing eggs are commonly implicated in Salmonella food borne disease outbreaks

tiramisu, aioli, French toast, hollandaise sauce, chocolate mouse, raw cake batter

fried eggs, egg noodles, waffles, omelettes

boiled egg, egg nogg, pancakes, chocolate cake,

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Making tiramisu involves separating the egg yolks and whites, beating the yolks with cream cheese, beating the whites with cream and sugar then combining them all with biscuits, coffee and more cream into a desert that is ready to eat without any cooking.