Which temperature range is considered the “danger zone” for foodborne bacteria growth?
a) 0°C to 4°C
b) 4°C to 10°C
c) 10°C to 21°C
d) 40°C to 140°C
Answer: d) 40°C to 140°C
What is the maximum recommended refrigerator temperature for storing perishable foods?
a) 0°C
b) 4°C
c) 10°C
d) 15°C
Answer: b) 4°C
Which of the following is an example of a potentially hazardous food?
a) Bread
b) Rice
c) Canned soup
d) Raw chicken
Answer: d) Raw chicken
What is the correct way to thaw frozen meat?
a) Leave it on the kitchen counter overnight
b) Thaw it in the refrigerator
c) Thaw it in hot water
d) Microwave it on high power
Answer: b) Thaw it in the refrigerator
Cross-contamination can occur when:
a) Using separate cutting boards for raw meat and vegetables
b) Washing hands before handling food
c) Storing cooked and raw foods together
d) Storing food at the correct temperature
Answer: c) Storing cooked and raw foods together
Which of the following is NOT a safe practice for preventing foodborne illnesses?
a) Washing hands before handling food
b) Keeping perishable foods at room temperature for extended periods
c) Cooking food to the correct internal temperature
d) Using separate cutting boards for raw and cooked foods
Answer: b) Keeping perishable foods at room temperature for extended periods
What is the recommended minimum internal temperature for cooking ground beef?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: b) 74°C (165°F)
The term “FOODSAFE” refers to:
a) A type of food packaging material
b) A government agency responsible for food safety
c) A food safety training program
d) A specific temperature range for food storage
Answer: c) A food safety training program
What is the recommended minimum internal temperature for cooking poultry?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: c) 85°C (185°F)
Which of the following is an example of a physical contaminant in food?
a) Bacteria
b) Mold
c) Glass fragments
d) Salmonella
Answer: c) Glass fragments
The two-hour rule states that perishable foods should not be left at room temperature for more than:
a) 2 hours
b) 4 hours
c) 6 hours
d) 8 hours
Answer: a) 2 hours
What is the proper way to store leftovers in the refrigerator?
a) Leave them uncovered
b) Store them in shallow containers
c) Mix all the leftovers in one container
d) Store them at room temperature
Answer: b) Store them in shallow containers
Which of the following is NOT a safe method for defrosting food?
a) Defrosting in the microwave
b) Defrosting under running water
c) Defrosting at room temperature
d) Defrosting in the refrigerator
Answer: c) Defrosting at room temperature
Which foodborne illness is commonly associated with undercooked eggs?
a) Salmonellosis
b) Listeriosis
c) Norovirus
d) Botulism
Answer: a) Salmonellosis
What is the recommended minimum internal temperature for reheating leftovers?
a) 49°C (120°F)
b) 60°C (140°F)
c) 74°C (165°F)
d) 85°C (185°F)
Answer: c) 74°C (165°F)
Which of the following is a common symptom of foodborne illness?
a) Fever
b) Itchy eyes
c) Muscle pain
d) Dry skin
Answer: a) Fever
How often should cutting boards be cleaned and sanitized?
a) Once a day
b) Once a week
c) After each use
d) Every month
Answer: c) After each use
What is the recommended minimum internal temperature for cooking fish?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is a common foodborne illness caused by a toxin produced by bacteria?
a) E. coli infection
b) Campylobacteriosis
c) Staphylococcal food poisoning
d) Hepatitis A
Answer: c) Staphylococcal food poisoning
What is the recommended minimum internal temperature for cooking pork?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is NOT a safe method for cooling hot food?
a) Leaving it on the kitchen counter to cool down
b) Using an ice bath
c) Dividing it into smaller portions
d) Using shallow pans
Answer: a) Leaving it on the kitchen counter to cool down
What is the recommended minimum internal temperature for cooking eggs?
a) 49°C (120°F)
b) 60°C (140°F)
c) 74°C (165°F)
d) 85°C (185°F)
Answer: c) 74°C (165°F)
Which of the following is NOT a common symptom of foodborne illness?
a) Diarrhea
b) Vomiting
c) Headache
d) Dizziness
Answer: c) Headache
What is the recommended minimum internal temperature for cooking shellfish?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: b) 74°C (165°F)
Which of the following is an example of a chemical contaminant in food?
a) E. coli bacteria
b) Mold
c) Pesticides
d) Hepatitis A virus
Answer: c) Pesticides
What is the recommended minimum internal temperature for cooking ground poultry?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: b) 74°C (165°F)
Which of the following is NOT a safe practice for preventing cross-contamination?
a) Washing hands before and after handling food
b) Using separate cutting boards for raw and cooked foods
c) Storing raw meat above ready-to-eat foods in the refrigerator
d) Sanitizing kitchen surfaces regularly
Answer: c) Storing raw meat above ready-to-eat foods in the refrigerator
What is the recommended minimum internal temperature for cooking whole poultry?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: c) 85°C (185°F)
Which of the following is NOT a safe method for drying hands in a food service establishment?
a) Using disposable paper towels
b) Using a hand dryer
c) Using a cloth towel
d) Using a hand sanitizer
Answer: c) Using a cloth towel
What is the recommended minimum internal temperature for cooking rare steak?
a) 49°C (120°F)
b) 60°C (140°F)
c) 74°C (165°F)
d) 85°C (185°F)
Answer: b) 60°C (140°F)
Which of the following is a common foodborne illness caused by a parasite?
a) Salmonellosis
b) Listeriosis
c) Trichinosis
d) Botulism
Answer: c) Trichinosis
What is the recommended minimum internal temperature for cooking whole cuts of beef?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is NOT a safe method for thawing frozen food?
a) Thawing in the refrigerator
b) Thawing in cold water
c) Thawing in the microwave
d) Thawing on the kitchen counter
Answer: d) Thawing on the kitchen counter
What is the recommended minimum internal temperature for cooking whole cuts of lamb?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is an example of a biological contaminant in food?
a) Pesticides
b) Mold
c) Lead
d) E. coli bacteria
Answer: d) E. coli bacteria
How often should food handlers wash their hands?
a) Once a day
b) Once an hour
c) Before and after handling food
d) Only when their hands are visibly dirty
Answer: c) Before and after handling food
What is the recommended minimum internal temperature for cooking whole cuts of veal?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
What is the correct way to wash fruits and vegetables before consumption?
a) Rinsing with cold water
b) Soaking in warm soapy water
c) Scrubbing with a brush
d) Using a commercial fruit and vegetable wash
Answer: a) Rinsing with cold water
Which of the following is a common foodborne illness caused by a virus?
a) Salmonellosis
b) Listeriosis
c) Norovirus
d) Botulism
Answer: c) Norovirus
What is the recommended minimum internal temperature for cooking stuffed meats, such as stuffed pork or stuffed poultry?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: d) 100°C (212°F)
What is the maximum recommended refrigerator temperature for storing frozen foods?
a) 0°C
b) 4°C
c) -10°C
d) -18°C
Answer: d) -18°C
Which of the following is NOT a safe practice for storing food in the refrigerator?
a) Keeping raw meat on the top shelf
b) Covering food to prevent contamination
c) Storing leftovers in airtight containers
d) Labeling and dating food containers
Answer: a) Keeping raw meat on the top shelf
What is the recommended minimum internal temperature for cooking whole cuts of pork?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
What is the recommended minimum internal temperature for cooking whole cuts of veal?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is a common foodborne illness caused by a parasite?
a) Salmonellosis
b) Listeriosis
c) Trichinosis
d) Botulism
Answer: c) Trichinosis
What is the recommended minimum internal temperature for cooking whole cuts of beef?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is NOT a safe method for thawing frozen food?
a) Thawing in the refrigerator
b) Thawing in cold water
c) Thawing in the microwave
d) Thawing on the kitchen counter
Answer: d) Thawing on the kitchen counter
What is the recommended minimum internal temperature for cooking whole cuts of lamb?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is an example of a biological contaminant in food?
a) Pesticides
b) Mold
c) Lead
d) E. coli bacteria
Answer: d) E. coli bacteria
How often should food handlers wash their hands?
a) Once a day
b) Once an hour
c) Before and after handling food
d) Only when their hands are visibly dirty
Answer: c) Before and after handling food
What is the recommended minimum internal temperature for cooking whole cuts of poultry?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: b) 74°C (165°F)
Which of the following is NOT a safe method for drying hands in a food service establishment?
a) Using disposable paper towels
b) Using a hand dryer
c) Using a cloth towel
d) Using a hand sanitizer
Answer: c) Using a cloth towel
What is the recommended minimum internal temperature for cooking rare steak?
a) 49°C (120°F)
b) 60°C (140°F)
c) 74°C (165°F)
d) 85°C (185°F)
Answer: b) 60°C (140°F)
Which of the following is a common foodborne illness caused by a parasite?
a) Salmonellosis
b) Listeriosis
c) Trichinosis
d) Botulism
Answer: c) Trichinosis
What is the recommended minimum internal temperature for cooking whole cuts of beef?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is NOT a safe method for thawing frozen food?
a) Thawing in the refrigerator
b) Thawing in cold water
c) Thawing in the microwave
d) Thawing on the kitchen counter
Answer: d) Thawing on the kitchen counter
What is the recommended minimum internal temperature for cooking whole cuts of lamb?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: a) 63°C (145°F)
Which of the following is an example of a biological contaminant in food?
a) Pesticides
b) Mold
c) Lead
d) E. coli bacteria
Answer: d) E. coli bacteria
How often should food handlers wash their hands?
a) Once a day
b) Once an hour
c) Before and after handling food
d) Only when their hands are visibly dirty
Answer: c) Before and after handling food
What is the recommended minimum internal temperature for cooking whole cuts of poultry?
a) 63°C (145°F)
b) 74°C (165°F)
c) 85°C (185°F)
d) 100°C (212°F)
Answer: b) 74°C (165°F)
