#1
What is the recommended temperature for storing perishable food in a fast-food restaurant?
Below 40°F (4°C)
Above 60°F (15.5°C)
Between 50-55°F (10-12.5°C)
Around 70°F (21°C)
#2
Which of the following is a common cause of foodborne illnesses in fast-food restaurants?
Improper handwashing
Excessive food storage temperature
Overcooked food
Excessive ventilation
#3
Which government agency in the United States is responsible for regulating food safety in restaurants?
Environmental Protection Agency (EPA)
Food and Drug Administration (FDA)
Occupational Safety and Health Administration (OSHA)
Centers for Disease Control and Prevention (CDC)
#4
What is the purpose of a grease trap in a fast-food restaurant's plumbing system?
To prevent clogs by trapping grease and oil
To enhance the flavor of food
To regulate water temperature
To reduce energy consumption
#5
Which of the following is NOT typically included in a fast-food restaurant's emergency preparedness plan?
Evacuation procedures
Inventory management techniques
Communication protocols
First aid procedures
#6
What is the main purpose of providing employee training on food safety in fast-food restaurants?
To enhance job satisfaction
To increase employee turnover
To reduce the risk of foodborne illnesses
To improve customer service
#7
Which of the following is NOT a common allergen that fast-food restaurants must be aware of?
Peanuts
Milk
Soy sauce
Lettuce
#8
What does 'HACCP' stand for in the context of food safety management?
Hazard Analysis and Critical Control Points
Healthy And Controlled Cooking Process
Highly Adaptive Cooking and Cleaning Protocol
Hazardous Activities in Commercial Cooking Procedures
#9
Which of the following is NOT a recommended practice to prevent cross-contamination in a fast-food restaurant?
Using separate cutting boards for raw and cooked foods
Washing hands thoroughly between handling different types of foods
Storing raw meats above ready-to-eat foods in the refrigerator
Cleaning and sanitizing food-contact surfaces regularly
#10
What is FIFO an acronym for in the context of inventory management in a fast-food restaurant?
First In, First Out
Fast Ingredient Freshness Order
Food Inventory Fixation Order
Fryer Inspection and Food Organization
#11
Which of the following is NOT a recommended practice for managing food waste in a fast-food restaurant?
Composting food scraps
Donating excess food to shelters
Dumping food waste directly into the trash bin
Implementing portion control measures
#12
In the context of fast-food restaurant management, what does 'SQF' stand for?
Safe Quality Food
Speedy Quick Food
Superior Quick Fast
Sanitary Quality Freshness
#13
Which of the following is an example of a physical hazard in food preparation?
Bacterial contamination
Cross-contamination
Broken glass in food
Improper cooking temperature
#14
What does 'HAACP' stand for in food safety management?
Hazard Analysis and Active Control Plan
Health Assessment and Approval for Catering Procedures
Hazardous Activities and Action Control Protocol
Hazard Analysis and Critical Control Points
#15
What does the 'danger zone' refer to in food safety?
A period during which food should not be consumed
A temperature range in which bacteria can grow rapidly
An area of the restaurant where food safety violations commonly occur
A zone designated for hazardous materials storage
#16
What is the purpose of a food safety audit in a fast-food restaurant?
To ensure compliance with food safety regulations
To increase customer satisfaction
To assess employee productivity
To monitor social media reviews
#17
What is the purpose of conducting regular equipment maintenance in a fast-food restaurant?
To increase energy consumption
To minimize downtime and prevent breakdowns
To reduce employee morale
To lower food quality standards
#18
Why is it important for fast-food restaurants to have a pest control program?
To attract more pests for customer entertainment
To ensure a diverse ecosystem within the restaurant
To prevent contamination of food and equipment
To provide opportunities for employees to practice pest management skills
#19
What is the purpose of implementing a time-temperature control for safety (TCS) food policy in a fast-food restaurant?
To speed up food preparation times
To ensure food is kept out of the danger zone
To increase energy efficiency
To reduce customer waiting times