Food Safety and Contamination Quiz
Take our food safety quiz to learn about common causes of illness, proper food handling, and prevention methods. Stay safe and healthy!
#1
Which of the following is a common cause of foodborne illness?
Overcooking food
Using expired ingredients
Eating organic food
Storing food at room temperature
#2
What is the recommended minimum internal temperature for cooking chicken?
145°F (62.8°C)
160°F (71.1°C)
165°F (73.9°C)
175°F (79.4°C)
#3
Which of the following is NOT a symptom of foodborne illness?
Fever
Headache
Increased energy
Nausea
#4
What is the main cause of food contamination?
Improper cooking
Cross-contamination
Expired food
Overcooking
#5
Which of the following is a symptom of foodborne illness?
Increased energy
Weight gain
Nausea
Clear skin
#6
What temperature range is considered the 'danger zone' for food?
0-4°C (32-39°F)
5-60°C (41-140°F)
61-75°C (142-167°F)
Above 75°C (167°F)
#7
Which type of foodborne bacteria is commonly found in uncooked poultry and untreated water?
Salmonella
E. coli
Listeria
Staphylococcus aureus
#8
What is the correct way to thaw frozen food?
Leave it on the kitchen counter for a few hours
Thaw it in the refrigerator
Thaw it in hot water
Microwave it on high power
#9
What is the recommended method for sanitizing kitchen surfaces?
Wiping with a damp cloth
Using soap and water
Spraying with vinegar
Using a bleach solution
#10
Which of the following foods is most likely to cause botulism?
Fresh fruits
Canned vegetables
Raw honey
Smoked fish
#11
Which of the following is NOT a proper method for preventing cross-contamination?
Using separate cutting boards for raw meat and produce
Washing hands after handling raw meat
Storing raw meat above ready-to-eat foods in the refrigerator
Cooking food to the correct temperature
#12
Which of the following is a symptom of foodborne botulism?
Nausea and vomiting
Diarrhea
Weakness and paralysis
Fever
#13
What is the correct way to check if meat is properly cooked?
Check the color of the meat
Check the internal temperature with a thermometer
Cut into the meat and inspect
Smell the meat
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