#1
Which temperature range is considered the 'danger zone' for food?
32°F to 40°F (0°C to 4°C)
40°F to 140°F (4°C to 60°C)
140°F to 212°F (60°C to 100°C)
212°F to 300°F (100°C to 149°C)
#2
Which of the following is NOT a common foodborne bacteria?
Salmonella
E. coli
Staphylococcus aureus
Legionella pneumophila
#3
Which of the following is a symptom of food poisoning?
Fever
Clear skin
Increased appetite
Elevated blood pressure
#4
What is the recommended minimum internal cooking temperature for poultry?
145°F (63°C)
160°F (71°C)
165°F (74°C)
180°F (82°C)
#5
Which of the following is NOT a proper method for thawing frozen food?
In the refrigerator
At room temperature on the countertop
Under cold running water
In the microwave
#6
Which government agency is responsible for regulating food safety in the United States?
FDA (Food and Drug Administration)
USDA (United States Department of Agriculture)
CDC (Centers for Disease Control and Prevention)
EPA (Environmental Protection Agency)
#7
What does HACCP stand for in terms of food safety?
Hazardous Analysis and Critical Control Points
Hazard Analysis and Critical Control Points
Hazard Analysis and Control of Critical Points
Hazardous Analysis of Critical Control Points
#8
Which food preservation method involves heating food to a specific temperature to destroy harmful bacteria?
Canning
Pickling
Freezing
Dehydrating
#9
Which of the following is a primary source of food contamination in the kitchen?
Plastic containers
Pets
Handwashing
Stainless steel utensils
#10
What does FIFO stand for in food handling?
First In, First Out
Fast In, Fast Out
First In, Fast Out
Fast In, First Out
#11
What is the correct way to wash hands in food handling?
Use only water
Wash for at least 5 seconds
Use soap and water, lather for at least 20 seconds
Use hand sanitizer without water
#12
Which of the following is NOT a symptom of an allergic reaction to food?
Rash or hives
Nausea or vomiting
Increased heart rate
Difficulty breathing
#13
What is the main cause of botulism in improperly canned foods?
Salmonella contamination
E. coli contamination
Clostridium botulinum toxin
Staphylococcus aureus toxin
#14
Which type of food hazard is associated with foreign objects such as glass or metal fragments?
Physical hazard
Chemical hazard
Biological hazard
Radiological hazard
#15
What is the primary risk associated with consuming raw or undercooked meats?
Chemical contamination
Biological contamination
Physical contamination
Radiological contamination
#16
Which of the following is NOT a method for controlling foodborne pathogens?
Proper handwashing
Cross-contamination
Cooking food to proper temperatures
Using sanitized kitchen utensils
#17
Which of the following foodborne illnesses is caused by a parasite?
Salmonellosis
Campylobacteriosis
Trichinosis
Listeriosis