Food Safety and Hazard Awareness Quiz

The danger zone for food is between 40°F to 140°F, where bacteria multiply rapidly.

Legionella pneumophila is not a common foodborne bacteria.

Fever is a common symptom of food poisoning.

The recommended minimum internal cooking temperature for poultry is 165°F (74°C).

Thawing frozen food at room temperature on the countertop is not a proper method.

The FDA, or Food and Drug Administration, is responsible for regulating food safety in the United States.

HACCP stands for Hazard Analysis and Critical Control Points in food safety.

Canning involves heating food to a specific temperature to destroy harmful bacteria for preservation.

Pets are a primary source of food contamination in the kitchen.

FIFO in food handling stands for First In, First Out, a method for inventory management.

In food handling, the correct way to wash hands is to use soap and water, lathering for at least 20 seconds.

Increased heart rate is not a common symptom of an allergic reaction to food.

Botulism in improperly canned foods is primarily caused by the Clostridium botulinum toxin.

Physical hazard in food is associated with foreign objects like glass or metal fragments.

The primary risk of consuming raw or undercooked meats is biological contamination.

Cross-contamination is not a method for controlling foodborne pathogens.

Trichinosis is a foodborne illness caused by a parasite.