#1
What is the danger zone for food temperature?
Between 0°C and 4°C
Between 5°C and 10°C
Between 60°C and 75°C
Between 5°C and 60°C
#2
What is the recommended minimum internal temperature for cooking poultry?
120°F (49°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
#3
What is the primary purpose of food safety training for food service workers?
To increase productivity in the workplace
To enhance customer service skills
To prevent foodborne illnesses
To reduce food costs
#4
Which food item should be stored at the bottom of a refrigerator to prevent cross-contamination?
Ready-to-eat foods
Dairy products
Raw meat, poultry, and seafood
Fruits and vegetables
#5
What is the first step in the cleaning and sanitizing process for food contact surfaces?
Rinse with hot water
Wash with soap and water
Scrub with a brush
Remove food debris
#6
What is the recommended minimum internal temperature for cooking ground beef?
120°F (49°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
#7
What is the recommended method for thawing frozen food?
In the microwave oven
On the kitchen counter at room temperature
Under cold running water
In the refrigerator
#8
Which of the following is NOT a method of thawing frozen food safely?
In the refrigerator
Under cold running water
On the kitchen counter at room temperature
In the microwave oven
#9
What does HACCP stand for in relation to food safety?
Hazard Analysis and Critical Control Points
Healthy and Clean Cooking Practices
Harmful Agents Control and Prevention Protocol
Hygienic Approaches to Clean Cooking Procedures
#10
Which of the following is NOT a recommended practice for preventing cross-contamination?
Using separate cutting boards for raw and cooked foods
Washing hands frequently while handling different food items
Storing raw meat above ready-to-eat foods in the refrigerator
Cleaning and sanitizing surfaces and utensils after each use
#11
Which government agency is responsible for regulating food safety in the United States?
FDA (Food and Drug Administration)
EPA (Environmental Protection Agency)
CDC (Centers for Disease Control and Prevention)
USDA (United States Department of Agriculture)
#12
Which type of foodborne illness is caused by consuming food contaminated with Norovirus?
Salmonellosis
Botulism
Hepatitis A
Listeriosis
#13
Which of the following is NOT a potential physical contaminant in food?
Hair
Metal fragments
Bacteria
Glass shards
#14
What is the correct procedure for properly washing hands in a food service setting?
Wash hands with cold water only
Apply soap, rub hands together vigorously for at least 20 seconds, rinse thoroughly with warm water, and dry with a single-use paper towel or air dryer
Use hand sanitizer instead of washing hands with soap and water
Dry hands with a shared towel to save paper
#15
What is the correct temperature for reheating cooked leftovers?