#1
What is the danger zone for food temperature?
Between 5°C and 60°C
ExplanationTemperature range where bacteria grow rapidly.
#2
What is the recommended minimum internal temperature for cooking poultry?
165°F (74°C)
ExplanationEnsures poultry is cooked to safe internal temperature.
#3
What is the primary purpose of food safety training for food service workers?
To prevent foodborne illnesses
ExplanationEnsures proper handling and hygiene to avoid illnesses.
#4
Which food item should be stored at the bottom of a refrigerator to prevent cross-contamination?
Raw meat, poultry, and seafood
ExplanationPrevents raw meat juices from dripping onto other foods.
#5
What is the first step in the cleaning and sanitizing process for food contact surfaces?
Remove food debris
ExplanationEnsures effective sanitization by eliminating dirt and debris.
#6
What is the recommended minimum internal temperature for cooking ground beef?
160°F (71°C)
ExplanationEnsures ground beef is cooked to safe internal temperature.
#7
What is the recommended method for thawing frozen food?
In the refrigerator
ExplanationSlow thawing at controlled temperature to minimize bacterial growth.
#8
Which of the following is NOT a method of thawing frozen food safely?
On the kitchen counter at room temperature
ExplanationUnsafe method that promotes bacterial growth.
#9
What does HACCP stand for in relation to food safety?
Hazard Analysis and Critical Control Points
ExplanationA systematic preventive approach to food safety.
#10
Which of the following is NOT a recommended practice for preventing cross-contamination?
Storing raw meat above ready-to-eat foods in the refrigerator
ExplanationPoses risk of raw meat drippings contaminating other foods.
#11
Which government agency is responsible for regulating food safety in the United States?
FDA (Food and Drug Administration)
ExplanationMain regulatory body overseeing food safety.
#12
Which type of foodborne illness is caused by consuming food contaminated with Norovirus?
Hepatitis A
ExplanationNorovirus causes gastroenteritis, not Hepatitis A.
#13
Which of the following is NOT a potential physical contaminant in food?
Bacteria
ExplanationBacteria are biological contaminants, not physical.
#14
What is the correct procedure for properly washing hands in a food service setting?
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
ExplanationEffective handwashing technique to remove pathogens.
#15
What is the correct temperature for reheating cooked leftovers?
165°C
ExplanationEnsures thorough heating to kill bacteria.