#1
Which temperature range is considered the danger zone for food?
41°F - 135°F (5°C - 57°C)
ExplanationDanger zone indicates temperatures promoting bacterial growth.
#2
What does FIFO stand for in food safety?
First In, First Out
ExplanationFIFO ensures older items are used first, reducing waste.
#3
What is the purpose of cross-contamination prevention in food safety?
To reduce the risk of foodborne illness
ExplanationCross-contamination prevention prevents spread of pathogens.
#4
Which of the following is NOT a common food allergen?
Garlic
ExplanationGarlic is not one of the top 8 common allergens.
#5
What is the purpose of sanitizing surfaces in food preparation areas?
To kill harmful bacteria and viruses
ExplanationSanitizing surfaces reduces microbial contamination.
#6
What is the recommended method for thawing frozen food?
Thawing in the refrigerator
ExplanationRefrigerator thawing ensures slow, safe thawing.
#7
Which organization sets guidelines for food safety and sanitation?
FDA (Food and Drug Administration)
ExplanationFDA regulates food safety standards in the United States.
#8
What does HACCP stand for?
Hazard Analysis and Critical Control Points
ExplanationHACCP system identifies, evaluates, and controls hazards.
#9
What is the ideal temperature for storing frozen food?
Below 0°F (-18°C)
ExplanationBelow freezing temperatures prevent bacterial growth in frozen foods.
#10
What should you do if you find a bulging can of food in storage?
Discard it immediately
ExplanationBulging cans indicate potential bacterial contamination.
#11
Which government agency is responsible for inspecting food establishments in the United States?
USDA (United States Department of Agriculture)
ExplanationUSDA regulates food safety for meat, poultry, and egg products.
#12
What is the primary cause of food spoilage?
Growth of bacteria, mold, or yeast
ExplanationMicrobial growth leads to food spoilage.
#13
Which of the following is NOT a proper food storage practice?
Storing raw meat above cooked meat
ExplanationStoring raw above cooked meat risks contamination.
#14
Which foodborne pathogen is commonly associated with undercooked poultry?
Campylobacter
ExplanationCampylobacter is commonly found in raw poultry.
#15
Which type of thermometer is best suited for checking the temperature of cooked food?
Dial (bi-metallic stem) thermometer
ExplanationDial thermometers provide accurate temperature readings.
#16
What is the purpose of a food safety management system (FSMS)?
To manage and control food safety hazards
ExplanationFSMS ensures systematic control of food safety risks.
#17
What is the primary purpose of conducting regular food safety training for employees?
To prevent foodborne illness and ensure compliance with regulations
ExplanationTraining ensures staff understand and implement food safety protocols.