#1
What temperature should hot food be kept at to prevent bacterial growth?
Above 140°F (60°C)
Between 40°F (4°C) and 140°F (60°C)
Below 40°F (4°C)
Below 0°F (-18°C)
#2
What is the recommended temperature for refrigerators to maintain food safety?
32°F (0°C)
40°F (4°C)
50°F (10°C)
60°F (16°C)
#3
Which of the following is a common symptom of foodborne illness?
Increased energy levels
Muscle growth
Vomiting and diarrhea
Improved sense of taste
#4
What is the recommended minimum temperature for reheating leftovers?
140°F (60°C)
165°F (74°C)
180°F (82°C)
212°F (100°C)
#5
What is cross-contamination in food safety?
Mixing different types of food to create new flavors
The transfer of harmful bacteria from one surface or food to another
Exposing food to extreme temperatures
Adding preservatives to extend shelf life
#6
Which of the following is an example of a physical contaminant?
Salmonella bacteria
Hair
E. coli bacteria
Botulism toxin
#7
Which of the following is NOT a proper way to thaw frozen food?
In the refrigerator
In cold water
At room temperature on the kitchen counter
In the microwave
#8
What should be the minimum internal temperature for cooked poultry?
140°F (60°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
#9
Which government agency oversees food safety regulations in the United States?
FDA (Food and Drug Administration)
FBI (Federal Bureau of Investigation)
CIA (Central Intelligence Agency)
IRS (Internal Revenue Service)
#10
What is the recommended duration for washing hands thoroughly?
10 seconds
20 seconds
30 seconds
1 minute
#11
What is the purpose of FIFO in food storage?
First In, First Out - to ensure older food items are used first
First In, Fresh Out - to ensure food is always fresh
First In, Food Only - to segregate different types of food
First In, Flavorful Out - to enhance the taste of stored food
#12
What is the danger of consuming undercooked ground beef?
No danger, ground beef is safe to consume raw
Risk of E. coli contamination
It can lead to vitamin deficiency
Ground beef is always fully cooked
#13
What does HACCP stand for in relation to food safety?
Hazard Analysis and Critical Control Points
Hygiene and Cleanliness Control Process
High Accuracy Cooking Control Protocol
Hazardous Food Assessment and Compliance Plan
#14
What is the danger zone temperature range for food?
Between 32°F (0°C) and 40°F (4°C)
Between 40°F (4°C) and 140°F (60°C)
Between 140°F (60°C) and 165°F (74°C)
Above 165°F (74°C)
#15
What does the term 'pH' refer to in food safety?
Physical health of food
Potential of Hydrogen - acidity or alkalinity level
Protein content in food
Pasta Handling
#16
What is the purpose of a food safety audit?
To increase sales of food products
To ensure compliance with food safety regulations
To reduce the cost of food production
To promote new food trends
#17
Which cooking method is most effective for killing harmful bacteria in food?
Sous vide
Grilling
Poaching
Boiling