#1
What temperature should hot food be kept at to prevent bacterial growth?
Above 140°F (60°C)
ExplanationHot food should be kept above 140°F to prevent bacterial growth.
#2
What is the recommended temperature for refrigerators to maintain food safety?
40°F (4°C)
ExplanationRefrigerators should maintain a temperature of 40°F for food safety.
#3
Which of the following is a common symptom of foodborne illness?
Vomiting and diarrhea
ExplanationVomiting and diarrhea are common symptoms of foodborne illness.
#4
What is the recommended minimum temperature for reheating leftovers?
165°F (74°C)
ExplanationLeftovers should be reheated to a minimum temperature of 165°F.
#5
What is cross-contamination in food safety?
The transfer of harmful bacteria from one surface or food to another
ExplanationCross-contamination is the transfer of harmful bacteria between surfaces or foods.
#6
Which of the following is an example of a physical contaminant?
Hair
ExplanationHair is an example of a physical contaminant in food.
#7
Which of the following is NOT a proper way to thaw frozen food?
At room temperature on the kitchen counter
ExplanationThawing frozen food at room temperature on the kitchen counter is not proper.
#8
What should be the minimum internal temperature for cooked poultry?
165°F (74°C)
ExplanationCooked poultry should reach a minimum internal temperature of 165°F.
#9
Which government agency oversees food safety regulations in the United States?
FDA (Food and Drug Administration)
ExplanationFood safety regulations in the United States are overseen by the FDA.
#10
What is the recommended duration for washing hands thoroughly?
20 seconds
ExplanationHands should be washed thoroughly for 20 seconds.
#11
What is the purpose of FIFO in food storage?
First In, First Out - to ensure older food items are used first
ExplanationFIFO in food storage ensures older items are used first.
#12
What is the danger of consuming undercooked ground beef?
Risk of E. coli contamination
ExplanationUndercooked ground beef poses a risk of E. coli contamination.
#13
What does HACCP stand for in relation to food safety?
Hazard Analysis and Critical Control Points
ExplanationHACCP stands for Hazard Analysis and Critical Control Points in food safety.
#14
What is the danger zone temperature range for food?
Between 40°F (4°C) and 140°F (60°C)
ExplanationThe danger zone temperature range for food is between 40°F and 140°F.
#15
What does the term 'pH' refer to in food safety?
Potential of Hydrogen - acidity or alkalinity level
ExplanationpH in food safety refers to the acidity or alkalinity level.
#16
What is the purpose of a food safety audit?
To ensure compliance with food safety regulations
ExplanationA food safety audit ensures compliance with regulations.
#17
Which cooking method is most effective for killing harmful bacteria in food?
Boiling
ExplanationBoiling is the most effective method for killing harmful bacteria in food.