#1
Which of the following is a common foodborne illness caused by bacteria?
Hepatitis A
Norovirus
Salmonella
Rotavirus
#2
What is the temperature danger zone for food?
32°F to 140°F (0°C to 60°C)
0°F to 32°F (-18°C to 0°C)
140°F to 212°F (60°C to 100°C)
212°F to 300°F (100°C to 149°C)
#3
Which of the following is an example of a physical contaminant in food?
E. coli bacteria
Salmonella bacteria
Glass fragments
Botulinum toxin
#4
What is the recommended minimum internal cooking temperature for poultry?
145°F (63°C)
160°F (71°C)
165°F (74°C)
180°F (82°C)
#5
What does FIFO stand for in the context of food safety and storage?
First In, First Out
Food Inspection and Food Ordering
Fast International Food Operation
Fresh Ingredients and Food Options
#6
Which of the following is a common symptom of foodborne illness?
Increased appetite
Fever
Elevated blood pressure
Decreased heart rate
#7
Which of the following is NOT a safe method for thawing frozen food?
Thawing in the refrigerator
Thawing in cold water
Thawing at room temperature
Thawing in the microwave
#8
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
Healthy and Controlled Cooking Procedures
Highly Automated Cooking and Cleaning Procedures
Hazardous Actions in Cooking and Cleaning Processes
#9
What is the purpose of a food safety management system (FSMS)?
To increase food waste
To ensure safe food handling practices
To reduce customer satisfaction
To speed up food production
#10
Which of the following is NOT a type of foodborne hazard?
Biological hazards
Chemical hazards
Physical hazards
Economical hazards
#11
What is the purpose of a food safety audit?
To promote foodborne illness
To identify and correct food safety hazards
To decrease customer satisfaction
To increase food waste
#12
Which of the following is a recommended practice for preventing cross-contamination in a kitchen?
Using the same cutting board for raw meats and vegetables
Washing hands only before handling food
Storing cooked and raw foods together
Using separate utensils and cutting boards for different food types
#13
Which government agency in the United States oversees food safety regulations?
CDC (Centers for Disease Control and Prevention)
FDA (Food and Drug Administration)
EPA (Environmental Protection Agency)
WHO (World Health Organization)
#14
What is the purpose of pasteurization in food safety?
To improve taste
To increase shelf life
To eliminate harmful bacteria
To enhance nutritional value
#15
What is the role of food safety training in a food service establishment?
To increase foodborne illness outbreaks
To reduce compliance with regulations
To improve food safety practices among employees
To decrease customer satisfaction
#16
What does the acronym FATTOM stand for in the context of food safety?
Food And Temperature, Time Of Manufacture
Food And Time, Temperature Of Management
Food Acidity, Time, Temperature, Oxygen, Moisture
Food Analysis, Time, Testing Of Microorganisms
#17
What is the purpose of traceability in food safety management?
To increase food waste
To track the movement of food products through the supply chain
To decrease customer satisfaction
To speed up food production