#1
Which of the following is a common method for preserving food?
Pasteurization
Baking
Boiling
Frying
#2
Which microorganism is primarily responsible for causing botulism?
Salmonella
Escherichia coli
Clostridium botulinum
Staphylococcus aureus
#3
What is the ideal refrigerator temperature for storing perishable foods?
Below 0°C
0°C - 4°C
5°C - 10°C
Above 10°C
#4
Which food safety principle involves keeping raw meats separate from ready-to-eat foods?
Time-temperature control
Personal hygiene
Cross-contamination prevention
Cleaning and sanitation
#5
What is the most common symptom of a foodborne illness?
Fever
Headache
Nausea and vomiting
Fatigue
#6
What temperature range is considered the 'danger zone' for food?
0°C - 4°C
5°C - 10°C
60°C - 75°C
40°C - 140°C
#7
What is the purpose of HACCP in food safety?
To prevent contamination of food by microorganisms
To ensure proper cooking temperatures are reached
To identify and control potential hazards in food production
To regulate the labeling of food products
#8
Which type of bacteria can survive in environments with low oxygen levels?
Aerobic bacteria
Anaerobic bacteria
Facultative anaerobic bacteria
Microaerophilic bacteria
#9
What is the main cause of foodborne illness outbreaks related to raw or undercooked eggs?
E. coli contamination
Salmonella contamination
Listeria contamination
Botulism contamination
#10
Which of the following is NOT a proper method for thawing frozen food?
Thawing in the refrigerator
Thawing in cold water
Thawing at room temperature on the kitchen counter
Thawing in the microwave
#11
Which of the following is NOT an example of physical food contamination?
Glass shards in food
Chemical residues from pesticides
Hair in food
Metal fragments in food
#12
What is the purpose of the 'Danger Zone' concept in food safety?
To identify the range of temperatures that promote bacterial growth
To describe areas of a kitchen where accidents are likely to occur
To highlight regions where foodborne pathogens are commonly found
To warn consumers about foods with high levels of toxic substances
#13
What is the recommended minimum internal temperature for cooking poultry?
145°F (63°C)
160°F (71°C)
165°F (74°C)
180°F (82°C)
#14
Which of the following is NOT considered a high-risk food for foodborne illness?
Raw seafood
Cooked rice
Raw sprouts
Undercooked ground meat
#15
Which of the following is a foodborne illness caused by a toxin produced by bacteria in improperly canned foods?
Salmonellosis
Botulism
Campylobacteriosis
Listeriosis