#1
Which temperature range is considered the 'danger zone' for food?
40°F to 140°F (4°C to 60°C)
32°F to 212°F (0°C to 100°C)
50°F to 150°F (10°C to 65°C)
60°F to 160°F (15°C to 70°C)
#2
What is the recommended method for thawing frozen meat?
Microwave thawing
Thawing at room temperature
Refrigerator thawing
Boiling water thawing
#3
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)
#4
Which of the following is a common symptom of foodborne illness?
Increased appetite
Frequent urination
Nausea and vomiting
Clear skin complexion
#5
What is the purpose of a food safety management system (FSMS) in commercial establishments?
To maximize profit margins
To minimize waste
To ensure safe food handling practices
To reduce employee turnover
#6
Which of the following is a potential source of biological contamination in food?
Pesticides
Mold
Metal shavings
Food additives
#7
Which of the following is NOT a proper way to sanitize kitchen surfaces?
Using a solution of bleach and water
Using hot water and detergent
Using vinegar and baking soda
Using a commercial sanitizer according to instructions
#8
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
Hazard Assessment and Control in Commercial Processes
Health and Control of Commercial Products
Hygiene Assessment and Compliance for Commercial Places
#9
What is the purpose of cross-contamination prevention?
To enhance food flavor
To mix different food ingredients
To prevent the spread of harmful bacteria
To speed up cooking processes
#10
What is the ideal temperature for refrigerator storage of perishable foods?
32°F (0°C)
40°F (4°C)
45°F (7°C)
50°F (10°C)
#11
What is the correct order of steps for washing hands effectively in a food service setting?
Rinse, lather, dry, apply sanitizer
Apply sanitizer, rinse, lather, dry
Lather, rinse, dry, apply sanitizer
Lather, rinse, dry
#12
Which type of food hazard refers to foreign objects that inadvertently get into food products?
Physical hazard
Chemical hazard
Biological hazard
Radiological hazard
#13
Which government agency is responsible for inspecting and regulating food establishments in the United States?
Department of Health and Human Services
Environmental Protection Agency
Food and Drug Administration
Occupational Safety and Health Administration
#14
Which of the following is NOT a recommended method for cooling hot foods quickly?
Placing food in shallow pans
Stirring the food frequently
Putting hot food directly into the refrigerator
Using an ice water bath
#15
What does FIFO stand for in the context of food storage?
First In, First Out
Final In, Final Out
Freshness Is Foremost Objective
Food Is For Others
#16
Which of the following is a proper way to handle a foodborne illness outbreak in a restaurant?
Keep the restaurant open and inform customers about the outbreak
Close the restaurant temporarily until the outbreak subsides
Avoid reporting the outbreak to health authorities to prevent negative publicity
Blame the outbreak on individual customers to avoid liability
#17
Which of the following is NOT a required piece of equipment for handwashing stations in food establishments?
Soap dispenser
Nail polish remover
Paper towels
Hand sanitizer