#1
Which temperature range is considered the 'danger zone' for food?
40°F to 140°F (4°C to 60°C)
ExplanationTemperature range where bacteria multiply rapidly in food.
#2
What is the recommended method for thawing frozen meat?
Refrigerator thawing
ExplanationSafest method to thaw meat, preventing bacterial growth.
#3
What is the recommended minimum internal cooking temperature for poultry?
165°F (74°C)
ExplanationEnsures poultry is safe to eat, killing harmful bacteria.
#4
Which of the following is a common symptom of foodborne illness?
Nausea and vomiting
ExplanationTypical signs of foodborne illness, indicating ingestion of harmful pathogens.
#5
What is the purpose of a food safety management system (FSMS) in commercial establishments?
To ensure safe food handling practices
ExplanationSystematic approach to maintaining food safety standards.
#6
Which of the following is a potential source of biological contamination in food?
Mold
ExplanationFungus that can spoil food and cause health issues.
#7
Which of the following is NOT a proper way to sanitize kitchen surfaces?
Using vinegar and baking soda
ExplanationIneffective for killing harmful bacteria on surfaces.
#8
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
ExplanationSystematic approach to identify and prevent food safety hazards.
#9
What is the purpose of cross-contamination prevention?
To prevent the spread of harmful bacteria
ExplanationAvoiding transfer of pathogens from one surface to another.
#10
What is the ideal temperature for refrigerator storage of perishable foods?
40°F (4°C)
ExplanationOptimal temperature to slow bacterial growth in the refrigerator.
#11
What is the correct order of steps for washing hands effectively in a food service setting?
Lather, rinse, dry
ExplanationProper handwashing sequence to remove contaminants effectively.
#12
Which type of food hazard refers to foreign objects that inadvertently get into food products?
Physical hazard
ExplanationPresence of unintended items in food, posing a risk.
#13
Which government agency is responsible for inspecting and regulating food establishments in the United States?
Food and Drug Administration
ExplanationMain regulatory body overseeing food safety in the U.S.
#14
Which of the following is NOT a recommended method for cooling hot foods quickly?
Putting hot food directly into the refrigerator
ExplanationSlows cooling and may elevate temperatures in the fridge.
#15
What does FIFO stand for in the context of food storage?
First In, First Out
ExplanationRotating stock to use older items first, reducing waste.
#16
Which of the following is a proper way to handle a foodborne illness outbreak in a restaurant?
Close the restaurant temporarily until the outbreak subsides
ExplanationPrevents further spread of illness and protects public health.
#17
Which of the following is NOT a required piece of equipment for handwashing stations in food establishments?
Nail polish remover
ExplanationNot necessary for effective hand hygiene; may contain harmful chemicals.