#1
What is the recommended minimum internal cooking temperature for chicken?
145°F (63°C)
165°F (74°C)
180°F (82°C)
200°F (93°C)
#2
Which of the following is a common foodborne pathogen found in undercooked eggs?
Salmonella
E. coli
Listeria
Campylobacter
#3
What is the purpose of the FIFO method in food storage?
To control pests
To prevent food spoilage
To organize kitchen equipment
To track employee attendance
#4
What is the significance of the 'Danger Zone' in food safety?
It denotes areas with high crime rates
It represents the temperature range where bacteria multiply rapidly
It marks regions prone to natural disasters
It indicates areas with potential allergens
#5
Which government agency in the United States is responsible for overseeing food safety and regulations?
EPA (Environmental Protection Agency)
CDC (Centers for Disease Control and Prevention)
FDA (Food and Drug Administration)
NIH (National Institutes of Health)
#6
What is the danger zone for perishable food items?
32°F to 40°F (0°C to 4°C)
40°F to 140°F (4°C to 60°C)
140°F to 165°F (60°C to 74°C)
165°F to 212°F (74°C to 100°C)
#7
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
Highly Automated Control and Compliance Protocol
Healthy and Clean Cooking Practices
Harmful Additives and Contaminants Control
#8
What is the purpose of pasteurization in food processing?
To enhance flavor
To extend shelf life
To eliminate harmful bacteria
To increase nutritional value
#9
Which type of contamination refers to the transfer of harmful substances from one surface or food to another?
Cross-contamination
Airborne contamination
Chemical contamination
Physical contamination
#10
What is the primary purpose of a food safety management system, such as ISO 22000?
To enhance food flavors
To improve cooking techniques
To ensure the safety of the entire food supply chain
To reduce cooking time
#11
Which organization sets international food safety standards?
FDA (Food and Drug Administration)
WHO (World Health Organization)
USDA (United States Department of Agriculture)
EFSA (European Food Safety Authority)
#12
What is the main purpose of a food safety audit?
To assess the taste of food products
To inspect the cleanliness of utensils
To evaluate compliance with food safety standards
To monitor employee attendance
#13
In the context of food allergies, what does the acronym 'FARE' stand for?
Food Allergy Research & Education
Foods Avoided to Reduce Exposures
Food Allergen Regulatory Enforcement
Foreign Allergen Recognition Entity
#14
What is the primary function of food additives in the food industry?
To replace natural ingredients
To improve nutritional content
To extend shelf life or enhance characteristics
To increase cooking temperatures
#15
Which microorganism is commonly associated with causing botulism in improperly canned foods?
Salmonella
Clostridium botulinum
Escherichia coli
Listeria monocytogenes