#1
What is the recommended minimum internal cooking temperature for chicken?
165°F (74°C)
ExplanationTo ensure chicken is thoroughly cooked and safe to eat.
#2
Which of the following is a common foodborne pathogen found in undercooked eggs?
Salmonella
ExplanationSalmonella is frequently associated with undercooked eggs and can cause food poisoning.
#3
What is the purpose of the FIFO method in food storage?
To prevent food spoilage
ExplanationFirst In, First Out method ensures older food is used first, reducing the risk of spoilage.
#4
What is the significance of the 'Danger Zone' in food safety?
It represents the temperature range where bacteria multiply rapidly
ExplanationBacteria proliferate quickly within this temperature range, increasing the risk of foodborne illness.
#5
Which government agency in the United States is responsible for overseeing food safety and regulations?
FDA (Food and Drug Administration)
ExplanationRegulates food safety, including inspections, labeling, and recalls, to protect public health.
#6
What is the danger zone for perishable food items?
40°F to 140°F (4°C to 60°C)
ExplanationTemperatures within this range promote bacterial growth in perishable foods.
#7
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
ExplanationA systematic approach to food safety management, identifying and controlling hazards.
#8
What is the purpose of pasteurization in food processing?
To eliminate harmful bacteria
ExplanationPasteurization kills pathogens to make food safer for consumption.
#9
Which type of contamination refers to the transfer of harmful substances from one surface or food to another?
Cross-contamination
ExplanationCross-contamination can occur when bacteria or other pathogens are transferred between surfaces or foods.
#10
What is the primary purpose of a food safety management system, such as ISO 22000?
To ensure the safety of the entire food supply chain
ExplanationISO 22000 establishes protocols to identify and manage food safety hazards throughout the supply chain.
#11
Which organization sets international food safety standards?
WHO (World Health Organization)
ExplanationThe WHO establishes global guidelines to ensure food safety and public health.
#12
What is the main purpose of a food safety audit?
To evaluate compliance with food safety standards
ExplanationAssesses adherence to food safety protocols and identifies areas for improvement.
#13
In the context of food allergies, what does the acronym 'FARE' stand for?
Food Allergy Research & Education
ExplanationAn organization dedicated to raising awareness and providing resources for food allergy management.
#14
What is the primary function of food additives in the food industry?
To extend shelf life or enhance characteristics
ExplanationAdditives help maintain food quality, appearance, and safety, often by inhibiting spoilage or enhancing flavor.
#15
Which microorganism is commonly associated with causing botulism in improperly canned foods?
Clostridium botulinum
ExplanationBotulism is caused by the toxin produced by Clostridium botulinum, often found in improperly canned or preserved foods.