#1
What is the recommended temperature for storing refrigerated food?
#2
Which of the following is a common foodborne illness-causing bacteria often found in undercooked poultry?
Salmonella
E. coli
Listeria
Campylobacter
#3
What is the purpose of cross-contamination prevention in restaurant food safety?
To enhance food flavor
To reduce food waste
To prevent the spread of harmful bacteria
To speed up food preparation
#4
Which of the following is a common symptom of food poisoning?
Coughing
Fever
Joint pain
Blurry vision
#5
What is the purpose of a food safety audit in restaurant operations?
To increase food prices
To improve customer service
To ensure compliance with food safety standards
To reduce employee turnover
#6
What does HACCP stand for in the context of food safety?
Hazardous Analysis and Critical Control Points
Health Advisory and Critical Control Procedures
Hazard Assessment and Comprehensive Control Points
Hazard Analysis and Critical Control Points
#7
Which of the following is NOT a safe method for thawing frozen food?
In the refrigerator
In cold water
At room temperature on the counter
In the microwave
#8
What does FIFO stand for in the context of food storage and rotation?
First In, First Out
Freshness Is Foremost Objective
Food Inventory and Freezer Organization
Fast In, Fast Out
#9
Which government agency in the United States regulates and inspects food establishments?
Food and Drug Administration (FDA)
Centers for Disease Control and Prevention (CDC)
Department of Agriculture (USDA)
Environmental Protection Agency (EPA)
#10
What is the purpose of a food safety management system (FSMS) in a restaurant?
To attract more customers
To increase employee benefits
To systematically prevent foodborne illness
To reduce advertising costs
#11
What is the danger zone temperature range for food where bacteria can multiply rapidly?
0°C to 4°C
5°C to 10°C
60°C to 75°C
40°C to 140°C
#12
What is the recommended temperature for reheating leftovers?
#13
What is the primary purpose of a food safety training program for restaurant staff?
To increase employee turnover
To enhance food presentation
To prevent foodborne illness
To decrease customer satisfaction
#14
Which of the following is NOT a common food allergen that restaurants must be aware of?
#15
What is the purpose of a food safety management system (FSMS) audit?
To identify new food trends
To assess the effectiveness of food safety procedures
To increase food prices
To decrease employee morale