#1
What is the recommended temperature for storing refrigerated food?
4°C
ExplanationOptimal temperature to slow bacterial growth.
#2
Which of the following is a common foodborne illness-causing bacteria often found in undercooked poultry?
Salmonella
ExplanationTypically found in raw or undercooked poultry.
#3
What is the purpose of cross-contamination prevention in restaurant food safety?
To prevent the spread of harmful bacteria
ExplanationTo avoid transferring pathogens between foods.
#4
Which of the following is a common symptom of food poisoning?
Fever
ExplanationOften accompanied by nausea and vomiting.
#5
What is the purpose of a food safety audit in restaurant operations?
To ensure compliance with food safety standards
ExplanationEvaluation of adherence to safety protocols.
#6
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
ExplanationSystematic preventive approach to food safety.
#7
Which of the following is NOT a safe method for thawing frozen food?
At room temperature on the counter
ExplanationUnsafe due to bacterial growth.
#8
What does FIFO stand for in the context of food storage and rotation?
First In, First Out
ExplanationMethod to ensure freshest stock is used first.
#9
Which government agency in the United States regulates and inspects food establishments?
Food and Drug Administration (FDA)
ExplanationResponsible for ensuring food safety.
#10
What is the purpose of a food safety management system (FSMS) in a restaurant?
To systematically prevent foodborne illness
ExplanationStructured approach to food safety.
#11
What is the danger zone temperature range for food where bacteria can multiply rapidly?
40°C to 140°C
ExplanationTemperature range conducive to bacterial growth.
#12
What is the recommended temperature for reheating leftovers?
165°C
ExplanationTemperature to ensure food safety.
#13
What is the primary purpose of a food safety training program for restaurant staff?
To prevent foodborne illness
ExplanationEducation on safe food handling practices.
#14
Which of the following is NOT a common food allergen that restaurants must be aware of?
Garlic
ExplanationUnlikely to cause allergic reactions.
#15
What is the purpose of a food safety management system (FSMS) audit?
To assess the effectiveness of food safety procedures
ExplanationEvaluate adherence to safety protocols.