#1
What temperature should hot food be kept at to prevent bacterial growth?
Above 140°F (60°C)
ExplanationHot food should be kept above 140°F to prevent bacterial growth.
#2
What is the recommended method for thawing frozen food in a restaurant?
Thawing in the refrigerator
ExplanationThawing frozen food in the refrigerator is recommended.
#3
What is the correct procedure for cleaning food contact surfaces in a restaurant?
Wash with soap and water, then sanitize
ExplanationFood contact surfaces should be washed with soap, water, and sanitized.
#4
What is the recommended internal cooking temperature for poultry?
165°F (74°C)
ExplanationThe recommended internal cooking temperature for poultry is 165°F.
#5
Which of the following is an example of a physical hazard in a restaurant?
Foreign objects in food
ExplanationForeign objects in food are an example of a physical hazard.
#6
Which of the following is a common source of cross-contamination in a restaurant?
Storing raw meat above ready-to-eat foods
ExplanationStoring raw meat above ready-to-eat foods can lead to cross-contamination.
#7
What is the purpose of an MSDS (Material Safety Data Sheet) in a restaurant?
To provide information on hazardous chemicals
ExplanationMSDS provides information on hazardous chemicals for safety.
#8
Which agency typically regulates food safety in restaurants in the United States?
Food and Drug Administration (FDA)
ExplanationFDA typically regulates food safety in US restaurants.
#9
Which of the following is a potential physical hazard in a restaurant?
Broken glass in food
ExplanationBroken glass in food poses a potential physical hazard.
#10
What should be the first step in responding to a kitchen fire in a restaurant?
Evacuating the building
ExplanationThe first step is evacuating the building during a kitchen fire.
#11
What is the purpose of food safety training for restaurant employees?
To reduce the risk of foodborne illness
ExplanationFood safety training reduces the risk of foodborne illness.
#12
Which temperature range is considered the 'danger zone' for food?
Between 40°F (4°C) and 140°F (60°C)
ExplanationThe danger zone for food is between 40°F and 140°F.
#13
What is the HACCP (Hazard Analysis and Critical Control Points) system used for in restaurants?
To identify and prevent food safety hazards
ExplanationHACCP system is used to identify and prevent food safety hazards.
#14
Which of the following is NOT a common allergen that restaurants should be aware of?
Lettuce
ExplanationLettuce is not a common allergen restaurants should be aware of.
#15
In which area of the restaurant should chemicals be stored?
In a separate designated area away from food
ExplanationChemicals should be stored in a separate designated area away from food.
#16
What is the purpose of a food safety audit in a restaurant?
To ensure compliance with regulations and standards
ExplanationA food safety audit ensures compliance with regulations and standards.
#17
Which of the following is NOT a responsibility of a food handler in a restaurant?
Determining menu prices
ExplanationDetermining menu prices is not a responsibility of a food handler.