Food Safety Quiz

What is the main cause of foodborne illnesses according to the notes?

• a. Biological hazards

• b. Chemical hazards

• c. Physical hazards

• d. All of the above

Which of the following is an example of a chemical food hazard?

• a. Bacteria on food

• b. Pits in fruit

• c. Hair in soup

• d. Mold on strawberries

What is FATTOM an acronym for in the context of food safety?

• a. A method for cooking food

• b. Conditions necessary for bacterial growth

• c. Types of chemical hazards

• d. Principles of personal hygiene

What temperature range defines the Temperature Danger Zone for food safety?

• a. 32°F-40°F

• b. 41°F-135°F

• c. 136°F-165°F

• d. 166°F-212°F

Which of the following is a TCS (Time/Temperature Control for Safety) food?

• a. Bread

• b. Canned soup

• c. Raw seed sprouts

• d. Hard cheese

What is the correct way to measure the temperature of food with a thermometer?

• a. Insert it at the surface of the food

• b. Place it at the edge of the food

• c. In the thickest part of the food

• d. Measure the temperature after the food is served

Which scenario represents poor hygiene leading to a foodborne illness?

• a. Glass breaking in the kitchen

• b. Sneeze on a salad

• c. Choking on a bone

• d. Cleaning a cutting board with bleach

What is the first step in the process of cleaning and sanitizing utensils?

• a. Drying

• b. Rinsing

• c. Scrubbing

• d. Washing with hot, soapy water

What does FIFO stand for in the context of food storage?

• a. First in, first out

• b. Food is forever okay

• c. Fresh is first out

• d. Freezing is for older items

Which temperature is recommended for storing cold food to prevent bacterial growth?

• a. 32°F

• b. 41°F or lower

• c. 50°F

• d. 60°F or higher