Food Safety and Handling Quiz

Which food item is considered unsafe to serve at a nursing home barbecue?

• Deviled eggs

• Potato salad

• Raw carrots

• Rare hamburgers

What is the most effective way to communicate use-by dates for off-site food service?

• Telephone call

• Labels on food

• Verbal instructions

• Text or email

At what minimum internal temperature should veal chops be cooked?

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

How should food handlers respond to a manufacturer's recall of an item?

• Store with other food

• Separate from other food

• In vacuum-packed bags

• In self-draining containers

What is a critical practice to prevent seafood toxins from causing foodborne illness?

• Cooking to correct temperatures

• Microwaving fish

• Purchasing from approved suppliers

• Hand washing

When can a food handler diagnosed with jaundice return to work?

• After one week

• When skin color returns to normal

• Seven days after symptoms end

• When approved by a regulatory authority

What is the purpose of hand antiseptic in food handling?

• To replace hand washing

• To increase sanitizer use

• To reduce pathogens on skin

• To eliminate the need for gloves

Which food item is associated with Salmonella Typhi?

• Undercooked ground beef

• Shellfish from contaminated water

• Produce

• Beverages

What condition promotes bacterial growth?

• Highly alkaline pH

• Temperature between 70°F and 125°F

• Low moisture levels

• High acidity

Parasites are most commonly associated with which food?

• Dairy products

• Whole wheat

• Wild game

• Mushrooms