Food Safety Quiz

What is the primary purpose of Hazard Analysis and Critical Control Points (HACCP) in food businesses?

• To enhance the flavor of food

• To ensure the health and safety of customers

• To reduce food costs

• To increase food production speed

According to the HACCP table, what should be done if food items are delivered at room temperature or thawed?

• Store immediately in the freezer

• Check the temperature and refuse items not up to standard

• Serve as soon as possible

• Increase the cooking time

What is a critical control point for food storage in terms of temperature?

• Keep all foods at room temperature

• Store high-risk foods between 0°C and 5°C

• Keep high-risk foods between -18°C and -22°C

• Allow foods to warm to room temperature before storage

Which type of hazard is associated with harmful bacteria such as Salmonella?

• Chemical

• Physical

• Microbiological

• All of the above

What is recommended to prevent food poisoning during food preparation?

• Use the same chopping board for all types of food

• Avoid washing hands to preserve natural oils

• Use color coded chopping boards and wash hands regularly

• Cook all foods at the same temperature