Food Safety Quiz

Which of the following microorganisms is responsible for causing the most foodborne illnesses?

• Viruses

• Molds

• Parasites

• Bacteria

Which of the following is an example of cross-contamination?

• Cooling large stock pots of hot food in refrigerator storage units

• Cooking foods to temperatures below 135 degrees F

• Thawing frozen food at room temperature

• Cutting carrots with the same knife used to cut raw chicken

Which of the following is a sign of a contaminated canned good?

• Torn label

• Swelled top or bottom

• Dirt on top of the can

• Dust on top of the can

Hot food can be put directly into the refrigerator for cooling.

• True

• False

What is the minimum internal temperature for cooking pork?

• 135 degrees F

• 145 degrees F

• 155 degrees F

• 165 degrees F

How long can potentially hazardous foods safely remain at temperatures in the temperature danger zone during preparation?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

Which of the following is an example of a physical hazard?

• Toxins

• Salmonella

• Glass

• Sanitizers

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

• Hair

• E.coli

• Yeast

• Bleach

Which of the following is an example of a biological hazard?

• Bandage

• Sanitizers

• E.coli

• Glass

Which color cutting board should be used for fresh fish?

• Blue

• Yellow

• White

• Green