Food Safety Quiz

What is the primary organization mentioned that is recognized in the food service industry for food safety certification?

• National Registry

• ServeSafe

• Food Safety Authority

• Health Department

How many people must experience the same symptoms after eating the same food for an outbreak to be considered?

• One

• Two

• Three

• Four

What is a significant challenge that food service operations face regarding food safety?

• Lack of ingredients

• Time pressure

• Overstaffing

• High food prices

How many individuals have foodborne illnesses been estimated to hospitalize in the United States each year?

• 10,000

• 50,000

• 128,000

• 250,000

Which of the following is NOT a way food can become contaminated?

• Pathogens

• Chemicals

• Organic farming

• Physical objects

What is an example of a high-risk population mentioned in the video?

• Teenagers

• Athletes

• The elderly

• Office workers

What is the proper cooking temperature for chicken to ensure safety?

• 145°F

• 155°F

• 165°F

• 175°F

What does the term "cross-contamination" refer to?

• Cooking food at the wrong temperature

• Transferring bacteria from one surface to another

• Serving undercooked food

• Using outdated ingredients

What percentage of people hospitalized due to foodborne illnesses do NOT survive?

• Less than 1%

• 2%

• 5%

• 10%

Why must food prepared in a private home be avoided in food service operations?

• It is usually cheaper.

• It is considered from an unsafe source.

• It is often more flavorful.

• It is not available in large quantities.