Kitchen Safety and Hygiene Quiz

Which of the following is a key practice for maintaining personal hygiene in the kitchen?

• Wearing jewelry while cooking

• Washing hands thoroughly before handling food

• Using the same cutting board for raw meat and vegetables

• Tasting food with your fingers

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DOK Level 2: Skill/Concept

What is the primary purpose of the USDA in relation to food safety?

• To regulate the labeling of food products

• To inspect and grade meat, poultry, and eggs

• To monitor foodborne illness outbreaks

• To set guidelines for restaurant hygiene

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DOK Level 2: Skill/Concept

Which of the following is NOT a TCS (Time/Temperature Control for Safety) food?

• Cooked rice

• Sliced melons

• Bread

• Dairy products

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DOK Level 2: Skill/Concept

What does the acronym FATTOM stand for in relation to food safety?

• Food, Acidity, Time, Temperature, Oxygen, Moisture

• Fat, Acid, Temperature, Time, Oxygen, Microbes

• Food, Acid, Time, Temperature, Oxygen, Microbes

• Fat, Acidity, Time, Temperature, Oxygen, Moisture

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DOK Level 2: Skill/Concept

What is the temperature range of the TCS danger zone where bacteria grow most rapidly?

• 32°F to 100°F

• 41°F to 135°F

• 50°F to 140°F

• 60°F to 120°F

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DOK Level 2: Skill/Concept

Which organization is responsible for monitoring and investigating foodborne illness outbreaks in the United States?

• FDA

• USDA

• CDC

• WHO

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DOK Level 2: Skill/Concept

What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?

• 145°F

• 155°F

• 165°F

• 175°F

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DOK Level 2: Skill/Concept

Which of the following is a common cause of foodborne illness?

• Properly cooking food

• Cross-contamination

• Storing food at the correct temperature

• Using clean utensils

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DOK Level 2: Skill/Concept

What is one of the three main ways to contaminate food?

• Using separate cutting boards for raw and cooked foods

• Storing food in airtight containers

• Poor personal hygiene

• Cooking food to the proper temperature

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DOK Level 2: Skill/Concept

Which of the following is a proper food holding temperature for hot foods?

• 120°F

• 135°F

• 150°F

• 165°F

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DOK Level 2: Skill/Concept