Food Safety Knowledge Assessment

What is the primary purpose of a food safety management system?

• To increase food production

• To prevent foodborne illnesses

• To reduce food costs

• To enhance food flavor

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DOK Level 2: Skill/Concept

Which of the following is a common form of biological contamination in food?

• Metal shavings

• Bacteria

• Cleaning chemicals

• Plastic fragments

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DOK Level 2: Skill/Concept

What is the correct order of steps in the flow of food from purchasing to serving?

• Purchasing, receiving, storage, preparation, cooking, serving

• Storage, purchasing, receiving, cooking, preparation, serving

• Receiving, purchasing, storage, cooking, preparation, serving

• Cooking, preparation, storage, receiving, purchasing, serving

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DOK Level 2: Skill/Concept

Which of the following practices is essential for a safe food handler?

• Wearing jewelry while cooking

• Washing hands frequently

• Tasting food with fingers

• Using the same cutting board for raw meat and vegetables

Tags

DOK Level 2: Skill/Concept

What is the recommended temperature range for storing refrigerated foods to ensure safety?

• 0°F to 32°F

• 32°F to 40°F

• 40°F to 60°F

• 60°F to 80°F

Tags

DOK Level 2: Skill/Concept

Which of the following is a critical control point in the preparation of food?

• Choosing the menu

• Cooking to the right temperature

• Setting the table

• Designing the kitchen layout

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DOK Level 2: Skill/Concept

What is the main goal of pest management in food facilities?

• To increase food production

• To prevent contamination and foodborne illnesses

• To enhance the taste of food

• To reduce food costs

Tags

DOK Level 2: Skill/Concept

What is the purpose of cleaning and sanitizing kitchen surfaces?

• To make the kitchen look attractive

• To remove dirt and reduce pathogens

• To increase the shelf life of food

• To enhance the aroma of food

Tags

DOK Level 2: Skill/Concept

Which of the following is a safe practice when receiving food deliveries?

• Accepting damaged packages

• Checking the temperature of perishable items

• Storing items immediately without inspection

• Ignoring expiration dates

Tags

DOK Level 2: Skill/Concept

What is the role of a safe food handler in preventing cross-contamination?

• Using the same utensils for all foods

• Separating raw and cooked foods

• Storing all foods together

• Tasting food with bare hands

Tags

DOK Level 2: Skill/Concept