Food Safety Knowledge Assessment

Food Safety Knowledge Assessment

Assessment

Quiz

Created by

Tony Capriatti

Life Skills

12th Grade

Hard

DOK Level 2: Skill/Concept

Student preview

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20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Tags

DOK Level 2: Skill/Concept

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Metal shavings

Bacteria

Cleaning chemicals

Plastic fragments

Tags

DOK Level 2: Skill/Concept

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Tags

DOK Level 2: Skill/Concept

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Tags

DOK Level 2: Skill/Concept

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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