Food Safety Knowledge Assessment
Authored by Tony Capriatti
Life Skills
12th Grade
DOK Level 2: Skill/Concept covered
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20 questions
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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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