Food Safety Quiz: Key Concepts

Which of the following is a key practice to ensure food safety in a restaurant?

• Storing raw meat above ready-to-eat foods

• Keeping food at safe temperatures

• Using the same cutting board for all foods

• Tasting food with fingers

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DOK Level 2: Skill/Concept

What is the primary reason for washing hands before handling food?

• To remove visible dirt

• To prevent cross-contamination

• To make hands smell nice

• To dry out the skin

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DOK Level 2: Skill/Concept

Which of the following is an example of cross-contamination?

• Using separate utensils for raw and cooked foods

• Storing cleaning chemicals away from food

• Cutting raw chicken and vegetables on the same board without cleaning

• Washing hands after handling raw meat

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DOK Level 2: Skill/Concept

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

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)

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DOK Level 2: Skill/Concept

Which personal hygiene practice is essential for food handlers?

• Wearing jewelry while cooking

• Keeping fingernails short and clean

• Using hand sanitizer instead of washing hands

• Wearing open-toed shoes in the kitchen

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DOK Level 2: Skill/Concept

What is the correct order of steps for cleaning and sanitizing a food-contact surface?

• Rinse, wash, sanitize, air-dry

• Wash, rinse, sanitize, air-dry

• Sanitize, wash, rinse, air-dry

• Wash, sanitize, rinse, air-dry

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DOK Level 2: Skill/Concept

Which of the following is a critical factor in preventing foodborne illness?

• Using expired ingredients

• Maintaining proper food storage temperatures

• Allowing pets in the kitchen

• Tasting food to check for spoilage

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DOK Level 2: Skill/Concept

What is the best way to prevent cross-contamination when storing food in a refrigerator?

• Store raw meat on the top shelf

• Store raw meat on the bottom shelf

• Store raw meat next to ready-to-eat foods

• Store raw meat in the same container as vegetables

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DOK Level 2: Skill/Concept

Why is it important to sanitize food-contact surfaces?

• To make them look shiny

• To remove all visible dirt

• To reduce pathogens to safe levels

• To dry them quickly

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DOK Level 2: Skill/Concept

Which of the following is a proper handwashing technique?

• Rinse hands with cold water for 5 seconds

• Use hand sanitizer instead of soap

• Scrub hands with soap for at least 20 seconds

• Dry hands on a shared towel

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DOK Level 2: Skill/Concept