Food Safety Quiz

What is the purpose of Hazard Analysis and Critical Control Points (HACCP) in food businesses?

• To increase food production

• To ensure the health and safety of customers

• To reduce food costs

• To improve food taste

Which of the following is a critical control point for the receipt of food?

• Checking the color of the food

• Checking the temperature of high-risk foods

• Checking the weight of the food

• Checking the packaging design

What is a food hazard?

• A type of food packaging

• Something that makes food unfit or unsafe to eat

• A method of cooking food

• A type of food storage

Which of the following is NOT a type of food safety hazard?

• Chemical

• Physical

• Biological

• Nutritional

What should be done to prevent cross-contamination during food preparation?

• Use color-coded chopping boards

• Use the same utensils for all foods

• Store all foods together

• Ignore food expiration dates

What is the recommended temperature for keeping hot foods during serving?

• 50°C

• 63°C

• 75°C

• 100°C

What is a critical control point for food storage?

• Keeping high-risk foods on the correct shelf in the fridge

• Using any available shelf in the fridge

• Storing all foods at room temperature

• Ignoring expiration dates

Which of the following is a method to ensure good personal hygiene while cooking?

• Wearing jewelry

• Using a food probe to check core temperature

• Ignoring hand washing

• Using the same utensils for raw and cooked foods