Food Safety Quiz for Students

Which of the following is a common symptom of foodborne illness?

• Headache

• Nausea

• Sneezing

• Rash

What is the recommended temperature for a refrigerator to safely store perishable foods?

• 45°F (7°C)

• 40°F (4°C) or below

• 50°F (10°C)

• 60°F (16°C)

Which of the following meats must be cooked to an internal temperature of at least 165°F (74°C) to ensure safety?

• Beef steak

• Chicken

• Pork chop

• Fish

What is cross-contamination?

• Cooking food at high temperatures

• The transfer of harmful bacteria from one food or surface to another

• Storing food in airtight containers

• Washing hands before eating

Which of the following is the most important personal hygiene practice when handling food?

• Wearing a hat

• Washing hands thoroughly

• Using a clean apron

• Wearing gloves

Why is it important to clean and sanitize kitchen surfaces after preparing raw meat?

• To make the kitchen look tidy

• To prevent the spread of bacteria that can cause foodborne illness

• To remove food stains

• To keep surfaces shiny

A student stores cooked rice in a container at room temperature overnight. What food safety risk does this practice present?

• No risk, as rice is safe at room temperature

• Risk of bacterial growth leading to foodborne illness

• Risk of rice drying out

• Risk of rice losing flavor

If you use the same cutting board for raw chicken and then for vegetables without washing it, what could happen?

• The vegetables will taste like chicken

• Harmful bacteria from the chicken could contaminate the vegetables

• The cutting board will get scratched

• The vegetables will cook faster

You notice a food handler touching their face and then preparing a salad without washing their hands. What is the main food safety concern in this situation?

• The salad will taste bad

• The food handler may transfer germs to the salad, increasing the risk of illness

• The salad will wilt faster

• The food handler will get tired

After cleaning a countertop with soap and water, what is the next step to ensure it is safe for food preparation?

• Dry it with a towel

• Sanitize it with an appropriate solution

• Leave it to air dry

• Sprinkle salt on it