Food Safety Quiz

What is the main cause of foodborne illnesses according to the guided notes?

• Eating raw vegetables

• Overcooking food

• Using too much salt

• Poor hygiene

Which of the following is NOT one of the three types of food hazards?

• Biological

• Chemical

• Physical

• Nutritional

What type of hazards include bones in fish and hair in soup?

• Chemical

• Biological

• Physical

• Nutritional

Where should a food thermometer be placed to get an accurate reading?

• In the thinnest part of the food

• On the surface part of the food

• Near the edge of the food

• In the thickest part of the food

Which of the following is a food most likely to become unsafe?

• bananas

• orange juice

• cheese

• chips

What is the Temperature Danger Zone for food safety?

• 42°F to 100°F

• 40°F to 140°F

• 50°F to 150°F

• 60°F to 160°F

What does FIFO stand for?

• Fresh in, Fresh out

• First in, First out

• Fast in, Fast out

• Few in, Few out

What type of foods require time/temperature control for safety (TCS)?

• Foods from an animal origin such as milk, meat, or poultry

• Foods that are dry and uncooked

• Foods that are canned and preserved

• Foods that are frozen and sealed

What should be used to measure the temperature of TCS foods?

• A scale

• A regular kitchen spoon

• A measuring cup

• A food thermometer

At what internal temperature should cold TCS food be stored?

• 60°F or lower

• 50°F or lower

• 41°F or lower

• 70°F or lower