Food Safety Quality PSU 1

What is the main goal of food safety?

• Increase food production

• Prevent hazards that harm human health

• Reduce food prices

• Promote food marketing

Which of the following is a biological hazard?

• Glass shards

• Pesticide residues

• Salmonella bacteria

• Metal fragments

What is the danger zone temperature range where bacteria multiply quickly?

• 0°C to 10°C

• 10°C to 40°C

• 5°C to 60°C

• 60°C to 100°C

Which of the following is NOT a recommended thawing method?

• In a refrigerator overnight

• Under running water below 21°C

• In a microwave oven

• On the kitchen counter at room temperature

Which pest is associated with Leptospirosis and Hantavirus?

• Flies

• Cockroaches

• Rats

• Ants

Which material is considered food-grade for containers?

• PVC

• Iron

• Polypropylene (PP)

• Lead

Which of the following is a chemical hazard?

• Hair

• Bones

• Cleaning agents

• Bacteria

What is the best method for rodent elimination?

• Ultrasonic devices

• Professional pest control services

• Sticky traps

• Fly swatters

Which of the following is a principle of clean facilities?

• Use of dim lighting

• Overcrowded refrigerators

• Shared utensils for all food types

• Non-slip epoxy flooring with proper drainage

Which of the following is a best practice in food logistics?

• Use of HACCP-based cold chain systems

• No temperature monitoring

• Mixed cargo transport

• Transporting food with chemicals