1C Food Safety and Hygiene Multiple Choice Questions

A chef stored raw chicken above uncovered fruits in the chiller. Two days later, guests experienced gastrointestinal distress. Which food safety system principle failed first?

• Cross-contamination control

• Temperature monitoring

• Sanitation verification

• Safe procurement

A walk-in freezer shows a constant temperature of 12°C. If ignored, what microbial hazard is most likely to develop?

• Psychrotrophic bacterial proliferation

• Anaerobic spore formation

• Thermophilic contamination

• Lipid oxidation inhibition

After breaking raw eggs, a cook prepared salad without washing hands. Which contamination type is directly involved?

• Physical

• Biological (cross-contamination)

• Chemical

• Environmental

Requiring kitchen staff to submit daily health declarations primarily fulfills which HACCP prerequisite program?

• Documentation verification

• Personal hygiene monitoring

• Critical limit setting

• Sanitation control

A food handler reused a cloth contaminated with raw meat drippings to wipe counters. This reflects:

• Poor cleaning and sanitizing practices

• Unsafe food sourcing

• Improper cooking methods

• Inadequate record-keeping

A supplier delivers seafood partially thawed at 6°C. The receiving officer should:

• Reject the delivery and document the temperature breach

• Refreeze it to restore texture

• Cook immediately to ensure safety

• Accept after organoleptic evaluation

The recognized temperature “danger zone” for pathogenic growth is:

• 0°C–2°C

• 5°C–60°C

• 65°C–75°C

• -10°C–5°C

Unlabeled sauce containers violate which HACCP component?

• Monitoring procedure

• Critical limit identification

• Record-keeping and traceability

• Verification audit

A can of tuna appears bulged and leaking. Correct response:

• Reject and document supplier non-compliance

• Freeze for observation

• Repack in sterile containers

• Open and test odor

A food worker sneezes into gloved hands and continues service. Appropriate corrective action:

• Discard gloves, wash hands, replace gloves before resuming work

• Sanitize gloves and continue

• Replace gloves only

• Ask a coworker to take over