1D Food Safety Multiple Choice Worksheet

A kitchen staff stores freshly cooked rice beside raw chicken in the same tray. What critical violation of food safety occurred?

• Chemical contamination

• Physical contamination

• Cross-contamination

• Time-temperature abuse

Soup was left uncovered at room temperature for four hours before serving. What major hazard has developed in this situation?

• Biological hazard

• Physical hazard

• Chemical hazard

• None

In which temperature range do pathogenic bacteria proliferate most rapidly, posing the highest risk for foodborne illness?

• 0°C-5°C

• 5°C-60°C

• 60°C-100°C

• 10°C-40°C

A food handler adjusts his face mask with gloved hands, then proceeds to chop vegetables. This unsafe behavior results in—

• Physical contamination

• Cross-contamination

• Food spoilage

• Proper sanitation

Which of the following best defines HACCP as an internationally recognized safety management system?

• Biological and Cleaning Control Plan

• Hazard Analysis and Critical Control Point

• Handling and Cleaning Control Process

• Health Assessment for Contaminant Control Procedures

Poultry dishes must reach what minimum internal cooking temperature to ensure pathogenic destruction?

• 135°F

• 141°F

• 155°F

• 165°F

Upon delivery, a milk container is found bloated and swollen. What is the safest response?

• Store it immediately

• Shake and use it

• Reject the delivery

• Boil before storing

Cut fruits displayed at a salad bar above 5°C for two hours pose what potential hazard?

• Time-temperature abuse

• Cross-contamination

• Pest infestation

• Food oxidation

Which pathogen is particularly dangerous to pregnant women and may cause miscarriage through contaminated soft cheese?

• Salmonella

• E. coli

• Listeria monocytogenes

• Staphylococcus aureus

A food handler suffering from diarrhea reports for duty and serves food. Which food safety principle is breached?

• Food defense

• Health screening

• FIFO

• Temperature control