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1D Food Safety Multiple Choice Worksheet

Authored by BILL JANSSEN DACARA

Health Sciences

12th Grade

Used 1+ times

1D Food Safety Multiple Choice Worksheet
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50 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

135°F

141°F

155°F

165°F

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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