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Practice Quiz - Food Safety and Contamination

Total questions: 83

Worksheet time: 42mins

Name
Class
Date
1.

A foodborne illness becomes an outbreak when:

a)

One person becomes sick

b)

Only two people report an illness

c)

Two or more people have the same symptoms confirmed by investigation

d)

A manager reports symptoms

2.

Which agency publishes the Food Code?

a)

USDA

b)

FDA

c)

CDC

d)

OSHA

3.

Which is NOT one of the five most common risk factors?

a)

Poor personal hygiene

b)

Purchasing food from unsafe sources

c)

Using time as a public health control

d)

Failing to cook food adequately

4.

A pathogen is defined as:

a)

A harmless microorganism

b)

A harmful microorganism that can make people sick

c)

A type of chemical contaminant

d)

A packaging defect

5.

In FATTOM, the A stands for:

a)

Airflow

b)

Acid

c)

Atmosphere

d)

Antimicrobial properties

6.

Norovirus is commonly transmitted by:

a)

Undercooked seafood

b)

Fecal-oral contamination from infected handlers

c)

Raw eggs

d)

Poultry juices

7.

Hepatitis A is:

a)

Destroyed by normal cooking

b)

Linked mainly to beef

c)

A virus spread through contaminated water or hands

d)

Unrelated to ready-to-eat food

8.

STEC (E. coli) is commonly linked with:

a)

Whole cuts of beef

b)

Ground beef

c)

Cooked pasta

d)

Canned goods

9.

Shigella spp. is typically spread by:

a)

Pesticides

b)

Flies and fecal contamination

c)

Raw poultry

d)

Seafood toxins

10.

Ciguatera toxin is associated with:

a)

Pork

b)

Beef

c)

Certain tropical reef fish

d)

Citrus

11.

Chemical contamination may occur when:

a)

Hair falls into food

b)

Copper cookware is used with acidic foods

c)

Broken glass is in food

d)

Salmonella is in poultry

12.

A physical contaminant is:

a)

Bleach residue

b)

Fingernail fragment

c)

Salmonella

d)

Sanitizer solution

13.

A highly susceptible population includes:

a)

Healthy adults

b)

Long-distance runners

c)

Elderly people and young children

d)

Food workers

14.

A food allergen is:

a)

Any artificial ingredient

b)

A naturally occurring protein in a food

c)

A type of bacteria

d)

A nutrient requiring labeling

15.

The Big 9 allergens include:

a)

Rice

b)

Corn

c)

Sesame

d)

Bacon

16.

Symptoms of allergic reaction include:

a)

Sneezing only

b)

Tingling, swelling, hives, difficulty breathing

c)

Fever

d)

Chest pain caused by bacteria

17.

The A in A.L.E.R.T. stands for:

a)

Access

b)

Assure

c)

Allow

d)

Assess

18.

Biological contaminants include:

a)

Jewelry

b)

Sanitizers

c)

Bacteria, viruses, parasites, fungi

d)

Plastic

19.

Chemical contaminants include:

a)

Hair

b)

Cleaners and polishes

c)

Viruses

d)

Dirt

20.

Physical contaminants include:

a)

Parasites

b)

Broken glass

c)

Sanitizer residue

d)

Fungi

21.

Minimum scrubbing time for handwashing:

a)

5 sec

b)

10–15 sec

c)

20–25 sec

d)

30 sec

22.

Water for handwashing must be at least:

a)

70°F

b)

80°F

c)

100°F

d)

120°F

23.

Hand antiseptics may be used:

a)

Instead of washing

b)

Before washing

c)

Only after proper handwashing

d)

On gloves only

24.

Gloves must be changed:

a)

Only when torn

b)

After 4 hours of use or when switching tasks

c)

Once per shift

d)

Never

25.

Bare-hand contact with ready-to-eat food is allowed only when:

a)

Chef prefers it

b)

Local code allows it with strict procedures

c)

Gloves are unavailable

d)

Food will be microwaved

26.

A sore throat with fever requires exclusion when working with:

a)

Retail customers

b)

High-risk populations

c)

Dry goods

d)

Frozen food

27.

A food worker must be excluded for:

a)

Persistent cough

b)

Vomiting or diarrhea

c)

Sore throat

d)

Headache

28.

Jaundice requires:

a)

Gloves

b)

Exclusion + regulatory notification

c)

Avoiding certain foods

d)

Drinking more water

29.

Which must be removed before food prep?

a)

Hat

b)

Apron

c)

Bracelets/jewelry

d)

Hair restraint

30.

A wound on the hand must be:

a)

Rinsed only

b)

Covered with impermeable bandage + glove

c)

Left open

d)

Covered with towel

31.

Hands must be washed after:

a)

Touching sanitized equipment

b)

Taking out garbage

c)

Clocking in

d)

Walking by customers

32.

Nail polish is prohibited because:

a)

It breaks sanitizer

b)

It can flake off and hide dirt

c)

It changes food pH

d)

It melts

33.

Handwashing must occur:

a)

Only at shift start

b)

Only after restroom

c)

Before putting on gloves

d)

Only before lunch

34.

Cold TCS food must be received at:

a)

50°F

b)

45°F

c)

41°F or below

d)

32°F

35.

Shell eggs must be received at:

a)

32°F

b)

41°F

c)

45°F

d)

50°F

36.

Live shellfish must come with:

a)

Pest record

b)

Shellstock tags

c)

Nutrition label

d)

Coupon

37.

Shellstock tags must be kept for:

a)

7 days

b)

30 days

c)

60 days

d)

90 days

38.

Frozen food must be rejected if:

a)

Firm

b)

Ice crystals or thawing evidence

c)

Vacuum-packed

d)

Below 0°F

39.

Frozen food must be rejected if:

a)

Firm

b)

Ice crystals or thawing evidence

c)

Vacuum-packed

d)

Below 0°F

40.

RTE TCS food held longer than 24 hours must be:

a)

Frozen

b)

Cooked

c)

Date marked

d)

Mixed

41.

Maximum storage time for RTE TCS food at 41°F:

a)

3 days

b)

5 days

c)

7 days

d)

9 days

42.

Correct refrigerator storage order:

a)

RTE → seafood → whole cuts → ground → poultry

b)

Poultry → seafood → RTE → whole cuts → ground

c)

Ground → poultry → whole cuts → seafood → RTE

d)

Seafood → RTE → poultry → whole cuts → ground

43.

Chemicals must be stored:

a)

Above food

b)

In prep sinks

c)

Away from food and equipment

d)

Next to dry goods

44.

ROP foods must be received at:

a)

32°F

b)

41°F

c)

45°F

d)

50°F

45.

Cut melons must be stored at:

a)

Room temp

b)

41°F or lower

c)

50°F

d)

Any temp

46.

Dry storage should be:

a)

32°F

b)

50–70°F with ventilation

c)

45°F

d)

135°F

47.

FIFO ensures:

a)

Oldest product used first

b)

Newest used first

c)

Random

d)

No rotation

48.

Items must be stored at least:

a)

2 in

b)

4 in

c)

6 in

d)

12 in

49.

Reject meat if:

a)

Firm

b)

Mild smell

c)

Slimy or sticky

d)

Vacuum packed

50.

Reject deliveries with:

a)

Intact packaging

b)

Correct temperature

c)

Water stains

d)

Legible labels

51.

Milk may be received at:

a)

32°F

b)

41°F

c)

45°F

d)

50°F

52.

During a recall, you must:

a)

Discard immediately

b)

Remove, label, and store securely

c)

Serve until confirmation

d)

Mix with older stock

53.

Acceptable thawing method:

a)

Counter

b)

Under running water ≤70°F

c)

Near oven

d)

On prep table

54.

ROP fish must have packaging removed:

a)

After cooking

b)

Before or after thawing immediately

c)

Only if smelly

d)

Never

55.

Cook poultry to:

a)

135°F

b)

145°F

c)

155°F

d)

165°F

56.

Ground beef must reach:

a)

135°F

b)

145°F

c)

155°F

d)

165°F

57.

Eggs for immediate service:

a)

135°F

b)

145°F

c)

155°F

d)

165°F

58.

Microwave cooking requires:

a)

135°F

b)

145°F

c)

155°F

d)

165°F

59.

Cooling 135°F → 70°F within:

a)

1 hr

b)

2 hrs

c)

4 hrs

d)

6 hrs

60.

Cooling 70°F → 41°F within:

a)

1 hr

b)

2 hrs

c)

3 hrs

d)

4 hrs

61.

Total cooling time cannot exceed:

a)

2 hrs

b)

4 hrs

c)

6 hrs

d)

8 hrs

62.

Reheating for hot-holding requires:

a)

135°F

b)

145°F

c)

155°F

d)

165°F

63.

A variance is required for:

a)

Grilling chicken

b)

Smoking food to preserve it

c)

Wearing gloves

d)

Cooking pasta

64.

Ice used for chilling food may:

a)

Never be used as ingredient

b)

Be reused

c)

Be placed with chemicals

d)

Be shared between uses

65.

Produce must be washed:

a)

Before cutting

b)

After mixing with meat

c)

Only after peeling

d)

Only with hot water

66.

Raw seed sprouts must not be served to:

a)

Healthy adults

b)

Staff

c)

Highly susceptible populations

d)

Children over 12

67.

Pooled eggs for HSPs must be:

a)

Raw

b)

Pasteurized

c)

Frozen

d)

Sprayed with sanitizer

68.

Partial cooking limit:

a)

10 min

b)

30 min

c)

60 min

d)

120 min

69.

Raw/undercooked fish must have proof of:

a)

Date caught

b)

Proper freezing

c)

Country origin

d)

Salt content

70.

Ice paddles are for:

a)

Flavor

b)

Cooling food quickly

c)

Mixing flour

d)

Storing utensils

71.

Cross-contamination can be prevented by:

a)

Mixing raw and RTE food

b)

Using separate equipment

c)

Using same board

d)

Wearing sandals

72.

Cut produce must be stored at:

a)

Room temp

b)

41°F or lower

c)

50°F

d)

Any temp

73.

Never scoop ice with glass because:

a)

It melts

b)

It can chip and contaminate ice

c)

Too heavy

d)

Absorbs odors

74.

Hot TCS food must be held at:

a)

110°F

b)

120°F

c)

135°F

d)

150°F

75.

Cold food held without temp control must not exceed:

a)

41°F

b)

50°F

c)

60°F

d)

70°F

76.

Hot food held without temp control must be used/discarded within:

a)

2 hrs

b)

3 hrs

c)

4 hrs

d)

6 hrs

77.

Sneeze guards must be placed:

a)

7" above food

b)

14" above counter & 7" beyond food

c)

On food

d)

Only in kitchens

78.

Item allowed for re-service:

a)

Bread rolls

b)

Salsa

c)

Unopened packaged crackers

d)

Garnish

79.

Serving utensils must be stored:

a)

With handles above food

b)

Fully submerged

c)

In pockets

d)

On floor

80.

High-temp dishmachine final rinse must be at least:

a)

150°F

b)

165°F

c)

180°F

d)

200°F

81.

Manual hot-water sanitizing immersion temp:

a)

120°F

b)

135°F

c)

150°F

d)

171°F

82.

Minimum chlorine contact time:

a)

3 sec

b)

7 sec

c)

20 sec

d)

30 sec

83.

Minimum iodine sanitizer temperature:

a)

50°F

b)

68°F

c)

75°F

d)

100°F

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