Food Safety Test 1

Explore this diverse selection of multiple-choice questions (MCQs) designed for various examinations. Food Safety Test 1 focuses on essential aspects of the subject, ensuring comprehensive preparation across different categories and fields of study to enhance your knowledge and readiness. The right answers for each question is provided next to respective questions for your convenience, you can either attend the test or dirtectly access the right answers by clicking the show correct answer button.

Each correct answer earns 1 mark, while each incorrect answer deducts 0.3 marks.

1. What is the ideal temperature for storing refrigerated food?

A. Below 0°C

B. 4°C to 60°C

C. 0°C to 4°C

D. Above 60°C

2. Which microorganism is responsible for most cases of food poisoning?

A. Salmonella

B. E. coli

C. Staphylococcus aureus

D. Clostridium botulinum

3. What is the recommended minimum temperature for cooking poultry?

A. 63°C

B. 74°C

C. 85°C

D. 100°C

4. Which foodborne illness is commonly associated with undercooked eggs?

A. Salmonellosis

B. Botulism

C. Listeriosis

D. Norovirus infection

5. What should you do if you suspect food poisoning after eating at a restaurant?

A. Inform the staff and ask for a refund

B. Write a negative review online

C. Report the incident to the local health department

D. Ignore it and hope it gets better

6. Which type of food should be stored on the bottom shelf of a refrigerator?

A. Raw meat

B. Fruits

C. Dairy products

D. Leftover cooked food

7. What is the maximum recommended time for leaving perishable food at room temperature?

A. 1 hour

B. 2 hours

C. 3 hours

D. 4 hours

8. Which is a correct method to extinguish a grease fire in the kitchen?

A. Use water to douse the flames

B. Smother the fire with a wet towel

C. Use a fire extinguisher labeled for grease fires

D. Blow on the fire to put it out

9. What is the most effective way to prevent cross-contamination in the kitchen?

A. Washing hands frequently

B. Using separate cutting boards for raw and cooked foods

C. Wearing gloves while cooking

D. Keeping food at room temperature

10. What is the proper way to thaw frozen food?

A. Leave it on the counter at room temperature

B. Run it under cold water

C. Microwave it on high power

D. Thaw it in the refrigerator

11. Which type of thermometer is best for checking the internal temperature of cooked food?

A. Dial thermometer

B. Infrared thermometer

C. Oven-safe thermometer

D. Digital instant-read thermometer

12. What is the first step in handwashing?

A. Apply soap

B. Rinse hands with water

C. Wet hands with water

D. Dry hands with a towel

13. Which food should be stored above all others in a refrigerator?

A. Raw chicken

B. Ready-to-eat foods

C. Fresh vegetables

D. Dairy products

14. What is the correct temperature for hot holding food?

A. 40°C

B. 50°C

C. 60°C

D. 70°C

15. Which of the following is NOT a common symptom of food poisoning?

A. Fever

B. Nausea

C. Headache

D. Weight gain

16. What is the maximum recommended duration for safely marinating meat in the refrigerator?

A. 12 hours

B. 24 hours

C. 48 hours

D. 72 hours

17. Which type of cutting board is best for cutting raw meat?

A. Plastic

B. Wood

C. Glass

D. Metal

18. What should you do if you drop a utensil on the floor while cooking?

A. Rinse it with water

B. Wipe it with a towel

C. Continue using it

D. Wash it with soap and water

19. Which type of foodborne illness can be caused by toxins produced by bacteria in improperly stored food?

A. Norovirus infection

B. Botulism

C. E. coli infection

D. Listeriosis

20. Which food safety principle emphasizes separating raw and cooked foods to prevent cross-contamination?

A. Clean

B. Cook

C. Chill

D. Separate

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