Food Safety Test 2

Explore this diverse selection of multiple-choice questions (MCQs) designed for various examinations. Food Safety Test 2 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 correct temperature for reheating leftovers?

A. 60°C

B. 70°C

C. 75°C

D. 80°C

2. Which of the following is a common symptom of foodborne botulism?

A. Diarrhea

B. Muscle weakness

C. Rash

D. Sore throat

3. What is the most common source of food contamination in the kitchen?

A. Airborne bacteria

B. Dirty dishes

C. Improperly washed hands

D. Unclean countertops

4. Which of the following is NOT a safe method for thawing frozen food?

A. Microwaving on high power

B. Thawing in the refrigerator

C. Running cold water over it

D. Thawing at room temperature

5. Which temperature range is considered the "safe zone" for food storage?

A. 0°C to 4°C

B. 4°C to 60°C

C. 60°C to 100°C

D. Below 0°C

6. What is the main cause of foodborne illness outbreaks in restaurants?

A. Cross-contamination

B. Improper cooking temperatures

C. Poor personal hygiene

D. Contaminated water

7. Which of the following is NOT a correct way to thaw frozen seafood?

A. Thawing in cold water

B. Microwaving on low power

C. Thawing at room temperature

D. Thawing in the refrigerator

8. What is the recommended minimum internal cooking temperature for ground beef?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

9. Which type of food should be stored on the top shelf of a refrigerator?

A. Dairy products

B. Raw meat

C. Leftover cooked food

D. Fresh fruits

10. Which of the following is NOT a common source of food contamination at home?

A. Pets

B. Insects

C. Clean water

D. Dirty hands

11. What is the primary cause of food spoilage?

A. Freezing

B. Mold growth

C. Bacterial contamination

D. Exposure to air

12. Which of the following is NOT a safe practice for handling raw meat?

A. Washing meat before cooking

B. Using separate utensils for raw and cooked meat

C. Storing meat on the bottom shelf of the refrigerator

D. Cooking meat to the appropriate temperature

13. What is the best way to store leftovers in the refrigerator?

A. In open containers

B. Covered with aluminum foil

C. In airtight containers

D. Wrapped in plastic wrap

14. Which food safety principle emphasizes keeping food at safe temperatures to prevent bacterial growth?

A. Clean

B. Cook

C. Chill

D. Separate

15. What is the correct procedure for sanitizing kitchen surfaces?

A. Wipe with a damp cloth

B. Wash with soap and water

C. Spray with a bleach solution and let it air dry

D. Use a disinfectant spray

16. Which type of foodborne illness is caused by consuming food contaminated with toxins produced by bacteria?

A. Botulism

B. Salmonellosis

C. E. coli infection

D. Norovirus infection

17. What is the recommended minimum internal cooking temperature for pork?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

18. What is the first step in safely defrosting frozen food in the microwave?

A. Set the microwave to high power

B. Place the food in a microwave-safe dish

C. Rotate the food halfway through defrosting

D. Use the microwave's defrost setting

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