Food Safety Test 3

Explore this diverse selection of multiple-choice questions (MCQs) designed for various examinations. Food Safety Test 3 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. Which of the following is NOT a safe method for cooling hot food?

A. Putting it in the refrigerator immediately

B. Placing the container in an ice bath

C. Dividing it into smaller portions

D. Leaving it out at room temperature for several hours

2. Which type of thermometer should be used to measure the temperature of cooking oil?

A. Dial thermometer

B. Infrared thermometer

C. Candy thermometer

D. Deep-fry thermometer

3. What is the maximum recommended duration for leaving perishable food at room temperature?

A. 1 hour

B. 2 hours

C. 3 hours

D. 4 hours

4. What is the recommended minimum internal cooking temperature for poultry?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

5. Which food safety principle emphasizes washing hands and surfaces often to prevent the spread of bacteria?

A. Clean

B. Cook

C. Chill

D. Separate

6. What is the correct procedure for washing fruits and vegetables?

A. Scrub vigorously with a brush

B. Rinse under cold running water

C. Soak in warm soapy water

D. Dip in a bleach solution

7. Which of the following is NOT a safe method for thawing frozen meat?

A. Thawing in the refrigerator

B. Thawing in cold water

C. Thawing at room temperature

D. Thawing in the microwave on high power

8. What is the best way to prevent food from sticking to cooking surfaces?

A. Use nonstick cooking spray

B. Coat surfaces with oil or butter

C. Preheat the cooking surface

D. Cook at high temperatures

9. Which type of food should be stored in the coldest part of the refrigerator?

A. Raw poultry

B. Fresh vegetables

C. Dairy products

D. Leftover cooked food

10. What is the primary cause of foodborne illness from seafood consumption?

A. Parasites

B. Bacterial contamination

C. Mold growth

D. Chemical contamination

11. Which type of foodborne illness is caused by consuming raw or undercooked shellfish?

A. Botulism

B. Norovirus infection

C. Hepatitis A

D. Vibrio infection

12. What is the best way to check if meat is cooked properly?

A. Smell it

B. Look at the color

C. Use a food thermometer

D. Touch it

13. Which of the following is NOT a safe practice for handling eggs?

A. Washing eggs before cracking them

B. Storing eggs in the refrigerator

C. Checking for cracks before using eggs

D. Using eggs past their expiration date

14. What is the recommended minimum internal cooking temperature for fish?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

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