Food Safety Test 4

Explore this diverse selection of multiple-choice questions (MCQs) designed for various examinations. Food Safety Test 4 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 main cause of foodborne illness from consuming raw or undercooked eggs?

A. Salmonella contamination

B. E. coli contamination

C. Listeria contamination

D. Botulism contamination

2. What is the primary cause of foodborne illness from consuming unpasteurized dairy products?

A. Parasites

B. Mold growth

C. Bacterial contamination

D. Chemical contamination

3. What is the recommended minimum internal cooking temperature for leftovers?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

4. Which of the following is NOT a safe practice for handling fruits and vegetables?

A. Washing them before eating

B. Using separate cutting boards for produce and raw meat

C. Storing them in the refrigerator crisper drawer

D. Cooking them thoroughly

5. What is the best way to prevent contamination of food during transportation?

A. Keep food in open containers

B. Use insulated containers to keep food hot or cold

C. Place food directly on the floor of the vehicle

D. Stack food containers on top of each other

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

A. Raw meat

B. Dairy products

C. Ready-to-eat foods

D. Fresh fruits

7. What is the recommended minimum internal cooking temperature for whole cuts of beef?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

8. Which of the following is NOT a common symptom of foodborne illness from consuming contaminated food?

A. Vomiting

B. Dizziness

C. Diarrhea

D. Fatigue

9. What is the best way to prevent food contamination when storing raw meat in the refrigerator?

A. Store it on the top shelf

B. Store it in a covered container

C. Store it on the bottom shelf

D. Store it next to ready-to-eat foods

10. Which type of food should be stored in the warmest part of the refrigerator?

A. Raw meat

B. Fresh vegetables

C. Dairy products

D. Leftover cooked food

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

A. 63°C

B. 71°C

C. 74°C

D. 85°C

12. What is the maximum recommended duration for keeping cooked rice in the refrigerator before consuming or discarding?

A. 1 day

B. 2 days

C. 3 days

D. 4 days

13. Which of the following is NOT a common symptom of foodborne illness caused by Campylobacter?

A. Fever

B. Abdominal pain

C. Vomiting

D. Tingling sensation

14. What is the primary cause of foodborne illness outbreaks associated with undercooked ground beef?

A. Bacterial contamination

B. Viral contamination

C. Parasitic contamination

D. Mold growth

15. What is the recommended minimum internal cooking temperature for leftovers?

A. 63°C

B. 71°C

C. 74°C

D. 85°C

16. Which of the following is a common symptom of foodborne illness caused by Salmonella?

A. Headache

B. Muscle weakness

C. Diarrhea

D. Sore throat

17. What is the maximum recommended duration for keeping cooked leftovers at room temperature before consuming or discarding?

A. 1 hour

B. 2 hours

C. 3 hours

D. 4 hours

18. Which of the following is NOT a safe practice for preventing contamination of food?

A. Washing hands before handling food

B. Using clean utensils and equipment

C. Wearing gloves while cooking

D. Leaving food uncovered on the kitchen counter

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