Food Safety Test 5

Explore this diverse selection of multiple-choice questions (MCQs) designed for various examinations. Food Safety Test 5 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 primary cause of foodborne illness outbreaks associated with contaminated water?

A. Bacterial contamination

B. Viral contamination

C. Parasitic contamination

D. Mold growth

2. What is the recommended minimum temperature for washing dishes by hand in a food establishment?

A. 35°C

B. 40°C

C. 45°C

D. 50°C

3. Which of the following is NOT a common symptom of food poisoning caused by Clostridium botulinum?

A. Diarrhea

B. Double vision

C. Muscle weakness

D. Difficulty swallowing

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

A. 63°C

B. 71°C

C. 74°C

D. 85°C

5. Which of the following is NOT a safe practice for handling raw vegetables?

A. Washing vegetables before eating

B. Storing vegetables in the refrigerator crisper drawer

C. Cutting vegetables on a clean cutting board

D. Leaving cut vegetables at room temperature for several hours

6. What is the primary cause of foodborne illness outbreaks associated with contaminated eggs?

A. Bacterial contamination

B. Viral contamination

C. Parasitic contamination

D. Mold growth

7. Which of the following is NOT a common symptom of food poisoning caused by E. coli?

A. Diarrhea

B. Fever

C. Vomiting

D. Muscle weakness

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

A. 1 day

B. 2 days

C. 3 days

D. 4 days

9. Which of the following is a common symptom of foodborne illness caused by Vibrio vulnificus?

A. Fever

B. Nausea

C. Abdominal pain

D. Rash

10. What is the recommended minimum temperature for reheating cooked foods?

A. 60°C

B. 70°C

C. 75°C

D. 80°C

11. Which type of foodborne illness is commonly associated with consuming raw or undercooked shellfish?

A. Norovirus infection

B. Salmonellosis

C. Vibrio infection

D. Listeriosis

12. What is the recommended minimum temperature for hot holding food on a buffet line?

A. 40°C

B. 50°C

C. 60°C

D. 70°C

13. Which of the following is NOT a common symptom of food poisoning caused by Bacillus cereus?

A. Diarrhea

B. Nausea

C. Abdominal cramps

D. Muscle weakness

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

A. 1 day

B. 2 days

C. 3 days

D. 4 days

15. Which of the following is a common source of food contamination during food service?

A. Proper handwashing

B. Regular sanitization of equipment

C. Cross-contamination

D. Maintaining proper food temperatures

16. What is the primary cause of foodborne illness outbreaks associated with contaminated produce?

A. Bacterial contamination

B. Viral contamination

C. Parasitic contamination

D. Mold growth

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

A. 63°C

B. 71°C

C. 74°C

D. 85°C

18. Which of the following is NOT a common symptom of food poisoning caused by Clostridium perfringens?

A. Diarrhea

B. Fever

C. Vomiting

D. Tingling sensation

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