Food 1010: Food Safety Orientation

15 Questions | Total Attempts: 638

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Food Safety Quizzes & Trivia

Quiz on Basic Food Safety and Food-borne Illness


Questions and Answers
  • 1. 
    David is putting away groceries in the kitchen.  He should put the bag of flour:
    • A. 

      Under the sink because he doesn't bake very often.

    • B. 

      In a container in the fridge so that it stays fresh longer.

    • C. 

      In an airtight container in a dry cupboard.

    • D. 

      Out of the way against the wall so that his kitchen cupboards aren't cluttered up with bulky items.

  • 2. 
    Why should dry items be stored in an airtight container?
    • A. 

      To retain moisture and keep out pests.

    • B. 

      To keep out moisture and pests.

    • C. 

      To keep someone from spilling them - dry ingredients can be expensive!

    • D. 

      So that they cool down faster in the fridge.

  • 3. 
    THe best place to keep chemicals and cleaning supplies in the kitchen is:
    • A. 

      In the pantry. All the things you need most often should be stored there for convenience. Besides, a competent cook always knows the difference between a chemical and a food ingredient like vinegar.

    • B. 

      In any easy to access place because chemicals are needed so often for sanitation.

    • C. 

      In a secure cupboard separate from food storage in original or labelled containers.

    • D. 

      In a secure cupboard away from food storage in airtight containers so that fumes can not escape.

  • 4. 
    The objective of the FIFO rule is to
    • A. 

      Ensure that foods with an earlier expiration dates are used first.

    • B. 

      Ensure that the freshest foods are used first.

    • C. 

      Ensure that a Fire Fighting Orientation is completed by kitchen staff.

    • D. 

      Ennsure that fire extinguishers are placed where they can be easily reached in case of fire.

  • 5. 
    Cross-contamination may occur when
    • A. 

      Bacteria is spread from meat to raw foods.

    • B. 

      Bacteria is spread from ill workers or to raw foods.

    • C. 

      Bacteria is spread from raw foods to cooked foods.

    • D. 

      All of the above.

  • 6. 
    The proper temperature for the freezer is
    • A. 

      0 degrees celcius

    • B. 

      Any temperature below 0 degrees celcius

    • C. 

      Between 0 and minus 18 degrees celcius. Any colder and freezer burn will occur.

    • D. 

      Any temperature below minus 18 degrees celcius

  • 7. 
    The proper range of temperatures for the fridge is
    • A. 

      Between 0 and 4 degrees celcius.

    • B. 

      Between 4 and 18 degrees celcius.

    • C. 

      Any temperature above 0 degrees celcius.

    • D. 

      Any temperature above 4 degrees celcius.

  • 8. 
    Refridgerated foods like leftovers should be kept
    • A. 

      In the original containers so that you know what they are.

    • B. 

      In small, shallow, airtight containers so that they cool off faster.

    • C. 

      In large, airtight containers so that the fridge is not cluttered with a lot of small containers.

    • D. 

      In a bowl with saran wrap covering it so that it is easier to scoop come out when you need it.

  • 9. 
    Which one of the following is not a safe way to thaw food?
    • A. 

      Under cool running water.

    • B. 

      Soaking in warm water in the sink.

    • C. 

      In the fridge.

    • D. 

      In the microwave.

  • 10. 
    Karen is putting groceries away in the fridge.  She should:
    • A. 

      Put raw meat on the top shelfwhere it is coldest, veggies on the middle shelf and dairy in the door.

    • B. 

      Put the leftovers down low where it is colder. meat in the middle, and veggies on the top shelf where they won't freeze.

    • C. 

      Put raw meat on a lower shelf, leftovers in the middle and veggies on top

    • D. 

      Put leftovers up high, veggies in the middle, and raw meat on a lower shelf.

  • 11. 
    ________________ is the food most commonly implicated in camphylobacter illness.
  • 12. 
    _______________is a bacteria often associated with eating undercooked ground beef or contaminated produce.
  • 13. 
    Double or blurred vision, slurred speech, and lack of muscle control are common symptoms of illness caused by _________________.
  • 14. 
    _______________________ is particularly dangerous for pregnant women and newborns.  It's symptoms include both intestinal and infections of the brain or spinal cord.
  • 15. 
    _____________________ is the leading cause of intestinal illness in humans.  It causes about half of all food-borne illness cases.