Food 1010: Food Safety Orientation
Quiz on Basic Food Safety and Food-borne Illness
- 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.
Correct Answer
C. In an airtight container in a dry cupboard.Explanation
Dry ingredients are best be stored in an airtight container in a dry cupboard. Never store food items under the sink where they could be contaminated by dripping plumbing! Leaving it out could pose a tripping hazard!Rate this question:
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- 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.
Correct Answer
B. To keep out moisture and pests.Explanation
The goal is to keep out moisture so that dry ingredients retain their freshness. Pest such as rodents or weevils can invade dry ingredients that are not properly sealed.Rate this question:
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- 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.
Correct Answer
C. In a secure cupboard separate from food storage in original or labelled containers.Explanation
Chemical products should never be kept in the same cupboard as food items! It is important that they are kept in their original or properly labelled containers to avoid accidental misuse. The cupboard should be safely secured to prevent access by unauthorized people.Rate this question:
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- 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.
Correct Answer
A. Ensure that foods with an earlier expiration dates are used first.Explanation
FIFO = First In, First Out. The food items with the soonest expiration date are placed to the front of the shelf to ensure they are used before fresher foods that will last longer.Rate this question:
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- 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.
Correct Answer
D. All of the above.Explanation
There are many ways that cross-contamination can happen. It is important that raw and cooked foods are carefully separated and contact is avoided between meats and other foods during preparation. Surfaces and equipment must be carefully sanitized. Handwashing is very important to minimize the spread of infection from workers who may be ill.Rate this question:
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- 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
Correct Answer
D. Any temperature below minus 18 degrees celciusExplanation
In order to avoid spoilage frozen foods must be kept at minus 18 degrees celcius or colder. Be careful to pay attention to whether you are reading your thermometer in fehrenheit or celcius- the scales are completely different!Rate this question:
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- 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.
Correct Answer
A. Between 0 and 4 degrees celcius.Explanation
In order to avoid spoilage refridgerated foods must be kept between o and 4 degrees celcius. Be careful to pay attention to whether you are reading your thermometer in fehrenheit or celcius- the scales are completely different!Rate this question:
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- 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.
Correct Answer
B. In small, shallow, airtight containers so that they cool off faster.Explanation
Foods should always be placed in small, shallow containers so that they cool more quickly. Airtight lids should be chosed whenever possible.Rate this question:
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- 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.
Correct Answer
B. Soaking in warm water in the sink.Explanation
Food must never be left to sit in warm water to thaw. bacteria love to reproduce in warm, wet environments!Rate this question:
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- 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.
Correct Answer
C. Put raw meat on a lower shelf, leftovers in the middle and veggies on topExplanation
It is best to place veggies on the highest shelf where other foods (even leftovers or other cooked foods) can not drip on them. Raw meat should always be kept below other foods so that it can not drip down and contaminate any other foods.Rate this question:
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- 11.
________________ is the food most commonly implicated in camphylobacter illness.
Correct Answer
chickenExplanation
Chicken is most often the cause of camphylobacter- related illness. Other meats are sometimes implicated, as well as contaminated milk or produce.Rate this question:
- 12.
_______________is a bacteria often associated with eating undercooked ground beef or contaminated produce.
Correct Answer
E Coli
e coli
E Coli 0157:H7
e coli 0157:H7Explanation
E coli poisoning has been often linked to ground beef, however people are getting sick more and more often from eating contaminated produce such as lettuce and sprouts.Rate this question:
- 13.
Double or blurred vision, slurred speech, and lack of muscle control are common symptoms of illness caused by _________________.
Correct Answer
clostridium botulinum
botulismExplanation
bostulism affects the nerves of the body, which is why it causes nuerological symptoms. It is important to recognize these symptoms as possible food-borne illness, since they are different than the intestinal illness that most people associate with food-borne illnesses.Rate this question:
- 14.
_______________________ is particularly dangerous for pregnant women and newborns. It's symptoms include both intestinal and infections of the brain or spinal cord.
Correct Answer
listeriosis
ListeriosisExplanation
Listeriosis is particularly dangerous for pregnant women and newborns. It can cause both intestinal infections and infections of the brain or spinal cord. This bacterial infection is caused by the bacterium Listeria monocytogenes and can be contracted through contaminated food, such as unpasteurized dairy products, deli meats, and soft cheeses. Pregnant women are at a higher risk of severe illness or complications due to their weakened immune systems during pregnancy. Newborns can also be infected if the mother contracts listeriosis during pregnancy. Therefore, it is important for pregnant women to avoid high-risk foods and practice proper food safety measures to prevent listeriosis.Rate this question:
- 15.
_____________________ is the leading cause of intestinal illness in humans. It causes about half of all food-borne illness cases.
Correct Answer
norovirus
norwalk-like virus
Norovirus
Norwalk-like virusExplanation
Norovirus can be spread very easily between infected people, through contaminated food, or through contaminated water.Rate this question:
- 16.
What is the two hour rule?
- A.
How long foods may be baked without burning.
- B.
How long it is safe to keep groceries in the car before refridgerating.
- C.
How long it takes for a food-borne illness to start showing symtoms.
- D.
How long food may remain at room temperature.
Correct Answer
D. How long food may remain at room temperature.Explanation
Foods should not be kept at room temperature more than two hours. more than that and bacteria mayt reproduce to dangerous levels.Rate this question:
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- 17.
What range of temperatures are considered to be the "Danger Zone"
- A.
Between 4 degrees and 60 degrees celcius.
- B.
Between 100 degrees and 165 degrees celcius.
- C.
Between 0 and 4 degrees celcius.
- D.
Below minus 18 degrees celcius.
Correct Answer
A. Between 4 degrees and 60 degrees celcius.Explanation
The "Danger Zone" refers to the temperature range at which bacteria can grow rapidly, increasing the risk of foodborne illnesses. Temperatures between 4 degrees and 60 degrees Celsius provide an ideal environment for bacteria to multiply. Below 4 degrees Celsius, bacterial growth slows down, and above 60 degrees Celsius, most bacteria are killed. Therefore, the correct answer is between 4 degrees and 60 degrees Celsius.Rate this question:
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- 18.
The danger zone could be described as:
- A.
Temperatures at which a person can be burned by the hot food.
- B.
Temperatures at which food may be held for up to two hours.
- C.
Temperatures at which bacteria may multiply rapidly
- D.
A and b
- E.
B and c
Correct Answer
E. B and cExplanation
The danger zone refers to temperatures at which bacteria can multiply rapidly and food may be held for up to two hours. This means that if food is left in the danger zone temperature range for more than two hours, it increases the risk of bacterial growth and potential foodborne illnesses. Therefore, both options b and c are correct as they accurately describe the danger zone.Rate this question:
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- 19.
The best before date on a package:
- A.
Means that the food should be discrded promtly on that date.
- B.
Means that the food will be rotten on that date.
- C.
Means that food will be freshest up to that date, but may be used with caution after the date passes
- D.
Is not really important. Food packers put this on so that people buy products more often than they need to.
Correct Answer
C. Means that food will be freshest up to that date, but may be used with caution after the date passesExplanation
The best before date on a package indicates that the food will be freshest up until that date, but it can still be consumed with caution after the date has passed. It does not mean that the food will be rotten or that it should be discarded promptly on that date. The purpose of the best before date is to inform consumers about the period during which the food is expected to retain its quality and freshness. It is not a ploy by food packers to make people buy products more frequently than necessary.Rate this question:
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- 20.
The best way to prevent food-borne illness is to
- A.
Buy only the freshest produce
- B.
Cook meat adequately
- C.
Sanitize the kitchen surfaces and equipment regularly
- D.
B and c
- E.
A and b
Correct Answer
D. B and cExplanation
The best way to prevent food-borne illness is to cook meat adequately and sanitize the kitchen surfaces and equipment regularly. Cooking meat to the appropriate temperature kills harmful bacteria that may be present. Sanitizing kitchen surfaces and equipment helps to eliminate any bacteria or contaminants that could come into contact with food. By following both of these practices, the risk of food-borne illness can be significantly reduced.Rate this question:
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Current Version
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Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Jun 30, 2010Quiz Created by
Karolkam
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