Food Safety MCQ

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| By Daniel Smith
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Daniel Smith
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Quizzes Created: 1 | Total Attempts: 8,996
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Food Safety MCQ - Quiz

Making delicious food is a work of art. Our fun "Food Safety MCQ" is specially designed to help you understand how to cook and store food properly. Our quiz is designed to assess compliance and understanding of Food Hygiene and Food Safety. Let's see if you can answer all the questions correctly on this quiz! Make sure to attempt all the questions properly on the quiz. All the very best!


Questions and Answers
  • 1. 

    Which of the following options would help to reduce the risk of contamination? (select all that apply)

    • A.

      Not coughing or sneezing over food

    • B.

      Not touching your hair while preparing food

    • C.

      Removing loose jewelry before preparing food

    • D.

      Wearing the correct protective clothing

    Correct Answer(s)
    A. Not coughing or sneezing over food
    B. Not touching your hair while preparing food
    C. Removing loose jewelry before preparing food
    D. Wearing the correct protective clothing
    Explanation
    The options listed all contribute to reducing the risk of contamination. Not coughing or sneezing over food prevents respiratory droplets from contaminating the food. Not touching your hair while preparing food reduces the chances of hair follicles or oils from the hair getting into the food. Removing loose jewelry before preparing food prevents any jewelry from falling into the food. Wearing the correct protective clothing, such as gloves and aprons, creates a barrier between the food and any potential contaminants on the person's clothing or skin.

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  • 2. 

    What are the four steps to food safety?

    • A.

      Store, cook, clean, and eat

    • B.

      Clean, cook, eat, and throw

    • C.

      Clean, separate, cook, and chill

    • D.

      Get, cook, clean, and consume

    Correct Answer
    C. Clean, separate, cook, and chill
    Explanation
    The correct answer is "Clean, separate, cook, and chill." These four steps are essential for maintaining food safety. First, it is important to clean all surfaces, utensils, and hands to prevent the spread of bacteria. Next, it is crucial to separate raw meats, poultry, seafood, and eggs from other foods to avoid cross-contamination. Cooking food thoroughly kills harmful bacteria, so proper cooking temperatures should be followed. Lastly, perishable foods should be stored in the refrigerator or freezer promptly to prevent bacterial growth.

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  • 3. 

    Which temperature is also known as "The danger zone"? 

    • A.

      Above 46 °F and 140 °F

    • B.

      Between 40 °F and 140 °F

    • C.

      Between 60 °F and 160 °F

    • D.

      None of the above

    Correct Answer
    B. Between 40 °F and 140 °F
    Explanation
    The temperature range between 40°F and 140°F is known as "The danger zone." This range is considered dangerous because it is within the optimal temperature range for bacterial growth. Bacteria multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. It is important to keep perishable foods out of this temperature range to ensure food safety.

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  • 4. 

    Which of these ingredients are considered most likely to cause allergic reactions?

    • A.

      Nuts

    • B.

      Sushi

    • C.

      Shellfish

    • D.

      Egg

    • E.

      Sugar

    • F.

      Celery

    Correct Answer(s)
    A. Nuts
    C. Shellfish
    D. Egg
    F. Celery
    Explanation
    Nuts, shellfish, egg, and celery are considered most likely to cause allergic reactions. Allergies to nuts are common and can range from mild to severe. Shellfish allergies are also prevalent, with symptoms ranging from hives to anaphylaxis. Eggs are a common allergen, especially in children, and can cause symptoms such as skin rashes and digestive issues. Celery allergies are less common but can cause symptoms like itching, swelling, and difficulty breathing.

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  • 5. 

    Food should be rotated using the "First in, first out" system to ensure that: (select all that apply)

    • A.

      The most in-date food is used first

    • B.

      There is less chance for out-of-date food being used

    • C.

      The growth of bacteria and contamination is reduced

    • D.

      Food wastage is reduced

    Correct Answer(s)
    A. The most in-date food is used first
    B. There is less chance for out-of-date food being used
    C. The growth of bacteria and contamination is reduced
    D. Food wastage is reduced
    Explanation
    Rotating food using the "First in, first out" system ensures that the most in-date food is used first, reducing the chance of out-of-date food being used. This system also helps to reduce the growth of bacteria and contamination by ensuring that older food is used before newer food. Additionally, it helps to minimize food wastage by ensuring that older food is not left unused and expires.

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  • 6. 

    Which of these types of protective clothing is used in the food preparation area? 

    • A.

      Thick rubber gloves

    • B.

      Washable apron

    • C.

      Beard covers

    • D.

      A good sense of humor

    • E.

      Chef whites

    Correct Answer(s)
    B. Washable apron
    C. Beard covers
    E. Chef whites
    Explanation
    The types of protective clothing used in the food preparation area are washable aprons, beard covers, and chef whites. A washable apron helps to protect the clothing underneath from spills and stains. Beard covers are used to prevent any hair from falling into the food and maintaining hygiene. Chef whites, which include a jacket and pants, are worn to maintain a professional appearance and to easily identify the staff working in the food preparation area.

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  • 7. 

    What is the industry-accepted minimum temperature for cooking hot food?

    • A.

      50 degrees Celsius

    • B.

      65 degrees Celsius

    • C.

      57 degrees Celsius

    • D.

      100 degrees Celsius

    Correct Answer
    C. 57 degrees Celsius
    Explanation
    The industry-accepted minimum temperature for cooking hot food is 57 degrees Celsius. This temperature is considered safe as it ensures that harmful bacteria and pathogens are killed during the cooking process. Cooking food at lower temperatures may not fully eliminate these microorganisms, increasing the risk of foodborne illnesses. Therefore, it is important to cook hot food at a minimum temperature of 57 degrees Celsius to ensure food safety.

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  • 8. 

    What kind of people are at high risk for foodborne diseases?

    • A.

      Pregnant women

    • B.

      People with a compromised immune system

    • C.

      Older individuals

    • D.

      All of the above.

    Correct Answer
    D. All of the above.
    Explanation
    All of the mentioned groups, including pregnant women, people with a compromised immune system, and older individuals, are at a higher risk for foodborne diseases. Pregnancy weakens the immune system, making pregnant women more susceptible to infections. People with compromised immune systems, such as those with HIV/AIDS or undergoing chemotherapy, have a reduced ability to fight off pathogens. Older individuals often have weakened immune systems and may also have underlying health conditions that make them more vulnerable to foodborne illnesses. Therefore, all of these groups are considered high risk for foodborne diseases.

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  • 9. 

    What are the primary categories of food safety hazards?

    • A.

      Biological

    • B.

      Chemical

    • C.

      Physical and allergenic

    • D.

      All of the above.

    Correct Answer
    D. All of the above.
    Explanation
    The primary categories of food safety hazards include biological hazards, such as bacteria and viruses, which can cause foodborne illnesses. Chemical hazards refer to the presence of harmful substances, such as pesticides or cleaning agents, in food. Physical hazards include foreign objects like glass or metal fragments that can contaminate food. Allergenic hazards are substances that can cause allergic reactions in individuals with specific allergies. The correct answer, "All of the above," encompasses all these categories, indicating that all of these hazards are considered primary in terms of food safety.

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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Jun 25, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Jul 15, 2020
    Quiz Created by
    Daniel Smith
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