Food Handlers Practice Test For Food Safety

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Food Handlers Practice Test For Food Safety - Quiz


Ready to test your knowledge and ensure safe handling practices? Dive into our Food Handlers Practice Test For Food Safety! Whether you're working in the food industry or just want to brush up on your food safety skills, this quiz has got you covered. We've crafted a series of questions that cover everything from proper handwashing techniques to safe food storage practices.

The Food Handlers Practice Test For Food Safety serves as a vital tool for individuals working in the food industry, as well as anyone interested in ensuring safe food handling practices. This practice test is meticulously designed to Read moreassess and reinforce knowledge of crucial food safety principles, protocols, and regulations. Participants of this practice test can expect to encounter a diverse range of questions covering various aspects of food safety, including proper handwashing techniques, safe food storage and temperature control, prevention of cross-contamination, allergen management, and sanitation practices. By engaging with these questions, individuals have the opportunity to assess their understanding of key concepts and identify areas for improvement. So, take the test now!


Food Handlers Practice For Food Safety Questions and Answers

  • 1. 

    If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:

    • A.

      Ask the customer for written proof that they have food allergies.

    • B.

      Advise them to eat something else.

    • C.

      Tell them the ingredient list.

    • D.

      Advise the customer that the information is confidential.

    Correct Answer
    C. Tell them the ingredient list.
    Explanation
    When a customer asks for the ingredients of a specific menu item due to a food allergy, the appropriate response is to tell them the ingredient list. It is important to provide this information to ensure the customer's safety and allow them to make an informed decision about what they can consume. Asking for written proof of their food allergies or advising them to eat something else may not be helpful or considerate. Similarly, advising that the information is confidential is not necessary in this situation.

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  • 2. 

    The temperature range of the Danger Zone is:

    • A.

      Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F)

    • B.

      Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)

    • C.

      Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)

    • D.

      Between 50 degrees C and 100 degrees C (40 degrees F and 140 degrees F)

    Correct Answer
    B. Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
    Explanation
    The "Danger Zone" refers to the temperature range in which foodborne bacteria can grow rapidly, potentially leading to food poisoning. This range is typically defined as between 4 degrees Celsius (40 degrees Fahrenheit) and 60 degrees Celsius (140 degrees Fahrenheit). Keeping food outside of this temperature range helps minimize the risk of bacterial growth.

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  • 3. 

    The purpose of refrigeration is to: 

    • A.

      Kill bacteria.

    • B.

      Make food taste better.

    • C.

      Slow down bacterial growth.

    • D.

      Put bacteria to sleep.

    Correct Answer
    C. Slow down bacterial growth.
    Explanation
    The purpose of refrigeration is to slow down bacterial growth. When food is stored at low temperatures, it inhibits the growth of bacteria, which helps in preserving the food for a longer period. Refrigeration slows down the metabolic processes of bacteria, making it difficult for them to multiply and spoil the food. While refrigeration may not completely kill bacteria, it significantly reduces their growth rate and keeps the food fresh and safe to consume for a longer time.

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  • 4. 

    Which conditions do bacteria need to live and grow?

    • A.

      High protein food

    • B.

      Moisture

    • C.

      Warm temperature

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Bacteria require high protein food, moisture, and warm temperature in order to live and grow. High protein food provides the necessary nutrients for bacterial growth, moisture is essential for their survival, and warm temperature creates an ideal environment for their metabolic processes. Therefore, all of these conditions are necessary for bacteria to thrive.

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  • 5. 

    pH is a measure of:

    • A.

      Acidity

    • B.

      Bacterial growth

    • C.

      Cleanliness

    • D.

      Temperature

    Correct Answer
    A. Acidity
    Explanation
    pH is a measure of acidity, indicating the concentration of hydrogen ions in a solution. It is a scale ranging from 0 to 14, where values below 7 indicate acidity, values above 7 indicate alkalinity, and a pH of 7 is considered neutral. pH is an important parameter in various fields such as chemistry, biology, and environmental science, as it affects the behavior and properties of substances. Therefore, pH being a measure of acidity is the correct answer.

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  • 6. 

    Pathogenic bacteria can cause:

    • A.

      Mold to grow

    • B.

      Foodborne illness

    • C.

      Break to rising

    • D.

      All of the above

    Correct Answer
    B. Foodborne illness
    Explanation
    Pathogenic bacteria are harmful bacteria that can cause various diseases and infections in humans. They are commonly found in contaminated food and can lead to foodborne illnesses when consumed. These illnesses can range from mild gastrointestinal discomfort to severe symptoms like vomiting, diarrhea, and even organ damage. Therefore, the correct answer is "Foodborne illness" as pathogenic bacteria can cause these illnesses when ingested through contaminated food.

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  • 7. 

    Salmonella is a type of:

    • A.

      Physical hazard

    • B.

      Bacteria

    • C.

      Parasite

    • D.

      Virus

    Correct Answer
    B. Bacteria
    Explanation
    Salmonella is a type of bacteria. Bacteria are single-celled microorganisms that can cause infection and disease in humans and animals. Salmonella is commonly associated with foodborne illnesses, particularly from contaminated poultry, eggs, and dairy products. It can cause symptoms such as diarrhea, fever, and abdominal cramps. Salmonella is a well-known and widespread bacteria that can be found in various environments, including water, soil, and the intestines of animals. Therefore, the correct answer is bacteria.

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  • 8. 

    In the Danger Zone, bacteria double in number every:

    • A.

      20 minutes

    • B.

      Every day

    • C.

      Every hour

    • D.

      Never

    Correct Answer
    A. 20 minutes
    Explanation
    In the Danger Zone, bacteria double in number every 20 minutes. This means that the population of bacteria increases exponentially, with each generation being twice as large as the previous one. This rapid growth rate is due to the favorable conditions in the Danger Zone, such as the temperature range of 40°F to 140°F, which allows bacteria to multiply quickly. Therefore, it is crucial to handle and store food properly to prevent bacterial contamination and foodborne illnesses.

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  • 9. 

    Freezing food at -18 degrees C (0 degrees F) will:

    • A.

      Kill bacteria.

    • B.

      Stop bacteria from growing.

    • C.

      Slow down bacterial growth.

    • D.

      Remove toxins in the food.

    Correct Answer
    B. Stop bacteria from growing.
    Explanation
    Freezing food at -18 degrees C (0 degrees F) will stop bacteria from growing. When food is frozen at this temperature, the cold environment inhibits the growth and reproduction of bacteria, preventing them from multiplying and causing spoilage or foodborne illnesses. However, it is important to note that freezing does not kill bacteria, as they can become active again once the food is thawed.

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  • 10. 

    A foodborne intoxication such as Staphylococcus can be caused by:

    • A.

      Toxins are produced by bacteria.

    • B.

      Infected cuts, burns, or boils

    • C.

      Coughing and sneezing into food.

    • D.

      All of the above.

    Correct Answer
    D. All of the above.
    Explanation
    The correct answer is "All of the above." A foodborne intoxication such as Staphylococcus can be caused by toxins produced by bacteria, as well as through infected cuts, burns, or boils, and by coughing and sneezing into food. Ingesting food contaminated with these toxins or bacteria can lead to illness and symptoms such as nausea, vomiting, and diarrhea. It is important to practice proper hygiene and food safety measures to prevent the spread of bacteria and toxins in food.

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  • 11. 

    Which one of the following procedures is the most important in the control of Clostridium perfringens?

    • A.

      Thoroughly wash vegetables that will be used in soups and stews.

    • B.

      Do not thaw frozen meat at room temperature.

    • C.

      Supervise the personal hygiene habits of all employees.

    • D.

      Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.

    Correct Answer
    D. Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.
    Explanation
    The most important procedure in the control of Clostridium perfringens is to prevent bacterial growth in cooked foods through proper chilling, holding, and reheating. Clostridium perfringens is a bacterium that can cause food poisoning, and it thrives in environments where food is not properly chilled, held, or reheated. By following proper food safety practices, such as keeping cooked foods at safe temperatures, the growth of Clostridium perfringens can be prevented, reducing the risk of foodborne illness.

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  • 12. 

    The Food Premises Regulation is a:

    • A.

      Guideline for the food service industry

    • B.

      Federal legislation

    • C.

      A municipal by-law

    • D.

      Provincial legislation

    Correct Answer
    D. Provincial legislation
    Explanation
    The Food Premises Regulation is a provincial legislation that governs the standards and regulations for food service establishments. It outlines the requirements for food safety, hygiene, sanitation, and licensing in the province. This legislation is enforced by the provincial government to ensure the health and safety of consumers and to maintain high standards in the food service industry.

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  • 13. 

    Most pathogenic bacteria will be destroyed by:

    • A.

      Refrigeration

    • B.

      Heat

    • C.

      Drying

    • D.

      Removing them from oxygen

    Correct Answer
    B. Heat
    Explanation
    Heat is an effective method for destroying most pathogenic bacteria. High temperatures can denature the proteins and enzymes in bacteria, leading to their death. Heat can be applied through cooking, boiling, or using hot water. This process effectively kills bacteria and reduces the risk of foodborne illnesses. Refrigeration can slow down bacterial growth but does not necessarily destroy them. Drying can also inhibit bacterial growth but may not completely eliminate them. Removing bacteria from oxygen may not necessarily kill them, as some bacteria can survive and even thrive in anaerobic environments.

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  • 14. 

    People who are very young or already weak or ill are seriously threatened by foodborne illness because of they

    • A.

      Cannot take strong medicine.

    • B.

      Cannot tell the doctor what is wrong with them.

    • C.

      Cannot fight off the disease very well.

    • D.

      Are unable to file lawsuits

    Correct Answer
    C. Cannot fight off the disease very well.
    Explanation
    People who are very young or already weak or ill are seriously threatened by foodborne illness because they cannot fight off the disease very well. This is because their immune systems are not as strong or effective in combating infections compared to healthy individuals. As a result, their bodies may struggle to eliminate the harmful pathogens, leading to more severe symptoms and complications.

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  • 15. 

    A Salmonella foodborne infection can be caused by:

    • A.

      Dirty hands

    • B.

      Turtles

    • C.

      Poultry

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    A Salmonella foodborne infection can be caused by dirty hands, turtles, and poultry. Dirty hands can transfer the bacteria to food during preparation or handling. Turtles are known carriers of Salmonella and can contaminate their surroundings, including food. Poultry, such as chicken and turkey, can also carry Salmonella and can contaminate meat and eggs if not cooked properly. Therefore, all of the options listed - dirty hands, turtles, and poultry - can cause a Salmonella foodborne infection.

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  • 16. 

    Which of the following foods is a potentially hazardous food?

    • A.

      Strawberry jam

    • B.

      Uncooked rice

    • C.

      Crackers

    • D.

      All of the above

    Correct Answer
    B. Uncooked rice
    Explanation
    Uncooked rice is considered a potentially hazardous food because it can contain spores of Bacillus cereus, a bacteria that can survive cooking and cause food poisoning if the rice is not stored properly or reheated thoroughly. The spores can multiply and produce toxins that are not destroyed by cooking, leading to illness if consumed. Therefore, uncooked rice should be handled and stored with caution to prevent bacterial growth and foodborne illnesses.

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  • 17. 

    Foodborne illness is expensive because of

    • A.

      Loss of customers

    • B.

      Lawsuits from those who are ill

    • C.

      Fines issued through the courts

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Foodborne illness is expensive because it leads to a loss of customers, as people are less likely to eat at a restaurant or buy products from a company that has a history of causing illness. Additionally, lawsuits can be filed by those who become ill, resulting in costly legal expenses. Fines can also be issued through the courts for violating food safety regulations, further adding to the financial burden. Therefore, all of the mentioned factors contribute to the overall costliness of foodborne illness.

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  • 18. 

    How could a salad be contaminated?

    • A.

      When it contains unrefrigerated, cooked rice items

    • B.

      When it includes a dressing made with raw eggs

    • C.

      When the vegetables are not washed

    • D.

      All of the above.

    Correct Answer
    D. All of the above.
    Explanation
    A salad can be contaminated if it contains unrefrigerated, cooked rice items because rice can harbor bacteria such as Bacillus cereus, which can cause food poisoning. Additionally, if the salad includes a dressing made with raw eggs, it can be contaminated with Salmonella, a common bacteria found in raw eggs. Furthermore, if the vegetables in the salad are not washed properly, they can carry pathogens like E. coli or Listeria, which can lead to foodborne illnesses. Therefore, all of these factors can contribute to the contamination of a salad.

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  • 19. 

    In recent years, the possibility of food becoming contaminated has increased because of

    • A.

      Increased handling of food all along the chain of supply - from production to the final customer.

    • B.

      Lack of federal, provincial, and municipal legislation.

    • C.

      Decrease in overall quality of food.

    • D.

      People are experimenting with all kinds of new foods.

    Correct Answer
    A. Increased handling of food all along the chain of supply - from production to the final customer.
    Explanation
    The statement suggests that the increase in the handling of food throughout the supply chain, from production to the final consumer, has led to a higher possibility of food contamination. This is often due to various stages where contamination can occur, such as processing, packaging, transportation, and distribution.

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  • 20. 

    Dirt, broken glass, and staples from packing are classified as:

    • A.

      Chemical hazards

    • B.

      Bacterial hazards

    • C.

      Physical hazards

    • D.

      All of the above

    Correct Answer
    C. Physical hazards
    Explanation
    Dirt, broken glass, and staples from packing are classified as physical hazards because they pose a risk to the physical well-being of individuals. These hazards can cause injuries such as cuts, punctures, or abrasions. Unlike chemical or bacterial hazards, which can cause harm through ingestion or exposure, physical hazards directly affect the body through physical contact. Therefore, the correct classification for these items is physical hazards.

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  • 21. 

    When a shipment of food arrives, employees should:

    • A.

      Put everything away and inspect it later.

    • B.

      Inspect only the potentially hazardous foods.

    • C.

      Inspect all foods right away before storing them.

    • D.

      Stack it neatly on the dock and inspect it within 12 hours.

    Correct Answer
    C. Inspect all foods right away before storing them.
    Explanation
    Employees should inspect all foods right away before storing them to ensure that the shipment is in good condition and meets the required standards for safety and quality. This is important to prevent any potential contamination or spoilage of the food products. Inspecting only potentially hazardous foods or stacking them neatly on the dock and inspecting within 12 hours may lead to delays in identifying any issues with the shipment, which could pose risks to food safety. Therefore, it is best practice to inspect all foods immediately upon arrival.

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  • 22. 

    Reject any poultry that has:

    • A.

      A product temperature lower than 40 degrees F (4 degrees C).

    • B.

      Green or purple blotches.

    • C.

      A USDA stamp.

    • D.

      Been packed in self-draining crushed ice.

    Correct Answer
    B. Green or purple blotches.
    Explanation
    Green or purple blotches on poultry can indicate the presence of spoilage or bacterial growth. These blotches are a clear sign that the poultry is not fresh and may be unsafe to consume. Therefore, rejecting poultry with green or purple blotches is the correct choice to ensure food safety. The other criteria mentioned, such as product temperature, USDA stamp, and packaging in self-draining crushed ice, do not necessarily indicate spoilage or safety concerns.

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  • 23. 

    In a package of fresh fish, a large solid mass of ice on the fish means it was:

    • A.

      Properly packed

    • B.

      More expensive

    • C.

      Raised commercially

    • D.

      Thawed and refrozen

    Correct Answer
    D. Thawed and refrozen
    Explanation
    A large solid mass of ice on the fish indicates that it has been thawed and refrozen. When fish is thawed and then refrozen, the ice crystals formed during the thawing process combine and form a solid mass. This process can degrade the quality and freshness of the fish, as well as potentially affect its flavor and texture. Therefore, finding a large solid mass of ice on the fish suggests that it may not be as fresh or of the highest quality compared to properly packed fish.

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  • 24. 

    Modified Atmosphere Foods (MAP) are foods that

    • A.

      Are always safer than natural ingredients.

    • B.

      Must be purchased from licensed producers.

    • C.

      Contain less oxygen than other kinds of foods.

    • D.

      Are cooked by broiling.

    Correct Answer
    C. Contain less oxygen than other kinds of foods.
    Explanation
    Modified Atmosphere Foods (MAP) are foods that contain less oxygen than other kinds of foods. This is because MAP involves altering the composition of gases, such as increasing the concentration of carbon dioxide and reducing the oxygen level, to extend the shelf life of the food. By reducing the oxygen content, the growth of aerobic bacteria and fungi is inhibited, which helps to maintain the quality and safety of the food for a longer period. Therefore, MAP foods have a lower oxygen level compared to other types of foods.

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  • 25. 

    Moist, high-protein foods on which bacteria can grow most easily are called:

    • A.

      Potentially hazardous foods.

    • B.

      Contaminated.

    • C.

      Unfit for children, elderly, and hospital patients.

    • D.

      Require pasteurization.

    Correct Answer
    A. Potentially hazardous foods.
    Explanation
    Potentially hazardous foods are moist, high-protein foods that provide an ideal environment for bacteria to grow. These foods have a higher risk of causing foodborne illnesses if not handled or stored properly. The term "potentially hazardous" refers to the potential danger these foods pose to human health. It is important to handle and cook these foods at appropriate temperatures to prevent bacterial growth and ensure food safety.

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  • 26. 

    Under the FIFO method, foods are used:

    • A.

      In relation to the size

    • B.

      In the order in which they were received (first in, first out)

    • C.

      By selecting the newest foods first

    • D.

      The cost of the food

    Correct Answer
    B. In the order in which they were received (first in, first out)
    Explanation
    Under the FIFO method, foods are used in the order in which they were received, following the principle of "first in, first out". This means that the oldest foods in stock are used first, ensuring that they are used before they expire or become spoiled. This method helps to minimize waste and maintain the freshness and quality of the food inventory.

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  • 27. 

    If you have hot food that you want to refrigerate:

    • A.

      First, cool food in the freezer.

    • B.

      Put food in the refrigerator to cool.

    • C.

      Leave food out on the stove overnight.

    • D.

      Cool food in ice water, place it in shallow containers, then refrigerate it.

    Correct Answer
    D. Cool food in ice water, place it in shallow containers, then refrigerate it.
    Explanation
    The correct answer is to cool the hot food in ice water, place it in shallow containers, and then refrigerate it. This method is recommended because it allows the hot food to cool down quickly and safely. Placing the hot food in ice water helps to lower its temperature rapidly, preventing bacterial growth. Transferring the food to shallow containers ensures that it cools evenly and quickly. Finally, refrigerating the food after it has been cooled in ice water helps to maintain its freshness and prevent spoilage.

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  • 28. 

    If you must prepare 200 ham sandwiches for later service, you should:

    • A.

      Make them all at one time, and then refrigerate them.

    • B.

      Make them all at one time, then cover and leave them on the counter.

    • C.

      Make several at a time, then cover and refrigerate them.

    • D.

      Make several at a time, then cover and leave them on the counter.

    Correct Answer
    C. Make several at a time, then cover and refrigerate them.
    Explanation
    Making several ham sandwiches at a time and then covering and refrigerating them is the correct answer because it ensures that the sandwiches are prepared in advance and can be stored safely in the refrigerator. This method allows for easy access to the sandwiches when needed for later service, while also maintaining their freshness and preventing any potential foodborne illnesses.

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  • 29. 

    A hot, potentially hazardous food should be held at:

    • A.

      21 degrees C (70 degrees F)

    • B.

      49 degrees C (120 degrees F)

    • C.

      60 degrees C (140 degrees F)

    • D.

      74 degrees C (165 degrees F)

    Correct Answer
    C. 60 degrees C (140 degrees F)
    Explanation
    A hot, potentially hazardous food should be held at 60 degrees C (140 degrees F) because this temperature is high enough to prevent the growth of bacteria and other harmful microorganisms. Holding the food at this temperature ensures that it remains safe for consumption and reduces the risk of foodborne illnesses. Higher temperatures, such as 74 degrees C (165 degrees F), may overcook the food and affect its quality, while lower temperatures, such as 21 degrees C (70 degrees F) or 49 degrees C (120 degrees F), are not sufficient to prevent bacterial growth.

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  • 30. 

    Why do you refrigerate potentially hazardous foods?

    • A.

      To prevent them from becoming contaminated with bacteria.

    • B.

      To slow down the reproduction of bacteria.

    • C.

      To destroy any pathogens.

    • D.

      All of the above.

    Correct Answer
    B. To slow down the reproduction of bacteria.
    Explanation
    Refrigerating potentially hazardous foods slows down the reproduction of bacteria. This is because low temperatures inhibit the growth and multiplication of bacteria, reducing the risk of foodborne illnesses. While refrigeration can also help prevent contamination and destroy some pathogens, its primary purpose is to slow down bacterial growth.

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  • 31. 

    Which one of the following procedures should you do when reheating food?

    • A.

      Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours.

    • B.

      Reheat food no more than three times.

    • C.

      Reheat day-old beef soups and stews to 68 degrees C (155 degrees F) for at least 15 seconds.

    • D.

      Reheat casseroles in hot-holding equipment.

    Correct Answer
    A. Reheat food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours.
    Explanation
    When reheating food, it is important to ensure that it reaches a safe internal temperature to kill any bacteria or pathogens that may be present. Reheating food to at least 74 degrees C (165 degrees F) for at least 15 seconds within two hours is the correct procedure to follow. This ensures that the food is heated thoroughly and any potential foodborne illnesses are prevented. Reheating food no more than three times is a good practice to avoid bacterial growth, but it is not the main procedure to focus on. Reheating day-old beef soups and stews to 68 degrees C (155 degrees F) is not the recommended temperature for safe reheating. Reheating casseroles in hot-holding equipment is not mentioned as a specific procedure for reheating food.

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  • 32. 

    The HACCP (Hazard Analysis Critical Control Point) system of self-monitoring is used to analyze the hazards of your food processing or preparation. Which one of the following processes is considered hazardous if not done properly?

    • A.

      Cooking

    • B.

      Cooling

    • C.

      Reheating

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    The HACCP system is used to analyze the hazards in food processing or preparation. If cooking is not done properly, it can lead to undercooked food, which may contain harmful bacteria or pathogens. Cooling is also important to prevent the growth of bacteria in food, and if not done properly, it can result in foodborne illnesses. Similarly, reheating food improperly can lead to the growth of bacteria, making it a hazardous process. Therefore, all of the above processes (cooking, cooling, and reheating) are considered hazardous if not done properly.

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  • 33. 

    In a HACCP system, what is the key measure of training success?

    • A.

      Employee obedience.

    • B.

      Price per entree

    • C.

      Number of employees to the number of managers

    • D.

      On-the-job performance in food safety

    Correct Answer
    D. On-the-job performance in food safety
    Explanation
    The key measure of training success in a HACCP system is on-the-job performance in food safety. This means that the effectiveness of the training can be determined by how well employees apply their knowledge and skills related to food safety in their day-to-day tasks. It is important for employees to demonstrate proper handling, storage, and preparation of food to ensure the safety and quality of the products. This measure focuses on the practical application of the training rather than just theoretical knowledge.

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  • 34. 

    Sanitizing utensils is important because:

    • A.

      It will reduce the transfer of pathogenic microorganisms.

    • B.

      It makes the dishes clean.

    • C.

      It removes fingerprints.

    • D.

      None of the above.

    Correct Answer
    A. It will reduce the transfer of pathogenic microorganisms.
    Explanation
    Sanitizing utensils is important because it will reduce the transfer of pathogenic microorganisms. Pathogenic microorganisms can cause various illnesses and infections if they are not properly eliminated from utensils. Sanitizing helps to kill or remove these harmful microorganisms, ensuring that the utensils are safe to use and reducing the risk of spreading diseases. Cleaning the dishes and removing fingerprints are also important for hygiene purposes, but the main reason for sanitizing utensils is to prevent the transfer of pathogenic microorganisms.

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  • 35. 

    Which one of the following practices will help to prevent foodborne illness?

    • A.

      Stop smoking.

    • B.

      Wearing an apron.

    • C.

      Washing your hands frequently.

    • D.

      Wearing a hairnet.

    Correct Answer
    C. Washing your hands frequently.
    Explanation
    Washing your hands frequently is an effective practice to prevent foodborne illness. This is because hands can easily pick up and transfer harmful bacteria and viruses from surfaces, especially when handling food. By washing hands with soap and water for at least 20 seconds, individuals can remove these pathogens and reduce the risk of contamination. It is important to wash hands before preparing or eating food, after using the restroom, after touching raw meat or poultry, and after touching pets or other potentially contaminated objects.

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  • 36. 

    Washrooms must have the following items:

    • A.

      Hot and cold running water

    • B.

      Soap in a dispenser and paper towels

    • C.

      An exhaust fan removes air from the inside

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    The given answer, "All of the above," is correct because washrooms must have hot and cold running water, soap in a dispenser and paper towels, and an exhaust fan that removes air from the inside. These items are essential for maintaining hygiene and providing a comfortable and functional restroom experience.

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  • 37. 

    Seeing a cockroach in daylight usually means you:

    • A.

      Have very few cockroaches

    • B.

      Have no rodents

    • C.

      Are a very good cook

    • D.

      Have a large number of cockroaches.

    Correct Answer
    D. Have a large number of cockroaches.
    Explanation
    If you see a cockroach in daylight, it typically indicates that there is a large number of cockroaches present. Cockroaches are nocturnal insects and prefer to hide during the day. Therefore, if they are active and visible in daylight, it suggests that their population is significant.

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  • 38. 

    Food that contains molds that are not a natural part of it should be:

    • A.

      Frozen

    • B.

      Discarded

    • C.

      Saved since the food is okay if you scrape the mold

    • D.

      Cook to 165 degrees F (74 degrees C) for 10 minutes.

    Correct Answer
    B. Discarded
    Explanation
    Food that contains molds that are not a natural part of it should be discarded because molds can produce harmful toxins that can cause food poisoning or allergic reactions. Even if you scrape off the visible mold, the toxins can still be present and pose a risk to health. Freezing or cooking the food may not eliminate these toxins, so the safest option is to discard the food to avoid any potential health hazards.

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  • 39. 

    The word pathogenic means:

    • A.

      A certain bacteria

    • B.

      Disease-causing

    • C.

      Something you observe through a microscope

    • D.

      Something rotten

    Correct Answer
    B. Disease-causing
    Explanation
    The word "pathogenic" refers to something that causes disease. It is commonly used to describe bacteria or other microorganisms that have the ability to cause illness or infection in humans or animals. Therefore, the correct answer is "Disease-causing".

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  • 40. 

    Typical viruses are:

    • A.

      Larger than bacteria

    • B.

      Able to be seen with the naked eye

    • C.

      The cause of bread mold

    • D.

      Smaller than bacteria

    Correct Answer
    D. Smaller than bacteria
    Explanation
    Viruses are smaller than bacteria. Viruses are microscopic infectious agents that can only replicate inside the cells of living organisms. They are much smaller in size compared to bacteria, which are single-celled microorganisms that can be seen under a microscope. Viruses are typically measured in nanometers, while bacteria are measured in micrometers.

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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
  • May 22, 2024
    Quiz Edited by
    ProProfs Editorial Team
  • Oct 23, 2013
    Quiz Created by
    CanPsycho
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