Food Safety Quiz For Food Handlers!

40 Questions | Total Attempts: 60913

SettingsSettingsSettings
Please wait...
Food Safety Quiz For Food Handlers!

Food handling over a long time has become as important as cooking the actual food. Take this food safety quiz for food handlers to check how much you are aware of food safety. More discipline and care are required for handling food than even preparing it. This food handlers practice test will help you gauge and improve your knowledge of the subject. Do not forget to share this food handlers certificate practice test with friends to check their knowledge too.


Questions and Answers
  • 1. 
    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.

  • 2. 
    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

  • 3. 
    Dirt, broken glass, and staples from packing are classified as:
    • A. 

      Chemical hazards

    • B. 

      Bacterial hazards

    • C. 

      Physical hazards

  • 4. 
    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.

  • 5. 
    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

  • 6. 
    The word pathogenic means:
    • A. 

      A certain bacteria

    • B. 

      Disease-causing

    • C. 

      Something you observe through a microscope

    • D. 

      Something rotten

  • 7. 
    Typical viruses are:
    • A. 

      Larger than bacteria

    • B. 

      Able to be seen with the naked eye

    • C. 

      The cause of bread mould

    • D. 

      Smaller than bacteria

  • 8. 
    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.

  • 9. 
    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).

  • 10. 
    The purpose of refrigeration is to: 
    • A. 

      Kill bacteria.

    • B. 

      Make food taste better.

    • C. 

      Slow down bacterial growth.

    • D. 

      Put bacteria to sleep.

  • 11. 
    Which conditions do bacteria need to live and grow?
    • A. 

      High protein food

    • B. 

      Moisture

    • C. 

      Warm temperature

    • D. 

      All of the above

  • 12. 
    PH is a measure of:
    • A. 

      Acidity

    • B. 

      Bacterial growth

    • C. 

      Cleanliness

    • D. 

      Temperature

  • 13. 
    Pathogenic bacteria can cause:
    • A. 

      Mold to grow

    • B. 

      Foodborne illness

    • C. 

      Break to rising

  • 14. 
    Salmonella is an example of a type of:
    • A. 

      Physical hazard

    • B. 

      Bacteria

    • C. 

      Parasite

    • D. 

      Virus

  • 15. 
    In the Danger Zone, bacteria double in number every:
    • A. 

      20 minutes

    • B. 

      Every day

    • C. 

      Every hour

    • D. 

      Never

  • 16. 
    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.

  • 17. 
    A foodborne intoxication such as Staphylococcus can be caused by:
    • A. 

      Toxins produced by the bacteria.

    • B. 

      Infected cuts, burns, or boils

    • C. 

      Coughing and sneezing into food.

    • D. 

      All of the above.

  • 18. 
    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.

  • 19. 
    Most pathogenic bacteria will be destroyed by:
    • A. 

      Refrigeration

    • B. 

      Heat

    • C. 

      Drying

    • D. 

      Removing them from oxygen

  • 20. 
    A Salmonella foodborne infection can be caused by:
    • A. 

      Dirty hands

    • B. 

      Turtles

    • C. 

      Poultry

    • D. 

      All of the above

  • 21. 
    Which of the following foods is a potentially hazardous food?
    • A. 

      Strawberry jam

    • B. 

      Cooked rice

    • C. 

      Crackers

  • 22. 
    How could a salad be contaminated?
    • A. 

      When it contains unrefrigerated, cooked rice.

    • B. 

      When it includes a dressing made with raw eggs.

    • C. 

      When the vegetables are not washed.

    • D. 

      All of the above.

  • 23. 
    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.

  • 24. 
    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.

  • 25. 
    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

Back to Top Back to top