The Ultimate Food Safety Test! Quiz

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The Ultimate Food Safety Test! Quiz - Quiz


Here we have the Ultimate Food Safety Test for you. Food handling is a very delicate thing in that it is quite easy for food to be contaminated. Even though keeping food refrigerated helps it last longer, most people do not know that there is a certain limit to how long it can stay until it poses a health risk. Do take up this quiz and see if your customers are safe when they come to dine with you.


Questions and Answers
  • 1. 

    How should stored foods be used?

    • A.

      FIFO

    • B.

      Whenever you need them

    • C.

      In the order of the recipe

    • D.

      Doesn't matter how you use them

    Correct Answer
    A. FIFO
    Explanation
    Stored foods should be used in the order of FIFO, which stands for "first in, first out." This means that the oldest items should be used first, ensuring that the food does not spoil or expire. By following the FIFO method, you can prevent food waste and ensure that you are using your stored foods efficiently.

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  • 2. 

    How do you put out grease fires? 

    • A.

      Bake Power

    • B.

      Salt

    • C.

      Water

    • D.

      Baking Soda

    Correct Answer
    D. Baking Soda
    Explanation
    Never use water, it will increase the fire

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  • 3. 

    Reheated leftovers should be cooked to an internal temperature of?

    • A.

      145

    • B.

      155

    • C.

      165

    • D.

      175

    Correct Answer
    C. 165
    Explanation
    Leftovers should be reheated to an internal temperature of 165 degrees Fahrenheit to ensure that any bacteria or pathogens present in the food are killed. This temperature is considered safe to consume and helps to prevent foodborne illnesses. Reheating leftovers to this temperature helps to eliminate any potential health risks and ensures that the food is thoroughly heated throughout.

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  • 4. 

    Cleaning and sanitizing are the same thing?

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    cleaning removes dirt, sanitizing gets rid of germs.

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  • 5. 

    Which of the following is not a type of contamination? 

    • A.

      Physical

    • B.

      Chemical

    • C.

      Biological

    • D.

      Natural

    Correct Answer
    D. Natural
    Explanation
    Natural is not a type of contamination because it refers to substances or processes that occur in nature without human intervention. Contamination, on the other hand, refers to the introduction of harmful or unwanted substances into an environment. While physical, chemical, and biological contamination are all caused by human activities or industrial processes, natural substances or processes are not considered contaminants.

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  • 6. 

    Bacteria doubles every __ minutes. 

    • A.

      10

    • B.

      20

    • C.

      30

    • D.

      40

    Correct Answer
    B. 20
    Explanation
    Bacteria doubles every 20 minutes. This means that the number of bacteria present will double every 20 minutes. For example, if there are 100 bacteria at the start, after 20 minutes there will be 200 bacteria, after 40 minutes there will be 400 bacteria, and so on. This exponential growth pattern is characteristic of bacterial reproduction.

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  • 7. 

    Utensils used for raw food should be washed with hot soapy water and rinsed before using them for cooked food.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    It is important to wash utensils used for raw food with hot soapy water and rinse them before using them for cooked food to prevent cross-contamination. Raw food may contain harmful bacteria that can be transferred to cooked food if the utensils are not properly cleaned. Washing with hot soapy water helps to kill any bacteria present on the utensils, ensuring that it is safe to use them for cooked food. Rinsing removes any remaining soap residue and further reduces the risk of contamination. Therefore, the statement is true.

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  • 8. 

    Any surface that comes in contact with raw food must be cleaned & sanitized.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    It is important to clean and sanitize any surface that comes in contact with raw food to prevent the spread of bacteria and other harmful pathogens. This helps to ensure food safety and reduce the risk of foodborne illnesses. Cleaning removes visible dirt and debris, while sanitizing kills the remaining bacteria and germs. By properly cleaning and sanitizing surfaces, we can maintain a hygienic environment and protect ourselves and others from potential health hazards.

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  • 9. 

    Kitchen knives should be washed & stored separately from other utensils in the kitchen.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Knives should never be put in a sink full of water, to avoid cutting yourself.

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  • 10. 

    When food is cooking on the stovetop, keep pan handles turned towards you so that you can hold the pan easier and so handles do not get hot.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Keeping pan handles turned towards you when cooking on the stovetop is a safety measure. By doing so, you can easily hold the pan and have better control over it while cooking. Additionally, it helps to prevent accidental spills or tipping of the pan. Turning the handles towards you also ensures that they do not extend over other burners where they could potentially get hot and cause burns or accidents. Therefore, the statement is true and promotes safe cooking practices.

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  • 11. 

    When removing food from the stove top, take the pan off the stove first, and then turn the burner off.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Always turn the burner off first.

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  • 12. 

    The temperature danger zone is between __________ degrees. 

    • A.

      35-135

    • B.

      41-135

    • C.

      40-75

    • D.

      40-140

    Correct Answer
    B. 41-135
    Explanation
    The temperature danger zone refers to the range of temperatures in which bacteria can grow rapidly and cause foodborne illnesses. Temperatures below 41 degrees Fahrenheit can slow down bacterial growth, while temperatures above 135 degrees Fahrenheit can kill most bacteria. Therefore, the correct answer is 41-135 degrees Fahrenheit, as this range represents the temperatures in which bacteria can thrive and pose a risk to food safety.

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  • 13. 

    People with weakened immune systems are at greater risk for food-borne illness.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    People with weakened immune systems are more susceptible to food-borne illnesses because their immune systems are not strong enough to fight off the harmful bacteria or viruses that can be present in contaminated food. This includes individuals with conditions such as HIV/AIDS, cancer, diabetes, or those undergoing chemotherapy or organ transplant. Weakened immune systems make it harder for the body to defend against pathogens, increasing the risk of getting sick from consuming contaminated food. Therefore, it is true that people with weakened immune systems are at a greater risk for food-borne illness.

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  • 14. 

    The best way to know if meats are thoroughly cooked is by measuring the internal temperature of the meat.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    To ensure that meats are properly cooked, it is crucial to measure their internal temperature. This is because the internal temperature is a reliable indicator of whether the meat has reached a safe temperature to kill any harmful bacteria or parasites that may be present. Relying solely on visual cues, such as color or texture, may not always guarantee that the meat is fully cooked. Therefore, measuring the internal temperature is considered the best way to ensure that meats are thoroughly cooked and safe to consume.

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  • 15. 

    Ground beef should be cooked to an internal temperature of ___ degrees.

    • A.

      135

    • B.

      145

    • C.

      155

    • D.

      165

    Correct Answer
    C. 155
    Explanation
    Ground beef should be cooked to an internal temperature of 155 degrees to ensure that it is safe to consume. Cooking ground beef to this temperature helps to kill any harmful bacteria, such as E. coli or salmonella, that may be present in the meat. This temperature is considered the minimum safe internal temperature for ground beef according to food safety guidelines. Cooking ground beef to a higher temperature, such as 165 degrees, may result in a drier and less flavorful meat.

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  • 16. 

    Chicken should be cooked to an internal temperature of ___ degrees.

    • A.

      155

    • B.

      165

    • C.

      300

    • D.

      375

    Correct Answer
    B. 165
    Explanation
    Chicken should be cooked to an internal temperature of 165 degrees to ensure that it is fully cooked and safe to eat. At this temperature, any harmful bacteria present in the chicken will be killed, reducing the risk of foodborne illnesses. Cooking chicken to a lower temperature may result in undercooked chicken, which can be a health hazard. On the other hand, cooking chicken to a higher temperature may result in dry and overcooked meat. Therefore, 165 degrees is the recommended internal temperature for cooking chicken.

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  • 17. 

    Prok or fish should be cooked to an internal temperature of ___ degrees.

    • A.

      135

    • B.

      145

    • C.

      155

    • D.

      165

    Correct Answer
    B. 145
    Explanation
    Prok or fish should be cooked to an internal temperature of 145 degrees. This is the recommended temperature to ensure that the meat is cooked thoroughly and safe to eat. At this temperature, any harmful bacteria or parasites that may be present in the meat are killed, reducing the risk of foodborne illnesses. Cooking the meat to a higher temperature may result in overcooking and dryness.

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  • 18. 

    When washing your hands, be sure to wet them with hot soapy water and scrub for a minimum of __ seconds.

    • A.

      10

    • B.

      20

    • C.

      30

    • D.

      40

    Correct Answer
    B. 20
    Explanation
    When washing your hands, it is important to wet them with hot soapy water and scrub for a minimum of 20 seconds. This duration allows enough time for the soap to effectively break down and remove any dirt, germs, or bacteria present on the hands. It is recommended to scrub all surfaces of the hands, including the palms, back of the hands, between the fingers, and under the nails. This thorough handwashing technique helps to maintain proper hand hygiene and reduce the risk of spreading infections.

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  • 19. 

    Freezing foods stops bacterial growth, but does not kill it.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Freezing foods slows down or inhibits the growth of bacteria, but it does not kill them entirely. While bacteria become dormant and their metabolic activities decrease significantly at freezing temperatures, they can still survive and become active again when the food is thawed. Therefore, it is important to handle and cook frozen foods properly to ensure any remaining bacteria are killed before consumption.

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  • 20. 

    Also, know as food poisoning.​

    • A.

      Sanitation

    • B.

      Botulism

    • C.

      Toxins

    • D.

      Food-Borne Illness

    Correct Answer
    D. Food-Borne Illness
    Explanation
    Food-Borne Illness refers to the condition caused by consuming contaminated food. It is also known as food poisoning. This illness occurs when harmful bacteria, viruses, parasites, or toxins present in the food are ingested. These contaminants can cause various symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever. Food-Borne Illness can be caused by improper food handling, storage, or preparation, as well as by consuming raw or undercooked food. It is important to practice good hygiene and ensure proper food safety measures to prevent the occurrence of food-borne illnesses.

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  • 21. 

    The temperature​ that destroys most bacteria.

    • A.

      0 degrees

    • B.

      155 degrees

    • C.

      165 degrees

    • D.

      300 degrees

    Correct Answer
    C. 165 degrees
    Explanation
    The temperature that destroys most bacteria is 165 degrees. This temperature is high enough to kill off the majority of bacteria, making it an effective temperature for sterilization purposes. Temperatures below 165 degrees may not be sufficient to fully eliminate bacteria, while temperatures above 165 degrees may be excessive and unnecessary for most bacteria. Therefore, 165 degrees is the optimal temperature for effectively destroying most bacteria.

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  • 22. 

    Which knife is the most dangerous? 

    • A.

      Dull knife

    • B.

      Serrated knife

    • C.

      Sharp knife

    • D.

      Paring knife

    Correct Answer
    A. Dull knife
    Explanation
    Dull knives are the most dangerous because they require more pressure to work

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  • 23. 

    Food should be left out at room temperature no more than ___ hours.

    • A.

      2

    • B.

      4

    • C.

      6

    • D.

      8

    Correct Answer
    A. 2
    Explanation
    Food should be left out at room temperature for no more than 2 hours to prevent the growth of bacteria and other pathogens. After 2 hours, the temperature becomes favorable for bacterial growth, increasing the risk of foodborne illnesses. It is important to refrigerate or properly store perishable foods to ensure their safety and prevent food poisoning.

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  • 24. 

    Which of the following conditions have to be present in order for pathogens to thrive and grow?  

    • A.

      Oxygen

    • B.

      Moisture

    • C.

      Temperature

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    FAT TOM
    Food, acidity, time, temperature, oxygen, moisture

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  • 25. 

    Those who are at greater risk to suffer from food-borne illness include all of the following EXCEPT:  

    • A.

      Infants and young children

    • B.

      Teenagers

    • C.

      Pregnant women

    • D.

      Elderly people

    • E.

      Those with weekend immune system

    Correct Answer
    B. Teenagers
    Explanation
    Teenagers are not at a greater risk to suffer from food-borne illness compared to the other groups mentioned. Infants and young children, pregnant women, elderly people, and those with weakened immune systems are all more susceptible to food-borne illnesses due to their weaker immune systems or specific vulnerabilities. Teenagers, on the other hand, generally have stronger immune systems and are less likely to be affected by food-borne illnesses.

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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
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Sep 26, 2017
    Quiz Created by
    Dirksen
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