The Ultimate Food Safety Test! Quiz

25 Questions | Total Attempts: 80

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The Ultimate Food Safety Test! 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

  • 2. 
    How do you put out grease fires? 
    • A. 

      Bake Power

    • B. 

      Salt

    • C. 

      Water

    • D. 

      Baking Soda

  • 3. 
    Reheated leftovers should be cooked to an internal temperature of?
    • A. 

      145

    • B. 

      155

    • C. 

      165

    • D. 

      175

  • 4. 
    Cleaning and sanitizing are the same thing?
    • A. 

      True

    • B. 

      False

  • 5. 
    Which of the following is not a type of contamination? 
    • A. 

      Physical

    • B. 

      Chemical

    • C. 

      Biological

    • D. 

      Natural

  • 6. 
    Bacteria doubles every __ minutes. 
    • A. 

      10

    • B. 

      20

    • C. 

      30

    • D. 

      40

  • 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

  • 8. 
    Any surface that comes in contact with raw food must be cleaned & sanitized.
    • A. 

      True

    • B. 

      False

  • 9. 
    Kitchen knives should be washed & stored separately from other utensils in the kitchen.
    • A. 

      True

    • B. 

      False

  • 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

  • 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

  • 12. 
    The temperature danger zone is between __________ degrees. 
    • A. 

      35-135

    • B. 

      41-135

    • C. 

      40-75

    • D. 

      40-140

  • 13. 
    People with weakened immune systems are at greater risk for food-borne illness.
    • A. 

      True

    • B. 

      False

  • 14. 
    The best way to know if meats are thoroughly cooked is by measuring the internal temperature of the meat.
    • A. 

      True

    • B. 

      False

  • 15. 
    Ground beef should be cooked to an internal temperature of ___ degrees.
    • A. 

      135

    • B. 

      145

    • C. 

      155

    • D. 

      165

  • 16. 
    Chicken should be cooked to an internal temperature of ___ degrees.
    • A. 

      155

    • B. 

      165

    • C. 

      300

    • D. 

      375

  • 17. 
    Prok or fish should be cooked to an internal temperature of ___ degrees.
    • A. 

      135

    • B. 

      145

    • C. 

      155

    • D. 

      165

  • 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

  • 19. 
    Freezing foods stops bacterial growth, but does not kill it.
    • A. 

      True

    • B. 

      False

  • 20. 
    Also, know as food poisoning.‚Äč
    • A. 

      Sanitation

    • B. 

      Botulism

    • C. 

      Toxins

    • D. 

      Food-Borne Illness

  • 21. 
    The temperature‚Äč that destroys most bacteria.
    • A. 

      0 degrees

    • B. 

      155 degrees

    • C. 

      165 degrees

    • D. 

      300 degrees

  • 22. 
    Which knife is the most dangerous? 
    • A. 

      Dull knife

    • B. 

      Serrated knife

    • C. 

      Sharp knife

    • D. 

      Paring knife

  • 23. 
    Food should be left out at room temperature no more than ___ hours.
    • A. 

      2

    • B. 

      4

    • C. 

      6

    • D. 

      8

  • 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

  • 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

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