Virtual Food Safety Exam! Trivia Quiz

10 Questions | Total Attempts: 10690

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Virtual Food Safety Exam! Trivia Quiz

Food safety is applied as a scientific discipline describing handling, preparation, and food storage in ways that prevent foodborne illnesses. Some unique routines and checks can be made to make sure that you are preparing food safely and avoiding potential health hazards. If you want to learn more about food safety, this is the quiz for you.


Questions and Answers
  • 1. 
    Which type of food would be the most likely to cause a foodborne illness?
    • A. 

      Frozen corn

    • B. 

      Baked potatoes

    • C. 

      Sliced cucumbers

    • D. 

      Instant soup mixes

  • 2. 
    What is Cross-Contamination?
    • A. 

      The transfer of microorganisms from one food or surface to another.

    • B. 

      The presence of harmful microorganisms in food.

    • C. 

      When someone becomes ill after having eaten food containing toxins.

    • D. 

      When more than two people become sick from eating the same food.

  • 3. 
    Patients in a senior citizen facility can safely eat?
    • A. 

      Raw Products

    • B. 

      Alfa Sprouts

    • C. 

      Pasteurized Products

    • D. 

      Brie cheese

  • 4. 
    The three factors that cause foodborne illness are
    • A. 

      Contamination, improper use of thermometers, backflow.

    • B. 

      Control points, critical control points, and critical limits.

    • C. 

      Time-temperature abuse, poor personal hygiene, and cross-contamination.

    • D. 

      Potentially hazardous foods, the flow of food, and temperature of food.

  • 5. 
    The food service sanitation code requires that the temperature of potentially hazardous food's be refrigerated at or below.
    • A. 

      15 degrees

    • B. 

      32 degrees

    • C. 

      135 degrees

    • D. 

      41 degrees

  • 6. 
    Bacteria grow especially well in food that are
    • A. 

      Warm, moist, contains protein, and has a pH that is neutral to slightly acidic.

    • B. 

      Cool, dry, low in protein, and high in acid.

    • C. 

      Very hot, wet, calcium rich, and neutral.

    • D. 

      Ccool, dry, and metallic.

  • 7. 
    The temperature danger zone is between
    • A. 

      0 degrees to 175 degrees

    • B. 

      41 degrees to 135 degrees

    • C. 

      70 degrees to 140 degrees

    • D. 

      No of the above

  • 8. 
    A foodborne illness often caused by contaminated chicken and eggs is
    • A. 

      Bacillus cereus gastroenteritis.

    • B. 

      Salmonellosis.

    • C. 

      Norovirus gastroenteritis.

    • D. 

      Cyclosporiasis.

  • 9. 
    Employees should be trained in
    • A. 

      Classical cooking techniques

    • B. 

      Customer service

    • C. 

      Union grievances

    • D. 

      Personal Hygiene

  • 10. 
    Different form of bacterial cells that can survive some cooking and freezing temperatures are called
    • A. 

      Pathogens.

    • B. 

      Viruses.

    • C. 

      Spores.

    • D. 

      Parasites.

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