Food Safety Quizzes Online & Trivia

Ever wondered how much you know about food safety? Take these awesome food safety quizzes online to test your palate. Tackle multiple choice questions, true or false questions, or yes or no questions, and more to discover amazing facts about the flavours of the world. Play these food safety quizzes as a party game or the appetizer to your dinner.

With challenging questions to test your intelligence and questions that will have you in splits, we bet you will be glued to these food safety quizzes for hours. These amazing food safety quizzes are perfect for kids, teens, and inquisitive adults too!

Build your knowledge with food safety quizzes created for a variety of topics. You name it and we have it all. What's more, you can create new quizzes on topics of your choice and share them to see who knows better.

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  • What is the benefits of gloves & how much we should use it?
    What is the benefits of gloves & how much we should use it?
    C but will change gloves within the day shift if must change task at hand in job description chore, or if the gloves get soiled while handling food.

  • What for thermometers are required in kitchens?
    What for thermometers are required in kitchens?
    A, B and D are correct. The civil war was initiated by many things. Tax and tariff, slavery and congress making laws to benefit the North or the South were parts of the reason. The North and South had agreement but with the efficient growth in the economy of the North, they shifted from farming to industry, causing the fall of the economy in the South. The South maintained a farming economy based on slave labor and depended heavily in it for their way of life while the North no longer needed slaves due to the growth in industrialization. Slavery was abolished in the North and the South saw this as a threat since it depended greatly on it for the growth of its economy. This led to the Kansas fight. After the fight, Abraham Lincoln was elected as President, the South was not in support and wanted to leave the United States which he was against and then he sent troops which began the war.

  • Where or when can you smoke and eat in the establishment?
    Where or when can you smoke and eat in the establishment?
    Correct answer is option B. In Arizona, food handlers are expected never to smoke or eat in the kitchen or in areas where food is prepared or stored. This is one of the recommended health precautions in order to prevent the contamination of food presented to customers. If food handlers are found guilty of this act, they could be fined by the state Department of Health Service. Other precautions expected of every food handler include adequate hand washing practices, use of gloves when handling ready to eat food, having a hand sink with soap, employees are expected to have basic food safety knowledge and many more.

  • Which is the correct way to wash dishes, utensils and equipment?
    Which is the correct way to wash dishes, utensils and equipment?
    Washing dishes at home is usually relegated to the children who rinse off the dishes and place them in the dishwasher, then punch some buttons and they are finished. If you work in a restaurant or at a church’s kitchen, you are expected to know the rules and to follow a strict set of rules by the health department. They will even come out and demonstrate how they expect you to do your job of washing the dishes. They would say to be sure to remove grime first using hot water, rinse and sanitize; then air dry. Improper washing of dishes can lead to bacteria growing on them. At times even though the dish washer person may not scrape the plates properly and food is almost baked on due to the hot water encountered during the dishwasher process.

  • What is the first thing to do before you start cooking food?
    What is the first thing to do before you start cooking food?
    Before you start cooking, you should technically start cooking after you wash your hands with water and soap. This is meant to kill the bad bacteria - or at least most of it - that you won’t have a serious risk of transferring something to your food that won’t be killed during cooking. Many people don’t do this at home - and I’m certainly guilty of it more often than not. However, if you’re working with raw meat of any kind (be it beef, chicken, or otherwise), this is especially important. Meats, when improperly stored, can be a breeding ground for dirty bacteria that’ll make you sick. One such example is E. Coli. This is mainly found on chicken that is stored in a fridge that is too warm.

  • How many servings per day of meat and alternatives does Canada's Food Guide recommend for adults aged 19 to 50 years?
    How many servings per day of meat and alternatives does Canada's Food Guide recommend for adults aged 19 to 50 years?
    (A) Two for females and three for males Canada’s Food Guide recommends that adult females consume two servings of meat per day while adult males consume 3 servings. These recommendations can vary depending on your activity level, so you should consult with your doctor about what a healthy diet looks like for you. However, the guideline of 2 to 3 servings of meat per day is a good place to start for the average adult. This amount of meat will provide you with the necessary protein to fuel your body and strengthen your muscles without having a negative impact on your blood pressure or cholesterol. Remember, meat is only one part of a balanced diet, so be sure to consume appropriate amounts of food from all of the food groups.

  • Which of the following must be cooked to 145 F?
    Which of the following must be cooked to 145 F?
    The correct answer to this question is C. There are certain temperatures that meat should be cooked at in order to be able to safely eat them without risk of things like salmonella. Non-ground meats and seafood should be cooked at 145 degrees. Poultry and stuffing should be cooked at 165 degrees. Ground meat and eggs that will not be served immediately should be cooked at 160 degrees. There is nothing that should be cooked to 130 degrees. Games animals such as venison or elk should be cooked to 160 degrees, while game birds like grouse or pheasants should be cooked to 165 degrees.

  • How can growth of bacteria be prevented?
    How can growth of bacteria be prevented?
    You do not thaw foods at room temperature! So it can not be All of the above!

  • Which of the following is not likely to cause foodborne illness?
    Which of the following is not likely to cause foodborne illness?
    Foodborne illness can be a serious thing. There are a lot of things that can end up causing a foodborne illness. These might include fish delivered at 65 degrees, cooked potatoes that took 8 hours to cool at 45 degrees, or chicken cooked at 155 degrees. However, an example of something that is not likely to give you a foodborne illness is raw onions left in the danger zone for 5 hours. The danger zone is a temperature between 40 degrees and 140 degrees. In this temperature range bacteria will grow twice as fast as it would at a lower temperature range like that of refrigeration.

  • Which is the most suitable option here? Cold potentially hazardous foods must be held at a minimum of _______.
    Which is the most suitable option here? Cold potentially hazardous foods must be held at a minimum of _______.
    None of the above since the minimum temp is not listed. The MAX is however, 41 since cold food should not be above 41. The questions is not stated correctly for this answer.

  • What is the correct order to store foods in the refrigerator, from TOP to BOTTOM?
    What is the correct order to store foods in the refrigerator, from TOP to BOTTOM?
    My answer is letter C , ground beef, fish fillet, chicken breast

  • Which is growth of bacteria can be prevented by? 
    Which is growth of bacteria can be prevented by? 
    I may not be reading this question correctly. (A) is incorrect as frozen food should never be thawed on workbench or countertop. (C) is incorrect as cooked foods can be held without temperature control for up to 4 hours. The answer is (B)Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 F° (4.4 °C) or below or frozen at 0 F°(-17.8 °C) or below. What displayed as the correct answer was all of the above. Please respond so I can learn. Thank you.

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