Food Handlers Trivia For Food Safety

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| By CanPsycho
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Quizzes Created: 1 | Total Attempts: 129,317
Questions: 20 | Viewed: 129,454

1.

The Food Premises Regulation is a:

Answer: Provincial legislation
Explanation:
The Food Premises Regulation is a provincial legislation that governs the standards and regulations for food service establishments. It outlines the requirements for food safety, hygiene, sanitation, and licensing in the province. This legislation is enforced by the provincial government to ensure the health and safety of consumers and to maintain high standards in the food service industry.
2.

People who are very young or already weak or ill are seriously threatened by foodborne illness because of they

Answer: Cannot fight off the disease very well.
Explanation:
People who are very young or already weak or ill are seriously threatened by foodborne illness because they cannot fight off the disease very well. This is because their immune systems are not as strong or effective in combating infections compared to healthy individuals. As a result, their bodies may struggle to eliminate the harmful pathogens, leading to more severe symptoms and complications.
3.

In recent years, the possibility of food becoming contaminated has increased because of

Answer: Increased handling of food all along the chain of supply - from production to the final customer.
Explanation:
The statement suggests that the increase in the handling of food throughout the supply chain, from production to the final consumer, has led to a higher possibility of food contamination. This is often due to various stages where contamination can occur, such as processing, packaging, transportation, and distribution.
4.

Dirt, broken glass, and staples from packing are classified as:

Answer: Physical hazards
Explanation:
Dirt, broken glass, and staples from packing are classified as physical hazards because they pose a risk to the physical well-being of individuals. These hazards can cause injuries such as cuts, punctures, or abrasions. Unlike chemical or bacterial hazards, which can cause harm through ingestion or exposure, physical hazards directly affect the body through physical contact. Therefore, the correct classification for these items is physical hazards.
5.

Moist, high-protein foods on which bacteria can grow most easily are called:

Answer: Potentially hazardous foods.
Explanation:
Potentially hazardous foods are moist, high-protein foods that provide an ideal environment for bacteria to grow. These foods have a higher risk of causing foodborne illnesses if not handled or stored properly. The term "potentially hazardous" refers to the potential danger these foods pose to human health. It is important to handle and cook these foods at appropriate temperatures to prevent bacterial growth and ensure food safety.
6.

Food that contains molds that are not a natural part of it should be:

Answer: Discarded
Explanation:
Food that contains molds that are not a natural part of it should be discarded because molds can produce harmful toxins that can cause food poisoning or allergic reactions. Even if you scrape off the visible mold, the toxins can still be present and pose a risk to health. Freezing or cooking the food may not eliminate these toxins, so the safest option is to discard the food to avoid any potential health hazards.
7.

The word pathogenic means:

Answer: Disease-causing
Explanation:
The word "pathogenic" refers to something that causes disease. It is commonly used to describe bacteria or other microorganisms that have the ability to cause illness or infection in humans or animals. Therefore, the correct answer is "Disease-causing".
8.

Typical viruses are:

Answer: Smaller than bacteria
Explanation:
Viruses are smaller than bacteria. Viruses are microscopic infectious agents that can only replicate inside the cells of living organisms. They are much smaller in size compared to bacteria, which are single-celled microorganisms that can be seen under a microscope. Viruses are typically measured in nanometers, while bacteria are measured in micrometers.
9.

If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:

Answer: Tell them the ingredient list.
Explanation:
When a customer asks for the ingredients of a specific menu item due to a food allergy, the appropriate response is to tell them the ingredient list. It is important to provide this information to ensure the customer's safety and allow them to make an informed decision about what they can consume. Asking for written proof of their food allergies or advising them to eat something else may not be helpful or considerate. Similarly, advising that the information is confidential is not necessary in this situation.
10.

The temperature range of the Danger Zone is:

Answer: Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
Explanation:
The "Danger Zone" refers to the temperature range in which foodborne bacteria can grow rapidly, potentially leading to food poisoning. This range is typically defined as between 4 degrees Celsius (40 degrees Fahrenheit) and 60 degrees Celsius (140 degrees Fahrenheit). Keeping food outside of this temperature range helps minimize the risk of bacterial growth.
11.

The purpose of refrigeration is to: 

Answer: Slow down bacterial growth.
Explanation:
The purpose of refrigeration is to slow down bacterial growth. When food is stored at low temperatures, it inhibits the growth of bacteria, which helps in preserving the food for a longer period. Refrigeration slows down the metabolic processes of bacteria, making it difficult for them to multiply and spoil the food. While refrigeration may not completely kill bacteria, it significantly reduces their growth rate and keeps the food fresh and safe to consume for a longer time.
12.

PH is a measure of:

Answer: Acidity
Explanation:
pH is a measure of acidity, indicating the concentration of hydrogen ions in a solution. It is a scale ranging from 0 to 14, where values below 7 indicate acidity, values above 7 indicate alkalinity, and a pH of 7 is considered neutral. pH is an important parameter in various fields such as chemistry, biology, and environmental science, as it affects the behavior and properties of substances. Therefore, pH being a measure of acidity is the correct answer.
13.

Pathogenic bacteria can cause:

Answer: Foodborne illness
Explanation:
Pathogenic bacteria are harmful bacteria that can cause various diseases and infections in humans. They are commonly found in contaminated food and can lead to foodborne illnesses when consumed. These illnesses can range from mild gastrointestinal discomfort to severe symptoms like vomiting, diarrhea, and even organ damage. Therefore, the correct answer is "Foodborne illness" as pathogenic bacteria can cause these illnesses when ingested through contaminated food.
14.

Salmonella is a type of:

Answer: Bacteria
Explanation:
Salmonella is a type of bacteria. Bacteria are single-celled microorganisms that can cause infection and disease in humans and animals. Salmonella is commonly associated with foodborne illnesses, particularly from contaminated poultry, eggs, and dairy products. It can cause symptoms such as diarrhea, fever, and abdominal cramps. Salmonella is a well-known and widespread bacteria that can be found in various environments, including water, soil, and the intestines of animals. Therefore, the correct answer is bacteria.
15.

In the Danger Zone, bacteria double in number every:

Answer: 20 minutes
Explanation:
In the Danger Zone, bacteria double in number every 20 minutes. This means that the population of bacteria increases exponentially, with each generation being twice as large as the previous one. This rapid growth rate is due to the favorable conditions in the Danger Zone, such as the temperature range of 40°F to 140°F, which allows bacteria to multiply quickly. Therefore, it is crucial to handle and store food properly to prevent bacterial contamination and foodborne illnesses.
16.

Freezing food at -18 degrees C (0 degrees F) will:

Answer: Stop bacteria from growing.
Explanation:
Freezing food at -18 degrees C (0 degrees F) will stop bacteria from growing. When food is frozen at this temperature, the cold environment inhibits the growth and reproduction of bacteria, preventing them from multiplying and causing spoilage or foodborne illnesses. However, it is important to note that freezing does not kill bacteria, as they can become active again once the food is thawed.
17.

Which one of the following procedures is the most important in the control of Clostridium perfringens?

Answer: Prevent bacterial growth in cooked foods through proper chilling, holding, and reheating.
Explanation:
The most important procedure in the control of Clostridium perfringens is to prevent bacterial growth in cooked foods through proper chilling, holding, and reheating. Clostridium perfringens is a bacterium that can cause food poisoning, and it thrives in environments where food is not properly chilled, held, or reheated. By following proper food safety practices, such as keeping cooked foods at safe temperatures, the growth of Clostridium perfringens can be prevented, reducing the risk of foodborne illness.
18.

Most pathogenic bacteria will be destroyed by:

Answer: Heat
Explanation:
Heat is an effective method for destroying most pathogenic bacteria. High temperatures can denature the proteins and enzymes in bacteria, leading to their death. Heat can be applied through cooking, boiling, or using hot water. This process effectively kills bacteria and reduces the risk of foodborne illnesses. Refrigeration can slow down bacterial growth but does not necessarily destroy them. Drying can also inhibit bacterial growth but may not completely eliminate them. Removing bacteria from oxygen may not necessarily kill them, as some bacteria can survive and even thrive in anaerobic environments.
19.

Which of the following foods is a potentially hazardous food?

Answer: Uncooked rice
Explanation:
Uncooked rice is considered a potentially hazardous food because it can contain spores of Bacillus cereus, a bacteria that can survive cooking and cause food poisoning if the rice is not stored properly or reheated thoroughly. The spores can multiply and produce toxins that are not destroyed by cooking, leading to illness if consumed. Therefore, uncooked rice should be handled and stored with caution to prevent bacterial growth and foodborne illnesses.
20.

When a shipment of food arrives, employees should:

Answer: Inspect all foods right away before storing them.
Explanation:
Employees should inspect all foods right away before storing them to ensure that the shipment is in good condition and meets the required standards for safety and quality. This is important to prevent any potential contamination or spoilage of the food products. Inspecting only potentially hazardous foods or stacking them neatly on the dock and inspecting within 12 hours may lead to delays in identifying any issues with the shipment, which could pose risks to food safety. Therefore, it is best practice to inspect all foods immediately upon arrival.
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