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FOOD SAFETY QUIZ QUESTION BANK
1. You can’t get food poisoning if you thoroughly cook your food and eat it promptly.
a. true
b. false
answer
2. Which of the following long-term complications can result from food poisoning?
a. rheumatoid arthritis
b. kidney disease
c. nerve damage
d. all of the above
e. none of the above
answer
3. The first symptoms of food poisoning can occur:
a. immediately
b. within two to 48 hours after eating
c. from two days to a week after eating
d. any of the above
answer
4. You should contact a doctor for possible food poisoning if you experience:
a. bloody diarrhea or pus in the stool
b. headache, stiff neck, and fever
c. diarrhea that hasn’t let up after three days
d. weakness, numbness, or tingling, usually in the arms or legs but sometimes around the
mouth
e. any of the above
answer
5. Which of these groups has a greater risk of getting food poisoning than the others?
a. smokers
b. heavy antacid users
c. people who drink alcohol at least once a week
d. they all have an equally high risk
answer
6. How many Salmonella bacteria does it take to give you food poisoning?
a. as few as half a dozen
b. at least one thousand
c.
at least one million
answer
7. Which has been linked to outbreaks of food poisoning caused by E. coli O157:H7?
a. apple juice
b. ground beef
c. lettuce
d. all of the above
answer
8. More than ten percent of all bottled water starts out as tap water.
a. true
b. false
answer
9. An "EPA-approved" water filter meets minimum standards set by the Environmental
Protection Agency for removing bacteria and other harmful substances.
a. true
b. false
answer
10. To avoid food poisoning from E. coli O157:H7, cook ground beef until:
a. the internal temperature reaches 160°F
b. the juices run clear
c. no more pink color is evident
d. any of the above
answer
11. When you cook meat or poultry or casseroles that contain meat or poultry what minimum
oven temperature should you use?
a. 125°F
b. 225°F
c. 325°F
d. 425°F
answer
12. What’s an easy way to reduce the amount of potentially cancer-causing heterocyclic
amines (HCAs) that form when chicken is broiled or grilled?
a. keep the chicken refrigerated until just before cooking
b. remove the skin after the chicken is cooked
c. remove the skin before the chicken is cooked
d. before broiling or grilling the chicken, pre-cook it in a microwave for a few minutes and
pour off the juices
e. any of the above
answer
13. Eighty percent of all food poisoning from meat and poultry is caused by:
a. E. coli O157:H7
b. Salmonella and Campylobacter
c. Staphylococcus
d. Clostridium
answer
14. Which kind of cutting board is safest for cutting meat and poultry?
a. wood
b. plastic
c. either, as long as you keep it clean
answer
15. Prions are the agents that appear to cause a deadly disease in people who eat meat from
cattle with "mad cow disease." Which cooking method for beef destroys prions?
a. cooking until the internal temperature reaches 180°F
b. broiling for at least 15 minutes
c. pre-cooking in a microwave for three minutes and pouring off the juices before broiling or
grilling
d. cooking until no pink color remains and the juices run clear
e. any of the above
f. none of the above
answer
16. It’s safe to eat rare hamburgers if the ground beef has been irradiated.
a. true
b. false
answer
17. How can you tell if an egg is contaminated with Salmonella?
a. the shell is cracked
b. the shell has dried chicken feces on it
c. the egg hasn’t been kept refrigerated
d. you can see a dark spot if you hold the egg up against a light
e. any of the above
f. you can’t tell
answer
18. A roasted chicken is thoroughly cooked when:
a. the thigh reaches an internal temperature of 180°F
b. the juices run clear
c. the leg moves easily in its socket
d. any of the above
answer
19. Which fish are least likely to contain chemical contaminants like PCBs, mercury, and
pesticides?
a. lean ocean fish like cod, flounder, and haddock
b. freshwater fish caught in inland lakes like bluefish and lake trout
c. farm-raised catfish
d. canned tuna
answer
20. More than 90 percent of seafood poisoning cases would be eliminated if people:
a. bought only government-inspected seafood
b. cooked their shellfish thoroughly
c. made sure their seafood was kept on ice until right before it was cooked
d. only ate fish they caught themselves
answer
21. To avoid excessive exposure to mercury, the Food and Drug Administration recommends
that people limit their seafood consumption to an average of:
a. four ounces a week
b. two pounds a week
c. five pounds a week
d. no limit, as long as most of it is salmon or canned tuna
answer
22. The symptoms of ciguatera, the most common finfish poisoning in the U.S., are:
a. headache and vomiting
b. blood in the stool
c. nausea, cramps, and diarrhea, followed by a "pins and needles" sensation around and
inside the mouth and in the hands and feet
d. any of the above
answer
23. It’s safe to eat raw fish as long as it has been marinated in lemon juice or vinegar for at
least four hours.
a. true
b. false
answer
24. What percentage of fruits and vegetables contains pesticide residues?
a. almost 100 percent
b. about 80 percent
c. about 50 percent
d. about 10 percent
answer
25. Washing fruits and vegetables with special produce washes removes more pesticides than
washing them with detergent and water.
a. true
b. false
c. there’s not enough research to tell
answer
26. It’s safe to re-freeze food even meat and poultry as long as it has been thawed in the
refrigerator.
a. true
b. false
answer
27. What’s the best way to refrigerate the quart of chicken cacciatore that’s left over from
dinner?
a. in several shallow containers
b. in one deep container
c. in the pot in which it was cooked
d. the container doesn’t matter
answer
28. Once the date stamped on a milk carton has been reached, the milk:
a. shouldn’t be sold
b. shouldn’t be used
c. has lost most of its nutritional value
d. all of the above
answer
29. Which warnings does the Food and Drug Administration require on the labels of foods that
contain the fake fat olestra (Olean)?
a. may cause abdominal cramping
b.
c.
d.
e.
may cause loose stools
inhibits the absorption of some vitamins
inhibits the absorption of other nutrients
all of the above
answer
30. Which should you use to sweeten your coffee, tea, or other beverage?
a. acesulfame K (Sweet On)
b. aspartame (NutraSweet or Equal)
c. saccharin (Sweet’N Low)
d. sucralose (Splenda)
e. sugar or honey
answer
http://www.cspinet.org/nah/10_98/food_quiz.htm
1. Leftovers can be kept at room temperature for up to:
o
30 minutes
o
4 hours
o
2 hours
2. The "danger zone" for bacteria growth is:
o
Between 40? and 140?
o
Between 50? and 100?
o
Between 30? and 160?
3. Ground beef should be cooked until:
o
The internal temperature reaches 160?
o
The juices run clear
o
The internal temperature reaches 185?
4. Fruits and vegetables should be:
o
Washed with a special detergent
o
Washed thoroughly under running water
o
Eaten as purchased
5. The marinade from raw meats, poultry or seafood can be used:
o
Only if boiled first
o
Not at all
o
As is
6. Seafood can be defrosted:
o
Never
o
In the refrigerator, microwave or in cold water
o
Out at room temperature
7. It is safe to eat raw cookie dough:
o
Only when the dough is made from pastuerized eggs
o
Never
o
Anytime
8. The minimum oven temperature for cooking raw meat and poultry should be:
o
225?
o
425?
o
325?
9. The best cutting board is:
o
Wood or plastic
o
Wood
o
Plastic
10. Kitchen sponges should be replaced:
o
Every two months
o
Every week or every month
o
Every three months
11. Eggs can be kept in the refrigerator for:
o
Up to five weeks
o
Up to one week
o
Up to two weeks
12. Milk should be refrigerated and used:
o
Up to four weeks after the sell-by date
o
Up to one week after the sell-by date
o
Up to two weeks after the sell-by date
13. Poultry, fish and ground meat can be kept uncooked in the refrigerator for:
o
Seven days
o
One day
o
Two days
14. You don't have time to cook the chicken that has been defrosted for two days. You
should:
o
In this case, it is fine to refreeze
o
Throw it away
o
Keep it in the refrigerator to cook when you get around to it
http://quiz.ivillage.com/cgi-bin/food/tests/FoodSafty2.cgi
1. The temperature in the refrigerator in our home is:
a. 50 degrees Fahrenheit (10 degrees Celsius)
b. 40 degrees Fahrenheit (5 degrees Celsius)
c. Don't know
2. The last time you had leftovers, what did you do with them?
a. Let them cool to room temperature, then put them in the refrigerator
b. Placed them in the refrigerator immediately after the food was served
c. Left them sitting out at room temperature for several hours/overnight
3. The last time the kitchen sink drain and disposal in our home were sanitized was:
a. Yesterday
b. Last month
c. Don't know
4. After cutting raw meat on your cutting board, what do you do before you start
chopping other foods?
a. Nothing, just started chopping
b. Wiped the board with a dishcloth
c. Washed the board with soap and hot water, then sanitized
5. The last time we made cookies at home, the dough was:
a. Made with raw eggs, and I did sample some of it
b. Bought at the store, and I did sample some of it
c. I did not sample any dough until baked
6. How are the kitchen counters cleaned in your home?
a. With water only
b. With hot water and soap
c. With hot water and soap, then bleach/sanitizing agent
7. How are dishes washed in your home?
a. Cleaned by an automatic dishwasher and then air-dried
b. Washed right away with hot water and soap in the sink, then air-dried
c. Washed them the next morning with hot water and soap in the sink and towel-dried
8. The last time I touched raw meat, I:
a. Cleaned my hands by wiping them on a towel
b. Rinsed them under hot, cold or warm tap water
c. Washed them with soap and warm water.
9. How does your family defrost meat?
a. Take it from the freezer and set it on the counter until thawed
b. Take it from the freezer and place it in the refrigerator until thawed
c. Take it from the freezer, microwave until thawed, then immediately
cook it
http://www.nsf.org/consumer/newsroom/pdf/fact_fs_kitchen_quiz.pdf
1. Before refrigerating cooked food, it should be cooled to
room temperature. True or False?
2. Perishable food should not be left at room temperature
for more than:
a) 30 minutes
b) 1 hour
c) 2 hours
d) 3 hours
3. Harmful bacteria can grow in:
a)
b)
c)
d)
e)
Meat, poultry and fish
Dairy
Grains
a & b
a, b & c
4. Partially thawed food can be refrozen. True or false?
5. As a general rule of thumb, leftovers should be thrown out
after:
a) 2 days
b) 4 days
c) 1 week
d) 10 days
6. If a cutting board is used to cut raw meat, poultry or fish,
what should you do before chopping another food?
a)
b)
c)
d)
Wipe with a damp cloth.
Rinse under hot, running water.
Wash with hot, soapy water.
Sanitize it or use another board.
7. Because most marinades are acidic, it's okay to marinate
meats unrefrigerated for short periods of time.
True or False?
8. To avoid getting a foodborne illness at work:
a) Refrigerate your bag lunch as soon as you arrive at work.
b)Clean out the office refrigerator every week.
c) Don't eat perishable foods if left out for more than two hours.
d) All of the above.
9. Hand sanitizers are a good substitute for handwashing . True
or false?
10.Chicken and turkey breasts are safe to eat when the internal
temperature reaches:
a) 145[degrees]F
b) 160[degrees]F
c) 170[degrees]F
d) 180[degrees]F
11. Frozen meat and poultry can be thawed in the refrigerator,
in the microwave or in a bowl of cold water. True or false?
12. Which is most effective at curbing foodborne illness?
a)Washing hands often.
b)Keeping raw and ready-to-eat foods separate.
c) Cooking foods to the proper internal temperature.
d)Refrigerating foods promptly.
http://findarticles.com/p/articles/mi_m0854/is_/ai_n17207350
Please select T for True or F for False as follows:
1. T or F In a food service operation, the greatest risk to safe food is the food handler.
2. T or F The most important goal of a food handler is to protect customers from foodborne illness.
3. T or F The conditions that are factors in bacterial growth are: food, acidity, time, temperature, oxygen and moisture.
4. T or F The temperature "danger zone" for bacteria to grow is between 41°F and 135°F.
5. T or F In the refrigerator, ready-to-eat foods should be stored below raw foods.
6. T or F The first step on the road to food safety is to properly inspect food products upon receipt.
7. T or F Chemicals, such as cleaning agents and pesticides, should be stored away from food.
8. T or F All food should be stored at least 6" above the floor.
9. T or F Cleaned and sanitized flatware should be stored with the handles up and in a clean area.
10. T or F Cleaned and sanitized kitchen utensils are allowed to be stored in a clean metal pan and placed directly on the
kitchen floor.
11. T or F After mopping the floor, waste water should be poured into the utensil washing sink.
12. T or F Whenever leaving the kitchen area, it is not necessary to wash your hands before returning.
13. T or F Hair restraints are required to be worn by all food handlers.
14. T or F Smoking can contaminate your fingers with disease-causing bacteria that can be transmitted to food.
15. T or F If a tray of cooked ground beef is reheated to 135°F, all bacteria that cause foodborne illness will be killed.
16. T or F When dishwashing by hand, you should first wash dishes in hot, soapy water, sanitize in a chemical sanitizer,
then, rinse in hot, clear water.
17. T or F Preparing food at home is illegal unless the food will be given away free of charge at your establishment.
18. T or F Serving margarine when your menu states that you serve butter is an example of illegal advertising.
19. T or F Many foodborne illnesses can be prevented by using good personal hygiene.
20. T or F Taking a tray of cooked food from the refrigerator and placing it directly on a steam table to heat is an acceptable
method for reheating leftovers.
21. T or F If requested by the consumer, ready-to-eat food made from or containing eggs or ground beef can be served to
the consumer without thorough cooking.
Please select the correct answer (only one answer is correct):
22. The recommended method(s) of thawing frozen foods are:
A. In a microwave oven
B. Under cold running water
C. In the refrigerator
D. As part of the cooking process
E. All of the above
23. The maximum fat content of ground beef should not exceed:
A. 10%
B. 33%
C. 22%
D. 30%
24. The required concentration of chlorine sanitizer when hand dishwashing is:
A. 50 ppm
B. 200 ppm
C. 100 ppm
D. 12.5 ppm
25. A restaurant advertises "homemade-style soup." This means that the soup must be made
A. At home
B. At the restaurant
C. Must not be advertised this way
D. None of the above
http://www.lapublichealth.org/eh/fhgde/QUIZ.HTM
Test Your Food Safety Knowledge
This test is intended to help you determine your food safety knowledge, and provide you information
on important food safety principles. It is not part of the certified food handler program. For
information on the certified food handler program, please visit our website: http://www.sonomacounty.org/health/eh/food_handler.htm.
Please choose the BEST answer to the questions
1. Food handlers must always wash their hands
a. Before starting work
b. Switching between handling raw and ready-to-eat food
c. After going to restrooms
d. All of the above
2. The presence or growth of microorganism is a type of
a. Physical hazard
b. Chemical hazard
c. Biological hazard
d. Acidic hazard
3. Potentially hazardous hot foods must be maintained at an internal temperature of______or
higher to prevent rapid bacterial growth
a. 145° F
b. 135° F
c. 160° F
d. 180° F
4. Potentially hazardous cold foods must be maintained at an internal temperature of ________ or
lower to prevent rapid bacterial growth
a. 32° F
b. 45° F
c. 41° F
d. 36° F
5. Which of the following procedures describes the correct steps to follow when using a manual
3-compartment sink to wash dishes and utensils?
a. Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry
b. Pre-scrape and pre-flush, wash, rinse, sanitize, and towel dry
c. Pre-scrape and pre-flush, rinse, sanitize, wash, and air dry
d. Pre-scrape and pre-flush, rinse, wash, sanitize, and towel dry
6. The only correct way to ensure the proper strength of a chemical sanitizer is to
a. Measure it using correct test strips
b. Change the solution every 8 hours
c. Change the solution at the end of each work shift
7. The most important reason for having food handlers wear hair restraints is to
a. Prevent food from getting into food handlers’ hair
b. Prevent food handlers from contaminating their hands by touching their hair
c. Keep the food handlers’ hair neat and in place
d. Prevent hair falling into food items
8. Which of these conditions requires immediate corrective action?
a. Packaged food items are stored at least 6 inches above the floor
b. Ice is being used to cool beef stew in a shallow pan
c. Raw meats are stored on a shelf above ready-to-eat egg salads in walk-in cooler
d. Raw fish are stored above the raw chicken in walk-in freezer
9. Which of the following conditions in an outside garbage disposal area needs to be corrected
immediately?
a. Plastic container used to hold garbage
b. Containers without covers
c. Containers placed on a hard surface
d. A shared container with another restaurant
10. Bacteria grow best in the temperature zone known as the “danger zone,” which includes
temperatures between:
a. 0° F and 100° F
b. 32° F and 220° F
c. 41° F and 135° F
d. 41° F and 220° F
11. Foods that contain protein or carbohydrate, water activity of .085 or above, and a PH of 4.6 or
above are called ________ foods.
a. Spoiled
b. Not required to refrigerate
c. Non-hazardous
d. Potentially hazardous
12. After cutting raw chicken, what should be done before the cutting board is used for slicing onions
for a salad?
a. Clean the cutting board with a wet wiping cloth
b. Turn the board over and use the other side
c. Rinse the board with running water
d. Wash, rinse, and sanitize the board prior to slicing the onions
13. Which of the following is not an approved method to thaw potentially hazardous foods?
a. In a microwave oven
b. During cooking process
c. Under cool running water
d. On a clean counter, at the room temperature
14. Which of the following is approved for food-contact surfaces?
a. Lead
b. Copper
c. Stainless steel
d. Galvanized metal
15. When sanitizing with hot water in a manual dishwashing unit, the temperature of the water in
the final rinse must be maintained at no less than:
a. 161° F
b. 171° F
c. 181° F
d. 191° F
16. Some signs of rodent infestation include:
a. Rub marks along the walls
b. Small eggs cases
c. Seeing bug zappers in a restaurant
d. Larva in flour and sugar
17. If a customer chokes on a piece of food, which of the following immediate actions can help?
a. Find a doctor immediately
b. Cardiopulmonary resuscitation
c. Heimlich maneuver
d. Mouth-to-mouth breathing
18. The best type of fire extinguisher to use in a kitchen contains:
a. Type K chemicals
b. Red fire extinguisher with pressure gauge
c. Chemicals that are safe for use near food
d. Clean cold water
19. Foods that are decomposed or produced under unsanitary conditions are:
a. Mislabeled
b. Potable
c. Can be consumed within expiration date
d. Adulterated
20. Which of the following statements is false regarding food safety?
a. Failure to correct critical violations can result in possible closure of the food
establishments.
b. Food establishments that have a manager or employee who is certified in food safety
receive no inspections from local health departments.
c. Food safety managers should conduct periodic self-inspections to assure food safety
practices.
d. A routine inspection can be done any time during regular or reasonable business hours.
21. Wiping cloths stored submerged in a bucket of sanitizing solution are for:
a. Wiping spills only
b. Washing hands if the hand sinks are too far away
c. Sanitizing the blade of utensils such as knives
d. Maintaining moisture on the wiping cloth
22. What is the best course of action when an environmental health specialist
(health inspector) attempts to inspect your facility?
a. Pretend you are closed.
b. Tell him/her your manager is not available, so the inspection cannot be performed.
c. Greet and accompany the inspector during an inspection.
d. Challenge the inspector during the entire inspection for irrelevancy of the food
regulations.
Answers: 1:d, 2:c, 3:b, 4:c, 5:a, 6:a, 7:b, 8:c, 9:b, 10:c, 11:d, 12:d, 13:d, 14:c, 15:b, 16:a,
17:c, 18:c, 19:d, 20:b, 21:a, 22:c
http://www.sonoma-county.org/health/eh/pdf/Food_Safety_Knowledge_Test.pdf