1. 1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is specific to their
tasks.
d. Further training is unnecessary if employees received training upon being
hired.: B
2. What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous: B
3. Which food would most likely cause a foodborne illness? a.
Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk: B
4. Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use: D
5. A foodhandler scratches a cut and continues to prepare a sandwich. This
is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.: B
6. Left over chili is left sitting out to cool on the counter, this is an example
of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
, Food Safety Questions and Answers 2024
d. Poor Cleaning and Sanitizing: A
7. A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna
salad; this is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination: D
8. Cross-contamination can be prevented if utensils are washed after each
use: F
9. Time-temperature abuse is when food stays too long at temperatures
between 41°F-135°F: T
10. Adults are more likely than pre-school age children to get sick from
contaminated food: F
11. An example of preventing cross contamination is when you prepare raw
meats separately
from ready-to-eat foods: T
12. The FDA Food Code Model is an actual law that food establishments
must follow: F
13. Purchasing fresh fish from a recreational fisherman could pose a threat
to food safety: T
14. A foodborne-illness outbreak is two or more people sick from eating at
the same place: F
15. USDA is a federal agency responsible for inspection of meats, poultry
and shell eggs: T
16. Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity: D
17. What is the best way to prevent a foodborne illness from viruses?
a. Control time and temperature
b. Cook fish to proper temperatures
c. Discard expired products
, Food Safety Questions and Answers 2024
d. Practice good personal hygiene: D
18. Which statement is NOT true about E-coli?
a. I am found in the intestines of cattle
b. Cooking ground beef correctly can destroy me
c. Excluding employees with diarrhea can stop me
d. Flies can spread me: D
19. Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage: D
20. Which food is most likely to be contaminated with the virus that causes
Hepatitis A?
a. Wild mushrooms
b. Raw oysters
c. Tuna
d. Poultry: B
21. Symptoms of food allergies could include;
a. Swelling, itching, hives, tightening of the throat, wheezing
b. Dizzy spells, blurry vision and headaches
c. Fever and bloody diarrhea
d. Vomiting and later jaundice: A
22. What is the most important way to prevent a foodborne illness from
bacteria?
a. Prevent cross-contamination
b. Practice good cleaning and sanitizing
c. Practice good personal hygiene
d. Control time and temperature:
D 23. Which statement is most true?
a. Physical contamination is when people handle food improperly with their
hands
b. Chemical contamination likely happens when storing flour in aluminum
containers
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