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Food Safety Questions and Answers 100% Verified | Guaranteed Success
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Food Safety Questions and Answers 100% Verified | Guaranteed Success
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Food Safety Questions and Answers100% Verified | Guaranteed Success
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.
CORRECT ANSWERS B
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 CORRECT ANSWERS B
Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk CORRECT ANSWERS B
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 CORRECT
ANSWERS D
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. CORRECT ANSWERS B
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
d. Poor Cleaning and Sanitizing CORRECT ANSWERS A
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 CORRECT ANSWERS D
Cross-contamination can be prevented if utensils are washed after each use CORRECT
ANSWERS F
Time-temperature abuse is when food stays too long at temperatures between 41°F-
135°F CORRECT ANSWERS T
Adults are more likely than pre-school age children to get sick from contaminated food
CORRECT ANSWERS F
An example of preventing cross contamination is when you prepare raw meats
separately
from ready-to-eat foods CORRECT ANSWERS T
The FDA Food Code Model is an actual law that food establishments must follow
CORRECT ANSWERS F
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety
CORRECT ANSWERS T
A foodborne-illness outbreak is two or more people sick from eating at the same place
CORRECT ANSWERS F
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs
CORRECT ANSWERS T
Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity CORRECT ANSWERS D
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
d. Practice good personal hygiene CORRECT ANSWERS D
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
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