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Quizzes > Quizzes for Business > Hospitality

Take the Food Safety Knowledge Test

Evaluate Essential Food Handling Safety Skills

Difficulty: Moderate
Questions: 20
Learning OutcomesStudy Material
Colorful paper art illustrating a quiz on Food Safety Knowledge Test

Ready to sharpen your food safety expertise? Joanna Weib here, inviting food professionals and culinary enthusiasts to tackle this Food Safety Knowledge Quiz and measure their understanding of critical food handling principles. This quiz is perfect for those preparing for employee food safety training quiz or looking to reinforce HACCP and contamination prevention know-how. It's fully customizable in our editor, so you can tailor questions to your team's needs. Explore more quizzes to continue honing your skills.

What temperature range is known as the bacterial "danger zone" for food storage?
- 1°C to 1°C
5°C to 60°C
0°C to 4°C
60°C to 100°C
Bacteria grow most rapidly between 5°C and 60°C, making this the food safety "danger zone." Keeping foods outside this range slows bacterial multiplication.
What minimum internal temperature should poultry reach to ensure safety?
82°C (180°F)
74°C (165°F)
50°C (122°F)
63°C (145°F)
Poultry must reach a minimum internal temperature of 74°C (165°F) to inactivate harmful pathogens like Salmonella and Campylobacter.
Which practice best prevents cross-contamination in a kitchen?
Using separate cutting boards for raw meat and vegetables
Rinsing a cutting board under cold water
Reusing marinades without reheating
Storing raw meat above cooked foods in the fridge
Using separate cutting boards for raw meats and ready-to-eat items prevents transfer of pathogens from raw to prepared foods.
How long should you scrub your hands with soap and water for effective handwashing?
10 seconds
5 seconds
30 seconds
20 seconds
Health guidelines recommend washing hands with soap for at least 20 seconds to remove pathogens effectively.
Where should raw poultry be stored in a refrigerator?
In the middle shelf
On the bottom shelf
On the top shelf
In the door compartment
Storing raw poultry on the bottom shelf prevents drips and potential cross-contamination of foods stored below.
What is the first step in developing a HACCP plan?
Conduct hazard analysis
Monitor critical control points
Establish critical limits
Verify the plan
The HACCP process begins with a hazard analysis to identify and evaluate potential food safety hazards.
Which of these is an example of a chemical contaminant?
Hair strands
Salmonella bacteria
Pesticide residue
Broken glass
Pesticide residue is a chemical hazard that can contaminate food and pose health risks.
What is the recommended chlorine sanitizer concentration for food-contact surfaces?
10 ppm
500 ppm
50 ppm
200 ppm
A 50 ppm chlorine solution is commonly recommended to effectively sanitize food-contact surfaces without corrosion or toxicity.
Which statement must appear on a packaged food label to manage allergens?
Best-by date
Nutrition facts
Contains peanuts
Cooking instructions
A clear "Contains [allergen]" statement ensures consumers with allergies can identify potential risks.
What minimum holding temperature should hot foods be kept at to prevent bacterial growth?
74°C (165°F)
49°C (120°F)
66°C (150°F)
57°C (135°F)
Hot foods must be held at 57°C (135°F) or above to inhibit pathogen growth during service.
Which is an example of a physical hazard in food safety?
Cleaning chemical
Allergen protein
Metal fragment
Listeria monocytogenes
Physical hazards include foreign objects like metal fragments that can injure consumers.
What is the correct time-temperature requirement for cooling cooked food from 57°C (135°F) to 21°C (70°F)?
Within 2 hours
Within 6 hours
Within 4 hours
Within 1 hour
Cooked food must cool from 57°C to 21°C within 2 hours to limit bacterial growth.
Which action prevents allergen cross-contact in food preparation?
Cleaning and sanitizing utensils between tasks
Storing all foods on the same shelf
Using the same fryer oil for all foods
Marinating multiple proteins together
Cleaning and sanitizing utensils between uses prevents allergen residues from contaminating other foods.
What is the ideal refrigerator temperature for perishable food storage?
12°C
0°C
4°C
8°C
Refrigerators should be set at or below 4°C to slow bacterial growth in perishable foods.
What defines a critical limit at a critical control point (CCP)?
A physical inspection schedule
A record-keeping procedure
A measurable maximum or minimum value that controls a hazard
An action to correct deviations
A critical limit is the specific maximum or minimum parameter that must be met at a CCP to ensure hazard control.
A large pot of soup is cooled from 57°C (135°F) to 29°C (85°F) in 3 hours, then to 4°C (40°F) in 3 more hours. Which HACCP cooling requirement is violated?
First cooling stage exceeded 2 hours
Second stage exceeded 4 hours
Total cooling time was under 6 hours
No limit was violated
The first stage must cool from 57°C to 21°C within 2 hours; taking 3 hours violates that critical limit.
During service, a chef dips the same spoon into peanut sauce and then into vanilla ice cream. What hazard does this create?
Allergen cross-contact
Microbial contamination
Physical contamination
Chemical hazard
Using the same utensil transfers peanut proteins to the ice cream, creating an allergen cross-contact hazard.
Which step in a HACCP plan most appropriately serves as a critical control point for pasteurized milk?
Packaging inspection
Raw milk collection
Pasteurization
Homogenization
Pasteurization is the CCP where time and temperature are controlled to eliminate pathogenic microorganisms in milk.
A product contains egg and soy. What labeling practice meets allergen management standards?
Include eggs and soy in the ingredients list only
Note allergens in small print on the back
List allergens as "Contains eggs, soy" separately
Highlight only the first ingredient
A separate "Contains [allergen]" statement clearly alerts consumers to egg and soy presence, meeting labeling requirements.
Cooked chicken reached only 66°C (150°F) after scheduled cooking time. What corrective action should the cook take?
Discard the chicken immediately
Serve it quickly to minimize harm
Continue cooking until internal temperature reaches 74°C (165°F)
Cool it rapidly for later use
The cook must continue cooking until the chicken reaches the safe internal temperature of 74°C to control bacterial hazards.
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Learning Outcomes

  1. Analyse food contamination risks and prevention methods
  2. Identify proper food storage temperatures and techniques
  3. Demonstrate correct handwashing and sanitation procedures
  4. Evaluate cross-contamination hazards in food prep areas
  5. Apply HACCP principles to real-world scenarios
  6. Master labeling and allergen management best practices

Cheat Sheet

  1. Understand the "Danger Zone" temperatures - Bacteria multiply like crazy between 40°F and 140°F, so keep perishables out of this hot-and-cold sweet spot to stay safe. A quick chill or heat-up can make all the difference in preventing tummy troubles. Learn about the Danger Zone
  2. Master the "FAT TOM" mnemonic - Food, Acidity, Time, Temperature, Oxygen, and Moisture are the six magic ingredients for bacterial growth. Control each one and you'll be the superhero of contamination prevention. Dive into FAT TOM
  3. Practice proper handwashing techniques - Scrub with soap and water for at least 20 seconds to send germs swirling down the drain. Doing this before food prep and after the restroom is your first defense against sneaky pathogens. Handwashing tips
  4. Prevent cross-contamination - Keep raw meats and ready-to-eat foods on separate cutting boards and utensils to avoid an accidental germ mash-up. A quick surface sanitize after each use is like hitting the reset button on safety. USDA cross-contamination guide
  5. Apply HACCP principles - Follow the seven steps of Hazard Analysis and Critical Control Points to spot and stop hazards from farm to fork. This methodical roadmap makes food safety feel like a well-organized treasure hunt. HACCP overview
  6. Recognize common food allergens - Watch out for the "Big Eight": milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy. Proper labeling and handling keep allergic reactions out of the party. ServSafe allergen info
  7. Store foods at correct temperatures - Chill perishables at 40°F or below and keep hot dishes at 140°F or above to slow bacterial growth. Your fridge and buffet table will thank you for the precise temperature TLC. Food storage guidelines
  8. Cook foods to safe internal temperatures - Use a trusty food thermometer to hit the magic numbers: poultry at 165°F, ground meats at 160°F, steaks and roasts at 145°F. Hitting these targets is like a germ-busting victory dance. Cooking temperature chart
  9. Maintain personal hygiene - Rock clean clothes, tie back your hair, and skip handling grub if you're under the weather. Superheroes of the kitchen never let germs crash the party. Personal hygiene rules
  10. Understand proper food labeling - Tag every item with its name, prep date, and allergen info so you never play "mystery food roulette." Clear labels keep your kitchen organized and guests safe. Labeling best practices
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