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HACCP and food safety Exam |
Comprehensive Questions and Answers | A+
Graded | Exam 90
, 2
Section 1: Foundational Food Safety & Hazards (Questions 1–20)
1. Which of the following is a biological hazard?
A. Broken glass
B. Cleaning solvent residue
C. Salmonella spp.
D. Metal shavings
Answer: C – Salmonella spp.
Rationale: Biological hazards include pathogenic bacteria, viruses, parasites, and fungi.
Salmonella is a bacterium. Glass, metal, and solvents are physical or chemical hazards.
2. The "A" in FAT TOM stands for:
A. Acidity
B. Atmosphere
C. Activity
D. Alkaline
Answer: A – Acidity
Rationale: FAT TOM describes conditions for bacterial growth: Food, Acidity, Temperature,
Time, Oxygen, Moisture.
3. Which temperature range is known as the "Danger Zone"?
A. 32°F – 70°F
B. 41°F – 135°F
C. 45°F – 140°F
D. 50°F – 150°F
Answer: B – 41°F – 135°F
Rationale: Pathogens grow rapidly between 41°F and 135°F. Keep cold foods ≤41°F, hot foods
≥135°F.
4. A physical hazard example is:
A. Norovirus
B. Aflatoxin
C. Bone fragment in fish
D. Pesticide residue
Answer: C – Bone fragment in fish
Rationale: Physical hazards are foreign objects that can cause injury (bone, glass, metal,
stones).
5. Which foodborne illness is commonly associated with ready-to-eat foods and deli meats?
A. Hepatitis A
B. Listeria monocytogenes
C. Clostridium botulinum
D. E. coli O157:H7
, 3
Answer: B – Listeria monocytogenes
Rationale: Listeria grows at refrigeration temperatures and is linked to deli meats, hot dogs, soft
cheeses.
6. The most important step in preventing foodborne illness is:
A. Cooking food thoroughly
B. Proper handwashing
C. Using gloves
D. Cleaning cutting boards
Answer: B – Proper handwashing
Rationale: Handwashing is the single most effective way to prevent the spread of pathogens.
7. Which food is most likely to cause an allergic reaction?
A. Rice
B. Peanuts
C. Lettuce
D. Beef steak
Answer: B – Peanuts
Rationale: Peanuts are one of the top 8 major allergens (milk, eggs, fish, shellfish, tree nuts,
peanuts, wheat, soy).
8. Chemical hazards can be controlled by:
A. Storing chemicals above food
B. Using original containers only for food
C. Labeling spray bottles with contents
D. Keeping chemicals near prep area for convenience
Answer: C – Labeling spray bottles with contents
Rationale: Proper labeling prevents accidental use of toxic chemicals near food.
9. What is the minimum internal cooking temperature for ground beef?
A. 145°F (63°C) for 15 sec
B. 155°F (68°C) for 15 sec
C. 165°F (74°C) for 15 sec
D. 135°F (57°C) for 15 sec
Answer: B – 155°F (68°C) for 15 sec
Rationale: Ground meats require 155°F to kill pathogens like E. coli that may be mixed
throughout.
10. Cross-contamination occurs when:
A. A food handler sneezes on food
B. Raw chicken juice drips onto lettuce
HACCP and food safety Exam |
Comprehensive Questions and Answers | A+
Graded | Exam 90
, 2
Section 1: Foundational Food Safety & Hazards (Questions 1–20)
1. Which of the following is a biological hazard?
A. Broken glass
B. Cleaning solvent residue
C. Salmonella spp.
D. Metal shavings
Answer: C – Salmonella spp.
Rationale: Biological hazards include pathogenic bacteria, viruses, parasites, and fungi.
Salmonella is a bacterium. Glass, metal, and solvents are physical or chemical hazards.
2. The "A" in FAT TOM stands for:
A. Acidity
B. Atmosphere
C. Activity
D. Alkaline
Answer: A – Acidity
Rationale: FAT TOM describes conditions for bacterial growth: Food, Acidity, Temperature,
Time, Oxygen, Moisture.
3. Which temperature range is known as the "Danger Zone"?
A. 32°F – 70°F
B. 41°F – 135°F
C. 45°F – 140°F
D. 50°F – 150°F
Answer: B – 41°F – 135°F
Rationale: Pathogens grow rapidly between 41°F and 135°F. Keep cold foods ≤41°F, hot foods
≥135°F.
4. A physical hazard example is:
A. Norovirus
B. Aflatoxin
C. Bone fragment in fish
D. Pesticide residue
Answer: C – Bone fragment in fish
Rationale: Physical hazards are foreign objects that can cause injury (bone, glass, metal,
stones).
5. Which foodborne illness is commonly associated with ready-to-eat foods and deli meats?
A. Hepatitis A
B. Listeria monocytogenes
C. Clostridium botulinum
D. E. coli O157:H7
, 3
Answer: B – Listeria monocytogenes
Rationale: Listeria grows at refrigeration temperatures and is linked to deli meats, hot dogs, soft
cheeses.
6. The most important step in preventing foodborne illness is:
A. Cooking food thoroughly
B. Proper handwashing
C. Using gloves
D. Cleaning cutting boards
Answer: B – Proper handwashing
Rationale: Handwashing is the single most effective way to prevent the spread of pathogens.
7. Which food is most likely to cause an allergic reaction?
A. Rice
B. Peanuts
C. Lettuce
D. Beef steak
Answer: B – Peanuts
Rationale: Peanuts are one of the top 8 major allergens (milk, eggs, fish, shellfish, tree nuts,
peanuts, wheat, soy).
8. Chemical hazards can be controlled by:
A. Storing chemicals above food
B. Using original containers only for food
C. Labeling spray bottles with contents
D. Keeping chemicals near prep area for convenience
Answer: C – Labeling spray bottles with contents
Rationale: Proper labeling prevents accidental use of toxic chemicals near food.
9. What is the minimum internal cooking temperature for ground beef?
A. 145°F (63°C) for 15 sec
B. 155°F (68°C) for 15 sec
C. 165°F (74°C) for 15 sec
D. 135°F (57°C) for 15 sec
Answer: B – 155°F (68°C) for 15 sec
Rationale: Ground meats require 155°F to kill pathogens like E. coli that may be mixed
throughout.
10. Cross-contamination occurs when:
A. A food handler sneezes on food
B. Raw chicken juice drips onto lettuce
