FOOD SAFETY TEST QUESTIONS AND
ANSWERS
The FDA has created a tool to be used in a food defense program. It is based on the
acronym
a. MSDS (Material Safety Data Sheet)
b. OSHA (Occupational Safety Health Administration)
c. FAT-TOM (Food Acidity Temperature Time Oxygen Moisture)
d. ALERT (Assure Look Employees Reports Threats) - ANSWER-D
What type of container should NOT be used to cook acidic foods?
a. Wood
b. Plastic
c. Copper
d. Glass - ANSWER-C
Which is NOT a common food allergen?
a. Peanuts
b. Milk
c. Shellfish
d. Tomatoes - ANSWER-D
In what way can a foodhandler chemically contaminate food?
a. Not washing floors properly
b. Not washing walls properly
c. Not washing food preparation equipment properly
d. Not washing the utility sink correctly - ANSWER-C
Prevent food allergies by doing all of the following EXCEPT:
a. Prepare food separate with washed, rinsed and sanitized equipment
b. Label menu items with any potential food allergens
c. Train your staff to be able to describe menu items to customers
d. Take the temperature of food every 4 hours - ANSWER-D
A customer orders a Caesar salad without cheese. What should the kitchen staff do?
a. Wipe out the bowl with a clean cloth and prepare the salad
b. Use the same bowl, but ensure there are no cheese particles inside.
c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to prepare the
salad
d. Wipe the tongs with a sanitized cloth and prepare the salad - ANSWER-C
Parasites are link to what type of food?
a. Reduced Oxygen Packed (ROP) Food
b. Prepared Salads
c. Seafood
d. Poultry - ANSWER-C
Most foodborne illness is caused by biological contamination - ANSWER-T
, Tofu and Soy are TCS foods and major food allergens - ANSWER-T
A wild toxic mushroom is an example of a chemical contamination - ANSWER-F
Cooking both fish and oysters in the same fryer oil can cause cross-contact of
allergens - ANSWER-T
FAT TOM is an abbreviation for the six conditions bacteria need to grow - ANSWER-
T
A bone found in a fillet of fish is a physical hazard - ANSWER-T
Salmonella Typhi is most common in undercooked poultry - ANSWER-F
The best way to prevent the spread of viruses is through proper handwashing -
ANSWER-T
"Sushi Grade" means raw seafood has been treated for viruses - ANSWER-F
Most disease-causing bacteria can grow within a temperature range of 41°F-135°F -
ANSWER-T
The L in the acronym A.L.E.R.T stands for look - ANSWER-T
What statement is true?
a. When hand washing, you must vigorously scrub your hands for 20 seconds
b. It is acceptable to work at a hospital with a sore throat and fever
c. A food worker vomiting this morning should be excluded from the restaurant
d. It is acceptable to use a hand sanitizer before hand washing - ANSWER-C
Which action would MOST likely cause a foodborne illness?
a. Not washing hands before taking out the trash
b. Removing all jewelry except a plain wedding band when working
c. Not washing hands after using the toilet
d. Smoking outside in a designated area - ANSWER-C
A deli worker stops making sandwiches to use the restroom. She should first
a. Apply hand sanitizer
b. Take off her hat
c. Take off her apron and store it in the kitchen area
d. Proceed to the bathroom and hook her apron on the back of the door - ANSWER-
C
Which item is acceptable for employees working around food?
a. Small diamond ring
b. Necklace, if tucked under the apron
c. Clear nail polish
d. Plain wedding band - ANSWER-D
ANSWERS
The FDA has created a tool to be used in a food defense program. It is based on the
acronym
a. MSDS (Material Safety Data Sheet)
b. OSHA (Occupational Safety Health Administration)
c. FAT-TOM (Food Acidity Temperature Time Oxygen Moisture)
d. ALERT (Assure Look Employees Reports Threats) - ANSWER-D
What type of container should NOT be used to cook acidic foods?
a. Wood
b. Plastic
c. Copper
d. Glass - ANSWER-C
Which is NOT a common food allergen?
a. Peanuts
b. Milk
c. Shellfish
d. Tomatoes - ANSWER-D
In what way can a foodhandler chemically contaminate food?
a. Not washing floors properly
b. Not washing walls properly
c. Not washing food preparation equipment properly
d. Not washing the utility sink correctly - ANSWER-C
Prevent food allergies by doing all of the following EXCEPT:
a. Prepare food separate with washed, rinsed and sanitized equipment
b. Label menu items with any potential food allergens
c. Train your staff to be able to describe menu items to customers
d. Take the temperature of food every 4 hours - ANSWER-D
A customer orders a Caesar salad without cheese. What should the kitchen staff do?
a. Wipe out the bowl with a clean cloth and prepare the salad
b. Use the same bowl, but ensure there are no cheese particles inside.
c. Wash, rinse and sanitize the mixing bowl and tongs and proceed to prepare the
salad
d. Wipe the tongs with a sanitized cloth and prepare the salad - ANSWER-C
Parasites are link to what type of food?
a. Reduced Oxygen Packed (ROP) Food
b. Prepared Salads
c. Seafood
d. Poultry - ANSWER-C
Most foodborne illness is caused by biological contamination - ANSWER-T
, Tofu and Soy are TCS foods and major food allergens - ANSWER-T
A wild toxic mushroom is an example of a chemical contamination - ANSWER-F
Cooking both fish and oysters in the same fryer oil can cause cross-contact of
allergens - ANSWER-T
FAT TOM is an abbreviation for the six conditions bacteria need to grow - ANSWER-
T
A bone found in a fillet of fish is a physical hazard - ANSWER-T
Salmonella Typhi is most common in undercooked poultry - ANSWER-F
The best way to prevent the spread of viruses is through proper handwashing -
ANSWER-T
"Sushi Grade" means raw seafood has been treated for viruses - ANSWER-F
Most disease-causing bacteria can grow within a temperature range of 41°F-135°F -
ANSWER-T
The L in the acronym A.L.E.R.T stands for look - ANSWER-T
What statement is true?
a. When hand washing, you must vigorously scrub your hands for 20 seconds
b. It is acceptable to work at a hospital with a sore throat and fever
c. A food worker vomiting this morning should be excluded from the restaurant
d. It is acceptable to use a hand sanitizer before hand washing - ANSWER-C
Which action would MOST likely cause a foodborne illness?
a. Not washing hands before taking out the trash
b. Removing all jewelry except a plain wedding band when working
c. Not washing hands after using the toilet
d. Smoking outside in a designated area - ANSWER-C
A deli worker stops making sandwiches to use the restroom. She should first
a. Apply hand sanitizer
b. Take off her hat
c. Take off her apron and store it in the kitchen area
d. Proceed to the bathroom and hook her apron on the back of the door - ANSWER-
C
Which item is acceptable for employees working around food?
a. Small diamond ring
b. Necklace, if tucked under the apron
c. Clear nail polish
d. Plain wedding band - ANSWER-D
