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EFOOD-LITE: BASIC FOOD SAFETY
TRAINING – TEACHER’S QUIZ GUIDE
[CHAPTERS 1-6]
Chapter 1. The importance of food safety
1. How often is the person-in-charge (PIC) required to be onsite?
❑ A) Only when working with undercooked meats and oysters.
✓ B) Every kitchen requires a PIC to be present during operation.
❑ C) Kitchens that do not meet the health code must always have a PIC on
call.
❑ D) During rush hour.
2. How many Americans get sick from food borne illness annually
❑ A) 45 thousand, resulting in 300 deaths.
✓ B) 48 million, resulting in 3,000 deaths.
❑ C) 53 million, resulting in 4,000 deaths.
❑ D) 84 thousand, resulting in 1,000 deaths.
3. According to the video, what is most important factor in food safety?
✓ A) Cleanliness.
❑ B) Organization.
❑ C) Profit.
❑ D) Communication.
4. Which foods require extra caution?
❑ A) Undercooked meats and eggs.
❑ B) Oysters and sprouts.
❑ C) Unpasteurized milk or juices.
✓ D) All the above.
5. When referencing highly susceptible populations, what does the acronym
“YOPI” stand for?
❑ A) Younger than 15 years, Older than 55 years, Poor Health, Immune
Compromised.
❑ B) Younger than 10 years, Older than 70 years, Pregnant Women, Inactive
People.
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✓ C) Younger than 5 years, Older than 65 years, Pregnant Women, Immune
Compromised.
❑ D) Younger than 1 year, Older than 60 years, Poor Health, Inactive People.
Chapter 2. Health and hygiene
1. When should you wash your hands?
❑ A) Throughout the day, even if your hands look clean.
❑ B) Before touching or preparing food.
❑ C) After any possible contamination from germs.
✓ D) All the above.
EFOOD-LITE: BASIC FOOD SAFETY
TRAINING – TEACHER’S QUIZ GUIDE
[CHAPTERS 1-6]
Chapter 1. The importance of food safety
1. How often is the person-in-charge (PIC) required to be onsite?
❑ A) Only when working with undercooked meats and oysters.
✓ B) Every kitchen requires a PIC to be present during operation.
❑ C) Kitchens that do not meet the health code must always have a PIC on
call.
❑ D) During rush hour.
2. How many Americans get sick from food borne illness annually
❑ A) 45 thousand, resulting in 300 deaths.
✓ B) 48 million, resulting in 3,000 deaths.
❑ C) 53 million, resulting in 4,000 deaths.
❑ D) 84 thousand, resulting in 1,000 deaths.
3. According to the video, what is most important factor in food safety?
✓ A) Cleanliness.
❑ B) Organization.
❑ C) Profit.
❑ D) Communication.
4. Which foods require extra caution?
❑ A) Undercooked meats and eggs.
❑ B) Oysters and sprouts.
❑ C) Unpasteurized milk or juices.
✓ D) All the above.
5. When referencing highly susceptible populations, what does the acronym
“YOPI” stand for?
❑ A) Younger than 15 years, Older than 55 years, Poor Health, Immune
Compromised.
❑ B) Younger than 10 years, Older than 70 years, Pregnant Women, Inactive
People.
, 2
✓ C) Younger than 5 years, Older than 65 years, Pregnant Women, Immune
Compromised.
❑ D) Younger than 1 year, Older than 60 years, Poor Health, Inactive People.
Chapter 2. Health and hygiene
1. When should you wash your hands?
❑ A) Throughout the day, even if your hands look clean.
❑ B) Before touching or preparing food.
❑ C) After any possible contamination from germs.
✓ D) All the above.
