Food Safety Questions and Answers
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 answersB
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 answersB
Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk correct answersB
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 answersD
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 answersB
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 answersA
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 answersD
Cross-contamination can be prevented if utensils are washed after each use correct answersF
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F correct
answersT
Adults are more likely than pre-school age children to get sick from contaminated food correct answersF
An example of preventing cross contamination is when you prepare raw meats separately
from ready-to-eat foods correct answersT
The FDA Food Code Model is an actual law that food establishments must follow correct answersF
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety correct answersT
, A foodborne-illness outbreak is two or more people sick from eating at the same place correct answersF
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs correct answersT
Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity correct answersD
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 answersD
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
d. Flies can spread me correct answersD
Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage correct answersD
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 answersB
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 answersB
Which food would most likely cause a foodborne illness?
a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk correct answersB
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 answersD
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 answersB
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 answersA
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 answersD
Cross-contamination can be prevented if utensils are washed after each use correct answersF
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F correct
answersT
Adults are more likely than pre-school age children to get sick from contaminated food correct answersF
An example of preventing cross contamination is when you prepare raw meats separately
from ready-to-eat foods correct answersT
The FDA Food Code Model is an actual law that food establishments must follow correct answersF
Purchasing fresh fish from a recreational fisherman could pose a threat to food safety correct answersT
, A foodborne-illness outbreak is two or more people sick from eating at the same place correct answersF
USDA is a federal agency responsible for inspection of meats, poultry and shell eggs correct answersT
Which condition does NOT typically support the growth of bacteria?
a. Moisture
b. Protein
c. Time
d. High acidity correct answersD
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 answersD
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
d. Flies can spread me correct answersD
Which statement is NOT true about Salmonella Typhi?
a. I am commonly spread to ready-to-eat foods like beverages and liquids
b. Cooking food correctly can prevent me
c. I am carried in the bloodstream and intestines of humans
d. I am found in raw oysters contaminated with raw sewage correct answersD
