CRM 2.1 Food Safety Quiz Study Guide | Comprehensive Review for Hospitality & Culinary Exams

Food Safety Quiz Study Guide
1. At what temperature should your refrigerator be maintained?

A. 60°F

B. 45°F

C. 40°F

D. Don't know


2. In order to properly wash your hands before or after handling food, exactly what is the
minimum amount of time you should wash your hands under running water?

A. 10 sec

B. 20 sec

C. 1 minute

D. Don't know


3. Which of the following bacteria are responsible for causing the greatest number of foodborne
illnesses?

A. Salmonella

B. Campylobacter

C. E. coli

D. Don't know


4. Which is the minimum temperature at which hot foods on a buffet should be maintained?

A. 212°F

B. 180°F

C. 140°F

D. Don't know


5. The majority of foodborne illnesses are a result of which of the following?

A. Improper handling of foods by the consumer

, B. Improper handling of foods in restaurants or food service settings

C. Improper processing of foods by the manufacturer

D. Don't know


6. When sanitizing dishclothes or cutting boards at home using chlorine bleach, how much
bleach should be added, per quart of water?

A. 1 teaspoon

B. ½ cup

C. ½ quart

D. Don't know


7. Which of the following ways is NOT a safe way to defrost raw meat?

A. In the refrigerator

B. On the counter

C. In the microwave

D. Don't know


8. What is the minimum temperature ground beef should be cooked to in order to assure safety?

A. 155°F

B. 160°F

C. 165°F

D. Don't know


9. Which food is associated with the most cases of foodborne illness due to Salmonellosis?

A. Raw chicken

B. Raw eggs

C. Raw vegetables

D. Don't know