Food-borne Illness Prevention Practice Test

Food-borne Illness Prevention Practice Test

1. Which of the following is the most common cause of foodborne illness in the United States?
A. Norovirus
B. Salmonella
C. Listeria monocytogenes
D. Campylobacter

________________________________________
2. Which temperature range is considered the “Danger Zone” for food safety?
A. 32°F to 40°F
B. 41°F to 135°F
C. 40°F to 140°F
D. 50°F to 160°F

________________________________________
3. Which of the following is the primary method for preventing cross-contamination in food service?
A. Using the same cutting board for raw meat and vegetables
B. Washing hands with soap and water regularly
C. Using different utensils for raw and cooked foods
D. Cooking meat to its recommended internal temperature

________________________________________
4. What is the recommended minimum cooking temperature for poultry to ensure it is safe to eat?
A. 145°F
B. 160°F
C. 165°F
D. 170°F

________________________________________
5. Which of the following microorganisms is responsible for the highest number of foodborne illness hospitalizations in the United States?
A. Escherichia coli O157:H7
B. Norovirus
C. Salmonella
D. Listeria monocytogenes

________________________________________
6. Which of the following is a key sign of foodborne illness caused by Salmonella?
A. Diarrhea, fever, and abdominal cramps
B. Nausea and vomiting only
C. Muscle weakness and dizziness
D. Rash and joint pain

________________________________________
7. Which of the following is true about foodborne illness caused by Listeria monocytogenes?
A. It is primarily a concern for pregnant women, older adults, and immunocompromised individuals
B. It is caused by undercooked meat
C. It is most often transmitted through water
D. It is resistant to most antibiotics

________________________________________
8. The term “foodborne outbreak” refers to:
A. A single case of food poisoning
B. The spread of illness through contaminated food or drink to multiple people
C. A food safety recall
D. An illness caused by spoiled food

________________________________________
9. Which of the following is a primary prevention strategy to reduce foodborne illness in foodservice systems?
A. Installing automatic hand sanitizers
B. Proper training of food handlers in safe food practices
C. Serving raw meat products
D. Encouraging customers to wash their hands after eating

________________________________________
10. Which of the following should be done to safely thaw frozen meat?
A. Leave it out on the kitchen counter for 6 hours
B. Thaw it in hot water
C. Thaw it in the refrigerator or microwave
D. Thaw it at room temperature overnight

________________________________________
11. Which pathogen is most commonly associated with undercooked ground beef?
A. Staphylococcus aureus
B. Salmonella
C. Escherichia coli O157:H7
D. Vibrio vulnificus

________________________________________
12. The proper handwashing procedure should last for at least:
A. 10 seconds
B. 20 seconds
C. 30 seconds
D. 60 seconds

________________________________________
13. A food item should be rejected if it has a temperature of:
A. 35°F
B. 45°F
C. 50°F
D. 60°F

________________________________________
14. Which of the following is the best way to prevent foodborne illness when serving a large number of people?
A. Use gloves when handling all food
B. Keep hot foods at 135°F or higher and cold foods at 41°F or lower
C. Avoid using any prepared foods
D. Make sure food is cooked to a color change

________________________________________
15. A food handler can reduce the risk of contamination by:
A. Wearing jewelry while preparing food
B. Using the same cloth for drying hands and dishes
C. Keeping raw meat separate from cooked food
D. Touching food with bare hands

________________________________________
16. Which of the following microorganisms is most commonly associated with contaminated water and shellfish?
A. Campylobacter
B. Vibrio cholerae
C. Salmonella
D. Escherichia coli

________________________________________
17. Which of the following food items is most likely to cause a foodborne illness outbreak?
A. Well-cooked steak
B. Soft-boiled eggs
C. Fresh fruit
D. Uncooked sprouts

________________________________________
18. Which of the following foodborne pathogens is a concern for pregnant women?
A. Salmonella
B. Listeria monocytogenes
C. Clostridium botulinum
D. Norovirus

________________________________________
19. Which of the following is a common symptom of foodborne illness caused by Clostridium botulinum?
A. Severe diarrhea
B. Vomiting and abdominal cramps
C. Double vision, difficulty swallowing, and paralysis
D. Rash and joint pain

________________________________________
20. Which of the following actions helps prevent foodborne illness related to food storage?
A. Storing raw meat above cooked foods
B. Keeping food items at improper temperatures for extended periods
C. Labeling and dating food for proper rotation
D. Storing food at room temperature

________________________________________
21. The “food safety thermometer” should be used to:
A. Measure the color of cooked meat
B. Check the internal temperature of foods to ensure they are properly cooked
C. Determine the shelf life of food
D. Test the pH of food

________________________________________
22. The best practice for food service employees when they have symptoms of a foodborne illness is to:
A. Continue working, but avoid handling food
B. Go home and seek medical attention
C. Wear gloves while working
D. Disinfect all food preparation areas

________________________________________
23. What is the primary function of Hazard Analysis Critical Control Point (HACCP) in food safety?
A. To analyze the market trends of food products
B. To identify and control potential hazards throughout the food production process
C. To monitor the growth of bacteria in food products
D. To ensure that foodservice workers are properly trained

________________________________________
24. Which of the following is the best way to prevent cross-contact when handling allergens in food service?
A. Prepare allergen-free foods first
B. Use the same utensils for all types of food
C. Wash all utensils and equipment only at the end of the day
D. Mix all allergens into the same dish

________________________________________
25. To prevent foodborne illness, it is important to ensure that food is cooked to its:
A. Appearance and texture
B. Recommended internal temperature
C. Color change
D. Shelf life

________________________________________
26. The CDC estimates that foodborne illnesses cause approximately how many illnesses annually in the United States?
A. 5 million
B. 10 million
C. 48 million
D. 100 million

________________________________________
27. Which of the following pathogens is most commonly associated with deli meats and hot dogs?
A. Salmonella
B. Listeria monocytogenes
C. Norovirus
D. Staphylococcus aureus

________________________________________
28. Which of the following foodborne illnesses is commonly associated with consuming undercooked or raw eggs?
A. Norovirus
B. Salmonella
C. E. coli
D. Clostridium perfringens

________________________________________
29. Which of the following actions should be taken if food is suspected of being contaminated during an outbreak of foodborne illness?
A. Keep the food in the refrigerator and serve later
B. Remove the food from service and discard it immediately
C. Reheat the food to kill any pathogens
D. Serve the food after checking for its appearance and odor

________________________________________
30. The main purpose of food safety audits in food service establishments is to:
A. Reduce food prices
B. Ensure that food safety protocols are being followed
C. Promote new menu items
D. Increase food production capacity

31. Which of the following is a common symptom of foodborne illness caused by Escherichia coli O157:H7?
A. Nausea, vomiting, and diarrhea
B. Fever, rash, and joint pain
C. Bloody diarrhea and kidney failure
D. Headaches and dizziness

________________________________________
32. To prevent foodborne illness, raw meat should always be:
A. Stored in the refrigerator next to ready-to-eat food
B. Thawed in hot water
C. Cooked at the proper internal temperature
D. Stored at room temperature for 2-3 hours

________________________________________
33. Which of the following foodborne illnesses is caused by a virus?
A. Hepatitis A
B. Salmonella
C. Clostridium botulinum
D. Staphylococcus aureus

________________________________________
34. In which of the following scenarios would you be most likely to contract a foodborne illness from a food handler?
A. The handler washes their hands regularly
B. The handler works with an illness while handling food
C. The handler uses gloves to handle food
D. The handler prepares food at an appropriate temperature

________________________________________
35. Which foodborne illness is most commonly associated with shellfish?
A. Norovirus
B. Hepatitis A
C. Vibrio cholerae
D. Salmonella

________________________________________
36. Which of the following is a symptom of foodborne illness caused by Staphylococcus aureus?
A. Vomiting and stomach cramps
B. Fever and joint pain
C. Abdominal cramps and bloody diarrhea
D. Diarrhea with mild nausea

________________________________________
37. What is the correct temperature for storing frozen food?
A. 32°F
B. 35°F
C. 0°F or lower
D. 50°F

________________________________________
38. When should food service workers wash their hands?
A. Only after handling raw food
B. Only after using the restroom
C. Before handling food, after handling food, and after touching any surface that may contaminate food
D. Only after handling ready-to-eat food

________________________________________
39. Which of the following is the most effective way to avoid foodborne illness caused by bacteria?
A. Cooking food to the recommended internal temperature
B. Storing food at room temperature
C. Washing food with soap and water
D. Keeping food in the refrigerator for up to two weeks

________________________________________
40. Which of the following is true about food safety?
A. Food can be safely left out at room temperature for up to 4 hours
B. It is not necessary to refrigerate perishable foods immediately after purchasing them
C. Cooking food to the proper temperature destroys harmful pathogens
D. The color of meat indicates whether it is safe to eat

________________________________________
41. Which of the following is a characteristic of Campylobacter, a common foodborne pathogen?
A. It is most commonly found in raw poultry
B. It is resistant to heat and survives in hot food
C. It causes severe muscle pain and cramps
D. It is primarily transmitted through water contamination

________________________________________
42. When should foodservice workers use gloves?
A. Only when preparing raw meats
B. When handling ready-to-eat food or food that will not be cooked further
C. When handling cooked foods
D. Gloves should never be used

________________________________________
43. Which of the following is a method for controlling foodborne illness outbreaks?
A. Limiting the use of refrigeration in food storage
B. Conducting routine health inspections of foodservice establishments
C. Allowing foodservice workers to skip breaks to avoid contamination
D. Serving food without cleaning utensils

________________________________________
44. Which of the following is true about the storage of raw meat in foodservice environments?
A. Raw meat should be stored above other foods in the refrigerator
B. Raw meat should be stored on the lowest shelf to prevent cross-contamination
C. Raw meat can be stored anywhere in the refrigerator as long as it is sealed
D. Raw meat should not be stored in a refrigerator

________________________________________
45. Which of the following pathogens is responsible for the most outbreaks of foodborne illness caused by produce?
A. E. coli O157:H7
B. Hepatitis A
C. Norovirus
D. Listeria monocytogenes

________________________________________
46. What is the proper internal temperature for cooking fish?
A. 125°F
B. 145°F
C. 160°F
D. 170°F

________________________________________
47. Which of the following factors contributes to the growth of bacteria in food?
A. Low pH
B. Dryness
C. High temperature and moisture
D. Refrigeration

________________________________________
48. The temperature of hot foods should be kept at or above:
A. 120°F
B. 130°F
C. 135°F
D. 140°F

________________________________________
49. Which of the following is true about foodborne illness caused by Norovirus?
A. It primarily affects animals and not humans
B. It is resistant to most disinfectants
C. It spreads primarily through contaminated water
D. It often leads to long-term chronic illnesses

________________________________________
50. What is the recommended way to handle food after it has been cooked to the appropriate temperature?
A. Serve it immediately, without refrigeration
B. Allow it to cool at room temperature for 2 hours
C. Store it in the refrigerator to be consumed within 3-4 days
D. Reheat it multiple times to ensure it is fully heated

________________________________________
51. Which of the following symptoms is most commonly associated with foodborne illness caused by Clostridium perfringens?
A. Vomiting and diarrhea
B. Muscle paralysis
C. Abdominal cramps and watery diarrhea
D. Fever and chills

________________________________________
52. The most effective way to reduce the risk of contamination when handling raw poultry is to:
A. Use the same utensils for raw and cooked poultry
B. Cook poultry to its recommended internal temperature
C. Rinse raw poultry before cooking
D. Keep poultry at room temperature

________________________________________
53. Which of the following best describes how foodborne illness can be prevented through proper food handling?
A. By following a strict diet
B. By using high-quality ingredients only
C. By practicing proper food hygiene and temperature control
D. By buying food from reputable sources

________________________________________
54. What is the correct procedure for cleaning and sanitizing food contact surfaces?
A. Clean with soap, then rinse with warm water
B. Clean with detergent, then sanitize with an approved sanitizer
C. Sanitize with bleach only
D. Use hot water for cleaning, no sanitizer needed

________________________________________
55. Which of the following foods is most likely to cause foodborne illness due to improper handling or storage?
A. Apples
B. Raw eggs
C. Potatoes
D. Canned vegetables

________________________________________
56. Which of the following is the most common food safety mistake in foodservice establishments?
A. Overcooking food
B. Serving food at the wrong temperature
C. Using too many sanitizing chemicals
D. Storing food in non-food-safe containers

________________________________________
57. Which of the following is a good practice to ensure the safety of food served in buffet settings?
A. Keep hot food at 135°F or higher
B. Leave cold food at room temperature
C. Limit the amount of food to a small quantity at a time
D. Use the same utensils for all food types

________________________________________
58. Which of the following pathogens is most commonly associated with dairy products?
A. Salmonella
B. Listeria monocytogenes
C. Norovirus
D. Campylobacter

________________________________________
59. What is the most effective method for preventing foodborne illness caused by bacteria in foodservice?
A. Proper handwashing
B. Serving food at the right temperature
C. Disinfecting food storage areas
D. Using pesticides in food preparation areas

________________________________________
60. If an outbreak of foodborne illness occurs, the first step in controlling it is to:
A. Trace the source of the contaminated food
B. Disinfect the entire kitchen area
C. Inform customers and apologize
D. Increase food safety training for staff

61. What is the main purpose of the Food Safety Modernization Act (FSMA)?
A. To ensure food is produced more efficiently
B. To provide guidelines for food service marketing
C. To shift the focus of food safety from responding to contamination to preventing it
D. To standardize food pricing across all states

________________________________________
62. What is the recommended way to store dry foods like flour and sugar in food service environments?
A. Store them in plastic bags near heat sources
B. Keep them in tightly sealed containers, off the floor, in a cool, dry place
C. Keep them near windows for airflow
D. Store them in large metal bins in the refrigerator

________________________________________
63. Which of the following is NOT a risk factor for foodborne illness?
A. Cross-contamination between raw and cooked foods
B. Inadequate handwashing
C. Proper refrigeration
D. Improper cooking temperatures

________________________________________
64. Which of the following pathogens can survive at refrigerated temperatures and grow in cold foods?
A. Campylobacter
B. Salmonella
C. Listeria monocytogenes
D. Clostridium perfringens

________________________________________
65. How can foodborne illness outbreaks be prevented during food transportation?
A. Keep food in sealed containers and ensure it is kept at proper temperatures during transport
B. Only use open-air vehicles for food transportation
C. Transport food on any vehicle to minimize costs
D. Use refrigeration to store food at ambient temperatures

________________________________________
66. Which of the following is the best way to minimize the risk of foodborne illness in a restaurant kitchen?
A. Assign one person to handle all food and cleaning tasks
B. Ensure staff wear the same clothes for cooking and cleaning
C. Implement and follow standardized food safety protocols, including regular training
D. Limit food preparation to one-time use

________________________________________
67. Which of the following practices is best for preventing contamination when storing food?
A. Storing food in bulk without labeling
B. Storing food in airtight, labeled containers in a cool environment
C. Storing food near chemicals and cleaning supplies
D. Using broken or cracked containers for storage

________________________________________
68. Which of the following bacteria is most commonly associated with improperly canned foods?
A. Clostridium botulinum
B. Escherichia coli
C. Norovirus
D. Staphylococcus aureus

________________________________________
69. What should food service staff do if they see a food handler not following food safety guidelines?
A. Do nothing and continue working
B. Report the issue to a supervisor immediately
C. Ignore it if no contamination is visible
D. Wait until after the shift to report the issue

________________________________________
70. Which of the following is a common cause of foodborne illness related to meat?
A. Consuming meat that has been improperly stored at room temperature
B. Undercooking the meat to its recommended internal temperature
C. Using the same utensils for raw and cooked meat
D. All of the above

________________________________________
71. What is the first step in responding to a foodborne illness outbreak in a foodservice establishment?
A. Informing the public
B. Conducting an internal investigation
C. Closing the facility immediately
D. Discarding all suspect food

________________________________________
72. When reheating food, what is the minimum temperature that food should reach to ensure it is safe to eat?
A. 120°F
B. 135°F
C. 140°F
D. 165°F

________________________________________
73. What is the primary goal of a food safety management system (FSMS)?
A. To reduce food prices
B. To ensure food quality and taste
C. To prevent foodborne illness by implementing procedures and monitoring compliance
D. To provide a source of revenue for the establishment

________________________________________
74. Which of the following is the safest method for cooling large amounts of food quickly?
A. Let food cool at room temperature
B. Use ice water baths and shallow pans
C. Place food in a deep, insulated container
D. Cover food and refrigerate immediately without cooling

________________________________________
75. What is the most common source of Norovirus contamination?
A. Under-cooked beef
B. Contaminated water or food prepared by an infected worker
C. Raw shellfish
D. Contaminated fruits and vegetables

________________________________________
76. How should foodservice workers handle food when they have an open wound or cut?
A. They should wear gloves and cover the wound completely
B. They should not handle any food at all
C. They should wear bandages and work without gloves
D. They should wash their hands frequently and continue working

________________________________________
77. What is the best way to prevent foodborne illness outbreaks from raw produce?
A. Wash fruits and vegetables with soap and water
B. Clean produce thoroughly with cold water and sanitize when necessary
C. Avoid washing produce entirely
D. Peel all produce before serving

________________________________________
78. Which of the following foodborne pathogens can cause botulism, a potentially fatal illness?
A. Clostridium botulinum
B. Salmonella
C. Campylobacter
D. Staphylococcus aureus

________________________________________
79. What is the correct order for washing dishes in a 3-compartment sink?
A. Wash, rinse, sanitize
B. Rinse, wash, sanitize
C. Wash, sanitize, rinse
D. Rinse, sanitize, wash

________________________________________
80. Which of the following best describes a foodborne illness caused by a parasite?
A. Typically caused by eating undercooked or contaminated animal products
B. Easily treated with antibiotics
C. Caused by bacteria that contaminate food
D. Rarely leads to severe illness

________________________________________
81. Which of the following is a sign that food has been contaminated with Staphylococcus aureus?
A. Severe diarrhea and vomiting within 30 minutes
B. Muscle weakness and numbness
C. Rapid onset of fever and severe abdominal cramps
D. Mild abdominal cramps and vomiting

________________________________________
82. To reduce the risk of foodborne illness, food should be cooked to:
A. A minimum internal temperature for each food type
B. A color change
C. The maximum temperature possible
D. The temperature of the kitchen environment

________________________________________
83. What is the purpose of food labeling in a food service establishment?
A. To help consumers make informed choices and prevent allergic reactions
B. To improve the flavor and appearance of food
C. To enhance food marketing and advertising
D. To make food look more appealing

________________________________________
84. How often should food safety training be conducted for foodservice workers?
A. Only when they are hired
B. Annually
C. At the beginning of every shift
D. Every 2 years

________________________________________
85. Which of the following is an important step in preventing foodborne illness when serving food to children?
A. Using large quantities of sugar to preserve food
B. Serving only cooked food that has been cooled to a safe temperature
C. Giving children raw or undercooked meat
D. Avoiding storing food in the refrigerator

________________________________________
86. Which of the following is an important factor in controlling the growth of bacteria?
A. Maintaining proper humidity levels in food storage areas
B. Cooking food at high temperatures and keeping it at appropriate temperatures
C. Using food preservatives in all food items
D. Storing food near windows for better ventilation

________________________________________
87. When storing food in a walk-in refrigerator, what is the proper storage order?
A. Ready-to-eat foods, raw seafood, raw meat, raw poultry
B. Raw poultry, raw meat, raw seafood, ready-to-eat foods
C. Raw meat, ready-to-eat foods, raw poultry, raw seafood
D. Ready-to-eat foods, raw poultry, raw meat, raw seafood

________________________________________
88. What should be done if food is left in the “danger zone” (41°F to 135°F) for more than 2 hours?
A. Discard the food immediately
B. Reheat it to the proper temperature
C. Return it to the refrigerator for cooling
D. Store it in a sealed container for later use

________________________________________
89. What is the safest way to cool down hot food quickly to prevent bacterial growth?
A. Leave food uncovered on the counter to cool
B. Place the food in shallow containers and store it in the refrigerator
C. Pour hot food directly into the freezer
D. Cover hot food and leave it at room temperature

________________________________________
90. What is the best practice for handling food in a buffet setting to minimize the risk of foodborne illness?
A. Keeping hot food at 140°F or higher and cold food at 41°F or lower
B. Only serving food at room temperature
C. Allowing guests to reuse plates
D. Pre-cooking food and leaving it out for extended periods

91. Which of the following is the best way to prevent cross-contamination?
A. Using the same cutting board for raw and cooked foods
B. Washing hands and changing gloves between handling different food items
C. Storing raw meat above ready-to-eat foods in the refrigerator
D. Preparing all food items on the same surface

________________________________________
92. What is the leading cause of foodborne illness outbreaks in the United States?
A. Improper refrigeration
B. Poor personal hygiene of food handlers
C. Cooking food at too high temperatures
D. Overuse of preservatives

________________________________________
93. Which of the following is a high-risk food for bacterial contamination?
A. Dry pasta
B. Canned vegetables
C. Cooked poultry
D. Salted nuts

________________________________________
94. How long can perishable food be safely left out at room temperature before it must be discarded?
A. 30 minutes
B. 1 hour
C. 2 hours
D. 4 hours

________________________________________
95. What is the minimum internal cooking temperature for ground beef to ensure safety?
A. 135°F
B. 145°F
C. 155°F
D. 165°F

________________________________________
96. Which of the following foodborne illnesses is commonly linked to undercooked ground beef?
A. Norovirus
B. E. coli
C. Hepatitis A
D. Listeria

________________________________________
97. Which type of sanitizer is most commonly used in foodservice settings?
A. Vinegar
B. Chlorine (bleach)
C. Baking soda
D. Ammonia

________________________________________
98. Which of the following is NOT a requirement for proper handwashing?
A. Use warm water
B. Wash for at least 20 seconds
C. Dry hands with a clean towel or air dryer
D. Sanitize hands immediately instead of washing

________________________________________
99. What is the safest way to thaw frozen food?
A. At room temperature on the counter
B. In the refrigerator
C. In warm water
D. Under direct sunlight

________________________________________
100. Which of the following foodborne pathogens is most commonly associated with contaminated shellfish?
A. Norovirus
B. Clostridium botulinum
C. E. coli
D. Salmonella

________________________________________
101. What should be done if a food handler is diagnosed with a foodborne illness like Hepatitis A?
A. Allow them to work with restrictions
B. Assign them to handle only packaged food
C. Exclude them from working until cleared by a medical professional
D. Have them wear gloves and continue working

________________________________________
102. Which of the following is a common food allergen?
A. Rice
B. Chicken
C. Peanuts
D. Apples

________________________________________
103. What is the minimum required temperature for holding hot foods in a buffet setting?
A. 120°F
B. 135°F
C. 150°F
D. 165°F

________________________________________
104. Which of the following is a sign of spoiled food?
A. Normal color and texture
B. No odor but slightly expired
C. Unusual odor, color, or texture
D. Cold temperature but left out overnight

________________________________________
105. Which agency is responsible for inspecting meat, poultry, and egg products in the U.S.?
A. FDA
B. USDA
C. CDC
D. EPA

________________________________________
106. What should be done with a food product that has been recalled?
A. Sell it at a discount
B. Return it to the supplier or discard it according to recall instructions
C. Store it separately and use it later
D. Mix it with other food to dilute contamination

________________________________________
107. What is the best way to prevent foodborne illness from contaminated water?
A. Boil water before use
B. Use unfiltered tap water
C. Add sugar to water before use
D. Only use well water

________________________________________
108. Which type of bacteria is commonly linked to poultry and eggs?
A. Salmonella
B. E. coli
C. Listeria
D. Vibrio

________________________________________
109. What does HACCP stand for in food safety?
A. Hazard Analysis Critical Control Points
B. Health and Agriculture Chemical Control Program
C. Hygiene and Contamination Control Plan
D. Hazard and Contamination Cleanup Protocol

________________________________________
110. Which of the following is an example of a physical food contaminant?
A. Bacteria
B. Metal shavings
C. Cleaning chemicals
D. Viruses

________________________________________
111. Why should raw meat be stored on the lowest shelf in a refrigerator?
A. To prevent it from freezing
B. To keep it at the coldest temperature
C. To prevent juices from dripping onto ready-to-eat foods
D. To make it easier to access

________________________________________
112. Which of the following can lead to foodborne illness outbreaks in restaurants?
A. Proper food handling training
B. Ignoring time and temperature controls
C. Using separate utensils for raw and cooked foods
D. Following HACCP procedures

________________________________________
113. Which of the following foods is most likely to be contaminated with Listeria monocytogenes?
A. Freshly baked bread
B. Raw milk and soft cheeses
C. Fried chicken
D. Cooked rice

________________________________________
114. What is the correct minimum internal temperature for cooking poultry?
A. 135°F
B. 145°F
C. 155°F
D. 165°F

________________________________________
115. Why is it unsafe to use the same cutting board for raw meat and vegetables without washing it?
A. It wastes time
B. It can cause cross-contamination
C. It dulls the knife
D. It makes the food taste bad

________________________________________
116. Which bacteria is responsible for causing foodborne illness due to improper cooling of cooked food?
A. Campylobacter
B. Clostridium perfringens
C. Vibrio vulnificus
D. Shigella

________________________________________
117. What type of gloves should be used when handling ready-to-eat food?
A. Latex gloves
B. Reusable cloth gloves
C. Single-use gloves
D. Gardening gloves

________________________________________
118. What is the best method to prevent Norovirus contamination?
A. Avoid eating seafood
B. Ensure proper handwashing and sanitization
C. Only cook food at high temperatures
D. Use organic ingredients

________________________________________
119. How can food service workers identify spoiled dairy products?
A. Checking for changes in color, smell, and texture
B. Tasting the product
C. Keeping the product in the refrigerator for one month
D. Checking the expiration date and using it anyway

________________________________________
120. How should utensils be stored after sanitizing?
A. In a clean, dry location
B. In a damp towel
C. On the countertop
D. With dirty dishes

121. Which of the following is a critical step in preventing foodborne illness in a foodservice operation?
A. Storing raw meats above ready-to-eat foods
B. Cooking foods to the correct internal temperature
C. Keeping hot foods at room temperature
D. Using the same utensils for raw and cooked foods

________________________________________
122. What is the correct order for cleaning and sanitizing food-contact surfaces?
A. Rinse, sanitize, wash, air-dry
B. Wash, rinse, sanitize, air-dry
C. Sanitize, rinse, wash, air-dry
D. Rinse, wash, sanitize, towel-dry

________________________________________
123. Which of the following groups is at the highest risk for foodborne illness?
A. College students
B. Middle-aged adults
C. Pregnant women
D. Athletes

________________________________________
124. What is the primary reason food handlers should avoid wearing jewelry?
A. It makes them look unprofessional
B. It could fall into food and become a physical contaminant
C. It could cause skin irritation
D. It is a distraction while working

________________________________________
125. Which of the following is an example of a chemical hazard in food?
A. A piece of plastic in a salad
B. Detergent residue on a cutting board
C. Undercooked poultry
D. Moldy bread

________________________________________
126. What is the maximum amount of time food can be held in the temperature danger zone (41°F – 135°F) before it must be discarded?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours

________________________________________
127. What type of thermometer should be used to check the temperature of a large pot of soup?
A. Infrared thermometer
B. Air probe thermometer
C. Bimetallic stemmed thermometer
D. Immersion probe thermometer

________________________________________
128. Which of the following foods is most likely to cause botulism if improperly processed?
A. Fresh fruit
B. Canned vegetables
C. Fried chicken
D. Grilled steak

________________________________________
129. What is the most effective way to cool a large batch of hot soup quickly?
A. Leave it at room temperature for two hours before refrigerating
B. Place it in a deep container and put it in the refrigerator immediately
C. Divide it into smaller shallow pans and refrigerate
D. Cover it tightly and let it sit overnight before cooling

________________________________________
130. Which of the following is the best way to ensure food safety when reheating leftovers?
A. Reheat to at least 135°F
B. Reheat to at least 145°F
C. Reheat to at least 165°F
D. Reheat to at least 175°F

________________________________________
131. What is the most important factor in selecting a food supplier?
A. Low prices
B. High customer ratings
C. Compliance with food safety laws
D. Variety of available products

________________________________________
132. Which bacteria is commonly associated with raw or undercooked seafood?
A. Vibrio
B. Clostridium
C. Bacillus
D. Shigella

________________________________________
133. What should a food handler do if they experience vomiting or diarrhea?
A. Report the illness and stay home
B. Wear gloves and continue working
C. Take an over-the-counter medication and return to work
D. Work only in a non-food prep area

________________________________________
134. What is the correct minimum internal cooking temperature for eggs that will be served immediately?
A. 135°F
B. 145°F
C. 155°F
D. 165°F

________________________________________
135. Which of the following is the most effective method for preventing food contamination from pests?
A. Keeping doors and windows open for ventilation
B. Storing food in airtight containers
C. Spraying pesticides near food storage areas
D. Keeping trash bins open and accessible

________________________________________
136. Why is it unsafe to eat food that has been prepared by a food handler with an open wound?
A. The food will taste different
B. The wound could introduce bacteria into the food
C. The food handler might drop food items
D. Open wounds cause allergic reactions in some people

________________________________________
137. What is the best way to prevent foodborne illness caused by Clostridium perfringens?
A. Keeping food at safe temperatures
B. Storing food in unsealed containers
C. Relying on expiration dates alone
D. Avoiding the use of dairy products

________________________________________
138. Which of the following is a sign of a rodent infestation in a food establishment?
A. Grease buildup on walls
B. Strong chemical smells
C. Droppings or gnaw marks
D. High humidity levels

________________________________________
139. Which of the following foods is considered a Time/Temperature Control for Safety (TCS) food?
A. Crackers
B. Canned beans
C. Cooked rice
D. Dried fruit

________________________________________
140. Why should food handlers avoid touching ready-to-eat foods with bare hands?
A. It reduces the risk of foodborne illness
B. It makes food preparation faster
C. It prevents waste
D. It increases efficiency

________________________________________
141. Which of the following bacteria can cause foodborne illness even after cooking?
A. Staphylococcus aureus
B. Salmonella
C. Listeria
D. Clostridium botulinum

________________________________________
142. Which food safety practice helps prevent foodborne illnesses from viruses?
A. Cooking food to the correct temperature
B. Avoiding dairy products
C. Frequent handwashing
D. Using only organic produce

________________________________________
143. What is the safest way to store dry food items in a restaurant?
A. In sealed, labeled containers off the floor
B. In cardboard boxes on the floor
C. Near cleaning supplies for easy access
D. In warm, humid areas to prevent drying out

________________________________________
144. Which of the following is an example of cross-contact?
A. Using the same fryer oil for shrimp and French fries
B. Storing raw poultry below raw beef
C. Separating utensils for raw and cooked food
D. Using different color-coded cutting boards

________________________________________
145. Which government agency regulates food safety in restaurants and foodservice operations?
A. USDA
B. CDC
C. FDA
D. EPA

________________________________________
146. What should be done with food that has passed its expiration date?
A. It should be sold at a discount
B. It should be discarded
C. It should be used for staff meals
D. It should be cooked at higher temperatures

________________________________________
147. Why should raw seafood be stored at 41°F or lower?
A. To improve its flavor
B. To reduce bacterial growth
C. To prevent cross-contact
D. To make it easier to cook

________________________________________
148. Which of the following is the safest method to handle ice used for beverages?
A. Scoop with bare hands
B. Use a clean ice scoop
C. Store ice in cardboard boxes
D. Keep ice at room temperature

149. Which type of food is most commonly associated with Salmonella contamination?
A. Raw poultry and eggs
B. Canned vegetables
C. Dried pasta
D. Carbonated beverages

________________________________________
150. What is the best method to prevent cross-contact with food allergens?
A. Using the same utensils for all food items
B. Preparing allergen-free food in a separate area
C. Cooking all food at the same temperature
D. Washing hands every 30 minutes

________________________________________
151. Which of the following actions can lead to the spread of Norovirus?
A. Eating properly cooked meat
B. Poor hand hygiene among food handlers
C. Using different cutting boards for raw and cooked foods
D. Cooking food to 165°F

________________________________________
152. What is the correct procedure for cleaning and sanitizing food-contact surfaces?
A. Wash, rinse, sanitize, air dry
B. Wipe with a dry cloth, then sanitize
C. Spray with sanitizer and let air dry
D. Wash with soap and water, then use a towel to dry

________________________________________
153. Which of the following is a common cause of cross-contamination in foodservice?
A. Using separate utensils for raw and cooked foods
B. Washing hands before handling food
C. Cutting raw meat and vegetables on the same cutting board
D. Keeping food refrigerated below 41°F

________________________________________
154. What temperature should a refrigerator be kept at to ensure food safety?
A. 32°F or lower
B. 41°F or lower
C. 50°F or lower
D. 45°F or higher

________________________________________
155. What is a key sign of food spoilage?
A. Normal texture but a strong odor
B. Slightly expired but no change in appearance
C. No visible mold and normal smell
D. Freezing temperatures

________________________________________
156. Which of the following is a high-risk population for foodborne illness?
A. Teenagers
B. Healthy adults
C. Young children and elderly individuals
D. Athletes

________________________________________
157. Which food should be stored on the top shelf of a refrigerator?
A. Raw poultry
B. Raw seafood
C. Ready-to-eat foods
D. Raw ground beef

________________________________________
158. What is the safest way to handle a food recall?
A. Ignore it and continue using the product
B. Return or properly dispose of the affected food
C. Cook the food at a higher temperature
D. Store the food separately and serve later

________________________________________
159. Which of the following is a best practice for storing cleaning chemicals in a foodservice establishment?
A. Store them near food preparation areas
B. Store them in clearly labeled, separate areas away from food
C. Store them in the same containers as food ingredients
D. Leave them in unmarked containers

________________________________________
160. How often should food-contact surfaces be cleaned and sanitized when in continuous use?
A. Every 8 hours
B. Every 2 hours
C. Once a day
D. Only when visibly dirty

________________________________________
161. What is the best way to prevent foodborne illness from contaminated seafood?
A. Keeping it at room temperature
B. Cooking seafood to the proper internal temperature
C. Storing seafood above raw meats
D. Using it past the expiration date if it looks fresh

________________________________________
162. Which foodborne illness is associated with eating raw or undercooked shellfish?
A. Salmonella
B. E. coli
C. Vibrio
D. Clostridium botulinum

________________________________________
163. What should food workers do if they experience symptoms of foodborne illness?
A. Continue working but avoid touching food
B. Inform their manager and stay home
C. Drink more water and take medication
D. Work in the dishwashing area instead

________________________________________
164. What is the main risk of consuming unpasteurized dairy products?
A. Reduced shelf life
B. Higher fat content
C. Contamination with harmful bacteria
D. Different taste

________________________________________
165. Which food should be cooked to the highest minimum internal temperature to ensure safety?
A. Fish
B. Ground beef
C. Poultry
D. Eggs

________________________________________
166. What is the best way to prevent contamination from a food handler’s hair?
A. Keeping hair short
B. Wearing a hairnet or hat
C. Washing hair daily
D. Using hairspray

________________________________________
167. Which of the following is NOT considered a biological contaminant?
A. Bacteria
B. Viruses
C. Cleaning chemicals
D. Parasites

________________________________________
168. What should be done with food that has been in the temperature danger zone for more than four hours?
A. Serve it immediately
B. Discard it
C. Reheat it to 165°F
D. Refrigerate it for later use

________________________________________
169. What is a primary characteristic of a foodborne illness outbreak?
A. It affects only one person
B. It involves multiple people who ate the same contaminated food
C. It is limited to one household
D. It can only occur in restaurants

________________________________________
170. Which of the following foods should be stored in dry storage areas?
A. Fresh seafood
B. Dairy products
C. Canned goods
D. Raw poultry

________________________________________
171. What is the best way to prevent foodborne illness from E. coli?
A. Cooking ground beef to 155°F
B. Washing raw chicken thoroughly before cooking
C. Storing vegetables and meat together
D. Keeping food at room temperature before cooking

________________________________________
172. Which of the following is a safe practice for handling ready-to-eat food?
A. Using bare hands to transfer food
B. Wearing gloves when handling food
C. Touching food only with sanitized utensils
D. Both B and C

________________________________________
173. What should be done with a can of food that has a swollen or bulging lid?
A. Use it immediately
B. Store it in the refrigerator
C. Discard it
D. Open it and smell the contents

________________________________________
174. What type of bacteria is commonly associated with cooked rice left at room temperature for too long?
A. Salmonella
B. Bacillus cereus
C. Listeria
D. E. coli

________________________________________
175. Which of the following is the best method to avoid cross-contamination when using a cutting board?
A. Using the same cutting board for all foods
B. Using color-coded cutting boards for different types of food
C. Rinsing the cutting board in cold water after use
D. Using only wooden cutting boards

________________________________________
176. What should be done with food that has been prepared but not sold by the end of its safe use period?
A. Serve it the next day
B. Freeze it for future use
C. Discard it properly
D. Store it at a lower temperature

177. Which type of contamination occurs when food is exposed to bacteria, viruses, or parasites?
A. Chemical contamination
B. Biological contamination
C. Physical contamination
D. Environmental contamination

________________________________________
178. Which of the following foods is most likely to carry Listeria monocytogenes?
A. Unwashed fresh fruits
B. Raw seafood
C. Unpasteurized dairy products
D. Cooked poultry

________________________________________
179. What is the primary cause of foodborne illness in foodservice operations?
A. Contaminated equipment
B. Poor personal hygiene of food handlers
C. Chemical contamination
D. Use of frozen ingredients

________________________________________
180. What is the correct minimum internal cooking temperature for ground beef?
A. 135°F
B. 145°F
C. 155°F
D. 165°F

________________________________________
181. Which food safety practice is essential when preparing food for individuals with food allergies?
A. Cooking allergen-containing foods at higher temperatures
B. Using the same utensils but cleaning them thoroughly
C. Avoiding cross-contact with allergens
D. Storing allergen-free foods with other foods

________________________________________
182. What is the best way to prevent cross-contamination in a refrigerator?
A. Storing all food items together
B. Keeping ready-to-eat foods above raw meat
C. Placing raw poultry above fresh vegetables
D. Storing raw meat and vegetables together

________________________________________
183. Which of the following best describes the term “Time/Temperature Control for Safety” (TCS) foods?
A. Foods that can be stored at room temperature
B. Foods that require time and temperature control to prevent bacterial growth
C. Foods that do not require refrigeration
D. Foods that are naturally resistant to contamination

________________________________________
184. What is the most common symptom of foodborne illness?
A. Skin rash
B. Vomiting and diarrhea
C. Joint pain
D. Difficulty breathing

________________________________________
185. Which of the following is a sign that food may be contaminated?
A. A fresh smell
B. Proper packaging
C. Discoloration, mold, or unusual odor
D. A recent expiration date

________________________________________
186. What is the best way to handle food that has been left out in the temperature danger zone for more than four hours?
A. Reheat it to 165°F and serve immediately
B. Refrigerate it and use within 24 hours
C. Discard it immediately
D. Freeze it for later use

________________________________________
187. Which of the following is an example of a physical contaminant?
A. A metal fragment in soup
B. A pesticide residue on vegetables
C. Salmonella in raw eggs
D. Mold on bread

________________________________________
188. What is the main reason food should not be stored in open cans?
A. It absorbs metallic flavors
B. It spoils faster
C. Bacteria can grow more quickly
D. It can lead to chemical contamination

________________________________________
189. How often should hands be washed while working with food?
A. Once per shift
B. After handling raw food or contaminants
C. Only after using the restroom
D. Every 30 minutes, regardless of task

________________________________________
190. Which of the following is considered a best practice for handling ice?
A. Using bare hands to scoop ice
B. Storing ice in a plastic bag on the floor
C. Using designated scoops to handle ice
D. Reusing melted ice for beverages

________________________________________
191. What should a food worker do if they have an open cut on their hand?
A. Wash their hands more frequently
B. Cover the cut with a bandage and wear a glove
C. Continue working as long as it is not bleeding
D. Use hand sanitizer frequently

________________________________________
192. Which of the following is a proper cooling method for large quantities of hot food?
A. Placing food in a deep container and refrigerating immediately
B. Leaving food out at room temperature until it cools
C. Dividing food into shallow containers and refrigerating
D. Placing a tightly covered lid on hot food before refrigerating

________________________________________
193. What is the purpose of food safety regulations?
A. To increase food sales
B. To ensure proper labeling of food
C. To reduce the risk of foodborne illness
D. To improve food flavor

________________________________________
194. What is the safest way to thaw frozen meat?
A. Leaving it at room temperature overnight
B. Thawing it under hot running water
C. Refrigerating it overnight
D. Placing it in the microwave and then letting it sit out

________________________________________
195. Which of the following is a key method of preventing foodborne illness?
A. Keeping food covered at all times
B. Using separate cutting boards for raw and cooked foods
C. Storing all food at room temperature
D. Cooking all food at high temperatures

________________________________________
196. Which agency is responsible for regulating food safety in restaurants and foodservice establishments?
A. Centers for Disease Control and Prevention (CDC)
B. U.S. Department of Agriculture (USDA)
C. Food and Drug Administration (FDA)
D. Environmental Protection Agency (EPA)

________________________________________
197. What should be done if a food recall is issued for a product in a restaurant?
A. Continue using it if it looks safe
B. Sell it at a discount
C. Remove it from inventory and follow recall instructions
D. Store it in the freezer to extend its shelf life

________________________________________
198. What is a common source of foodborne illness outbreaks in fresh produce?
A. Natural sugars in the produce
B. Contaminated water used for irrigation
C. High levels of vitamin C
D. The way it is cooked

________________________________________
199. Which of the following best describes “cross-contact” in food safety?
A. Bacteria spreading from raw meat to ready-to-eat foods
B. A cleaning chemical accidentally getting into food
C. Allergens transferring from one food to another
D. Food spoiling due to improper storage

________________________________________
200. What is the best way to ensure that a thermometer is accurate?
A. Comparing it to another thermometer
B. Using it only on cooked foods
C. Calibrating it regularly
D. Keeping it in cold storage

________________________________________
201. How should foodborne illness outbreaks be reported?
A. Directly to customers
B. To local health authorities
C. Only within the restaurant
D. To the FDA immediately

________________________________________
202. Which bacteria can grow at refrigerated temperatures and is particularly dangerous for pregnant women?
A. Salmonella
B. Listeria monocytogenes
C. E. coli
D. Bacillus cereus

________________________________________
203. What is the most important reason to keep food out of the temperature danger zone?
A. To maintain its flavor
B. To prevent bacteria from multiplying
C. To avoid freezer burn
D. To improve texture

________________________________________
204. Which of the following is the correct method for washing fruits and vegetables?
A. Soaking them in hot water
B. Rinsing under cold, running water
C. Scrubbing them with soap
D. Drying them immediately with a towel

205. What is the primary cause of Clostridium botulinum poisoning?
A. Eating undercooked poultry
B. Consuming contaminated shellfish
C. Ingesting improperly canned or vacuum-packed foods
D. Drinking unpasteurized milk

________________________________________
206. Which of the following best describes a HACCP plan?
A. A set of rules for restaurant employees
B. A method to reduce food costs
C. A proactive system to identify and control food safety hazards
D. A guideline for food labeling

________________________________________
207. What is the minimum internal cooking temperature for poultry?
A. 145°F
B. 155°F
C. 165°F
D. 180°F

________________________________________
208. What should be done with perishable food that has been in the temperature danger zone for more than two hours?
A. Refrigerate it immediately
B. Freeze it for later use
C. Discard it
D. Reheat it to 135°F

________________________________________
209. Which of the following is a best practice for handling raw meat?
A. Storing raw meat above ready-to-eat foods
B. Washing raw meat before cooking
C. Using separate cutting boards for raw and cooked meats
D. Thawing meat at room temperature

________________________________________
210. Which of the following bacteria is commonly associated with undercooked ground beef?
A. Listeria
B. E. coli
C. Staphylococcus aureus
D. Vibrio

________________________________________
211. What is the primary purpose of a food safety audit?
A. To ensure the financial success of a restaurant
B. To improve customer service
C. To assess compliance with food safety regulations
D. To evaluate employee performance

________________________________________
212. Which of the following is a sign of spoiled fish?
A. Clear eyes and firm flesh
B. Ammonia-like odor
C. Bright red gills
D. A mild, ocean-like scent

________________________________________
213. What is the best method for preventing cross-contamination during food preparation?
A. Using color-coded cutting boards
B. Cooking all foods at the same temperature
C. Washing all food items with bleach
D. Storing raw food at room temperature

________________________________________
214. Which food is most likely to be contaminated with Hepatitis A?
A. Freshly baked bread
B. Unwashed fruits and vegetables
C. Pasteurized milk
D. Pre-packaged snacks

________________________________________
215. Which of the following foodborne illnesses is associated with eating raw or undercooked eggs?
A. Listeria
B. Salmonella
C. E. coli
D. Norovirus

________________________________________
216. Which type of sanitizer is commonly used in commercial kitchens?
A. Ammonia
B. Chlorine
C. Hydrogen peroxide
D. Baking soda

________________________________________
217. Which of the following is the most effective way to prevent foodborne illness from viruses?
A. Cooking food to high temperatures
B. Proper handwashing and hygiene
C. Freezing food before serving
D. Keeping food at room temperature

________________________________________
218. Which of the following foods is most likely to carry Bacillus cereus?
A. Raw poultry
B. Cooked rice left at room temperature
C. Pasteurized dairy products
D. Canned vegetables

________________________________________
219. Which of the following is a major food allergen?
A. Apples
B. Shellfish
C. Rice
D. Carrots

________________________________________
220. What is the purpose of food labeling regulations?
A. To increase food prices
B. To help consumers make informed choices and ensure safety
C. To prevent food sales from decreasing
D. To improve food flavor

________________________________________
221. What should a food handler do after handling raw meat?
A. Wipe hands with a paper towel
B. Wash hands thoroughly with soap and warm water
C. Rinse hands with cold water
D. Use hand sanitizer

________________________________________
222. What is the recommended internal temperature for reheating leftovers?
A. 125°F
B. 135°F
C. 145°F
D. 165°F

________________________________________
223. Which of the following symptoms would require a food worker to be excluded from work?
A. Mild cough
B. Headache
C. Diarrhea and vomiting
D. Sore throat

________________________________________
224. What should be done with a food product that has an unusual odor?
A. Taste a small portion to determine if it is safe
B. Cook it thoroughly and serve it
C. Discard it immediately
D. Store it separately for further inspection

________________________________________
225. Which of the following best describes cross-contamination?
A. The spread of bacteria from one surface to another
B. The presence of chemicals in food
C. The growth of bacteria due to improper temperature control
D. The addition of artificial preservatives to food

________________________________________
226. Which of the following practices helps prevent pest infestations in foodservice establishments?
A. Keeping food storage areas clean and dry
B. Leaving food waste in open trash bins
C. Storing food in cardboard boxes on the floor
D. Keeping windows and doors open at all times

________________________________________
227. What is the minimum cooking temperature for seafood?
A. 125°F
B. 135°F
C. 145°F
D. 165°F

________________________________________
228. What should be done if a food handler notices mold on a food product?
A. Cut off the moldy part and serve the rest
B. Store it separately and monitor its growth
C. Discard the entire product
D. Freeze the product to stop mold growth

________________________________________
229. Which bacteria is most commonly associated with poultry?
A. E. coli
B. Campylobacter
C. Staphylococcus aureus
D. Bacillus cereus

________________________________________
230. What should be done with food that has been in direct contact with cleaning chemicals?
A. Rinse it thoroughly and serve it
B. Cook it to 165°F before serving
C. Discard it immediately
D. Store it separately until a supervisor inspects it

________________________________________
231. What should be done with food that is suspected of being contaminated with glass shards?
A. Strain the food to remove the glass
B. Inspect the food visually and serve if no glass is seen
C. Discard the food immediately
D. Serve only the portion without visible glass

________________________________________
232. What type of thermometer should be used to measure the temperature of thin foods like hamburger patties?
A. Infrared thermometer
B. Bimetallic stemmed thermometer
C. Thermocouple with a thin probe
D. Liquid-filled glass thermometer

________________________________________
233. Which of the following is the safest way to store dry food products?
A. In direct sunlight
B. On the floor in original packaging
C. In labeled, airtight containers on shelves
D. Next to cleaning supplies

234. Which bacteria is most commonly linked to raw or undercooked seafood?
A. Salmonella
B. Listeria monocytogenes
C. Vibrio parahaemolyticus
D. Clostridium botulinum

________________________________________
235. What is the safest way to store raw chicken in a refrigerator?
A. Above ready-to-eat foods
B. In a sealed plastic container on the top shelf
C. On the bottom shelf, below other foods
D. In an open container for proper airflow

________________________________________
236. What should be done immediately if a foodborne illness outbreak is suspected in a restaurant?
A. Close the restaurant permanently
B. Contact local health authorities
C. Destroy all food in the kitchen
D. Offer customers free meals as compensation

________________________________________
237. Which of the following is a common sign of rodent infestation in a foodservice facility?
A. A strong smell of cleaning chemicals
B. Small droppings and gnaw marks on packaging
C. Increased customer complaints about food quality
D. Condensation on refrigerator doors

________________________________________
238. What is the maximum number of hours that food can remain in the temperature danger zone before it must be discarded?
A. 1 hour
B. 2 hours
C. 4 hours
D. 6 hours

________________________________________
239. Which of the following is the best way to prevent Norovirus contamination in foodservice establishments?
A. Using only frozen seafood
B. Regular handwashing and excluding sick employees
C. Cooking all food to 180°F
D. Keeping food covered at all times

________________________________________
240. Which of the following statements about handwashing is true?
A. Hands should be washed for at least 5 seconds
B. Hand sanitizers can replace handwashing in foodservice settings
C. Hands should be washed with soap and warm water for at least 20 seconds
D. Gloves eliminate the need for handwashing

________________________________________
241. What should be done if a food handler has a fever and sore throat?
A. They should be allowed to work as long as they wear gloves
B. They should be excluded from work if serving high-risk populations
C. They should take over cleaning tasks instead
D. They should only handle raw food, not cooked food

________________________________________
242. Which bacteria is most commonly linked to home-canned foods?
A. E. coli
B. Listeria
C. Clostridium botulinum
D. Salmonella

________________________________________
243. What is the best way to prevent foodborne illness caused by parasites?
A. Washing hands frequently
B. Cooking food to the correct internal temperature
C. Using only locally sourced ingredients
D. Avoiding dairy products

________________________________________
244. Which of the following foods is a common source of Campylobacter?
A. Cooked rice
B. Undercooked poultry
C. Raw onions
D. Pasteurized milk

________________________________________
245. What is the best way to cool large quantities of hot soup safely?
A. Placing the pot directly in the refrigerator
B. Leaving the soup uncovered at room temperature
C. Dividing the soup into smaller containers and placing in an ice bath
D. Stirring the soup occasionally and covering it tightly

________________________________________
246. Which of the following is an example of a chemical contaminant?
A. A piece of plastic in a salad
B. Detergent residue on a cutting board
C. Salmonella in raw eggs
D. Mold on bread

________________________________________
247. What is the primary reason why foodborne illnesses are underreported?
A. Symptoms often resemble those of other illnesses
B. Most people recover quickly
C. There is no formal system for reporting foodborne illnesses
D. People do not associate symptoms with food consumption

________________________________________
248. Which group is most vulnerable to foodborne illness?
A. Healthy adults
B. Teenagers
C. People with weakened immune systems
D. Athletes

________________________________________
249. Which of the following practices helps prevent cross-contact with allergens?
A. Using separate utensils and cooking surfaces
B. Cooking all foods at the same high temperature
C. Storing all food in the same container
D. Serving allergen-containing foods first

________________________________________
250. What is the minimum internal cooking temperature for whole cuts of beef?
A. 130°F
B. 135°F
C. 145°F
D. 160°F

________________________________________
251. What is the best way to prevent Staphylococcus aureus food poisoning?
A. Cooking food to 180°F
B. Refrigerating perishable foods properly and avoiding bare-hand contact with food
C. Storing food in vacuum-sealed containers
D. Washing raw meat before cooking

________________________________________
252. What should food workers do with leftover food that has been served to customers?
A. Refrigerate it for later use
B. Discard it immediately
C. Freeze it to kill bacteria
D. Offer it as a discount item the next day

________________________________________
253. Which food should never be served to high-risk populations?
A. Pasteurized milk
B. Soft-cooked eggs
C. Well-cooked fish
D. Whole wheat bread

________________________________________
254. How often should food contact surfaces be sanitized?
A. Once a day
B. After each use
C. Every 4 hours during continuous use
D. Only when they appear dirty

________________________________________
255. Which of the following is an example of a physical hazard in food?
A. A cleaning chemical in a salad
B. A fishbone in a fillet
C. A virus in contaminated seafood
D. Mold growth on bread

________________________________________
256. What is the main goal of a foodborne illness outbreak investigation?
A. To place blame on food handlers
B. To determine the cause and prevent further cases
C. To close down the establishment
D. To avoid legal action

________________________________________
257. Which of the following is considered a ready-to-eat food?
A. Raw chicken
B. Freshly baked bread
C. Unwashed lettuce
D. Frozen ground beef

________________________________________
258. What is the safest way to store shell eggs?
A. At room temperature
B. In the coldest part of the refrigerator
C. On a dry storage shelf
D. In a warm environment to prevent cracking

________________________________________
259. Which of the following food storage practices is incorrect?
A. Keeping raw meat below ready-to-eat foods
B. Storing food at least six inches off the floor
C. Using food within its expiration date
D. Storing raw poultry above fresh produce

________________________________________
260. Which of the following actions can help prevent cross-contamination when using cutting boards?
A. Using one cutting board for all foods
B. Wiping the board with a damp cloth between uses
C. Using color-coded cutting boards for different food types
D. Keeping cutting boards stored in a stack

261. Which type of contamination occurs when a cleaning chemical is accidentally mixed into food?
A. Physical contamination
B. Biological contamination
C. Chemical contamination
D. Cross-contamination

________________________________________
262. What is the primary reason why cooked food should not be left out at room temperature for long periods?
A. It can become stale
B. Bacteria multiply rapidly in the temperature danger zone
C. It may develop an unpleasant taste
D. Nutrient loss occurs more quickly

________________________________________
263. Which of the following foods is considered a potentially hazardous food (TCS food)?
A. Crackers
B. Dry pasta
C. Cooked rice
D. Granola bars

________________________________________
264. What is the best method to check if shellfish are safe to eat?
A. Smell them for a strong fishy odor
B. Ensure they have a tightly closed shell before cooking
C. Look for a bright pink or orange color
D. Store them at room temperature before serving

________________________________________
265. Which of the following is the most effective way to prevent E. coli contamination in food?
A. Keeping food in airtight containers
B. Cooking ground beef to at least 160°F
C. Rinsing raw meat under cold water before cooking
D. Storing raw meat and vegetables together

________________________________________
266. Which type of thermometer is best for measuring the internal temperature of a whole turkey?
A. Infrared thermometer
B. Bimetallic stemmed thermometer
C. Glass thermometer
D. Pop-up timer

________________________________________
267. Which of the following is the safest way to thaw frozen meat?
A. Leaving it on the counter at room temperature
B. Submerging it in hot water
C. Thawing it in the refrigerator
D. Placing it in direct sunlight

________________________________________
268. What is the ideal storage temperature for refrigerated foods?
A. 20°F or lower
B. 32°F – 41°F
C. 45°F – 55°F
D. 60°F or higher

________________________________________
269. What should be done with food that has been recalled due to contamination?
A. Serve it immediately to avoid waste
B. Return it to the supplier or discard it
C. Mix it with fresh food to dilute the contamination
D. Freeze it until further notice

________________________________________
270. Which bacteria is commonly associated with deli meats and soft cheeses?
A. E. coli
B. Salmonella
C. Listeria monocytogenes
D. Clostridium perfringens

________________________________________
271. Which of the following is NOT a proper way to handle ice?
A. Using clean scoops to transfer ice
B. Storing the scoop inside the ice bin
C. Keeping ice bins covered when not in use
D. Never touching ice with bare hands

________________________________________
272. Which food item is most commonly linked to Bacillus cereus?
A. Raw oysters
B. Cooked rice held at improper temperatures
C. Pasteurized milk
D. Freshly baked bread

________________________________________
273. What is the best way to prevent the growth of Clostridium botulinum in canned foods?
A. Store them in the freezer
B. Avoid dented, bulging, or leaking cans
C. Heat all canned foods to 200°F
D. Open cans and let them sit before use

________________________________________
274. Which food safety measure is most effective in preventing cross-contact of allergens?
A. Using color-coded utensils and equipment
B. Cooking all foods at high temperatures
C. Washing hands every 60 minutes
D. Storing allergenic foods together

________________________________________
275. Which of the following best describes the proper cooling process for large batches of hot food?
A. Placing the food in the refrigerator immediately
B. Leaving food uncovered at room temperature until it cools
C. Using ice baths and dividing into smaller portions
D. Covering food with plastic wrap while still hot

________________________________________
276. Which type of foodborne illness is caused by toxins produced by bacteria?
A. Viral infections
B. Intoxications
C. Parasitic infections
D. Allergic reactions

________________________________________
277. What is the primary cause of foodborne illness outbreaks in restaurants?
A. Understaffing
B. Poor personal hygiene of food handlers
C. Using too many preservatives
D. Customer complaints

________________________________________
278. Which practice helps prevent Norovirus transmission?
A. Cooking food to 140°F
B. Thorough handwashing and sanitizing surfaces
C. Storing food in airtight containers
D. Avoiding the use of plastic utensils

________________________________________
279. Which of the following symptoms requires immediate exclusion from food handling duties?
A. Sneezing and coughing
B. Nausea and dizziness
C. Vomiting and diarrhea
D. Mild fatigue

________________________________________
280. What is the primary concern with using a wooden cutting board in food preparation?
A. It dulls knives too quickly
B. It is difficult to sanitize properly
C. It absorbs food flavors
D. It cannot be used with vegetables

________________________________________
281. What is the minimum recommended temperature for washing hands in a foodservice establishment?
A. 60°F
B. 70°F
C. 100°F
D. 120°F

________________________________________
282. What is the purpose of using food-grade sanitizers?
A. To enhance the flavor of food
B. To remove stains from food packaging
C. To eliminate harmful pathogens on surfaces
D. To preserve food for long periods

________________________________________
283. What is the best way to prevent cross-contamination in a buffet setting?
A. Placing raw and cooked foods close together
B. Allowing customers to use their own utensils
C. Providing separate serving utensils for each dish
D. Using one large serving spoon for all foods

________________________________________
284. What should be done if a food worker notices a gas leak in the kitchen?
A. Continue cooking and report it later
B. Open all windows and doors
C. Turn off the gas supply and evacuate the area
D. Use an open flame to check for leaks

________________________________________
285. Which of the following is the most important reason for keeping food storage areas dry?
A. It prevents food from losing flavor
B. It reduces the risk of pest infestations and mold growth
C. It makes food easier to organize
D. It speeds up the cooling process

________________________________________
286. Which of the following should NOT be done when using a deep fryer?
A. Filtering oil regularly
B. Heating oil to 400°F to cook food faster
C. Keeping water and ice away from hot oil
D. Using a thermometer to monitor oil temperature

________________________________________
287. Which of the following is considered a safe food-handling practice?
A. Using the same knife for raw and cooked meats
B. Keeping raw meat separate from ready-to-eat foods
C. Storing food on the floor for easy access
D. Defrosting food in warm water

________________________________________
288. What should be done if a food item is found past its expiration date?
A. Smell it to see if it is still good
B. Use it immediately to avoid waste
C. Discard it immediately
D. Freeze it to extend its shelf life

289. What is the best way to prevent cross-contamination when using gloves in food service?
A. Changing gloves between tasks and washing hands
B. Wearing two pairs of gloves at all times
C. Washing gloves with soap and water after handling raw meat
D. Using the same gloves for raw and cooked foods

________________________________________
290. Which of the following foods is most commonly linked to Salmonella contamination?
A. Raw eggs and poultry
B. Pasteurized milk
C. Canned vegetables
D. Freshly baked bread

________________________________________
291. What is the primary goal of HACCP (Hazard Analysis and Critical Control Points)?
A. To eliminate all food waste
B. To identify and control potential food safety hazards
C. To increase food production speed
D. To improve food presentation

________________________________________
292. What should food handlers do if they have an open wound on their hand?
A. Cover the wound with a bandage and wear a glove
B. Wash the wound with soap and continue working
C. Avoid handling raw meat but continue working with vegetables
D. Keep the wound uncovered to allow it to heal faster

________________________________________
293. What is the recommended internal cooking temperature for ground beef to ensure safety?
A. 130°F
B. 140°F
C. 160°F
D. 180°F

________________________________________
294. What is the best way to ensure that food is cooled quickly and safely?
A. Placing hot food directly into the refrigerator
B. Dividing large portions into smaller containers and using an ice bath
C. Covering hot food and letting it sit at room temperature
D. Storing hot food in a deep container

________________________________________
295. Which of the following can be a source of chemical contamination in food?
A. Broken glass
B. Bacteria from raw meat
C. Cleaning solutions and pesticides
D. Insects

________________________________________
296. What is the primary purpose of a food safety management system?
A. To reduce food costs
B. To ensure food quality and consistency
C. To prevent foodborne illness
D. To improve employee productivity

________________________________________
297. Which type of foodborne illness is most commonly associated with improperly canned foods?
A. Botulism
B. Salmonellosis
C. E. coli infection
D. Listeriosis

________________________________________
298. Which of the following is NOT a proper method for storing food?
A. Keeping raw meat below ready-to-eat foods
B. Storing food at least six inches off the floor
C. Placing hot food directly into the refrigerator
D. Keeping dry goods in a cool, dry place

________________________________________
299. Which of the following statements about food allergens is TRUE?
A. Cooking food at high temperatures removes allergens
B. Allergen cross-contact can occur through shared utensils
C. Allergens can be neutralized by adding vinegar
D. Peanuts are the only food allergen of concern

________________________________________
300. What is the primary reason why food handlers should avoid touching ready-to-eat food with bare hands?
A. It prevents food from getting cold
B. It reduces the risk of bacterial transfer
C. It improves the taste of the food
D. It keeps hands from getting greasy

________________________________________
301. What is the best way to check the temperature of food?
A. Tasting a small sample
B. Using a calibrated food thermometer
C. Placing a hand near the food
D. Checking for visible steam

________________________________________
302. Which of the following is an example of time-temperature abuse?
A. Storing meat at 38°F
B. Keeping hot food at 135°F
C. Leaving perishable food out at room temperature for five hours
D. Cooling soup in an ice bath

________________________________________
303. What should be done if a food worker accidentally drops a utensil on the floor?
A. Pick it up, wipe it off, and continue using it
B. Rinse it under hot water and reuse it
C. Sanitize the utensil before using it again
D. Use it only for raw meat

________________________________________
304. Which of the following is NOT a proper method for preventing pest infestations in food establishments?
A. Keeping doors and windows closed
B. Storing food in sealed containers
C. Leaving food out overnight for easy access
D. Regularly inspecting for signs of pests

________________________________________
305. What is the safest way to serve ice in beverages?
A. Using a scoop stored outside the ice bin
B. Using hands if they are washed
C. Using a clean glass to scoop the ice
D. Allowing customers to serve themselves

________________________________________
306. What is the most common cause of Hepatitis A outbreaks in foodservice?
A. Undercooked poultry
B. Poor personal hygiene of food handlers
C. Cross-contact with allergens
D. Chemical contamination

________________________________________
307. What should a food handler do after taking out the garbage?
A. Sanitize their work area
B. Wash hands thoroughly
C. Change uniforms
D. Take a 10-minute break

________________________________________
308. Which practice increases the risk of foodborne illness?
A. Cooking chicken to 165°F
B. Storing raw meat on the bottom shelf of the refrigerator
C. Washing hands before handling food
D. Using the same cutting board for raw and cooked foods

________________________________________
309. Which of the following is an example of a biological contaminant?
A. Plastic wrap in food
B. Pesticide residue
C. Salmonella bacteria
D. Metal shavings

________________________________________
310. What is the safest way to store shell eggs?
A. At room temperature
B. In the coldest part of the refrigerator
C. In a dry storage area
D. Next to raw poultry

________________________________________
311. What should be done with food that has been contaminated with raw meat juices?
A. Rinse it under hot water
B. Discard it immediately
C. Freeze it for later use
D. Cook it to 165°F

________________________________________
312. Which of the following practices helps prevent foodborne illnesses caused by viruses?
A. Washing produce with soap
B. Thorough handwashing and excluding sick employees
C. Using chemical sanitizers on all food
D. Freezing food before serving

________________________________________
313. What is the proper method for calibrating a thermometer?
A. Placing it in hot water
B. Adjusting it to 32°F in ice water
C. Holding it in the air and checking the reading
D. Using it to measure room temperature

________________________________________
314. What is the best way to prevent foodborne illness from seafood?
A. Keeping seafood at room temperature
B. Purchasing from approved, reputable suppliers
C. Cooking all seafood to 120°F
D. Storing seafood with fresh produce

________________________________________
315. Which of the following is a sign of spoiled food?
A. A fresh aroma
B. No visible mold
C. Slimy or discolored texture
D. Proper packaging

316. What is the best way to prevent cross-contact of allergens in a foodservice setting?
A. Using separate utensils and equipment for allergen-free foods
B. Cooking all foods at high temperatures
C. Storing all foods together to save space
D. Wiping utensils with a dry cloth between uses

________________________________________
317. Which of the following is an example of a physical contaminant in food?
A. E. coli bacteria
B. A piece of glass from a broken plate
C. Residual pesticide on vegetables
D. Spoiled meat

________________________________________
318. Which of the following is a critical step in ensuring safe food handling?
A. Wearing gloves at all times
B. Cooking food to the proper internal temperature
C. Washing dishes once per shift
D. Tasting food to check for spoilage

________________________________________
319. What is the primary cause of Staphylococcus aureus food poisoning?
A. Consuming raw shellfish
B. Poor personal hygiene of food handlers
C. Drinking unpasteurized milk
D. Eating undercooked beef

________________________________________
320. Which food item requires time and temperature control for safety (TCS food)?
A. Unopened canned tuna
B. Baked bread
C. Sliced melons
D. Dry rice

________________________________________
321. What is the best way to prevent Norovirus contamination in foodservice establishments?
A. Cooking all foods to 165°F
B. Encouraging workers to work while mildly sick
C. Proper handwashing and sanitizing surfaces
D. Using gloves instead of washing hands

________________________________________
322. Which of the following can lead to Clostridium perfringens food poisoning?
A. Eating contaminated deli meats
B. Consuming raw eggs
C. Holding food in the temperature danger zone for too long
D. Drinking pasteurized milk

________________________________________
323. What is the primary reason food should not be stored directly on the floor?
A. To prevent contamination from dirt and pests
B. To make food more accessible
C. To save storage space
D. To keep food closer to cleaning supplies

________________________________________
324. What is the first step in responding to a suspected foodborne illness outbreak?
A. Cleaning the kitchen thoroughly
B. Identifying the suspected food and removing it from service
C. Blaming the supplier
D. Ignoring customer complaints

________________________________________
325. What is the recommended storage temperature for frozen foods?
A. 0°F or below
B. 20°F
C. 32°F
D. 40°F

________________________________________
326. Which of the following is NOT a safe food handling practice?
A. Using separate cutting boards for raw meat and vegetables
B. Thawing meat in the refrigerator
C. Washing raw chicken before cooking
D. Cooking seafood to 145°F

________________________________________
327. What type of food hazard is caused by dirt, hair, or fingernails?
A. Biological hazard
B. Physical hazard
C. Chemical hazard
D. Viral hazard

________________________________________
328. What is the most effective way to reduce the risk of foodborne illness caused by parasites?
A. Cooking food to the proper internal temperature
B. Storing food at room temperature
C. Washing produce with soap
D. Adding vinegar to food

________________________________________
329. Which of the following is an example of a chemical contaminant in food?
A. Mold on bread
B. Metal shavings from a can opener
C. Residual sanitizer on a cutting board
D. A fly landing on a plate

________________________________________
330. Which of the following is a proper way to handle raw poultry?
A. Storing it above ready-to-eat foods in the refrigerator
B. Keeping it at room temperature before cooking
C. Washing it under running water before cooking
D. Storing it in a leak-proof container at 41°F or below

________________________________________
331. What is the minimum internal temperature for cooking poultry safely?
A. 135°F
B. 145°F
C. 155°F
D. 165°F

________________________________________
332. Which of the following foods is most commonly linked to Shigella contamination?
A. Undercooked poultry
B. Contaminated water and salads
C. Unpasteurized milk
D. Raw oysters

________________________________________
333. What is the best way to ensure that a thermometer is accurate?
A. Storing it in hot water
B. Checking it against room temperature
C. Calibrating it regularly using ice water or boiling water
D. Using it only for cold foods

________________________________________
334. What is the most important reason to avoid eating raw or undercooked seafood?
A. It has a stronger fishy smell
B. It may contain harmful bacteria or parasites
C. It is harder to chew
D. It lacks nutrients

________________________________________
335. Which of the following is NOT considered a high-risk population for foodborne illness?
A. Young children
B. Pregnant women
C. Healthy teenagers
D. Elderly individuals

________________________________________
336. Which type of foodborne illness is caused by ingesting toxins produced by bacteria?
A. Infection
B. Intoxication
C. Cross-contamination
D. Viral infection

________________________________________
337. What should a food handler do if they see signs of mold on cheese?
A. Cut off the moldy part and serve the rest
B. Freeze the cheese to kill the mold
C. Discard the entire cheese product
D. Cook it at a high temperature to destroy the mold

________________________________________
338. Which of the following is NOT a recommended practice for cooling hot foods quickly?
A. Using ice baths
B. Dividing large portions into smaller containers
C. Leaving food uncovered at room temperature
D. Stirring food while cooling

________________________________________
339. What is the most common cause of foodborne illness outbreaks in restaurants?
A. Cross-contamination
B. Overcooked food
C. High food prices
D. Lack of customer complaints

________________________________________
340. What is the correct way to sanitize a food-contact surface?
A. Wash, rinse, and air dry
B. Rinse with hot water only
C. Scrape off debris and reuse
D. Wash, rinse, and apply an approved sanitizer

________________________________________
341. Which of the following is a sign of spoilage in fresh fish?
A. Bright, clear eyes
B. Firm flesh that springs back when pressed
C. Strong ammonia-like odor
D. A mild, fresh scent

________________________________________
342. What should be done with food that has been in the temperature danger zone for more than four hours?
A. Reheat it to 165°F and serve it
B. Refrigerate it immediately
C. Discard it
D. Mix it with freshly cooked food

________________________________________
343. Which of the following is NOT a recommended practice when handling ice?
A. Using a designated scoop stored outside the ice bin
B. Using clean hands to transfer ice
C. Keeping ice bins covered when not in use
D. Never using glass to scoop ice

________________________________________
344. Which of the following foodborne illnesses is caused by a virus rather than bacteria?
A. Salmonella
B. Listeria
C. Norovirus
D. E. coli

$19.99 – Purchase Checkout Added to cart