Food Safety MCQ
Making delicious food is a work of art. Our fun "Food Safety MCQ" is specially designed to help you understand how to cook and store food properly. Our quiz is designed to assess compliance and understanding of Food Hygiene and Food Safety. Let's see if you can answer all the questions correctly on this quiz! Make sure to attempt all the questions properly on the quiz. All the very best!
- 1.
Which of the following options would help to reduce the risk of contamination? (select all that apply)
- A.
Not coughing or sneezing over food
- B.
Not touching your hair while preparing food
- C.
Removing loose jewelry before preparing food
- D.
Wearing the correct protective clothing
Correct Answer(s)
A. Not coughing or sneezing over food
B. Not touching your hair while preparing food
C. Removing loose jewelry before preparing food
D. Wearing the correct protective clothingExplanation
The options listed all contribute to reducing the risk of contamination. Not coughing or sneezing over food prevents respiratory droplets from contaminating the food. Not touching your hair while preparing food reduces the chances of hair follicles or oils from the hair getting into the food. Removing loose jewelry before preparing food prevents any jewelry from falling into the food. Wearing the correct protective clothing, such as gloves and aprons, creates a barrier between the food and any potential contaminants on the person's clothing or skin.Rate this question:
-
- 2.
What are the four steps to food safety?
- A.
Store, cook, clean, and eat
- B.
Clean, cook, eat, and throw
- C.
Clean, separate, cook, and chill
- D.
Get, cook, clean, and consume
Correct Answer
C. Clean, separate, cook, and chillExplanation
The correct answer is "Clean, separate, cook, and chill." These four steps are essential for maintaining food safety. First, it is important to clean all surfaces, utensils, and hands to prevent the spread of bacteria. Next, it is crucial to separate raw meats, poultry, seafood, and eggs from other foods to avoid cross-contamination. Cooking food thoroughly kills harmful bacteria, so proper cooking temperatures should be followed. Lastly, perishable foods should be stored in the refrigerator or freezer promptly to prevent bacterial growth.Rate this question:
-
- 3.
Which temperature is also known as "The danger zone"?
- A.
Above 46 °F and 140 °F
- B.
Between 40 °F and 140 °F
- C.
Between 60 °F and 160 °F
- D.
None of the above
Correct Answer
B. Between 40 °F and 140 °FExplanation
The temperature range between 40°F and 140°F is known as "The danger zone." This range is considered dangerous because it is within the optimal temperature range for bacterial growth. Bacteria multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. It is important to keep perishable foods out of this temperature range to ensure food safety.Rate this question:
-
- 4.
Which of these ingredients are considered most likely to cause allergic reactions?
- A.
Nuts
- B.
Sushi
- C.
Shellfish
- D.
Egg
- E.
Sugar
- F.
Celery
Correct Answer(s)
A. Nuts
C. Shellfish
D. Egg
F. CeleryExplanation
Nuts, shellfish, egg, and celery are considered most likely to cause allergic reactions. Allergies to nuts are common and can range from mild to severe. Shellfish allergies are also prevalent, with symptoms ranging from hives to anaphylaxis. Eggs are a common allergen, especially in children, and can cause symptoms such as skin rashes and digestive issues. Celery allergies are less common but can cause symptoms like itching, swelling, and difficulty breathing.Rate this question:
-
- 5.
Food should be rotated using the "First in, first out" system to ensure that: (select all that apply)
- A.
The most in-date food is used first
- B.
There is less chance for out-of-date food being used
- C.
The growth of bacteria and contamination is reduced
- D.
Food wastage is reduced
Correct Answer(s)
A. The most in-date food is used first
B. There is less chance for out-of-date food being used
C. The growth of bacteria and contamination is reduced
D. Food wastage is reducedExplanation
Rotating food using the "First in, first out" system ensures that the most in-date food is used first, reducing the chance of out-of-date food being used. This system also helps to reduce the growth of bacteria and contamination by ensuring that older food is used before newer food. Additionally, it helps to minimize food wastage by ensuring that older food is not left unused and expires.Rate this question:
-
- 6.
Which of these types of protective clothing is used in the food preparation area?
- A.
Thick rubber gloves
- B.
Washable apron
- C.
Beard covers
- D.
A good sense of humor
- E.
Chef whites
Correct Answer(s)
B. Washable apron
C. Beard covers
E. Chef whitesExplanation
The types of protective clothing used in the food preparation area are washable aprons, beard covers, and chef whites. A washable apron helps to protect the clothing underneath from spills and stains. Beard covers are used to prevent any hair from falling into the food and maintaining hygiene. Chef whites, which include a jacket and pants, are worn to maintain a professional appearance and to easily identify the staff working in the food preparation area.Rate this question:
-
- 7.
What is the industry-accepted minimum temperature for cooking hot food?
- A.
50 degrees Celsius
- B.
65 degrees Celsius
- C.
57 degrees Celsius
- D.
100 degrees Celsius
Correct Answer
C. 57 degrees CelsiusExplanation
The industry-accepted minimum temperature for cooking hot food is 57 degrees Celsius. This temperature is considered safe as it ensures that harmful bacteria and pathogens are killed during the cooking process. Cooking food at lower temperatures may not fully eliminate these microorganisms, increasing the risk of foodborne illnesses. Therefore, it is important to cook hot food at a minimum temperature of 57 degrees Celsius to ensure food safety.Rate this question:
-
- 8.
What kind of people are at high risk for foodborne diseases?
- A.
Pregnant women
- B.
People with a compromised immune system
- C.
Older individuals
- D.
All of the above.
Correct Answer
D. All of the above.Explanation
All of the mentioned groups, including pregnant women, people with a compromised immune system, and older individuals, are at a higher risk for foodborne diseases. Pregnancy weakens the immune system, making pregnant women more susceptible to infections. People with compromised immune systems, such as those with HIV/AIDS or undergoing chemotherapy, have a reduced ability to fight off pathogens. Older individuals often have weakened immune systems and may also have underlying health conditions that make them more vulnerable to foodborne illnesses. Therefore, all of these groups are considered high risk for foodborne diseases.Rate this question:
-
- 9.
What are the primary categories of food safety hazards?
- A.
Biological
- B.
Chemical
- C.
Physical and allergenic
- D.
All of the above.
Correct Answer
D. All of the above.Explanation
The primary categories of food safety hazards include biological hazards, such as bacteria and viruses, which can cause foodborne illnesses. Chemical hazards refer to the presence of harmful substances, such as pesticides or cleaning agents, in food. Physical hazards include foreign objects like glass or metal fragments that can contaminate food. Allergenic hazards are substances that can cause allergic reactions in individuals with specific allergies. The correct answer, "All of the above," encompasses all these categories, indicating that all of these hazards are considered primary in terms of food safety.Rate this question:
-
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Jun 25, 2024Quiz Edited by
ProProfs Editorial Team -
Jul 15, 2020Quiz Created by
Daniel Smith
- Chicken Quizzes
- Cuisine Quizzes
- Dairy Food Quizzes
- Drink Quizzes
- Egg Quizzes
- Fast Food Quizzes
- Favorite Food Quizzes
- Food And Drink Quizzes
- Food And Nutrition Quizzes
- Food Handler Quizzes
- Food Poisoning Quizzes
- Food Science Quizzes
- Fruit Quizzes
- Health Food Quizzes
- Herb Quizzes
- Hungry Quizzes
- Meal Quizzes
- Meat Quizzes
- Recipes Quizzes
- Rice Quizzes
- ServSafe Quizzes
- Snack Quizzes
- Soup Quizzes
- Spice Quizzes
- Staple Food Quizzes
- Sugar Quizzes
- Vegetable Quizzes
Back to top