FOOD SAFETY KNOWLEDGE ACTUAL EXAM 2025 |148
QUESTIONS WITH ACCURATE SOLUTIONS
1. If a chef is preparing chicken and uses a thermometer that reads
70°C, what should the chef do to ensure food safety?
Serve the chicken immediately.
Continue cooking the chicken until it reaches 74°C.
Cool the chicken down to prevent
overcooking. Increase the cooking
temperature to 100°C.
2. What is the proper sequence for the process of keeping
food safe? clean, separate, cook, and freeze
clean, separate, cook, and chill
clean, store, cook, and
chill clean, separate,
boil, and chill
3. Meats being cooled after having been cooked must meet
which of the following requirements? (F-Tag 371, 372)
140 - 40 degrees within 6 hours
165 - 70 degrees within first 4
, hours 140 - 70 degrees within
the first hour
135 - 70 degrees within the first 2 hours
4. A catering company has many trays of cooked ground beef.
The food now needs to be reheated to...
130 F
165 F
155 F
, 145 F
5. Which foods should be rejected after receiving?
Canned goods that are severely dented
fresh seafood that has a strong
"fishy" odor Poultry received at
45° F
All of the above
6. Why are commercially canned foods typically safe
from Clostridium botulinum versus home-processed
canned foods?
Food companies process more often so they are more
trained.
Commercial equipment has additional safeties unlike
home equipment.
The FDA strictly regulates low-acid canned goods,
where C. botulinum can grow.
Home-processed canned foods are equally safe from C.
botulinum just like commercially canned foods.
7. What is the preferred and safest method for thawing
frozen, potentially hazardous foods?
At room temperature
Under hot running water
, In the refrigerator at 40° F or below
In a sink filled with cool water
8. Explain the significance of identifying the three types of
chemical
contamination in food safety. Why is it important for food
handlers to be aware of these types?
To ensure food is cooked properly
To prevent foodborne illnesses and ensure consumer
safety
QUESTIONS WITH ACCURATE SOLUTIONS
1. If a chef is preparing chicken and uses a thermometer that reads
70°C, what should the chef do to ensure food safety?
Serve the chicken immediately.
Continue cooking the chicken until it reaches 74°C.
Cool the chicken down to prevent
overcooking. Increase the cooking
temperature to 100°C.
2. What is the proper sequence for the process of keeping
food safe? clean, separate, cook, and freeze
clean, separate, cook, and chill
clean, store, cook, and
chill clean, separate,
boil, and chill
3. Meats being cooled after having been cooked must meet
which of the following requirements? (F-Tag 371, 372)
140 - 40 degrees within 6 hours
165 - 70 degrees within first 4
, hours 140 - 70 degrees within
the first hour
135 - 70 degrees within the first 2 hours
4. A catering company has many trays of cooked ground beef.
The food now needs to be reheated to...
130 F
165 F
155 F
, 145 F
5. Which foods should be rejected after receiving?
Canned goods that are severely dented
fresh seafood that has a strong
"fishy" odor Poultry received at
45° F
All of the above
6. Why are commercially canned foods typically safe
from Clostridium botulinum versus home-processed
canned foods?
Food companies process more often so they are more
trained.
Commercial equipment has additional safeties unlike
home equipment.
The FDA strictly regulates low-acid canned goods,
where C. botulinum can grow.
Home-processed canned foods are equally safe from C.
botulinum just like commercially canned foods.
7. What is the preferred and safest method for thawing
frozen, potentially hazardous foods?
At room temperature
Under hot running water
, In the refrigerator at 40° F or below
In a sink filled with cool water
8. Explain the significance of identifying the three types of
chemical
contamination in food safety. Why is it important for food
handlers to be aware of these types?
To ensure food is cooked properly
To prevent foodborne illnesses and ensure consumer
safety
