Food Safety Test Questions And Answers Real Quiz
2023/2025
"Big Six" pathogen - ANSWER-E. coli
."Big Six" pathogen - ANSWER-Hepatitis A
."Big Six" pathogen - ANSWER-Nontyphoidal Salmonella
."Big Six" pathogen - ANSWER-Norovirus
."Big Six" pathogen - ANSWER-Salmonella Typhi
."Big Six" pathogen - ANSWER-Shigella
.•A bimetallic stemmed thermometer can check temperatures from - ANSWER-
0˚F to 220˚F (-18˚C to 104˚C).
.A bimetallic stemmed thermometer is... - ANSWER-useful for checking the
temperature of large or thick food. It is usually not practical for thin food, such
as hamburger patties
.A broken water main has caused the water in an operation to appear brown.
What should the manager do? - ANSWER-Contact the local regulatory authority
before use, take corrective action or shut down
,.A chef was preparing a dish that included beef and pork. The beef had a use-by
date of September 1 while the pork had a use-by date of September 15. What is
the discard date of the dish? - ANSWER-September 1
.A food handler has a wound on their finger. Can this contaminate food and
cause a foodborne illness? - ANSWER-Yes, because a wound that contains
pathogens can contaminate food.
.A food handler who spends an entire shift forming hamburger patties should
change gloves - ANSWER-every 4 hours during continual use, and more often if
needed
.A manager asks a chef to continue cooking chicken breasts after seeing them
cooked to an incorrect temperature. This is an example of which step in active
managerial control? - ANSWER-Corrective Action
.A manager walks around the kitchen every hour to answer questions and to see
if staff members are following procedures. This is an example of which step in
active managerial control? - ANSWER-Managerial Oversight
.A manager's responsibility to actively control risk factors for foodborne
illnesses is called - ANSWER-active managerial control
.A pest-control program is an example of a - ANSWER-food-safety program
.A variance from the local regulatory authority is needed for - ANSWER-
preserving food by smoking it
,.Additional ways food becomes unsafe - ANSWER-Equipment and utensils are
not washed, rinsed, and sanitized between uses, Food-contact surfaces are
wiped clean instead of being washed, rinsed, and sanitized. Wiping cloths are
not stored in a sanitizer solution between uses. Sanitizer solutions are not at
required levels
.After handling dirty dishes, a dish washer washes her hands in the three-
compartment sink? Is this acceptable? - ANSWER-No, hands should only be
washed in a dedicated handwashing sink.
.Allergy Symptoms - ANSWER-Nausea, wheezing or shortness of breath, hives or
itchy rashes, swelling of various parts of the body; including the face and eyes
and hands and feet, vomiting and/or diarrhea, and abdominal pain
.An imminent health hazard is a situation that requires correction of the
problem within what time period? - ANSWER-Immediately
.Any item not stored in its original container must be - ANSWER-Labeled
.Arrange deliveries so they arrive - ANSWER-When staff has enough time to do
inspections and
When they can be correctly received
.Avoid time-temperature abuse by - ANSWER--Monitor time and temperature
-Make sure the correct kinds of thermometers are available
-Regularly record temperatures and the times they are taken
, -Minimize the time that food spends in the temperature danger zone
-Take corrective actions if time-temperature standards are not met
.Backflow - ANSWER-the reverse flow of contaminants through a cross-
connection into a potable water supply
.Bacteria grows best at which pH level? - ANSWER-7
.Biological Contaminates are.. - ANSWER-bacteria, viruses, fungi, parasites
.Challenges to food safety - ANSWER-Time, language/culture,
literacy/education, pathogens, unapproved food suppliers, high risk customers,
and staff turnover
.Chemical Contaminates are.. - ANSWER-Cleaners, sanitizers, and polishes
.Ciguatera toxin - ANSWER-- seafood toxin, occurs in certain fish that eat smaller
fish that have consumed the toxin.
can be found in barracuda, snapper, grouper, and amberjack
.Contamination may come from - ANSWER-Biological, chemical, and physical
hazards, Unsafe practices
.Costs of a foodborne illness - ANSWER-loss of customers and sales, loss of
reputation, negative media exposure, lowered staff morale, lawsuits and legal
fees, staff missing work, increased insurance premiums, staff retraining
2023/2025
"Big Six" pathogen - ANSWER-E. coli
."Big Six" pathogen - ANSWER-Hepatitis A
."Big Six" pathogen - ANSWER-Nontyphoidal Salmonella
."Big Six" pathogen - ANSWER-Norovirus
."Big Six" pathogen - ANSWER-Salmonella Typhi
."Big Six" pathogen - ANSWER-Shigella
.•A bimetallic stemmed thermometer can check temperatures from - ANSWER-
0˚F to 220˚F (-18˚C to 104˚C).
.A bimetallic stemmed thermometer is... - ANSWER-useful for checking the
temperature of large or thick food. It is usually not practical for thin food, such
as hamburger patties
.A broken water main has caused the water in an operation to appear brown.
What should the manager do? - ANSWER-Contact the local regulatory authority
before use, take corrective action or shut down
,.A chef was preparing a dish that included beef and pork. The beef had a use-by
date of September 1 while the pork had a use-by date of September 15. What is
the discard date of the dish? - ANSWER-September 1
.A food handler has a wound on their finger. Can this contaminate food and
cause a foodborne illness? - ANSWER-Yes, because a wound that contains
pathogens can contaminate food.
.A food handler who spends an entire shift forming hamburger patties should
change gloves - ANSWER-every 4 hours during continual use, and more often if
needed
.A manager asks a chef to continue cooking chicken breasts after seeing them
cooked to an incorrect temperature. This is an example of which step in active
managerial control? - ANSWER-Corrective Action
.A manager walks around the kitchen every hour to answer questions and to see
if staff members are following procedures. This is an example of which step in
active managerial control? - ANSWER-Managerial Oversight
.A manager's responsibility to actively control risk factors for foodborne
illnesses is called - ANSWER-active managerial control
.A pest-control program is an example of a - ANSWER-food-safety program
.A variance from the local regulatory authority is needed for - ANSWER-
preserving food by smoking it
,.Additional ways food becomes unsafe - ANSWER-Equipment and utensils are
not washed, rinsed, and sanitized between uses, Food-contact surfaces are
wiped clean instead of being washed, rinsed, and sanitized. Wiping cloths are
not stored in a sanitizer solution between uses. Sanitizer solutions are not at
required levels
.After handling dirty dishes, a dish washer washes her hands in the three-
compartment sink? Is this acceptable? - ANSWER-No, hands should only be
washed in a dedicated handwashing sink.
.Allergy Symptoms - ANSWER-Nausea, wheezing or shortness of breath, hives or
itchy rashes, swelling of various parts of the body; including the face and eyes
and hands and feet, vomiting and/or diarrhea, and abdominal pain
.An imminent health hazard is a situation that requires correction of the
problem within what time period? - ANSWER-Immediately
.Any item not stored in its original container must be - ANSWER-Labeled
.Arrange deliveries so they arrive - ANSWER-When staff has enough time to do
inspections and
When they can be correctly received
.Avoid time-temperature abuse by - ANSWER--Monitor time and temperature
-Make sure the correct kinds of thermometers are available
-Regularly record temperatures and the times they are taken
, -Minimize the time that food spends in the temperature danger zone
-Take corrective actions if time-temperature standards are not met
.Backflow - ANSWER-the reverse flow of contaminants through a cross-
connection into a potable water supply
.Bacteria grows best at which pH level? - ANSWER-7
.Biological Contaminates are.. - ANSWER-bacteria, viruses, fungi, parasites
.Challenges to food safety - ANSWER-Time, language/culture,
literacy/education, pathogens, unapproved food suppliers, high risk customers,
and staff turnover
.Chemical Contaminates are.. - ANSWER-Cleaners, sanitizers, and polishes
.Ciguatera toxin - ANSWER-- seafood toxin, occurs in certain fish that eat smaller
fish that have consumed the toxin.
can be found in barracuda, snapper, grouper, and amberjack
.Contamination may come from - ANSWER-Biological, chemical, and physical
hazards, Unsafe practices
.Costs of a foodborne illness - ANSWER-loss of customers and sales, loss of
reputation, negative media exposure, lowered staff morale, lawsuits and legal
fees, staff missing work, increased insurance premiums, staff retraining
