Food & Safety Objective type Questions and Answers

11. At what temperature should your refrigerator be maintained?
 A. 60°F
 B. 45°F
 C. 40°F
 D. None of the above
Ans: c
12. In order to properly wash your hands before or after handling food, exactly what is the minimum amount of time you should wash your hands under running water?
 A. 10 sec
 B. 20 sec
 C. 1 minute
 D. None of the above
Ans: b
13. Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?
 A. Salmonella
 B. Campylobacter
 C. E. coli
 D. None of the above
Ans: b
14. Which is the minimum temperature at which hot foods on a buffet should be maintained?
 A. 212°F
 B. 180°F
 C. 140°F
 D. None of the above
Ans: C
15. The majority of foodborne illnesses are a result of which of the following?
 A. Improper handling of foods by the consumer
 B. Improper handling of foods in restaurants or food service settings
 C. Improper processing of foods by the manufacturer
 D. None of the above
Ans: A
16. When sanitizing dishclothes or cutting boards at home using chlorine bleach, how much bleach should be added, per quart of water?
 A. 1 teaspoon
 B. ½ cup
 C. ½ quart
 D. None of the above
Ans: A
17. Which of the following ways is NOT a safe way to defrost raw meat?
 A. In the refrigerator
 B. On the counter
 C. In the microwave
 D. None of the above
Ans: B
18. What is the minimum temperature ground beef should be cooked to in order to assure safety?
 A. 155°F
 B. 160°F
 C. 165°F
 D. None of the above
Ans: B
19. Which food is associated with the most cases of foodborne illness due to Salmonellosis?
 A. Raw chicken
 B. Raw eggs
 C. Raw vegetables
 D. None of the above
Ans: B
20. If food looks ok and smells ok it's safe to eat  
A. True
B. False
Ans: B


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Top 50 Food & Safety Objective type Questions and Answers

1.What is the minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria?
  a) 220°F
  b) 140°F
  c) 165°F
  d) 160°F
  e) 350°F
Ans: d
2. Which of the following is NOT a critical factor in the growth of dangerous food-borne bacteria?
  a) Temperature
  b) Time
  c) Moisture
  d) Altitude
  e) pH Level (Acidity)
Ans: d
3. How cold should your refrigerator be to minimize the risk of food poisoning?
  a) 35°F or colder.
  b) 40°F or colder.
  c) 45°F or colder.
  d) 50°F or colder.
  e) 55°F or colder.
 Ans: b
4. Which of the following bacteria are responsible for causing the greatest number of food borne illnesses?
  a) E. coli
  b) Salmonella
  c) Botulism
  d) Listeria
  e) Indigestion
  Ans: b
5. Which of the following is an acceptable technique for thawing a frozen turkey?
  a) In the refrigerator overnight.
  b) In the microwave.
  c) On the kitchen counter.
  d) Submerging it in cold water overnight.
  e) Leaving it in the garage overnight.  Ans: a
6. Bacteria multiply quickly in the Food Temperature Danger Zone. What is the temperature range for this zone?
  a) Between 30°F and 130°F.
  b) Between 45°F and 145°F.
  c) Between 40°F and 140°F.
  d) Between 40°F and 150°F.
  e) Between 50°F and 120°F.  Ans: c
7. When it comes to food safety, which of the following is the best material for a cutting board?
  a) Wood
  b) Plastic or acrylic
  c) Glass
  d) Velcro
  e) It doesn't matter. All this science stuff is just silly.
 Ans: b
8. When using chlorine bleach to sanitize cutting boards, how much bleach should be added to each gallon of water?
  a) 1 cup
  b) 1 teaspoon
  c) 1 tablespoon
  d) 1 quart
  Ans: c
9. Which of the following signs indicates that food has been contaminated by dangerous bacteria such as E. coli or salmonella?
  a) Bad smell
  b) Discoloration
  c) Off taste
  d) Slimy surface
  e) None of the above
Ans:e
10. Which of the following groups of people have a higher than normal chance of contracting a case of food poisoning?
  a) Very young children
  b) Pregnant women
  c) The elderly
  d) Persons with compromised immune systems
  e) All of the above
 Ans: e


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