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


More Questions & Answers:-
Page1 Page2 Page3 Page4 Page5