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Food Handler Safety Part 1 Trivia Quiz

This is just a quiz to test your food safety knowledge. There is a little bit of everything in here, ENJOY!

A multiple-choice quiz by Pitre29. Estimated time: 4 mins.

Author
Pitre29

Time
4 mins

Type
Multiple Choice

Quiz #
105,863

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
4419

Last 3 plays: Guest 1 (1/10), Guest 172 (3/10), Guest 106 (5/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Which hand-drying method is NOT allowed in a hand washing station? Hint

Warm-air dryer

A common hand towel

Single-use paper towel

All these methods are allowed

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Question 2 of 10

2. The purpose of a 'Hazard Analysis Critical Control Point' (HACCP) system is to? Hint

Identify and control possible hazards throughout the flow of food

Keep establishment pest free

Identify the proper methods for receiving food

Identify faulty equipment within the establishment

NEXT>

Question 3 of 10

3. Which item could not be re-served at a restaurant? Hint

Bread sticks wrapped in cellophane

A package of crackers

Condiment packets

Plate Garnishes

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Question 4 of 10

4. Which of the following is NOT a safe method for thawing frozen food? Hint

Thawing it by submerging it under running water at 70 degrees Fahrenheit or lower

Thawing it in the refrigerator overnight

Thawing it in the microwave and cooking it immediately afterwards

Thawing at room temperature

NEXT>

Question 5 of 10

5. Which storage practice is incorrect in the US? Hint

Storing fresh poultry at 41 degrees Fahrenheit

Storing eggs at room temperature

Storing raw clams in their shipping crate at 45 degrees Fahrenheit

Storing raw ground beef in its original packaging

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Question 6 of 10

6. Should you buy a fish with bright red gills?

Yes

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Question 7 of 10

7. A person who has a food-borne infection most likely has eaten a food containing? Hint

A live pathogen

Histamine

A ciguatoxin

A plant toxin

NEXT>

Question 8 of 10

8. The largest threat to food safety comes from which of the following hazards? Hint

Pesticides

Food additives

Hair

Microorganisms

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Question 9 of 10

9. In order for a food-borne illness to be considered an "outbreak," how many people must experience the illness after eating the same food? Hint

NEXT>

Question 10 of 10

10. 'Cleaning' reduces the number of microorganisms on a surface?

True

False

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Most Recent Scores

Apr 14 2024 : Guest 1: 1/10
Apr 09 2024 : Guest 172: 3/10
Mar 22 2024 : Guest 106: 5/10
Mar 19 2024 : Guest 204: 6/10
Mar 19 2024 : Guest 64: 6/10
Mar 04 2024 : Jikiera: 10/10

Score Distribution

Quiz Answer Key and Fun Facts

1. Which hand-drying method is NOT allowed in a hand washing station?

Answer: A common hand towel

The use of a common hand towel is not permitted because they can transmit contaminants from one person's hand to another.

2. The purpose of a 'Hazard Analysis Critical Control Point' (HACCP) system is to?

Answer: Identify and control possible hazards throughout the flow of food

The HACCP system is based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within the flow of food, they can be prevented, eliminated, or reduced to safe levels.

3. Which item could not be re-served at a restaurant?

Answer: Plate Garnishes

In general, only unopened, prepackaged food can be re-served.

4. Which of the following is NOT a safe method for thawing frozen food?

Answer: Thawing at room temperature

Freezing does not kill microorganisms, but it does slow their growth. When frozen food is thawed and exposed to the temperature danger zone, food-borne microorganism present will begin to grow and multiply.

5. Which storage practice is incorrect in the US?

Answer: Storing eggs at room temperature

In the US use all eggs within four to five weeks of the packing date. (In Western Europe, storage at room temperature is safe because the precautions against salmonella poisoning taken are different).

6. Should you buy a fish with bright red gills?

Answer: yes

You should not buy a fish with gray gills or dry skin.

7. A person who has a food-borne infection most likely has eaten a food containing?

Answer: A live pathogen

Food-borne diseases are classified as infections, intoxications, or toxin-mediated infections.

8. The largest threat to food safety comes from which of the following hazards?

Answer: Microorganisms

Each year, millions of people are affected by food-borne illness due to microorganisms.

9. In order for a food-borne illness to be considered an "outbreak," how many people must experience the illness after eating the same food?

Answer: 2

The Centers for Disease Control and Prevention (CDC) defines a food-borne illness outbreak as an incident in which 2 or more people experience the same illness after eating the same food.

10. 'Cleaning' reduces the number of microorganisms on a surface?

Answer: false

Cleaning is the process of removing food and other types of soil from a surface. Sanitizing is the process of reducing the number of microorganisms on a clean surface.

Source: Author Pitre29

This quiz was reviewed by FunTrivia editor thejazzkickazz before going online.
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