10/29/21, 6:54 PM 300+ TOP FOOD SAFETY Objective Questions and Answers MCQs

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FOOD SAFETY Multiple Choice Questions :-

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?

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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

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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

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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

FOOD SAFETY MCQs

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

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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

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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

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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

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19. Which food is associated with the most cases of

foodborne illness due to Salmonellosis?

A. Raw chicken

B. Raw eggs

C. Raw vegetables

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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

21. Eating food after the ‘best before’ date won’t hurt

A. True

B. False

Ans: A

22. ‘Use by’ dates are there to make you buy more

A. True

B. False

Ans: B

23. Stick to the ‘five second rule’ and you’ll be ok

A. True

B. False

Ans: B

24. Plastic chopping boards are more hygienic than

wooden ones

A. True

B. False

Ans: B

25. You don’t need to wash raw chicken before you cook it

A. True

B. False

Ans: A

FOOD SAFETY Objective type Questions with Answers

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26. If you’ve got a ‘dodgy’ stomach it’s usually from the

last thing you ate

A. True

B. False

Ans: B

27. Most food poisoning is from ‘dodgy’ restaurants and

takeaways

A. True

B. False

Ans: B

28. Food poisoning isn’t serious, it just means an upset

stomach

A. True

B. False

Ans: B

29. Steak’s ok rare – as long as the outside is brown

A. True

B. False

Ans: A

30. It’s best to serve burgers pink in the middle

A. True

B. False

Ans: B

31. Cooked rice can’t be kept as long as other leftovers

A. True

B. False

Ans: A

32. Hands should be washed with water and soap for at

least:

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A. 5 seconds

B. 20 seconds

C. 15 Seconds

D. 10 Seconds

Ans: B

33. Is it safe to put cooked food on a plate that held raw

meat, poultry or seafood?

A. Yes

B. No

Ans: B

34. Food should not be left at room temperature for more

than:

A. 2 hours

B. 10 hours

C. 5 hours

D. 6 hours

Ans: A

35. You can’t get food poisoning if you thoroughly cook

your food and eat it promptly.

A. True

B. False

Ans: B

36. Which of the following long-term complications can

result from food poisoning?

A. Rheumatoid arthritis

B. Kidney disease

C. Nerve damage

D. All of the above

Ans: D

37. The first symptoms of food poisoning can occur:

A. Immediately

B. Within two to 48 hours after eating

C. From two days to a week after eating

D. Any of the above

Ans: D

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38. You should contact a doctor for possible food

poisoning if you experience:

A. Bloody diarrhea or pus in the stool

B. Headache, stiff neck, and fever

C. Diarrhea that hasn’t let up after three days

D. Weakness, numbness, or tingling, usually in the arms or legs but

sometimes around the mouth
E. Any of the above

Ans: E

39. Which of these groups has a greater risk of getting

food poisoning than the others?

A. Smokers

B. Heavy antacid users

C. People who drink alcohol at least once a week

D. They all have an equally high risk

Ans: B

40. How many Salmonella bacteria does it take to give

you food poisoning?

A. As few as half a dozen

B. At least one thousand

C. At least one million

Ans: A

41. Which has been linked to outbreaks of food poisoning

caused by E. coli O157:H7?

A. Apple juice

B. Ground beef

C. Lettuce

D. All of the above

Ans: D

42. More than ten percent of all bottled water starts out
as tap water.

A. True

B. False

Ans: A

43. An “EPA-approved” water filter meets minimum

standards set by the Environmental Protection Agency for

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removing bacteria and other harmful substances.

A. True

B. False

Ans: B

44. To avoid food poisoning from E. coli O157:H7, cook

ground beef until:

A. The internal temperature reaches 160°F

B. The juices run clear

C. No more pink color is evident

D. Any of the above

Ans: A

45. When you cook meat or poultry or casseroles that

contain meat or poultry what minimum oven
temperature should you use?

A. 125°F

B. 225°F

C. 325°F

D. 425°F

Ans: C

46. What’s an easy way to reduce the amount of

potentially cancer-causing heterocyclic amines (HCAs)
that form when chicken is broiled or grilled?

A. Keep the chicken refrigerated until just before cooking

B. Remove the skin after the chicken is cooked

C. Remove the skin before the chicken is cooked

D. Before broiling or grilling the chicken, pre-cook it in a microwave

for a few minutes and pour off the juices

E. Any of the above

Ans: D

47. Eighty percent of all food poisoning from meat and

poultry is caused by:

E. coli O157:H7

A. Salmonella and Campylobacter

B. Staphylococcus

C. Clostridium

Ans: A

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48. Prions are the agents that appear to cause a deadly

disease in people who eat meat from cattle with “mad cow
disease.” Which cooking method for beef destroys
prions?

A. Cooking until the internal temperature reaches 180°F

B. Broiling for at least 15 minutes

C. Pre-cooking in a microwave for three minutes and pouring off the

juices before broiling or grilling

D. Cooking until no pink color remains and the juices run clear

E. Any of the above

F. None of the above

Ans: F

49. It’s safe to eat rare hamburgers if the ground beef has
been irradiated.
A. True

B. False

Ans: B

50. How can you tell if an egg is contaminated with

Salmonella?

A. The shell is cracked

B. The shell has dried chicken feces on it

C. The egg hasn’t been kept refrigerated

D. You can’t tell

E. Any of the above

Ans: D

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