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Quizzes > Health & Medicine

Food assessment test: check your food safety skills

Quick, free food hygiene quiz. Instant results for hospitality staff.

Editorial: Review CompletedCreated By: Matt StokesUpdated Aug 28, 2025
Difficulty: Moderate
Questions: 20
Learning OutcomesStudy Material
Colorful paper art illustrating a quiz on Food Safety Knowledge Assessment

Use this quiz to check your food safety skills across temperatures, hygiene, and cross-contamination in 15 quick multiple-choice questions. Get instant results and spot gaps before training. For more prep, try the food safety practice test, or broaden your review with a food safety and sanitation test and a quick free food safety test.

Which of the following pathogens is the most common cause of foodborne illness?
Salmonella
Listeria monocytogenes
Clostridium botulinum
E. coli O157:H7
Salmonella is one of the most prevalent causes of foodborne illness worldwide due to its presence in poultry, eggs, and other foods. It commonly leads to symptoms such as diarrhea, fever, and abdominal cramps.
At what temperature range do most foodborne pathogens grow rapidly (the danger zone)?
5°C to 60°C
0°C to 4°C
- 18°C to 0°C
60°C to 100°C
The danger zone for microbial growth is between 5°C and 60°C, where pathogens can multiply quickly. Keeping foods out of this range helps prevent pathogen proliferation.
How long should food handlers scrub their hands with soap during a proper handwashing procedure?
20 seconds
10 seconds
60 seconds
5 seconds
At least 20 seconds of scrubbing with soap and water is recommended to effectively remove pathogens from hands. Shorter durations may not eliminate harmful microorganisms.
Which practice best prevents cross-contamination in the kitchen?
Rinsing all foods under warm water
Using the same knife for all foods
Storing cooked and raw foods together
Using separate cutting boards for raw meat and vegetables
Using separate cutting boards for raw meat and vegetables prevents pathogenic bacteria from raw products contacting ready-to-eat items. This physical separation is a key cross-contamination control.
When should food handlers wash their hands to maintain personal hygiene?
Only after handling raw meat
After using the restroom
Only after glove removal
Only before starting work
Food handlers must wash hands after using the restroom to remove pathogens that could cause illness. Handwashing at critical times prevents contamination of food.
Which pathogen produces a potent neurotoxin in improperly canned foods?
Campylobacter jejuni
Salmonella enterica
Clostridium botulinum
Staphylococcus aureus
Clostridium botulinum produces a neurotoxin under anaerobic conditions often found in improperly canned foods. This toxin can cause severe botulism symptoms.
What is the recommended maximum temperature for refrigeration to slow bacterial growth?
10°C
4°C
6°C
8°C
Refrigerators should be kept at or below 4°C to inhibit most pathogenic bacterial growth. Higher temperatures allow bacteria to multiply more rapidly.
What minimum internal temperature must poultry reach to be considered safe for consumption?
70°C (158°F)
60°C (140°F)
74°C (165°F)
63°C (145°F)
Poultry should reach an internal temperature of 74°C (165°F) to eliminate pathogens such as Salmonella and Campylobacter. Thermometer checks ensure the correct temperature is achieved.
What is the minimum holding temperature for hot foods to prevent bacterial growth?
45°C
60°C
50°C
55°C
Hot foods must be held at or above 60°C to slow or stop the growth of most pathogens. Temperatures below this threshold allow for rapid bacterial multiplication.
Which sanitizing agent is most effective against Norovirus on food contact surfaces?
Chlorine bleach solution
Quaternary ammonium only
Soap and water
Plain water rinse
A chlorine bleach solution is effective at inactivating Norovirus on surfaces. Regular sanitizers may not be sufficient against viral pathogens.
What is the best method to prevent cross-contamination when storing raw and ready-to-eat foods?
Store all foods separately at room temperature
Wrap raw foods in airtight plastic only
Store raw foods below ready-to-eat foods
Label raw foods and keep them together
Storing raw foods below ready-to-eat items prevents drips and juices from contaminating foods that will not be cooked. Physical separation in the refrigerator is critical.
Which piece of personal protective equipment helps prevent bare-hand contact with ready-to-eat foods?
Aprons
Non-slip shoes
Disposable gloves
Hairnets
Disposable gloves provide a barrier between hands and ready-to-eat foods, reducing the risk of transferring pathogens. They must be changed regularly.
In a HACCP plan, which step comes immediately after conducting a hazard analysis?
Define corrective actions
Verify the system
Establish monitoring procedures
Identify critical control points
After analyzing hazards, controlling points where hazards can be prevented, eliminated, or reduced is the next step. These are identified as critical control points.
Which HACCP principle focuses on the ongoing measurement of critical limits?
Establish monitoring procedures
Conduct hazard analysis
Establish verification procedures
Define corrective actions
Monitoring procedures ensure that each critical control point stays within its critical limits during operation. This principle maintains control over hazards.
What is the purpose of verification in a HACCP system?
Monitor cooking temperatures
Establish critical limits
Confirm that the HACCP plan is working correctly
Analyze potential hazards
Verification activities confirm that the HACCP system and its records operate as intended and effectively control hazards. This ensures ongoing food safety.
When a monitoring result shows a CCP has exceeded its critical limit, what is the most appropriate corrective action?
Ignore the result and continue processing
Increase production speed to finish quickly
Document the result and resume normal operation
Adjust the process and quarantine the affected product
When a critical limit is violated, the process must be adjusted immediately and affected product must be held out of distribution. This corrective action prevents unsafe products from reaching consumers.
A deli refrigerator reads 8°C, exceeding the cold-holding critical limit of 5°C. What should be done first?
Move products to a properly functioning cooler and repair the unit
Raise the critical limit to match the current temperature
Continue using until cooler is replaced
Discard all products immediately
Products should be relocated to maintain food safety, and the refrigerator should be repaired promptly. This action ensures foods remain out of the danger zone.
Which material is most suitable for food contact surfaces to minimize microbial harborage?
Untreated wood
Copper with pitting
Smooth, non-porous stainless steel
Cracked plastic
Stainless steel is smooth and non-porous, making it easy to clean and sanitize. Other materials can harbor bacteria in cracks and pores.
During a Norovirus outbreak, which combination of actions best prevents further spread?
Allow symptomatic staff to work if they feel fine
Use gloves only without handwashing
Thorough handwashing and regular surface sanitization
Wearing hairnets and ignoring surface cleaning
Norovirus is highly contagious and can spread via hands and surfaces. Combining rigorous handwashing with effective surface sanitization is essential to interrupt transmission.
In HACCP terminology, what are prerequisite programs (PRPs)?
Emergency procedures for recalls
Final verification activities only
Basic environmental and operational conditions maintained before HACCP
The critical control points of the process
PRPs are foundational practices such as facility sanitation, supplier controls, and personal hygiene that support HACCP plans. They create conditions that reduce overall food safety risks.
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Learning Outcomes

  1. Identify common foodborne pathogens and their hazards
  2. Analyze temperature control and storage best practices
  3. Demonstrate proper handwashing and surface cleaning techniques
  4. Evaluate cross-contamination prevention strategies
  5. Apply personal hygiene and sanitation protocols effectively
  6. Master critical HACCP principles for risk management

Cheat Sheet

  1. Four Steps to Food Safety - Get ready to conquer germs with the four simple steps: Clean, Separate, Cook, and Chill. These heroes team up to banish bacteria, prevent cross-contamination, and keep your meals safe. Learn how to wield these powers in your kitchen like a food-safety ninja!
  2. Common Foodborne Pathogens - Dive into the world of microscopic villains like Salmonella, E. coli, and Listeria that love to crash your dinner party. Knowing their sneaky habits helps you block their moves and keep your plate germ-free. Equip yourself with facts to outsmart these tiny troublemakers!
  3. Proper Handwashing Techniques - Become a handwashing master by scrubbing with warm, soapy water for at least 20 seconds before and after food prep. This simple ritual is your first line of defense against unwanted microbes crashing your cooking party. Learn the pro moves to keep those sneaky germs at bay!
  4. Effective Surface Cleaning - Transform your countertop and cutting boards into germ-free zones by washing them with hot, soapy water after each use. Following up with a quick sanitizing swipe ensures no bacteria hitchhike onto your next dish. Turn cleaning into a fun routine that keeps your kitchen sparkling and safe!
  5. Prevent Cross-Contamination - Keep raw meats and ready-to-eat goodies in their own lanes with separate cutting boards and utensils. This ninja-like strategy blocks harmful bacteria from leaping between foods. Master this step to ensure your salads stay fresh and your steaks stay safe!
  6. Temperature Control for Refrigeration - Set your fridge to 40°F (4°C) or below and your freezer to 0°F (-18°C) to slow down bacterial growth like a cool breeze. Proper chilling keeps your leftovers fresh longer and your ingredients safe from spoilage. Embrace the chill zone for peak food safety!
  7. Safe Minimum Cooking Temperatures - Level up your cooking by hitting safe internal temps - 165°F for poultry and other hero benchmarks for meat and fish. A trusty food thermometer is your sidekick in this quest to vanquish lurking bacteria. Celebrate perfectly cooked meals that are both juicy and germ-free!
  8. HACCP Principles - Unlock the secret recipe for systematic safety with Hazard Analysis and Critical Control Points (HACCP). This step-by-step approach helps you identify, monitor, and zap potential hazards before they strike. Dive into these guidelines and become the mastermind of your own food-safety plan!
  9. Personal Hygiene in Food Prep - Channel your inner cleanliness star by keeping nails trimmed and steering clear of cooking when you're under the weather. Your personal hygiene habits are essential to blocking germ invasions in your dishes. Embrace these simple steps for a squeaky-clean cooking experience!
  10. The Danger Zone - Beware of the dreaded Danger Zone between 40°F (4°C) and 140°F (60°C), where bacteria party and multiply every minute. Keep perishable foods out of this risk zone for no more than two hours to avoid unwanted guests on your plate. Stay vigilant and tame the temperature beast!
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