Food Safety Quiz for Students

What is the primary cause of most foodborne illnesses?

• Poor personal hygiene

• Cross-contamination

• Improper cooking temperatures

• Contaminated water

Which of the following is a key practice to prevent foodborne illness?

• Storing food at room temperature

• Washing hands frequently

• Using the same cutting board for all foods

• Tasting food to check if it's spoiled

Identify the correct sequence for washing hands to ensure food safety.

• Wet hands, apply soap, scrub, rinse, dry

• Apply soap, scrub, rinse, dry, wet hands

• Rinse, apply soap, scrub, dry, wet hands

• Wet hands, scrub, apply soap, rinse, dry

What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?

• 145°F

• 155°F

• 165°F

• 175°F

Which of the following is an example of cross-contamination?

• Using separate cutting boards for meat and vegetables

• Storing raw meat above ready-to-eat foods in the refrigerator

• Cooking chicken to 165°F

• Washing fruits before eating

What is the danger zone temperature range where bacteria can rapidly grow in food?

• 32°F to 100°F

• 40°F to 140°F

• 50°F to 150°F

• 60°F to 160°F

Which personal hygiene practice is essential for food handlers?

• Wearing jewelry while cooking

• Keeping fingernails short and clean

• Using hand sanitizer instead of washing hands

• Wearing open-toed shoes in the kitchen

How should you store raw meat in a refrigerator to prevent cross-contamination?

• On the top shelf

• In the vegetable drawer

• On the bottom shelf

• In the door compartment

What is the recommended method for sanitizing kitchen surfaces?

• Rinsing with hot water

• Wiping with a dry cloth

• Using a bleach solution

• Spraying with air freshener

Which of the following is a safe food storage guideline?

• Leaving perishable foods out overnight

• Storing canned goods in a damp area

• Keeping refrigerator temperature at or below 40°F

• Storing raw and cooked foods together