ServSafe Introduction 1/ to Food Safety Quiz

What is the primary cause of foodborne illness?

• Improper cooking

• Cross-contamination

• Inadequate refrigeration

• Pathogens

Which of the following is a biological contaminant?

• Pesticides

• Mold

• Bacteria

• Glass shards

What is the most effective way to prevent foodborne illnesses?

• Proper handwashing

• Using gloves

• Cooking food to high temperatures

• Storing food in airtight containers

At what temperature should hot food be held to prevent bacterial growth?

• 120°F (49°C)

• 135°F (57°C)

• 140°F (60°C)

• 160°F (71°C)

Which of the following is NOT a common symptom of foodborne illness?

• Nausea

• Vomiting

• Increased appetite

• Diarrhea

What is the minimum internal cooking temperature for poultry?

Which of these practices helps prevent cross-contamination?

• Using separate cutting boards for raw meats and vegetables

• Washing hands after touching raw meat

• Storing raw meat above ready-to-eat foods

• Using the same knife for all food items

How often should food contact surfaces be cleaned and sanitized?

• Once a day

• After each use

• Once a week

• Only when visibly dirty

Which of the following is a physical contaminant?

• Hair

• Bacteria

• Pesticides

• Viruses

What should be done if a food handler has a wound on their hand?

• Continue working without any precautions

• Cover the wound with a bandage and wear a glove

• Work only with dry foods

• Avoid working near food