01
True or false
1 point
True or false: Food that looks and smells normal can still contain a harmful hazard.
Free Practice Quiz Question List
8 Food Safety Online Quiz Questions
Use this free practice quiz with 20 questions to review 8 Food Safety, test your knowledge, and prepare for your next test or exam.
20 questions
02
Written response
1 point
For at least how many seconds should you wash your hands with soap and water before preparing food?
03
Fill in the blank
1 point
Before preparing fresh produce, rinse it under .
04
Choose one
1 point
A cleaning solution accidentally splashes into prepared soup. Which type of foodborne hazard does this represent?
- A
Biological hazard
- B
Chemical hazard
- C
Physical hazard
- D
Food allergen
05
Choose one
1 point
How should raw meat be stored in a refrigerator to reduce the risk that its drips will contaminate ready-to-eat food?
- A
Store raw poultry above uncovered ready-to-eat food so it is easy to reach.
- B
Place raw meat beside ready-to-eat food on an unlined shelf.
- C
Keep raw animal foods in leakproof containers below ready-to-eat foods.
- D
Store ready-to-eat food in a container that has held raw meat without washing it.
06
Fill in the blank
1 point
According to the food-safety guidance, keep refrigerators at or below °F.
07
True or false
1 point
True or false: Freezing food reliably destroys the germs that may be present.
- A
True
- B
False
08
Written response
1 point
A cook is checking the thickest part of a chicken breast with a food thermometer. What minimum temperature, in °F, should it reach?
09
Choose one
1 point
Which minimum internal temperature and rest period should you use for a whole cut of pork?
- A
145°F, followed by a 3-minute rest
- B
160°F, followed by a 3-minute rest
- C
165°F, with no rest needed
- D
140°F, followed by a 1-minute rest
10
Choose all
1 point
Select all the actions that can help prevent allergen cross-contact when preparing food for someone with an allergy.
- A
Check ingredient labels before preparing the food.
- B
Keep allergen-containing foods separate from food intended to be allergen-free.
- C
Rely on the food's appearance to determine whether it contains an allergen.
- D
Thoroughly clean hands, utensils, and food-contact surfaces before preparing allergen-free food.
11
Choose one
1 point
Which method gives the most reliable check that food has reached a safe internal temperature?
- A
Check only the thinnest part and place the thermometer against bone.
- B
Judge doneness by color and cooking time without measuring temperature.
- C
Measure the thickest part with a food thermometer, avoiding bone.
- D
Measure the outside surface of the food with a thermometer.
12
Choose all
1 point
Select all the practices that help reduce the risk of chemical contamination in food preparation.
- A
Keep cleaning chemicals away from food and food-contact equipment.
- B
Use safe water and ingredients from reliable sources.
- C
Store cleaning chemicals on a shelf above uncovered food.
- D
Use chemicals according to safe storage and handling practices so they cannot contaminate food.
13
Open ended
1 point
Someone prepares raw chicken and then plans to serve salad. Explain how a hazard could transfer from the chicken to the salad, and describe at least two actions that would prevent this transfer.
14
True or false
1 point
True or false: Food safety hazards can enter food at any stage, from growing and harvesting through preparation and serving.
- A
True
- B
False
15
Choose one
1 point
A glass fragment falls into a dish. Which type of foodborne hazard does it represent?
- A
Biological hazard
- B
Physical hazard
- C
Chemical hazard
- D
Food allergen
16
Choose one
1 point
A cleaning product is stored improperly and leaks into food ingredients. What type of hazard has contaminated the food?
- A
Biological hazard
- B
Chemical hazard
- C
Physical hazard
- D
Food allergen
17
Choose one
1 point
You are preparing raw poultry in a home kitchen. Which action best reduces the risk of spreading germs during preparation?
- A
Rinse it under running water to remove germs.
- B
Soak it in clean water before preparation.
- C
Do not wash it; prevent splashing that could spread germs.
- D
Wipe it with a kitchen towel before cooking.
18
Choose one
1 point
After cutting raw meat, what should you do with the cutting board and utensils before using them to prepare vegetables?
- A
Use the same cutting board and knife without cleaning them.
- B
Wash the cutting board and utensils thoroughly between tasks.
- C
Rinse the knife briefly with cold water, then use it on vegetables.
- D
Wipe the cutting board with a dry cloth before preparing vegetables.
19
Written response
1 point
Raw chicken juices accidentally get onto salad ingredients. What is this transfer of a hazard from one food to another called? Enter the established food-safety term.
20
Written response
1 point
Peanut residue transfers from a utensil to a dish that is not meant to contain peanut. What is this unintended allergen transfer called? Enter the established food-safety term.