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Guide for Food Handlers Practice Test

Quiz Food Handlers Practice Test

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/ 10

Quiz

1/10
Cleaning and disinfection
What is the primary purpose of cleaning and sanitizing food contact surfaces?
Select the answer
1 correct answer
A.
To make them look visually appealing
B.
To prevent cross-contamination and foodborne illnesses
C.
To remove stains and odors
D.
To comply with local regulations

Quiz

2/10
Contamination hazards and controls
What is the primary cause of foodborne illnesses?
Select the answer
1 correct answer
A.
Improper cooking temperatures
B.
Contaminated water supply
C.
Unsanitary food handling practices
D.
All of the above

Quiz

3/10
Food pests and pest control
What is the primary reason for controlling food pests in a food establishment?
Select the answer
1 correct answer
A.
To improve the taste of food
B.
To reduce costs of food production
C.
To maintain food safety and prevent contamination
D.
To attract more customers

Quiz

4/10
Food poisoning and its control
What is the primary cause of food poisoning in restaurants?
Select the answer
1 correct answer
A.
Poor personal hygiene of food handlers
B.
Overcooking food
C.
Expired food products
D.
Using fresh ingredients

Quiz

5/10
Introduction to food safety
What is the primary purpose of food safety practices in a food handling environment?
Select the answer
1 correct answer
A.
To enhance the taste of food
B.
To reduce the risk of foodborne illnesses
C.
To improve presentation of food
D.
To increase food costs

Quiz

6/10
Microbiological hazards
Which of the following is a common microbiological hazard found in raw poultry?
Select the answer
1 correct answer
A.
Salmonella
B.
Lactobacillus
C.
E. coli
D.
Staphylococcus

Quiz

7/10
Personal hygiene
Why is handwashing important for food handlers?
Select the answer
1 correct answer
A.
It prevents food contamination
B.
It improves food taste
C.
It makes hands smell nice
D.
It saves time

Quiz

8/10
Safe handling and the storage of food
What is the minimum internal cooking temperature for poultry to ensure it is safe to eat?
Select the answer
1 correct answer
A.
60°C
B.
70°C
C.
75°C
D.
85°C

Quiz

9/10
Cleaning and disinfection
When should utensils and equipment be cleaned and sanitized?
Select the answer
1 correct answer
A.
At the end of the day only
B.
After each use and when changing tasks
C.
Once a week during deep cleaning
D.
Only when they appear dirty

Quiz

10/10
Contamination hazards and controls
Which of the following is an example of cross-contamination?
Select the answer
1 correct answer
A.
Washing hands after handling raw meat
B.
Using the same cutting board for raw chicken and vegetables
C.
Cooking food to the proper temperature
D.
Storing food at appropriate temperatures
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Info quiz:

  • Quiz name:Food Handlers Practice Test
  • Total number of questions:400
  • Number of questions for the test:100
  • Pass score:70%
  • Number of topics:8 Topics
Study topics:Number of questions:
  • Cleaning and disinfection:50 Questions
  • Contamination hazards and controls:50 Questions
  • Food pests and pest control:50 Questions
  • Food poisoning and its control:50 Questions
  • Introduction to food safety:50 Questions
  • Microbiological hazards:50 Questions
  • Personal hygiene:50 Questions
  • Safe handling and the storage of food:50 Questions

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