Food safety and hygiene mcq ?

1. Which of the following is not a common foodborne illness?
a) Salmonella
b) E. coli
c) Hepatitis A
d) Influenza

2. What is the correct temperature range for storing perishable foods in a refrigerator?
a) 0-10°C
b) 10-20°C
c) 20-30°C
d) 30-40°C

3. What is the recommended minimum internal cooking temperature for poultry?
a) 120°C
b) 140°C
c) 160°C
d) 180°C

4. What is the correct way to thaw frozen meat?
a) Leave it on the kitchen counter
b) Thaw it in hot water
c) Thaw it in the refrigerator
d) Thaw it in the microwave

5. What is the danger zone temperature range for bacterial growth in food?
a) 0-10°C
b) 10-20°C
c) 20-30°C
d) 40-140°C

6. What is the recommended method for washing hands before handling food?
a) Rinse with water only
b) Use soap and water for at least 20 seconds
c) Use hand sanitizer
d) Use a wet wipe

7. What is the purpose of cross-contamination in food safety?
a) To enhance the flavor of food
b) To spread bacteria from one food to another
c) To increase the shelf life of food
d) To improve the texture of food

8. What is the correct way to store raw meat in a refrigerator?
a) On the top shelf
b) On the bottom shelf
c) Next to cooked foods
d) In a separate container or bag to prevent drips

9. What is the recommended temperature for hot holding of cooked foods?
a) 0-10°C
b) 10-20°C
c) 20-30°C
d) 60-74°C

10. What is the purpose of food safety regulations and guidelines?
a) To make food taste better
b) To prevent foodborne illnesses
c) To increase the cost of food production
d) To promote unhealthy eating habits

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Food  safety and hygiene