Whether you’re a cook, chef, server, or manager, knowledge of food safety principles and procedures not only affects the sales and continued patronage of an establishment, but also public safety.
Excellent for evaluating your knowledge or simply to learn more about food safety, the free prep quiz based on the ANSI training course and exam.
Learn at your own pace – and share your results when you’re finished.
Which of the following bacteria are responsible for causing the greatest number of foodborne illnesses?
According to the CDC, Norovirus causes the most foodborne illnesses. Although norovirus usually causes a mild illness, norovirus is also a leading cause of foodborne deaths because it affects so many people.
Scombroid food poisoning can best be prevented by:
The only way to prevent scombroid poisoning is to have proper temperature controls immediately taken after fish is caught. For this reason, ensure that seafood such as tuna, dolphin, and bluefish are bought from a reputable dealer.
The CDC estimates that each year roughly 48 million people get sick from a foodborne illness.
The CDC estimates that each year roughly 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.
What is the "Danger Zone" range of temperature in food handling?
Bacteria grows most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes.
Before or after handling food, hands should be washed with water and soap for at least:
According to FDA, you should use plain soap and water, rub your hands together to make a lather, and scrub them well for at least 20 seconds.
The pathogen most associated with undercooked beef, especially hamburger, is
E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E. coli 0157:H7, a powerful strain of E. coli. To prevent E. coli foodborne illness, avoid cross-contamination and cook beef to the proper temperature.
What pathogen is the greatest risk found in raw chicken?
Salmonella is the greatest risk found in raw chicken. Salmonella is a bacteria associated with poultry and egg products causing nausea, diarrhea, abdominal pain, fever, headache, chills, and prostration.
Which of the following federal agencies is responsible for regulating meat and poultry products in the U.S.?
The USDA is responsible for the regulation of meat and poultry products. Their jurisdiction includes meat products, poultry, eggs, and milk.
The model for food safety standards is based on a system called:
Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness.
The only way to ensure food is cooked properly to kill harmful bacteria is to:
The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.
Food should not be left at room temperature for more than:
Follow the 2-hour rule: Don't let perishable food sit out at room temperature for more than 2 hours. If the temperature is above 90 degrees, limit that time to only 1 hour.
The three categories of food contaminants are best described as:
The three categories of food contaminants are also called food safety hazards and can cause illness or injury.
Which of the following groups has the lowest risk for foodborne illness:
Although foodborne illness can affect anyone, young adults are the least susceptible. Other groups have a greater risk, such as: infants, the elderly, cancer patients, diabetes patients, pregnant women and others with autoimmune diseases.
Which of the listed four procedures is the best method to ensure a safe environment for food preparation?
According to the USDA, the basic way to ensure a safe environment for food preparation is through the procedures: clean, separate, cook, and chill. By following these four basic steps, you can significantly reduce the chance for a foodborne illness.
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