Food safety - Quiz
A) 165°F B) 150°F C) 180°F D) 145°F
A) In open containers B) In shallow containers with lids C) No need to cover them D) Mixed together in one container
A) Below 40°F B) 50°F C) 45°F D) 55°F
A) Discard it B) Inject it with vinegar C) Serve it cold D) Reheat it
A) Only when they appear dirty B) Every few hours C) Once a day D) Before and after handling food
A) Wipe with a dry cloth B) Use a mixture of bleach and water C) Spray with vinegar D) Boil water and pour over the surfaces
A) Improving flavor B) Ensuring even cooling C) Cross-contamination D) Preventing spoilage
A) 4 hours B) 6 hours C) 8 hours D) 2 hours
A) Pesticides used during agricultural production. B) Natural minerals found in soil. C) Hand washing by farm workers. D) Organic farming techniques.
A) Chronic diseases from prolonged exposure. B) Short-lived allergic reactions only. C) Temporary discomfort that resolves quickly. D) Immediate recovery without any symptoms.
A) Using only organic ingredients B) Storing food in airtight containers C) Unsanitary kitchens or preparation areas D) Cooking food to the correct temperature
A) Increase in certain cancers. B) Organ damage. C) Neurological problems. D) Gastrointestinal problems.
A) Campylobacter jejuni. B) E. coli O157:H7. C) Listeria monocytogenes. D) Salmonella Enteritidis.
A) Physical contamination. B) Bacterial contamination. C) Allergic reactions to food additives. D) Chemical contamination.
A) Every 5 years. B) Annually. C) Only when significant issues arise. D) Every 10 years.
A) 70%. B) 50%. C) About 30%. D) 10%.
A) 50 million. B) 30 million. C) 100 million. D) 76 million.
A) 10 °C to 30 °C. B) 5 °C to 60 °C. C) -18 °C to 0 °C. D) 32 °C to 50 °C.
A) Skin rash. B) Fever without gastrointestinal symptoms. C) Diarrhea. D) Joint pain.
A) One to seven days. B) Indefinitely as long as it's refrigerated. C) Two weeks. D) Three months.
A) Two years. B) Six months. C) Indefinitely as long as it's frozen. D) One to twelve months.
A) Equal weight for all compliance issues B) Scores are based on inspector's personal judgment C) Different weights for various non-compliance issues D) No use of scores or grades
A) Approximately 600 million B) Approximately 1 million C) Approximately 420,000 D) Approximately 300,000
A) 1963 B) 1999 C) 1982 D) 1975
A) Seek approval from the WHO. B) Follow EU regulations instead. C) Justify these measures scientifically. D) Adopt Codex standards without changes.
A) No, they are unauthorised. B) Only certain types of sulphites are allowed. C) They are conditionally authorised. D) Yes, they are authorised.
A) Reducing crop diversity B) Safe manure management C) Disregarding wastewater treatment D) Ignoring soil conservation
A) Long-term storage B) Market analysis C) Consumer feedback D) Accelerated shelf life testing
A) Cooks B) Chefs C) Childminders D) Teachers
A) 2005 B) 1985 C) 1999 D) 2010
A) Registered Training Organisations (RTOs) B) European Commission C) Codex Alimentarius Committee D) World Health Organization
A) Ministère de la Santé B) Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes C) Institut National de la Recherche Agronomique D) Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail
A) Canned mushrooms B) Peanut butter C) Frozen vegetables D) Ice cream
A) 15 agencies B) 5 agencies C) 20 agencies D) 10 agencies
A) Batch number tracking technique. B) Public announcements on social media. C) Direct mail notifications to consumers. D) Random sampling of products in stores.
A) Antimicrobial resistance (AMR) B) Nutritional deficiencies C) Microbial diversity D) Food allergies
A) 1950 B) 1960 C) 1945 D) 1975
A) CDC Food Safety Program B) National Botulism Surveillance System C) FoodNet D) FDA Outbreak Response Team
A) Avoiding public-health messaging. B) Isolation of individual sectors. C) Cross-sector cooperation. D) Ignoring good agricultural practices.
A) 18% B) 5% C) 10% D) 25%
A) The Jungle B) Fast Food Nation C) Silent Spring D) Animal Farm
A) Excluding smallholder farmers. B) Focusing only on large markets. C) Promoting inclusive participation. D) Ignoring local contexts.
A) Use by date B) No specific requirements C) Must be withdrawn by their expiration date D) Voluntary dating
A) 10 CFR part 130 B) 21 CFR part 120 C) 21 CFR part 123 D) 9 CFR part 417
A) 1 January 1999 B) 30 June 2003 C) 22 November 2005 D) 15 March 2010
A) Federal law B) State law C) International regulations D) Local ordinance
A) E. coli outbreak B) Salmonella outbreak C) Typhoid fever epidemic D) Botulism outbreak
A) 5 billion pounds B) 3.3 billion pounds C) 1.5 billion pounds D) 10 billion pounds
A) France B) Germany C) Denmark D) Australia
A) Excessive supply of organic food B) Lack of demand for green food C) Difficulty obtaining produce that meets safety requirements D) Over-regulation of chemical additives
A) Minimum wage compliance B) Best food-handling practices C) Customer feedback forms D) Employee satisfaction surveys
A) 1993 B) 1980 C) 1969 D) 1970
A) Overabundance of workforce B) Limited laboratory capacity C) Excessive data-sharing capabilities D) Advanced surveillance technologies
A) 1973 B) 1985 C) 1993 D) 1969
A) A state-level health official B) A local government inspector C) Dr. Dean Wyatt, a USDA veterinarian D) The FDA Commissioner
A) Submit import notification B) Register with the Ministry for Primary Industries C) Obtain a license from the National Food Chain Safety Office D) Ensure food is prepared hygienically
A) 328 B) 500 C) 200 D) 150
A) 50% B) 70% C) 86% D) 95%
A) Reagan administration B) Obama administration C) Clinton administration D) Bush administration
A) 100% B) 90% C) 50% D) 79%
A) 75% B) 25% C) 50% D) 10%
A) Reflect when an item is at peak quality B) Show production date C) Indicate best price point D) Inform consumers when food is no longer safe to eat
A) 1910 B) 1906 C) 1925 D) 1907
A) 40 B) 15 C) 29 D) 50
A) President Warren G. Harding B) President Woodrow Wilson C) President William Howard Taft D) President Theodore Roosevelt
A) WHO B) FAO C) World Bank D) UNICEF |
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