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