Food safety - Exam
  • 1. Food safety refers to the conditions and practices that ensure food is safe to consume. This includes proper handling, storage, and preparation of food to prevent contamination and foodborne illnesses. Food safety measures aim to protect against harmful bacteria, viruses, parasites, and chemical substances that can cause food poisoning. It is important to follow best practices in food safety to protect the health of consumers and reduce the risk of foodborne illnesses.

    What is the recommended minimum internal cooking temperature for poultry?
A) 180°F
B) 145°F
C) 165°F
D) 150°F
  • 2. What is the proper way to store leftovers in the refrigerator?
A) In open containers
B) Mixed together in one container
C) In shallow containers with lids
D) No need to cover them
  • 3. At what temperature should the refrigerator be set to for optimal food safety?
A) Below 40°F
B) 55°F
C) 45°F
D) 50°F
  • 4. What should you do if you accidentally leave perishable food out of refrigeration for an extended period of time?
A) Serve it cold
B) Inject it with vinegar
C) Discard it
D) Reheat it
  • 5. How often should you wash your hands when preparing food?
A) Once a day
B) Every few hours
C) Before and after handling food
D) Only when they appear dirty
  • 6. What is the best way to sanitize kitchen surfaces to prevent foodborne illnesses?
A) Wipe with a dry cloth
B) Spray with vinegar
C) Boil water and pour over the surfaces
D) Use a mixture of bleach and water
  • 7. What is the danger of storing raw meat above ready-to-eat foods in the refrigerator?
A) Improving flavor
B) Cross-contamination
C) Ensuring even cooling
D) Preventing spoilage
  • 8. What is the maximum amount of time perishable food should be left at room temperature?
A) 2 hours
B) 4 hours
C) 8 hours
D) 6 hours
  • 9. What is a common source of chemical contamination in food?
A) Organic farming techniques.
B) Hand washing by farm workers.
C) Natural minerals found in soil.
D) Pesticides used during agricultural production.
  • 10. What is one long-term health effect of chemical contamination?
A) Chronic diseases from prolonged exposure.
B) Temporary discomfort that resolves quickly.
C) Short-lived allergic reactions only.
D) Immediate recovery without any symptoms.
  • 11. What can cause physical contamination in food?
A) Storing food in airtight containers
B) Using only organic ingredients
C) Unsanitary kitchens or preparation areas
D) Cooking food to the correct temperature
  • 12. Which health effect is NOT typically associated with chemical contamination?
A) Organ damage.
B) Gastrointestinal problems.
C) Neurological problems.
D) Increase in certain cancers.
  • 13. What was the bacteria strain involved in the E. coli outbreak in 2018?
A) E. coli O157:H7.
B) Campylobacter jejuni.
C) Salmonella Enteritidis.
D) Listeria monocytogenes.
  • 14. What is the primary cause of food poisoning worldwide?
A) Bacterial contamination.
B) Allergic reactions to food additives.
C) Physical contamination.
D) Chemical contamination.
  • 15. How often are ISO 22000 standards reviewed?
A) Annually.
B) Every 5 years.
C) Every 10 years.
D) Only when significant issues arise.
  • 16. What percentage of reported food poisoning outbreaks in the WHO European Region occur in private homes?
A) 50%.
B) 10%.
C) 70%.
D) About 30%.
  • 17. How many cases of foodborne illness are reported annually in the USA?
A) 30 million.
B) 100 million.
C) 76 million.
D) 50 million.
  • 18. What is the danger zone temperature range for bacterial growth?
A) -18 °C to 0 °C.
B) 32 °C to 50 °C.
C) 10 °C to 30 °C.
D) 5 °C to 60 °C.
  • 19. What is a common symptom of E. coli infection?
A) Skin rash.
B) Fever without gastrointestinal symptoms.
C) Joint pain.
D) Diarrhea.
  • 20. What is the maximum recommended storage time for food in a cold environment?
A) Two weeks.
B) Three months.
C) One to seven days.
D) Indefinitely as long as it's refrigerated.
  • 21. What is the maximum recommended storage time for food in a frozen environment?
A) Indefinitely as long as it's frozen.
B) Two years.
C) One to twelve months.
D) Six months.
  • 22. What is a common feature of numerical scoring or grading systems in inspections?
A) Different weights for various non-compliance issues
B) Scores are based on inspector's personal judgment
C) No use of scores or grades
D) Equal weight for all compliance issues
  • 23. What is the estimated number of deaths worldwide due to foodborne illness in 2010?
A) Approximately 600 million
B) Approximately 1 million
C) Approximately 420,000
D) Approximately 300,000
  • 24. In what year did the WHO and FAO publish the Codex Alimentarius?
A) 1982
B) 1975
C) 1963
D) 1999
  • 25. What must WTO members do if they want stricter food safety measures than Codex standards?
A) Adopt Codex standards without changes.
B) Justify these measures scientifically.
C) Seek approval from the WHO.
D) Follow EU regulations instead.
  • 26. Are sulphite additives allowed in coconut milk within the EU according to the text?
A) Only certain types of sulphites are allowed.
B) No, they are unauthorised.
C) Yes, they are authorised.
D) They are conditionally authorised.
  • 27. Which environmental measure helps prevent food contamination?
A) Reducing crop diversity
B) Ignoring soil conservation
C) Safe manure management
D) Disregarding wastewater treatment
  • 28. What type of testing can be used to determine shelf life before long-term results are completed?
A) Market analysis
B) Consumer feedback
C) Long-term storage
D) Accelerated shelf life testing
  • 29. Which of the following occupations is NOT typically required to demonstrate food safety training in the UK?
A) Cooks
B) Teachers
C) Chefs
D) Childminders
  • 30. When was the Vietnam Food Administration established?
A) 2005
B) 2010
C) 1999
D) 1985
  • 31. Who delivers food safety training in Australia?
A) European Commission
B) Codex Alimentarius Committee
C) World Health Organization
D) Registered Training Organisations (RTOs)
  • 32. Which French governmental agency deals with food safety?
A) Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail
B) Direction Générale de la Concurrence, de la Consommation et de la Répression des Fraudes
C) Ministère de la Santé
D) Institut National de la Recherche Agronomique
  • 33. What was the first major food recall in the US caused by?
A) Frozen vegetables
B) Peanut butter
C) Canned mushrooms
D) Ice cream
  • 34. Which agency shares oversight responsibilities in the US food safety system alongside FSIS and FDA?
A) 5 agencies
B) 10 agencies
C) 20 agencies
D) 15 agencies
  • 35. What is one method used by manufacturers to recall contaminated food products?
A) Direct mail notifications to consumers.
B) Random sampling of products in stores.
C) Batch number tracking technique.
D) Public announcements on social media.
  • 36. What is a critical One Health food-safety issue related to antimicrobial use?
A) Microbial diversity
B) Antimicrobial resistance (AMR)
C) Nutritional deficiencies
D) Food allergies
  • 37. When was the Ministry of Food and Drug Safety in South Korea established?
A) 1945
B) 1960
C) 1950
D) 1975
  • 38. What system was created to collect data on all confirmed cases of botulism in the US?
A) FDA Outbreak Response Team
B) National Botulism Surveillance System
C) CDC Food Safety Program
D) FoodNet
  • 39. What is a key aspect of prevention within a One Health framework?
A) Cross-sector cooperation.
B) Isolation of individual sectors.
C) Avoiding public-health messaging.
D) Ignoring good agricultural practices.
  • 40. What percentage of employment did the U.S. food and fiber system account for in 2011?
A) 25%
B) 18%
C) 10%
D) 5%
  • 41. What novel by Upton Sinclair raised public concern about food safety in the early 1900s?
A) Fast Food Nation
B) Silent Spring
C) The Jungle
D) Animal Farm
  • 42. What is a benefit of integrating equity into food safety programs?
A) Ignoring local contexts.
B) Promoting inclusive participation.
C) Focusing only on large markets.
D) Excluding smallholder farmers.
  • 43. What is required by federal law in the United States regarding expiration dates on infant formula and baby foods?
A) Use by date
B) Voluntary dating
C) Must be withdrawn by their expiration date
D) No specific requirements
  • 44. Under HACCP guidelines, which agency's part number governs juice manufacturers' plans?
A) 21 CFR part 120
B) 10 CFR part 130
C) 9 CFR part 417
D) 21 CFR part 123
  • 45. When was the name of Germany's Federal Ministry changed to its current form?
A) 30 June 2003
B) 15 March 2010
C) 1 January 1999
D) 22 November 2005
  • 46. Under which law do restaurants and other retail food establishments typically fall?
A) Federal law
B) State law
C) Local ordinance
D) International regulations
  • 47. What was the worst food-borne illness outbreak in US history caused by improper handling of oysters?
A) Typhoid fever epidemic
B) Botulism outbreak
C) Salmonella outbreak
D) E. coli outbreak
  • 48. How many pounds of imported meat and poultry products were inspected at US borders by FSIS in FY 2008?
A) 3.3 billion pounds
B) 1.5 billion pounds
C) 5 billion pounds
D) 10 billion pounds
  • 49. Which country reported unauthorised sulphite in coconut milk from Thailand?
A) Denmark
B) France
C) Australia
D) Germany
  • 50. What is a major challenge faced by supermarket managers in China according to the World Bank survey?
A) Lack of demand for green food
B) Excessive supply of organic food
C) Difficulty obtaining produce that meets safety requirements
D) Over-regulation of chemical additives
  • 51. What is a common requirement for official inspections of retail food establishments?
A) Customer feedback forms
B) Best food-handling practices
C) Employee satisfaction surveys
D) Minimum wage compliance
  • 52. Which year marked the beginning of effective record keeping for controlling food-borne illness outbreaks?
A) 1993
B) 1980
C) 1970
D) 1969
  • 53. What is a major challenge for food safety systems in low- and middle-income countries?
A) Limited laboratory capacity
B) Overabundance of workforce
C) Advanced surveillance technologies
D) Excessive data-sharing capabilities
  • 54. When did the FDA begin sanitization programs specifically for shellfish and milk?
A) 1973
B) 1969
C) 1993
D) 1985
  • 55. Who oversees federal slaughterhouse inspectors as mentioned in the text?
A) A state-level health official
B) The FDA Commissioner
C) A local government inspector
D) Dr. Dean Wyatt, a USDA veterinarian
  • 56. What must importers in Japan do according to Article 27 of the Food Sanitation Act?
A) Register with the Ministry for Primary Industries
B) Submit import notification
C) Ensure food is prepared hygienically
D) Obtain a license from the National Food Chain Safety Office
  • 57. How many government accredited certification bodies are registered with KFDA?
A) 200
B) 500
C) 328
D) 150
  • 58. What percentage of adults discarded food near the packaging date occasionally, according to a 2019 study?
A) 70%
B) 86%
C) 95%
D) 50%
  • 59. Which administration put $43 million into the Food Safety Initiative?
A) Reagan administration
B) Obama administration
C) Clinton administration
D) Bush administration
  • 60. What percentage of the US population is represented by states that have adopted food codes patterned after the FDA Food Code?
A) 100%
B) 90%
C) 79%
D) 50%
  • 61. What percentage of US government inspectors reported corporate interests influencing their agency's policies according to a 2010 survey?
A) 10%
B) 75%
C) 25%
D) 50%
  • 62. What is the intended use for most packaging dates provided by manufacturers?
A) Inform consumers when food is no longer safe to eat
B) Show production date
C) Indicate best price point
D) Reflect when an item is at peak quality
  • 63. In what year was the Federal Meat Inspection Act passed?
A) 1906
B) 1925
C) 1910
D) 1907
  • 64. In how many countries have organic certification bodies been registered in KFDA?
A) 29
B) 15
C) 50
D) 40
  • 65. Which President called on Congress to pass the Pure Food and Drug Act after reading The Jungle?
A) President William Howard Taft
B) President Warren G. Harding
C) President Theodore Roosevelt
D) President Woodrow Wilson
  • 66. Which organization provides technical assistance to the Vietnam Food Administration for capacity building?
A) UNICEF
B) FAO
C) World Bank
D) WHO
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