Food Saftey In Hospitality And Catering

Question 1

What is the primary goal of food safety in hospitality and catering?

Answer 1

To prevent foodborne illnesses and ensure the safety of food served to customers.

Question 2

True or False: Cross-contamination can occur when raw food comes into contact with cooked food.

Answer 2

True

Question 3

Fill in the blank: The temperature danger zone for food is between ____°C and ____°C.

Answer 3

5°C and 63°C

Question 4

What is the best way to thaw frozen food safely?

Answer 4

In the refrigerator, under cold running water, or in the microwave if cooked immediately afterward.

Question 5

Multiple Choice: Which of the following is a common symptom of foodborne illness? A) Fever B) Headache C) Nausea D) All of the above

Answer 5

D) All of the above

Question 6

What does HACCP stand for?

Answer 6

Hazard Analysis Critical Control Point

Question 7

True or False: It is safe to leave food out at room temperature for more than 2 hours.

Answer 7

False

Question 8

What is the purpose of food safety training for staff in hospitality?

Answer 8

To educate staff on safe food handling practices and reduce the risk of foodborne illnesses.

Question 9

Fill in the blank: Food should be cooked to an internal temperature of at least ____°C to be considered safe.

Answer 9

75°C

Question 10

Multiple Choice: Which of the following is NOT a safe food storage practice? A) Keeping raw meat on the bottom shelf B) Storing food in airtight containers C) Mixing cooked and raw foods in the same container D) Labeling food with expiration dates

Answer 10

C) Mixing cooked and raw foods in the same container

Question 11

What is the role of a food safety manager?

Answer 11

To oversee food safety practices and ensure compliance with health regulations.

Question 12

True or False: Handwashing is not necessary if gloves are worn.

Answer 12

False

Question 13

What should be done with food that has been left in the danger zone for too long?

Answer 13

It should be discarded.

Question 14

Fill in the blank: The acronym ‘FIFO’ stands for ____.

Answer 14

First In, First Out

Question 15

Multiple Choice: Which type of food is most likely to cause foodborne illness? A) Fruits B) Vegetables C) Dairy D) Grains

Answer 15

C) Dairy

Question 16

What is a critical control point in food safety?

Answer 16

A step in the food production process where a potential hazard can be prevented, eliminated, or reduced.

Question 17

True or False: It is acceptable to use the same cutting board for both raw meat and vegetables if it is washed in between.

Answer 17

False

Question 18

What is the recommended way to store chemicals in a kitchen?

Answer 18

In a designated area, away from food and food preparation areas.

Question 19

Fill in the blank: The temperature for keeping hot food should be above ____°C.

Answer 19

63°C

Question 20

Multiple Choice: Which of the following is a sign of food spoilage? A) Unpleasant odor B) Change in color C) Slimy texture D) All of the above

Answer 20

D) All of the above

Question 21

What is the first step in the food safety process?

Answer 21

Identifying potential hazards.

Question 22

True or False: It is important to check the expiration dates on food products regularly.

Answer 22

True

Question 23

What should be done if a food handler has a cut on their hand?

Answer 23

They should cover the cut with a waterproof bandage and wear gloves.

Question 24

Fill in the blank: Food should be cooled from 60°C to 20°C within ____ hours.

Answer 24

2 hours

Question 25

Multiple Choice: Which of the following is a safe method to cook poultry? A) Medium rare B) Well done C) Rare D) None of the above

Answer 25

B) Well done