TLE
C. Parasites
🧪 Section 1: Food Hazards and Contamination (1–
24) D. Virus
1. What is a hazard in food?
A. Flavor enhancer 6. Pathogens are:
B. A substance that makes a person sick A. Harmless bacteria
C. Food coloring B. Clean bacteria
D. Nutrient C. Disease-causing microorganisms
D. Useful organisms
2. Which is not a type of food hazard?
A. Biological 7. Which microbe is useful in making cheese and
yogurt?
B. Chemical
A. Virus
C. Nutritional
B. Certain bacteria
D. Physical
C. Fungi
D. Parasites
3. What are the four types of food hazards?
A. Bacteria, Virus, Mold, Insect
8. What bacterium causes Staph food poisoning?
B. Air, Water, Soil, Oil
A. Salmonella
C. Biological, Chemical, Physical, Allergens
B. E. coli
D. Dairy, Meat, Fruit, Vegetables
C. Staphylococcus aureus
D. Clostridium
4. Microorganisms that cause disease are called:
A. Germs
9. Staphylococcal poisoning symptoms include:
B. Pathogens
A. Fever and cough
C. Toxins
B. Nausea and diarrhea
D. Chemicals
C. Rashes
D. Weight gain
5. Which of the following is not a type of biological
contaminant?
A. Fungi 10. Salmonella can be caught from:
B. Plastic A. Cold storage
B. Polluted water A. Parasites in seafood
C. Cooked food B. Eating canned meat
D. Pasteurized milk C. Contaminated water or food
D. Improper freezing
11. What causes botulism?
A. Staph bacteria 16. Trichinosis is caused by:
B. Parasites A. E. coli
C. Clostridium botulinum B. Trichinella
D. Escherichia coli C. Botulinum
D. Hepatitis virus
12. Botulism affects the:
A. Liver 17. Which food is most associated with trichinosis?
B. Stomach A. Fish
C. Nervous system B. Pork
D. Blood C. Beef
D. Eggs
13. E. coli naturally lives in:
A. Soil 18. Chemical hazards include:
B. Intestines A. Insecticides
C. Lungs B. Bacteria
D. Water C. Viruses
D. Yeast
14. What is a common virus-caused foodborne
illness?
19. What is an example of a chemical hazard in the
A. E. coli kitchen?
B. Hepatitis A A. Dust
C. Trichinosis B. Hair
D. Salmonellosis C. Cleaning compounds
D. Eggs
15. Hepatitis A is caused by:
20. To avoid chemical contamination:
A. Boil food longer
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B. Rinse utensils thoroughly
Section 2: Temperature, Time, Moisture, and
C. Use plastic containers Oxygen (25–40)
D. Use more oil 25. What temperature range is called the "food
danger zone"?
21. Physical contaminants include:
A. 0°C–20°C
A. Fungi
B. 60°C–100°C
B. Virus
C. 5°C–57°C
C. Glass pieces
D. 80°C–120°C
D. Mold
26. Why is the food danger zone dangerous?
22. An example of a physical hazard is:
A. Soap residue A. Freezes food
B. Microbes B. Causes discoloration
C. Metal shavings from cans C. Promotes bacterial growth
D. Allergens D. Makes food bland
27. To prevent bacteria growth, food should:
23. What is an allergen?
A. Cleaning agent
A. Be refrigerated or frozen
B. Food supplement
B. Be kept at room temp
C. A substance causing allergic reaction
C. Be left open
D. Cooking oil
D. Be unwrapped
24. Which is a common food allergen? 28. What do aerobes need to grow?
A. Rice
B. Lettuce A. Darkness
C. Peanuts B. Oxygen
D. Sugar C. Salt
D. Heat A. Soft bread
B. Salted fish
29. Anaerobic bacteria live:
C. Milk
D. Raw meat
A. On fruit skin
B. Without oxygen 34. Which is a correct internal cooking temperature
for poultry?
C. With sunlight
D. In hot oil
A. 60°C
30. The lag phase refers to: B. 68°C
C. 74°C
A. Bacteria dying D. 55°C
B. Maximum growth
35. How long must food be held at safe temp?
C. Adjustment period
D. Oxygen poisoning
A. 5 sec
31. Bacteria multiply rapidly when: B. 30 sec
C. 15 sec
A. Dry and cold D. 2 min
B. Conditions are favorable
36. Ground meat should be cooked to:
C. Washed with soap
D. Kept in vinegar
A. 71°C (160°F)
32. What do bacteria need for growth? B. 60°C
C. 50°C
A. Light D. 80°C
B. Moisture
37. A kitchen thermometer should be placed in:
C. Noise
D. Sugar
A. The outer layer
33. Which food prevents bacteria growth? B. The surface
C. The thickest part of food
D. Near the pan
42. Proper handwashing uses:
38. What type of bacteria can survive with or
without oxygen?
A. Cold water
A. Aerobic B. Bleach
B. Anaerobic C. Soap and water
C. Facultative D. Oil
D. Neutral
43. Which is the correct step when washing hands?
39. One way to stop bacterial growth is:
A. Use tissue
A. Leave food outside B. Scrub between fingers
B. Refrigerate or freeze food C. Tap dry
C. Add sugar D. Rub on clothes
D. Use butter
44. Hands must be washed:
40. One way to kill bacteria is:
A. After sleeping
A. Wash with cold water B. After brushing teeth
B. Cook food at proper internal temperature C. Before and after handling food
C. Add pepper D. Every week
D. Let it sit outside
45. What is used to dry clean hands?
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A. Handkerchief
🧼 Section 3: Handwashing & Sanitation (41–60)
B. Single-use towel
41. How long should you wash your hands?
C. Air
D. Shirt
A. 5 seconds
B. 10 seconds 46. Cleaning under nails is part of:
C. 20 seconds
D. 1 minute A. Make-up
B. Haircare
51. What prevents foodborne illness?
C. Handwashing
D. Dishwashing
A. Killing bacteria
47. Why sanitize kitchen equipment? B. Adding water
C. Wrapping in foil
A. Make it shiny D. Using sugar
B. Kill bacteria
52. Sanitation means:
C. Cool it down
D. Dry it fast
A. Overcooking
48. Best way to sanitize utensils: B. Cleanliness and hygiene
C. Using gloves only
A. Leave in sink D. Air drying
B. Use bleach or safe agent
53. What cleaning agent can sanitize utensils?
C. Boil for 1 hour
D. Rub with oil
A. Salt
49. What should you do after using cleaning agents? B. Bleach
C. Vinegar
A. Dry immediately D. Water
B. Soak in oil
54. To disinfect your hands:
C. Rinse thoroughly with water
D. Wipe with cloth
A. 5 seconds
50. What is a simple method to keep prep surfaces B. Rinse with water
safe?
C. Wash 20 seconds with soap
D. Use butter
A. Blow on it
B. Leave it to dry 55. Which hazard can be metal pieces?
C. Sanitize regularly
D. Rub with oil A. Chemical
B. Physical 60. Where should raw meat be stored in the fridge?
C. Allergen
D. Biological A. Top shelf
B. Bottom shelf
56. To prevent contamination:
C. Beside fruits
D. With dairy
A. Use one knife for all foods
B. Separate raw and cooked food
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C. Mix leftovers
🔁 Section 4: Review / Extra Practice (61–80)
D. Use same cutting board
61. Why should you avoid using the same utensil
for raw and cooked food?
57. After handling raw meat, wash:
A. Taste is affected
A. Your shirt
B. Color will fade
B. The chair
C. To prevent cross-contamination
C. Your hands
D. Not needed for short meals
D. Nothing
62. What is cross-contamination?
58. Allergen reactions may include:
A. Spread of bacteria from one item to another
A. Strength
B. Overcooking food
B. Growth
C. Mixing sauces
C. Rashes or swelling
D. Freezing food twice
D. Better taste
63. Which is a safe food handling practice?
59. Which utensil prevents direct contact?
A. Wash hands before preparing food
A. Hands
B. Taste food with fingers
B. Tongs
C. Store leftovers warm
C. Napkin
D. Leave food uncovered
D. Cup
64. When should gloves be changed? B. Change color
C. Add taste
A. Between different tasks D. Preserve texture
B. Once a week
69. Which group of people is most vulnerable to
C. After cooking foodborne illness?
D. Before washing dishes
A. Teenagers
65. What does food safety mean?
B. Infants and elderly
C. Chefs
A. Making food delicious
D. Athletes
B. Keeping food free from harm
C. Using salt 70. Using separate chopping boards prevents:
D. Adding vitamins
A. Waste
66. What condition helps bacteria multiply fastest?
B. Flavor mixing
C. Contamination
A. Dry and cold
D. Spills
B. Warm and moist
C. Frozen 71. What happens to food with chemical residue?
D. Hot and dry
A. It tastes better
67. A food handler with diarrhea should:
B. It stays fresh
C. It can be toxic
A. Cook carefully
D. It becomes sweeter
B. Take medicine
C. Stay away from food prep 72. Clean kitchen tools:
D. Wear gloves
A. Only when they’re greasy
68. What is the main reason to cook food
thoroughly? B. After every use
C. Monthly
A. Kill bacteria and pathogens D. Once a day
73. Sanitizing means: B. Food is left in danger zone
C. Stored frozen
A. Washing with water D. Covered properly
B. Killing bacteria
78. Hair should be:
C. Scratching surfaces
D. Adding bleach without rinsing
A. Tied or covered when cooking
74. A clean kitchen prevents: B. Styled
C. Washed only
A. Spoilage D. Left open
B. Noise
79. What tool best prevents burns?
C. Foodborne illnesses
D. Heat loss
A. Oven mitts
75. Which of the following can be a physical B. Metal gloves
hazard?
C. Plastic bags
D. Apron
A. Mold
B. Fingernail in food 80. When should food safety rules be followed?
C. Soap
D. Flour A. On weekends
B. During parties
76. Which is not a food allergen?
C. At all times
D. Only in restaurants
A. Milk
B. Soy
C. Rice
D. Eggs
77. Food safety is most at risk when:
A. Cooking immediately
