1. : What is the main objective of food hygiene?
(A) Prevent foodborne illnesses
(B) Improve food color
(C) Increase production cost
(D) Reduce food taste
2. : Sanitation refers to:
(A) Maintenance of hygienic conditions by cleaning and disinfecting
(B) Cooking of food
(C) Addition of preservatives
(D) Serving food
3. : The temperature danger zone for microbial growth is:
(A) 5°C–60°C
(B) 0°C–4°C
(C) 61°C–80°C
(D) Below 0°C
4. : Which microorganism is most associated with poor personal hygiene?
(A) Staphylococcus aureus
(B) Clostridium botulinum
(C) Salmonella typhi
(D) Bacillus cereus
5. : Hand washing should last at least:
(A) 20 seconds
(B) 5 seconds
(C) 2 minutes
(D) 10 seconds
6. : Which of the following is a good sanitation practice?
(A) Cleaning utensils after every use
(B) Reusing dirty cloths
(C) Leaving food uncovered
(D) Ignoring waste bins
7. : Cross-contamination occurs when:
(A) Raw and cooked foods come into contact
(B) Food is refrigerated
(C) Food is pasteurized
(D) Utensils are sterilized
8. : What should be used for sanitizing food-contact surfaces?
(A) Chlorine-based disinfectants
(B) Tap water
(C) Vinegar
(D) Lemon juice
9. : Which type of bacteria grows well at refrigeration temperature?
(A) Psychrotrophic bacteria
(B) Thermophilic bacteria
(C) Mesophilic bacteria
(D) Acidophilic bacteria
10. : The main cause of foodborne illness outbreaks is:
(A) Improper handling and storage
(B) High-quality packaging
(C) Use of preservatives
(D) Proper cleaning
11. : Which is the most effective method of destroying microorganisms?
(A) Heat treatment
(B) Cooling
(C) Drying
(D) Freezing
12. : Sanitizers are most effective when:
(A) Surfaces are cleaned before sanitizing
(B) Applied to dirty surfaces
(C) Mixed with detergent
(D) Used with perfume
13. : The “FIFO” rule in food storage stands for:
(A) First In, First Out
(B) Fresh In, Fast Out
(C) Food In, Food Out
(D) First In, Fast Out
14. : Which of the following is not a food hygiene measure?
(A) Keeping nails short
(B) Wearing clean clothing
(C) Smoking in food area
(D) Covering hair
15. : What should food handlers do after using the toilet?
(A) Wash hands properly with soap
(B) Rinse hands with water only
(C) Use sanitizer only
(D) Dry hands without washing
16. : The best way to thaw frozen meat is:
(A) In the refrigerator
(B) At room temperature
(C) In sunlight
(D) Using warm water
17. : Which microorganism is a common indicator of poor sanitation?
(A) E. coli
(B) Lactobacillus
(C) Aspergillus
(D) Penicillium
18. : The main purpose of sanitation in the food industry is to:
(A) Prevent contamination
(B) Increase sales
(C) Reduce cost
(D) Improve packaging
19. : Which of these is considered a physical contaminant?
(A) Hair
(B) Pesticide
(C) Bacteria
(D) Mold
20. : Food contact surfaces should be cleaned:
(A) Before and after use
(B) Once a week
(C) When visibly dirty
(D) Only after closing
21. : Which temperature is ideal for storing frozen foods?
(A) -18°C or below
(B) 0°C
(C) 4°C
(D) 10°C
22. : Foodborne infections are caused by:
(A) Ingesting live pathogenic microorganisms
(B) Consuming chemical residues
(C) Eating spoiled food
(D) Inhaling bad odor
23. : The major source of contamination in food is:
(A) Human handling
(B) Packaging
(C) Equipment
(D) Air
24. : Sanitizers must be:
(A) Food-grade and approved for use
(B) Colorful and scented
(C) High in viscosity
(D) Diluted randomly
25. : Which of the following is a biological contaminant?
(A) Virus
(B) Plastic piece
(C) Hair
(D) Metal shard
26. : Food hygiene mainly focuses on:
(A) Safe handling, preparation, and storage
(B) Packaging design
(C) Nutrition labeling
(D) Food advertising
27. : The use of gloves is necessary when:
(A) Handling ready-to-eat foods
(B) Cleaning tables
(C) Cooking raw food
(D) Serving beverages
28. : Which is a chemical contaminant?
(A) Pesticide residue
(B) Hair
(C) Wood splinter
(D) Insect
29. : The correct storage temperature for chilled foods is:
(A) 0°C–4°C
(B) 10°C–15°C
(C) 20°C–25°C
(D) Below -10°C
30. : Sanitizers work best at what temperature?
(A) 45°C–50°C
(B) 0°C
(C) 70°C
(D) 25°C
31. : Dirty uniforms may cause:
(A) Cross-contamination
(B) Better insulation
(C) Faster cooking
(D) Lower cost
32. : Good personal hygiene in food handling includes:
(A) Wearing clean clothes and covering hair
(B) Smoking during breaks
(C) Using perfume
(D) Eating in food prep area
33. : Pest control is important because pests:
(A) Spread pathogens and contaminate food
(B) Help in cleaning
(C) Indicate freshness
(D) Improve air flow
34. : The process of removing food residues is called:
(A) Cleaning
(B) Sanitizing
(C) Sterilizing
(D) Cooling
35. : The process of reducing microorganisms to a safe level is:
(A) Sanitizing
(B) Cleaning
(C) Washing
(D) Drying
36. : Which of the following is an example of poor hygiene?
(A) Handling food with bare, dirty hands
(B) Washing hands with soap
(C) Covering wounds
(D) Wearing gloves
37. : The presence of pests in a food area indicates:
(A) Poor sanitation
(B) Proper maintenance
(C) Safe environment
(D) Adequate cleaning
38. : Which is a sign of food spoilage?
(A) Off-odor or slime formation
(B) Normal color and texture
(C) Uniform flavor
(D) Pleasant smell
39. : The best method to control bacterial growth in food is:
(A) Proper temperature control
(B) Adding color
(C) Sealing containers
(D) Adding sugar
40. : Food waste bins should be:
(A) Covered and cleaned regularly
(B) Open and ventilated
(C) Placed near food counters
(D) Not cleaned daily
41. : Which type of microorganism is most dangerous in food?
(A) Pathogenic bacteria
(B) Yeasts
(C) Molds
(D) Algae
42. : Proper ventilation in kitchens helps to:
(A) Reduce condensation and bacterial growth
(B) Increase humidity
(C) Attract insects
(D) Cool the food faster
43. : Food handlers with wounds must:
(A) Cover them with waterproof dressings
(B) Ignore them
(C) Wear jewelry
(D) Leave wounds uncovered
44. : The cleaning schedule in a food establishment ensures:
(A) Systematic cleaning of all areas
(B) Random cleaning
(C) Weekly inspection
(D) Cost reduction
45. : Spoiled food should be:
(A) Disposed of safely
(B) Mixed with fresh food
(C) Stored again
(D) Cooked and reused
46. : Water used in food processing must be:
(A) Potable (safe to drink)
(B) Chlorinated only
(C) Boiled always
(D) Colored
47. : Floors in food processing areas should be:
(A) Smooth, non-slip, and easy to clean
(B) Wooden
(C) Carpeted
(D) Uneven
48. : Personal protective equipment (PPE) includes:
(A) Gloves, aprons, hairnets
(B) Jewelry and watches
(C) Makeup
(D) Casual clothes
49. : Dishwashing water temperature should be at least:
(A) 77°C
(B) 45°C
(C) 30°C
(D) 10°C
50. : The most effective way to ensure food hygiene is:
(A) Training and supervision of food handlers
(B) Increasing food price
(C) Adding preservatives
(D) Reducing staff