1. Food safety refers to practices that ensure food is:
(A) Stored for long periods only
(B) Expensive to buy
(C) Safe for consumption
(D) Attractive in appearance
2. The main goal of food safety is to prevent:
(A) Food production
(B) Food preparation
(C) Nutrient absorption
(D) Foodborne illnesses
3. Food contamination occurs when food contains:
(A) Safe ingredients
(B) Essential nutrients
(C) Natural flavors
(D) Harmful substances or organisms
4. The major types of food contamination include:
(A) Fresh, dry, and frozen
(B) Natural, artificial, and cooked
(C) Biological, chemical, and physical
(D) Hot, cold, and warm
5. A person develops vomiting after eating contaminated food. The most likely cause is:
(A) Balanced nutrition
(B) Foodborne illness
(C) Food allergy only
(D) Normal digestion
6. Bacteria causing illness in food are examples of:
(A) Chemical hazards
(B) Physical hazards
(C) Biological hazards
(D) Nutritional hazards
7. Salmonella infection is commonly associated with:
(A) Vitamin intake
(B) Clean water only
(C) Physical exercise
(D) Contaminated food
8. Proper handwashing before food preparation helps prevent:
(A) Food coloring changes
(B) Nutrient loss
(C) Food spoilage only
(D) Spread of microorganisms
9. The most important step before handling food is:
(A) Serving immediately
(B) Adding spices
(C) Washing hands
(D) Changing food color
10. Cross-contamination occurs when:
(A) Food is stored safely
(B) Food is properly cooked
(C) Germs transfer from one food or surface to another
(D) Nutrients are added
11. Raw meat should be stored separately from:
(A) Clean water
(B) Cooking utensils only
(C) Ready-to-eat foods
(D) Dry foods only
12. Cooking food properly helps to:
(A) Reduce food value completely
(B) Increase contamination
(C) Destroy harmful microorganisms
(D) Prevent digestion
13. Refrigeration helps preserve food by:
(A) Removing nutrients
(B) Increasing bacteria growth
(C) Slowing microbial growth
(D) Changing food type
14. The danger zone for food refers to temperatures where:
(A) Bacteria grow rapidly
(B) Food becomes more nutritious
(C) Food freezes quickly
(D) Cooking occurs
15. Food should be stored in clean containers to:
(A) Reduce food quality
(B) Increase spoilage
(C) Prevent contamination
(D) Change flavor
16. Expired food products should be:
(A) Stored longer
(B) Consumed immediately
(C) Mixed with fresh food
(D) Discarded
17. Food spoilage is mainly caused by:
(A) Proper refrigeration
(B) Microorganisms and improper storage
(C) Safe handling
(D) Clean preparation
18. Which practice improves food safety?
(A) Cleaning food preparation areas
(B) Using dirty utensils
(C) Leaving food uncovered
(D) Ignoring expiration dates
19. Safe drinking water is important because it prevents:
(A) Nutrient absorption
(B) Food preparation
(C) Waterborne diseases
(D) Food storage
20. Food handlers should avoid preparing food when they have:
(A) Infectious illness
(B) Good hygiene
(C) Clean clothing
(D) Proper training
21. Pasteurization is a process used to:
(A) Remove all nutrients
(B) Increase contamination
(C) Reduce harmful microorganisms in food
(D) Freeze food
22. Milk safety is improved by:
(A) Leaving it uncovered
(B) Pasteurization
(C) Storing at room temperature
(D) Mixing with unsafe water
23. A physical hazard in food may include:
(A) Bacteria
(B) Glass pieces
(C) Chemicals
(D) Viruses
24. A chemical hazard may result from:
(A) Fresh vegetables
(B) Clean water
(C) Proper cooking
(D) Pesticide residues
25. The best way to prevent foodborne disease is:
(A) Safe food handling practices
(B) Ignoring hygiene
(C) Eating spoiled food
(D) Avoiding cooking
26. Food hygiene mainly involves:
(A) Clean preparation and handling
(B) Increasing food waste
(C) Reducing food quality
(D) Avoiding storage
27. Washing fruits and vegetables helps remove:
(A) Food value
(B) All nutrients
(C) Natural color
(D) Dirt and contaminants
28. Kitchen surfaces should be cleaned to reduce:
(A) Food nutrients
(B) Microbial contamination
(C) Cooking time
(D) Food variety
29. Food labels provide information about:
(A) Cooking skills only
(B) Ingredients and expiry dates
(C) Food color only
(D) Market location only
30. Checking expiry dates helps consumers avoid:
(A) Unsafe food products
(B) Fresh food
(C) Balanced diets
(D) Proper nutrition
31. Food poisoning is caused by:
(A) Proper cooking
(B) Eating balanced meals
(C) Drinking safe water
(D) Consumption of contaminated food
32. A food handler should wear clean clothing to:
(A) Change food taste
(B) Increase contamination
(C) Maintain hygiene
(D) Reduce nutrients
33. Safe food preparation requires:
(A) Dirty surfaces
(B) Clean utensils and equipment
(C) Unwashed hands
(D) Improper storage
34. Freezing food helps by:
(A) Increasing bacterial growth
(B) Slowing microbial activity
(C) Removing nutrients completely
(D) Causing contamination
35. Food safety education helps people to:
(A) Practice safe food habits
(B) Increase food risks
(C) Ignore hygiene rules
(D) Avoid nutrition
36. Which group requires special attention for food safety?
(A) Athletes only
(B) Healthy adults only
(C) Infants and elderly people
(D) Office workers only
37. Leftover food should be:
(A) Stored safely and reheated properly
(B) Left uncovered
(C) Kept at room temperature for long periods
(D) Mixed with raw food
38. A food safety system helps to:
(A) Increase contamination
(B) Identify and control food hazards
(C) Reduce food quality
(D) Avoid monitoring
39. Personal hygiene of food handlers includes:
(A) Ignoring illness
(B) Wearing dirty clothes
(C) Avoiding cleaning
(D) Hand hygiene
40. Food safety is important for maintaining:
(A) Food waste
(B) Public health
(C) Disease spread
(D) Poor nutrition
41. Safe food storage requires controlling:
(A) Food shape
(B) Food color only
(C) Package design only
(D) Temperature and cleanliness
42. The main cause of food contamination is:
(A) Safe storage
(B) Proper hygiene
(C) Poor handling practices
(D) Correct cooking
43. A foodborne disease outbreak occurs when:
(A) Many people become ill after eating contaminated food
(B) Food is properly prepared
(C) People eat balanced meals
(D) Food is safely stored
44. The nurse promotes food safety through:
(A) Health education
(B) Ignoring food habits
(C) Reducing awareness
(D) Avoiding counseling
45. Safe food practices reduce the risk of:
(A) Healthy eating
(B) Proper digestion
(C) Nutrient absorption
(D) Foodborne infections
46. Food should be covered during storage to prevent:
(A) Digestion
(B) Nutrition
(C) Contamination
(D) Cooking
47. Proper cooking temperature is important because it:
(A) Kills harmful microorganisms
(B) Increases food hazards
(C) Reduces safety
(D) Causes spoilage
48. Community food safety programs aim to:
(A) Reduce awareness
(B) Increase contamination
(C) Promote unsafe practices
(D) Reduce food-related illnesses
49. The responsibility for food safety belongs to:
(A) Restaurants only
(B) Healthcare workers only
(C) Farmers only
(D) Food handlers and consumers
50. The ultimate goal of food safety practices is to:
(A) Protect health through safe food consumption
(B) Increase food waste
(C) Reduce food quality
(D) Promote unsafe handling