Question 1

What is the primary cause of foodborne illness?

Accepted Answer

Biological contamination

Answer

Chemical contamination

Answer

Physical contamination

Answer

Environmental contamination

Question 2

Which of the following is NOT considered a TCS (Time Temperature Control for Safety) Food?

Accepted Answer

Dry pasta

Answer

Sliced melons

Answer

Cut leafy greens

Answer

Baked potatoes

Question 3

What is a "vehicle of contamination"?

Accepted Answer

Something that helps pathogenic bacteria move from one place to another

Answer

A storage container for raw meat

Answer

A type of cleaning equipment

Answer

A delivery truck that transports food

Question 4

What percentage of bacteria on our bodies is harmful?

Accepted Answer

A small number

Answer

All bacteria

Answer

About half

Answer

The majority

Question 5

Who is considered most at risk for foodborne illness?

Accepted Answer

The young, elderly, sick, and pregnant

Answer

Adult men

Answer

Middle-aged adults

Answer

Teenagers

Question 6

What is the manager's primary responsibility regarding food safety?

Accepted Answer

Training and monitoring staff

Answer

Serving customers

Answer

Cooking all meals personally

Answer

Cleaning the kitchen

Question 7

Which of these is NOT a common management challenge in food service?

Accepted Answer

Excess storage space

Answer

High staff turnover

Answer

Language barriers

Answer

Time constraints

Question 8

What does cross-contamination refer to?

Accepted Answer

Transfer of pathogens from raw to cooked foods

Answer

Using dirty uniforms

Answer

Mixing different cleaning chemicals

Answer

Using expired ingredients

Question 9

Why are ready-to-eat foods considered high risk?

Accepted Answer

They won't undergo a final cooking process

Answer

They are always expired

Answer

They contain preservatives

Answer

They are too expensive

Question 10

Which quality is NOT listed as essential for being a great manager?

Accepted Answer

Computer programming skills

Answer

Good communication skills

Answer

Knowledge of food safety

Answer

Ability to train staff

Question 11

What should a new manager do first in their role?

Accepted Answer

Understand their responsibilities

Answer

Change all procedures

Answer

Redesign the kitchen

Answer

Fire problematic staff

Question 12

What is the most important factor in food safety?

Accepted Answer

Staff

Answer

Temperature

Answer

Equipment

Answer

Time

Question 13

Which is an example of chemical contamination?

Accepted Answer

Sanitizer spray near open food

Answer

Bacteria growth

Answer

A fish bone

Answer

A bandage in food

Question 14

What type of foods do pathogenic bacteria prefer?

Accepted Answer

Foods high in moisture and protein

Answer

Frozen foods

Answer

Dry foods

Answer

Acidic foods

Question 15

How often should staff training occur?

Accepted Answer

Ongoing

Answer

Once per year

Answer

Every five years

Answer

Only when hired

Question 16

What is the correct response when food safety is compromised?

Accepted Answer

Take immediate action

Answer

Ignore it

Answer

Wait and see what happens

Answer

Hide the evidence

Question 17

Which is a key area of food safety focus?

Accepted Answer

Time and temperature control

Answer

Marketing

Answer

Restaurant decor

Answer

Customer service

Question 18

What is the main purpose of monitoring staff?

Accepted Answer

To ensure food safety practices are followed

Answer

To track break times

Answer

To make them nervous

Answer

To evaluate cooking skills

Question 19

Why is communication important in food safety management?

Accepted Answer

To ensure proper food safety procedures

Answer

To make friends

Answer

To gossip with staff

Answer

To plan parties

Question 20

What should managers do regarding their Food Safety Management System?

Accepted Answer

Complete required paperwork

Answer

Ignore it

Answer

Delegate it to others

Answer

Create a new system

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