Workplace Training
Food assessment test: check your food safety skills
Use this quiz to check your food safety skills across temperatures, hygiene, and cross-contamination in 15 quick multiple-choice questions. Get instant results and spot gaps before training. For more prep, try the food safety practice test, or broaden your review with a food safety and sanitation test and a quick free food safety test.
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1Which of the following pathogens is the most common cause of foodborne illness?
2At what temperature range do most foodborne pathogens grow rapidly (the danger zone)?
3How long should food handlers scrub their hands with soap during a proper handwashing procedure?
4Which practice best prevents cross-contamination in the kitchen?
5When should food handlers wash their hands to maintain personal hygiene?
6Which pathogen produces a potent neurotoxin in improperly canned foods?
7What is the recommended maximum temperature for refrigeration to slow bacterial growth?
8What minimum internal temperature must poultry reach to be considered safe for consumption?
9What is the minimum holding temperature for hot foods to prevent bacterial growth?
10Which sanitizing agent is most effective against Norovirus on food contact surfaces?
11What is the best method to prevent cross-contamination when storing raw and ready-to-eat foods?
12Which piece of personal protective equipment helps prevent bare-hand contact with ready-to-eat foods?
13In a HACCP plan, which step comes immediately after conducting a hazard analysis?
14Which HACCP principle focuses on the ongoing measurement of critical limits?
15What is the purpose of verification in a HACCP system?
16When a monitoring result shows a CCP has exceeded its critical limit, what is the most appropriate corrective action?
17A deli refrigerator reads 8[@U00C2][@U00B0]C, exceeding the cold-holding critical limit of 5[@U00C2][@U00B0]C. What should be done first?
18Which material is most suitable for food contact surfaces to minimize microbial harborage?
19During a Norovirus outbreak, which combination of actions best prevents further spread?
20In HACCP terminology, what are prerequisite programs (PRPs)?
Learning Goals
Learning Outcomes
- Identify common foodborne pathogens and their hazards
- Analyze temperature control and storage best practices
- Demonstrate proper handwashing and surface cleaning techniques
- Evaluate cross-contamination prevention strategies
- Apply personal hygiene and sanitation protocols effectively
- Master critical HACCP principles for risk management
Study Guide
Cheat Sheet
- Four Steps to Food Safety - Get ready to conquer germs with the four simple steps: Clean, Separate, Cook, and Chill. These heroes team up to banish bacteria, prevent cross-contamination, and keep your meals safe. Learn how to wield these powers in your kitchen like a food-safety ninja! Four Steps to Food Safety | CDC
- Common Foodborne Pathogens - Dive into the world of microscopic villains like Salmonella, E. coli, and Listeria that love to crash your dinner party. Knowing their sneaky habits helps you block their moves and keep your plate germ-free. Equip yourself with facts to outsmart these tiny troublemakers! Foodborne Germs and Illnesses | CDC
- Proper Handwashing Techniques - Become a handwashing master by scrubbing with warm, soapy water for at least 20 seconds before and after food prep. This simple ritual is your first line of defense against unwanted microbes crashing your cooking party. Learn the pro moves to keep those sneaky germs at bay! Cleanliness Helps Prevent Foodborne Illness | USDA
- Effective Surface Cleaning - Transform your countertop and cutting boards into germ-free zones by washing them with hot, soapy water after each use. Following up with a quick sanitizing swipe ensures no bacteria hitchhike onto your next dish. Turn cleaning into a fun routine that keeps your kitchen sparkling and safe! Basics of Safe Food Handling | Clemson University
- Prevent Cross-Contamination - Keep raw meats and ready-to-eat goodies in their own lanes with separate cutting boards and utensils. This ninja-like strategy blocks harmful bacteria from leaping between foods. Master this step to ensure your salads stay fresh and your steaks stay safe! 4 Steps to Food Safety | FoodSafety.gov
- Temperature Control for Refrigeration - Set your fridge to 40°F (4°C) or below and your freezer to 0°F (-18°C) to slow down bacterial growth like a cool breeze. Proper chilling keeps your leftovers fresh longer and your ingredients safe from spoilage. Embrace the chill zone for peak food safety! Refrigeration and Food Safety | USDA
- Safe Minimum Cooking Temperatures - Level up your cooking by hitting safe internal temps - 165°F for poultry and other hero benchmarks for meat and fish. A trusty food thermometer is your sidekick in this quest to vanquish lurking bacteria. Celebrate perfectly cooked meals that are both juicy and germ-free! Safe Minimum Internal Temperature Chart | USDA
- HACCP Principles - Unlock the secret recipe for systematic safety with Hazard Analysis and Critical Control Points (HACCP). This step-by-step approach helps you identify, monitor, and zap potential hazards before they strike. Dive into these guidelines and become the mastermind of your own food-safety plan! HACCP Principles & Application Guidelines | FDA
- Personal Hygiene in Food Prep - Channel your inner cleanliness star by keeping nails trimmed and steering clear of cooking when you're under the weather. Your personal hygiene habits are essential to blocking germ invasions in your dishes. Embrace these simple steps for a squeaky-clean cooking experience! Cleanliness Helps Prevent Foodborne Illness | USDA
- The Danger Zone - Beware of the dreaded Danger Zone between 40°F (4°C) and 140°F (60°C), where bacteria party and multiply every minute. Keep perishable foods out of this risk zone for no more than two hours to avoid unwanted guests on your plate. Stay vigilant and tame the temperature beast! Danger Zone (40°F - 140°F) | USDA
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Updated Feb 20, 2026