Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

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1. What is the primary objective of HACCP?





2. Which temperature range promotes the fastest bacterial growth?





3. What is the safe internal cooking temperature for poultry?





4. Which of the following is considered a TCS (Time/Temperature Control for Safety) food?





5. Which pathogen is primarily associated with undercooked ground beef?





6. How often should food-contact surfaces be sanitized during continuous use?





7. What is the minimum safe holding temperature for hot foods?





8. Which virus is most commonly spread through poor hand hygiene?





9. What is the first step in the cleaning and sanitizing process?





10. Which method is best for cooling large batches of soup?





11. What is the main purpose of ServSafe training?





12. What is the correct storage temperature for frozen food?





13. Which type of contamination occurs when glass shards fall into food?





14. Which group is most vulnerable to foodborne illnesses?





15. Which bacteria is linked to improperly canned foods?





16. What does FIFO stand for in food storage?





17. At what temperature should cold foods be stored?





18. What is the recommended minimum temperature for reheating previously cooked foods?





19. Which step in HACCP involves setting the maximum or minimum value to control a hazard?





20. What is the correct action if a food handler has diarrhea?





21. What is the main cause of cross-contamination?





22. Which pathogen is commonly found in raw oysters?





23. What is the purpose of sanitizing?





24. What is the safe internal temperature for cooking ground beef?





25. Which step best prevents the spread of foodborne viruses?





26. What does the term “potable water” mean?





27. Which food is most likely to contain Salmonella?





28. How long can perishable food remain in the danger zone before being discarded?





29. Which type of thermometer provides the fastest and most accurate readings?





30. When should gloves be changed during food preparation?





31. What is the proper method to thaw frozen food safely?





32. Which of the following is a chemical contaminant?





33. Which is the first principle of HACCP?





34. Which storage order is correct in a refrigerator?





35. What is the minimum time for effective handwashing?





36. Which is a high-risk food for Listeria contamination?





37. What is the correct internal temperature for cooking seafood?





38. What is the purpose of a food safety management system?





39. What should be done with food that has expired?





40. Which bacteria can grow in low-oxygen packaged food?





41. What is the recommended cold storage temperature for dairy products?





42. Which is considered a physical hazard in food?





43. Which foodborne illness is linked to deli meats and soft cheeses?





44. What is the safest method to cool hot rice?





45. Which is a key component of personal hygiene in food service?





46. How should chemicals be stored in a food establishment?





47. Which of the following foods requires time/temperature control for safety?





48. Which foodborne pathogen is often associated with unwashed produce?





49. Which action is considered proper food handling?





50. What is the final step in HACCP?





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts