Welcome to the Food Safety and Handling MCQs with Answers. In this post, we are sharing Food Safety and Handling Multiple Choice Questions and Answers in Everyday Science section for various competitive exams in Pakistan. Each question offers a chance to enhance your knowledge regarding Food Safety and Handling online MCQs Test.
What is the recommended minimum internal temperature for cooking poultry to ensure it is safe to eat?
a) 145°F (63°C)
b) 160°F (71°C)
c) 165°F (74°C)
d) 180°F (82°C)
What is the most important factor in preventing foodborne illness when handling raw meat?
a) Proper cooking
b) Proper refrigeration
c) Avoiding cross-contamination
d) Using clean utensils
How long can perishable foods safely sit at room temperature?
a) 1 hour
b) 2 hours
c) 4 hours
d) 6 hours
What is the primary cause of foodborne illnesses?
a) Improper food storage
b) Cross-contamination
c) Undercooking food
d) Contaminated water
Which method is best for thawing frozen food safely?
a) In the microwave
b) In the refrigerator
c) In hot water
d) On the counter
What is the proper way to wash your hands before preparing food?
a) With cold water only
b) With soap and warm water for at least 20 seconds
c) With hand sanitizer
d) With just water
Which of the following should be used to measure the internal temperature of cooked food?
a) Timer
b) Thermometer
c) Scale
d) pH meter
What is the safest way to handle leftover food?
a) Leave it out at room temperature
b) Store it in a shallow container and refrigerate within 2 hours
c) Keep it on the counter for up to 4 hours
d) Freeze it immediately without cooling
Which type of food should be cooked to a higher internal temperature?
a) Vegetables
b) Seafood
c) Ground beef
d) Breads
What is the ideal refrigerator temperature for food safety?
a) 32°F (0°C)
b) 36°F (2°C)
c) 40°F (4°C)
d) 45°F (7°C)
Which of the following is a common symptom of foodborne illness?
a) Headache
b) Nausea
c) Muscle pain
d) Sneezing
How should you handle food if you have a cut or wound on your hands?
a) Continue handling food with gloves
b) Wash your hands frequently
c) Avoid preparing food
d) Use a bandage and handle food normally
Which of the following practices helps prevent cross-contamination?
a) Using the same cutting board for raw meat and vegetables
b) Washing vegetables with soap
c) Using separate cutting boards for different food types
d) Rinsing hands with water only
What is the correct way to store raw meat in the refrigerator?
a) On the top shelf
b) In the original packaging
c) On the bottom shelf in a separate container
d) With other ready-to-eat foods
What is the best way to ensure that food is cooked evenly?
a) Stirring occasionally
b) Using a slow cooker
c) Using a meat thermometer
d) Cooking at a lower temperature for longer
How often should you clean and sanitize kitchen countertops?
a) Once a day
b) Before and after each use
c) Once a week
d) When they look dirty
What should you do if you suspect a foodborne illness outbreak?
a) Ignore it and continue eating
b) Report it to health authorities
c) Dispose of the food immediately
d) Cook the food thoroughly
Which of the following is an example of a high-risk food for bacterial growth?
a) Fresh vegetables
b) Dry grains
c) Cooked rice
d) Canned goods
What is the maximum time perishable food should be left out at room temperature before it needs to be refrigerated or discarded?
a) 1 hour
b) 2 hours
c) 3 hours
d) 4 hours
What is the proper method for cleaning fruits and vegetables?
a) Rinse with water only
b) Use soap and water
c) Use a brush and water
d) Use bleach and water
Which of the following is not a safe food handling practice?
a) Washing hands before preparing food
b) Using the same cutting board for raw meat and vegetables
c) Keeping food at the correct temperature
d) Cooking food to the proper internal temperature
What is the purpose of a food thermometer?
a) To measure the weight of the food
b) To check the texture of the food
c) To determine the internal temperature of the food
d) To assess the color of the food
Which type of bacteria is commonly associated with improperly cooked poultry?
a) E. coli
b) Salmonella
c) Listeria
d) Staphylococcus
What is the recommended practice for handling leftovers?
a) Cool them at room temperature before refrigerating
b) Store them in shallow containers and refrigerate within 2 hours
c) Leave them uncovered in the refrigerator
d) Reheat them to a temperature lower than the original cooking temperature
What should you do if you find food with an unusual odor or appearance?
a) Eat it after cooking
b) Discard it immediately
c) Freeze it for later
d) Reheat it thoroughly
How should you handle kitchen sponges to prevent bacterial growth?
a) Rinse and let dry between uses
b) Wash in the dishwasher only
c) Use for multiple tasks before replacing
d) Store in a damp area
Which of the following is a sign that food may be unsafe to eat?
a) Slightly discolored appearance
b) Slightly soft texture
c) Unpleasant smell
d) Fresh appearance
What is the purpose of food safety practices such as handwashing and proper food storage?
a) To improve the taste of the food
b) To prevent foodborne illnesses
c) To extend the food’s shelf life
d) To make food look appealing
Which method is recommended for cleaning surfaces that have been in contact with raw meat?
a) Wipe with a dry cloth
b) Wash with soap and water, then sanitize
c) Rinse with water only
d) Use a paper towel and disinfectant spray
What is the maximum time for cooking food in a slow cooker?
a) 4 hours
b) 6 hours
c) 8 hours
d) 12 hours
What is the safest way to cool down large quantities of hot food?
a) Leave it uncovered at room temperature
b) Divide it into smaller portions and refrigerate
c) Place it directly in the freezer
d) Stir it occasionally while cooling
How should you store raw eggs to minimize the risk of contamination?
a) At room temperature
b) In the refrigerator, in their original carton
c) In a bowl with a lid
d) In the freezer
Which type of cleaning agent is effective for sanitizing kitchen surfaces?
a) Soap and water
b) Vinegar
c) Bleach solution
d) Baking soda
How should you handle foods that are past their expiration date?
a) Consume them immediately
b) Use them only if they look and smell okay
c) Discard them
d) Freeze them for future use
What is the best way to ensure that your kitchen is free of pests?
a) Keep food exposed for easy access
b) Regularly clean and inspect the kitchen for signs of pests
c) Use strong-smelling chemicals to repel pests
d) Store food in cardboard boxes
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