FREE NEHA Food Safety Questions and Answers

Question 1

Which of the following is the safest internal temperature to cook poultry to prevent foodborne illness?

Accepted Answer

165°F (74°C)

Answer

Cooking poultry to an internal temperature of 165°F kills harmful bacteria like Salmonella and ensures the food is safe to eat.

Question 2

What is the “Danger Zone” temperature range where bacteria multiply most rapidly in food?

Accepted Answer

40°F - 140°F (4°C - 60°C)

Answer

Bacteria grow most rapidly between 40°F and 140°F, increasing the risk of foodborne illness if food is left in this temperature range for too long.

Question 3

Which of the following practices is recommended to avoid cross-contamination?

Accepted Answer

Washing hands after handling raw meat

Answer

Washing hands after handling raw meat helps prevent the spread of harmful bacteria to other foods, utensils, and surfaces.

Question 4

How long can perishable food be safely left out at room temperature?

Accepted Answer

2 hours

Answer

Perishable foods should not be left out at room temperature for more than 2 hours to reduce the risk of bacterial growth.

Question 5

Which of the following foodborne pathogens is commonly associated with undercooked beef?

Accepted Answer

E. coli

Answer

E. coli is commonly found in undercooked beef, especially ground beef, and can cause serious foodborne illness.

NEHA - National Environmental Health Association Practice Test