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Food Contamination
Test Description: How foods become contaminated. Ways to prevent food contamination.
Instructions: Answer all questions to get your test result.
1) If work surfaces and utensils are not properly cleaned and sanitized, food can become________?
A
Sweeter
B
Unsafe
C
Bitter
D
More flavorful
2) What is the leading cause of foodborne illnesses?
A
Going to grandmas house for dinner
B
When Betsy is in the kitchen
C
Unsafe food handling
D
Eating too much candy
3) Which of the following is a common food allergen?
A
Rice
B
Wheat
C
Corn
D
Potatoes
4) Florida law requires which type of training for food service workers?
A
Karate
B
Limbo
C
Ballroom Dancing
D
Food Safety
5) What does the letters TCS stand for?
A
Tomato Cucumber Salad
B
Time Control for Safety
C
Thomas Carl Smith
D
Totally Cool Surfboard
6) What is the food Temperature Danger Zone?
A
When you run out of twinkies
B
When you slip on a banana peel
C
When you burned your marshmellow
D
The Temperature Range between 41 degrees F to 135 degrees F.
7) The 3 types of hazards that can cause food contamination are: Biological, Physical and ________?
A
Chemical
B
logical
C
When Betsy puts some spices in the soup
D
Electrical
8) Scientific research has proven that poor personal __________ is a leading cause in foodborne illnesses.
A
hair color
B
hygiene
C
email
D
eating habits
9) The Temperature Danger Zone, between 41 degrees F to 135 degrees F, is the temperature range in which harmful____________grow most rapidly.
A
Illnesses
B
Plants
C
Fish
D
Microorganisms
10) ______________ occurs when there is a transfer of microorganisms from one surface to another.
A
Time and temperature abuse
B
Physical contamination
C
Cross-contamination
D
Sanitizing
11) When preparing food, work in __________ batches to _________ the time food spends in the Temperature Danger Zone.
A
large, maximize
B
large, guarantee
C
small, minimize
D
small, increase
12) _________ is an extremely important factor in preventing contamination when preparing and serving food.
A
Temperature abuse
B
Proper handwashing
C
Using paper products
D
The use of dirty dishes
*select an answer for all questions
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