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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
Bitter
B
More flavorful
C
Sweeter
D
Unsafe
2) What is the leading cause of foodborne illnesses?
A
Eating too much candy
B
When Betsy is in the kitchen
C
Unsafe food handling
D
Going to grandmas house for dinner
3) Which of the following is a common food allergen?
A
Potatoes
B
Rice
C
Corn
D
Wheat
4) Florida law requires which type of training for food service workers?
A
Ballroom Dancing
B
Limbo
C
Karate
D
Food Safety
5) What does the letters TCS stand for?
A
Totally Cool Surfboard
B
Time Control for Safety
C
Tomato Cucumber Salad
D
Thomas Carl Smith
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
logical
B
Chemical
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
email
B
eating habits
C
hair color
D
hygiene
9) The Temperature Danger Zone, between 41 degrees F to 135 degrees F, is the temperature range in which harmful____________grow most rapidly.
A
Microorganisms
B
Plants
C
Illnesses
D
Fish
10) ______________ occurs when there is a transfer of microorganisms from one surface to another.
A
Cross-contamination
B
Sanitizing
C
Time and temperature abuse
D
Physical contamination
11) When preparing food, work in __________ batches to _________ the time food spends in the Temperature Danger Zone.
A
small, minimize
B
large, guarantee
C
large, maximize
D
small, increase
12) _________ is an extremely important factor in preventing contamination when preparing and serving food.
A
Proper handwashing
B
Temperature abuse
C
Using paper products
D
The use of dirty dishes
*select an answer for all questions
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