Food Contamination Question Preview (ID: 38038)
How Foods Become Contaminated. Ways To Prevent Food Contamination.
TEACHERS: click here for quick copy question ID numbers.
If work surfaces and utensils are not properly cleaned and sanitized, food can become________?
a) Bitter
b) More flavorful
c) Unsafe
d) Sweeter
What is the leading cause of foodborne illnesses?
a) Eating too much candy
b) When Betsy is in the kitchen
c) Going to grandmas house for dinner
d) Unsafe food handling
Which of the following is a common food allergen?
a) Wheat
b) Corn
c) Rice
d) Potatoes
Florida law requires which type of training for food service workers?
a) Karate
b) Limbo
c) Ballroom Dancing
d) Food Safety
What does the letters TCS stand for?
a) Thomas Carl Smith
b) Time Control for Safety
c) Totally Cool Surfboard
d) Tomato Cucumber Salad
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.
The 3 types of hazards that can cause food contamination are: Biological, Physical and ________?
a) Electrical
b) Chemical
c) logical
d) When Betsy puts some spices in the soup
Scientific research has proven that poor personal __________ is a leading cause in foodborne illnesses.
a) eating habits
b) email
c) hygiene
d) hair color
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) Fish
d) Illnesses
______________ occurs when there is a transfer of microorganisms from one surface to another.
a) Physical contamination
b) Cross-contamination
c) Time and temperature abuse
d) Sanitizing
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
_________ is an extremely important factor in preventing contamination when preparing and serving food.
a) Temperature abuse
b) The use of dirty dishes
c) Using paper products
d) Proper handwashing
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