Unit 1 And 2

Question 1

True or False: Contamination in food can only occur during processing.

Answer 1

False

Question 2

Name one type of biological contamination.

Answer 2

Bacteria

Question 3

What is the primary source of chemical contamination in food?

Answer 3

Pesticides

Question 4

True or False: Food safety culture has no impact on the risk of foodborne illness.

Answer 4

False

Question 5

List one example of physical contamination.

Answer 5

Hair or glass shards

Question 6

What is the role of personal hygiene in food safety?

Answer 6

Personal hygiene helps prevent the spread of pathogens from individuals to food.

Question 7

What are food allergens?

Answer 7

Food allergens are substances that can cause an allergic reaction in certain individuals.

Question 8

True or False: All bacteria are harmful to food safety.

Answer 8

False

Question 9

What is the best way to prevent biological contamination?

Answer 9

Proper cooking and food handling practices.

Question 10

Fill in the blank: Food safety training is important for __________ employees.

Answer 10

All

Question 11

What is the danger zone for food temperatures?

Answer 11

4C to 60C)

Question 12

Name one method to control chemical contamination.

Answer 12

Proper labeling and storage of chemicals.

Question 13

What is a common symptom of foodborne illness?

Answer 13

Nausea

Question 14

Multiple Choice: Which group is most at risk for foodborne illnesses? A) Healthy adults B) Elderly C) Children D) Both B and C

Answer 14

D) Both B and C

Question 15

What is the role of temperature in preventing foodborne illnesses?

Answer 15

Temperature control can inhibit the growth of harmful microorganisms.

Question 16

True or False: All food safety regulations are voluntary.

Answer 16

False

Question 17

What is the purpose of handwashing in food safety?

Answer 17

To remove dirt and pathogens from hands before handling food.

Question 18

What is a pathogen?

Answer 18

A dangerous bacteria

Question 19

3 types of physical contaminants

Answer 19

Glass, wood, hair, bugs, bandaids, stones

Question 20

Where can fungi grow

Answer 20

Animals, plants, humans, decaying organic matter

Question 21

What’s neutral on the acidity scale? What’s one example of a food at that level?

Answer 21

7
Meat, fish

Question 22

How often does bacteria multiply in the danger zone

Answer 22

Every 20 minutes

Question 23

Do you need to refrigerate vacuum sealed foods?

Answer 23

Yes

Question 24

What level on the shelf does meat go

Answer 24

Bottom