grade 10 food nutrition and health food safety/spoilage quiz

Identify three micro-organisms responsible for contamination of food

• Bacteria, yeast, molds,
• Yeast, fungi, bacteria
• Mould, yeast,fungi

A _________ is an illness transported to people by food.

• Foodborne Illness
• Contamination
• Pathogen
• Microorgansim

The most common reason for food contamination is

• Harmful Food Product
• Human Error
• Unsanitary Cropping
• Unsanitary Delivery

Where can food contamination occur?

• harvesting

• transporting

• cooking/serving

• All of the Above

Bacteria in general needs four things to grow they are?

• water, heat, air, soil

• water, air, warmth, moisture

• warmth, time, moisture, food

• warmth, air, time, light

The deterioration in the color, flavor, odor, or consistency of a food product is ?

• Food contamination
• Food poisoning
• Food spoilage

The are two main causes of food spoilage are
 Natural decay and action of microorganisms.

• True
• False

When storing food, where should the food with the earliest use-by-dates be stored?

• Below food with later use-by dates
• Behnind food with later use-by dates
• In front of food with later use-by dates
• Alongside food with later use-by dates

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature.
• Prevent cross-contamination.
• Practice good personal hygiene.
• Practice good cleaning and sanitizing. 

Which of the following are purchasing guidelines to prevent food-borne illness:

• select meat, fish, poultry, eggs last during the shopping trip

• do not purchase items in bulging or dented cans

• wrap perishable items so that juices don't drip onto other food items

• all of the above