Food Science Quarterly

Metal shavings are which type of contaminant?

• physical
• microbial
• chemical
• biological

Which group of individuals is at risk of foodborne illness?

• teenagers
• elderly
• woman
• vegetarians

What method should NEVER be used for thawing food?

• place the item in the cooler
• place the item on the counter
• place the item under cold running water that is 70 degrees
• microwave it, then cook it immediately

what is a NOT a common food allergen?

• tofu
• peanut butter
• shellfish
• an apple

After prepping and before using the restroom? 

• take your apron off 
• leave apron on 
• tie shoe 
• eat 

Why is it important to leave a sanitizer on a surface for the correct amount of time?

• To make sure the surface is clean
• To remove food items from the surface
• To reduce pathogens on the surface to safe levels
• To kill all pathogens that may have been on the surface.

If you spill something on the floor, what should you do?

• Leave it, someone else will clean it

• Tell the teacher and get them to clean it

• Wipe it up immediatley

• Pretend it didn't happen

Always wash ____ seperatley?

• Knives
• Spoons
• Forks
• Spatulas

Always cut/chop food on a __?

• Chair
• Counter
• Stove Top
• Cutting Board

• double boiler 
• Sauce pan
• frying pan 
• wok