1 Review Quiz Food Contamination

If work surfaces and utensils are not properly cleaned and sanitized food can become unsafe.

• True

• False

A leading cause of foodborne illness is unsafe handling by food service workers.

• True

• False

Salt is a common food allergen.

• True

• False

Florida law requires food safety training for food service workers.

• True

• False

TCS food must not remain in the Temperature Danger Zone for more than ___hours.

• 1

• 4

• 24

• 10

The three types of hazards which cause contamination are: ___, ___, and ___.

• biological

• chemical

• nuclear

• physical

Scientific Research has proven that poor personal ___ is a leading cause in the spread of foodborne illness.

• relationships

• nutrition

• hygiene

• diet

The Temperature Danger Zone, between 41* to 135*F, is the temperature range in which harmful ___ grow most rapidly.

• plants

• microorganisms

• fish

• disease

_____ occurs when there is a transfer of microorganisms from one surface to another.

• cross-contamination

• physical contamination

• Time and Temperature abuse

• sanitizing

When preparing food, work in ​ (a)   batches to ​ (b)   the time food spends in the Temperature Danger Zone.

• small, increase

• small, minimize

• large, maximize

• maximize