Food Safety Quiz

What are the three pathways through which foods can become contaminated?

• Biological Contamination, Chemical Contamination, and Physical Contamination

• Pathogenic Contamination, Chemical Contamination, and Biological Contamination

• Chemical Contamination, Physical Contamination, and Pathogenic Contamination

• Physical Contamination, Biological Contamination, and Chemical Contamination

Which of the following foods are more susceptible to pathogens?

• Meat, Fish, and Poultry

• Fruits, Vegetables, and Grains

• Dairy Products and Nuts

• Bread, Pasta, and Rice

What are the possible sources of chemical contamination in a kitchen?

• Residue from pesticides, toxic metals, and cleaning compounds

• Residue from cooking utensils, cleaning compounds, and toxic metals

• Residue from toxic metals, cleaning compounds, and cooking utensils

• Residue from cleaning compounds, toxic metals, and pesticides

When does physical contamination most likely occur in the kitchen?

• During food preparation and service

• During food storage and transportation

• During food harvesting and packing

• During food processing and packaging

What is an example of physical contamination during cleaning?

• Using cleaning tools made of wood

• Scrubbing pots and pans with metal pieces

• Using stainless steel scrubbers

• Using old or inferior quality grill brick

What is cross-contamination?

• When food becomes contaminated by pathogens

• When food is exposed to unsafe items

• When food is contaminated during storage

• When food is contaminated during cleaning