Nutrition: Food Safety Quiz

Which of the following is NOT a physical contaminant?

• Sanitizer

• Bandage

• Hair

• Metal shavings

Which of the following is a symptom that could happen if you ate a physical contaminant?

• choking

• nausea

• diarrhea

• vomiting

Which of the following is NOT a chemical contaminant?

• glass

• cleaners

• pesticides

• sanitizer

Who should you call if you ingested a chemical contaminant?

• poison control

• 911

• your mom or dad

• school principal

Which is not one of the 9 common food allergens?

• beef

• milk

• eggs

• tree nuts

Which of the following is NOT a way service staff prevent an allergic reaction?

• By cooking the food themselves

• Describing the dishes thoroughly

• Suggest items that don't have the food allergen the customer is allergic to

• Deliver the food to the customer with the allergy separately from the rest of the table

What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

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

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning and sanitizing

What is the most important way to prevent foodborne illnesses caused by viruses?

• Practice good personal hygiene

• Control time and temperature

• Prevent cross-contamination

• Practice good cleaning and sanitizing

Bacteria grows well in food that is

• Neutral to slightly acidic: pH of 4.6-7.5

• Alkaline: pH of 14

• Very acidic: pH of 2 or less

• All of the above