Food Safety Quiz

What are the three main types of contaminants that can make food unsafe?

• Biological, Environmental, Nutritional

• Biological, Radiological, Mechanical

• Biological, Genetic, Psychological

• Biological, Chemical, Physical

Which international agencies work on initiatives like the 'Codex Alimentarius' to address food safety?

• World Health Organization and UNESCO

• Food and Agriculture Organisation and UNICEF

• World Health Organization and Food and Agriculture Organisation

• UNESCO and UNICEF

What is the name of the global network of national food authorities that shares information and collaborates on food safety issues?

• HACCP

• FAO

• WHO

• INFOSAN

Which group is at higher risk of being impacted by consuming contaminated food?

• Children over 10 years

• Elderly people over 65 years

• Adults over 30 years

• Teenagers

What is the name of the food safety management system that can be used to identify and control potential food hazards?

• Lean Management

• HACCP

• Six Sigma

• ISO 9001

What is the name of the collection of international standards, guidelines and codes of practice related to food safety?

• Codex Alimentarius

• Codex Sinaiticus

• Codex Vaticanus

• Codex Gigas

What is the name of the fraudulent practice where unnecessary, inferior or toxic compounds are intentionally added to food?

• Food Adulteration

• Food Contamination

• Food Tainting

• Food Spoilage

What are the symptoms caused by biological contaminants in food?

• Fever, Abdominal Pain, Nausea

• Muscle Pain, Joint Pain, Back Pain

• Headache, Dizziness, Fatigue

• Cough, Sore Throat, Runny Nose

What is the impact of unsafe food on economies?

• Strain due to the cost of illness and reduced productivity

• Reduced cost of illness

• Increased productivity

• No impact on the economy

What are the simple steps that can be taken to reduce the risk of foodborne disease at an individual level?

• Not using safe water, Not keeping food at a safe temperature, Not cooking thoroughly

• Not cooking food to the right temperature, Using unsafe water, Using expired raw materials

• Keeping hands and preparation areas clean, Separating raw and cooked food, Cooking thoroughly

• Not washing hands, Mixing raw and cooked food, Using unsafe water