Kitchen and Food Safety Assessment

What is a foodborne illness?

• A disease caused by eating too much food

• A disease caused by foods that contain harmful bacteria, viruses, parasites, or chemicals

• A disease caused by food allergies

• A disease caused only by undercooked foods

Which of the following is NOT a type of hazard that can cause foodborne illnesses?

• Biological

• Chemical

• Physical

• Accidental

What are the most common symptoms experienced by people with foodborne illnesses?

• Fever, headache, and dizziness

• Diarrhea, nausea, and vomiting

• Itching, skin rash, and sneezing

• Cough, sore throat, and runny nose

Why is it important to understand food safety?

• So that food tastes better

• To keep food costs low

• To prevent people from getting sick

• To cook food faster

What is the food danger zone?

• A physical place where food is not allowed

• A temperature range in which harmful bacteria can grow in food

• An area in the kitchen where accidents are more likely to happen

• The level of spiciness in food that can cause discomfort

What is the main cause of foodborne illnesses?

• Eating seafood.

• Poor hygiene.

• Eating undercooked food.

What is cross-contamination?

• Cooking food at high temperatures

• Freezing food to eliminate pathogens

• A pathogen is transferred from a contaminated surface to food

• Mixing different types of food in one container

What can happen if food is kept in the temperature danger zone?

• Food can become more nutritious

• Food can freeze and become inedible

• Food can allow the growth of harmful bacteria and cause illness

• Food can be cooked evenly

What are the three types of hazards that make food unsafe?

• Biological, chemical, physical

• Biological, spiritual, mental

• Chemical, physical, environmental

• Physical, psychological, biological

Which of the following is an example of a biological hazard in food?

• A worm in an apple

• Cleaning chemicals in food

• Pieces of broken glass in a salad