
Kitchen and Food Safety Assessment
Authored by Chef Danielle Campion
Education
9th - 12th Grade
Used 40+ times

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45 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a type of hazard that can cause foodborne illnesses?
Biological
Chemical
Physical
Accidental
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main cause of foodborne illnesses?
Eating seafood.
Poor hygiene.
Eating undercooked food.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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