
(TOPIC 1) Food Safety and Sanitation
Authored by Najmi Radhi
Other
University
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the key ways to prevent foodborne illness?
Avoiding exercise
Not washing hands
Controlling time and temperature
Using expired ingredients
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Who are the most at risk for foodborne illness?
Teenagers
Pregnant or lactating women
Athletes
Middle-aged adults
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are contaminants that can come from in food safety?
Electronics
Soil
Air
Clothing
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of food handlers in preventing food poisoning?
They have no role
They only serve food
They are the biggest threat to food safety
They are not important
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the FDA Food Code?
A recipe book
A fashion magazine
A model food safety code
A travel guide
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of getting certified in food safety?
To ignore best practices
To increase food spoilage
To decrease industry standards
To demonstrate knowledge of food safety
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are common accidents in food establishments?
Fires and explosions
Slips and falls
Earthquakes
Tornadoes
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