Introduction to Food Safety Quiz

What is the primary expectation of guests at restaurants?

• Safe food

• Entertainment

• Discounts

• Free Wi-Fi

Categorize high risk populations and those that have stronger immune systems.

Groups:

(a) High Risk Populations

,

(b) Non-High Risk Populations

• Pre-school aged children

• Patients undergoing organ transplants

• Individuals with compromised immune systems

• Individuals in their 50s

• Adults in their 30s

• Those with illnesses and cancer patients

• Elderly

• People in their 40s

• young adults

• Pregnant women

• College aged students in their 20s

• infants and young babies

• teenagers

Select ALL of the following potential hazards/contaminants that contribute to food safety.

• Biological Hazards

• Physical Hazards

• Chemical Hazards

• Electrical Hazards

The total number of potential hazards/contaminants related to food safety is (a)  

• 1
• 2
• 3
• 4

Match each of the following descriptions to the correct type of biological hazard:

• Bacteria

• Some are harmless and some are harmful: molds, yeast, mushrooms, etc.

• Fungi

• Single celled organisms that can live in food, water, on our skin and clothing: Salmonella, E.coli, Botulisms, Etc.

• Vriuses

• Most commonly cause illness from serving food from un-approved supplies: Cryptosporidium spp., Giardia , Cyclospora , and Toxoplasma gondii; roundworms such as Trichinella spp. and Anisakis spp.; and tapeworms such as Diphyllobothrium.

• Parasites

• Invades living cells, including those in foods. Typically transferred from humans to food from poor handwashing: Listeria, Norovirus, Hepatitis A, etc.

Which type of biological hazard is described as single-celled organisms that can live in food, water, our skin, and our clothing?

• Bacteria

• Viruses

• Parasites

• Fungi

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

• Bandage

• Antibiotics

• Yeast

• Vitamins

Match the following items with their corresponding types of hazards.

• Physical hazard

• Glass, hair, bandage, metal, glass

• Biological hazard

• Pesticides, cleaning and sanitizing chemicals, food additives.

• Chemical hazard

• Bacteria, viruses, parasites, fungi

Which of the following is a physical hazard that can be found in food?

• Metal

• Enzymes

• Bacteria

• Yeast

Is a chemical hazard that can be found in food.​ (a)  

• Vitamins
• Proteins
• Carbohydrates
• Bug Spray