
Introduction to Food Safety Quiz
Authored by Magan Romig
Hospitality and Catering
10th Grade
Used 6+ times

AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
17 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary expectation of guests at restaurants?
Safe food
Entertainment
Discounts
Free Wi-Fi
2.
CATEGORIZE QUESTION
3 mins • 1 pt
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
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Select ALL of the following potential hazards/contaminants that contribute to food safety.
Biological Hazards
Physical Hazards
Chemical Hazards
Electrical Hazards
4.
DRAG AND DROP QUESTION
30 sec • 1 pt
The total number of potential hazards/contaminants related to food safety is (a)
5.
MATCH QUESTION
1 min • 1 pt
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.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an example of a physical hazard in food safety?
Bandage
Antibiotics
Yeast
Vitamins
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports

Continue with Google

Continue with Email

Continue with Classlink

Continue with Clever
or continue with

Microsoft
%20(1).png)
Apple
Others
Already have an account?