Food borne Hazards

1. 1. Any foreign objects that can inadvertently contaminate food, potentially causing injury or illness when consumed.

• A. Hazards

• B. Physical hazards

• C. Chemical hazards

• D. Biological hazrds

2. 2. Substances that can cause harm if ingested, inhaled, or come into contact with skin.

• A. Chemical hazards

• B. Physical hazards

• C. Biological hazards

• D. Natural hazards

3. 3. Include microorganisms that can cause foodborne illnesses.

• A. Physical hazards

• B. Biological hazards

• C. Chemical hazards

• D. Disaster hazards

4. 4. Temperature danger zone

• A. 40 - 145 degrees F

• B. 40 - 150 degrees F

• C. 40 - 140 degrees F

• D. 40 - 165 degrees F

5. 5. Which practice can prevent cross-contamination in the kitchen?

• A. Storing raw meat above vegetables in the fridge

• B. Using the same cutting board for all food types

• C. Washing hands and utensils after handling raw meat

• D. Leaving perishable food at room temperature

6. 6. What is the best way to avoid a physical hazard in food preparation?

• A. Thoroughly washing hands before handling food

• B. Keeping all cleaning chemicals properly labeled and stored

• C. Inspecting food for foreign objects before serving

• D. Cooking food to the correct internal temperature

7. 7. Which of the following is a critical control point in preventing biological hazards?

• A. Storing canned goods on the floor

• B. Using separate cutting boards for raw and cooked foods

• C. Keeping cleaning chemicals in the kitchen

• D. Leaving food out overnight

8. 8. What type of hazard can result from using the same frying oil for different foods, such as fish and chicken?

• A. Physical hazard

• B. Chemical hazard

• C. Biological hazard

• D. Allergen cross-contact

9. 9. What is the most common cause of foodborne illnesses?

• A. Physical hazards

• B. Chemical hazards

• C. Biological hazards

• D. Allergens

10. 10. Which practice helps prevent chemical hazards in food preparation?

• A. Storing raw meat below ready-to-eat foods

• B. Using separate utensils for allergens

• C. Ensuring that cleaning products are kept away from food areas

• D. Cooking food to a safe internal temperature