Food Safety Quiz 1

What are the three categories of hazards in food preparation?

• Biological, chemical, and physical

• Biological, thermal, and chemical

• Physical, thermal, and biological

• Chemical, thermal, and biological

Which of the following is NOT considered ready-to-eat food?

• Washed fruit

• Deli meat

• Raw chicken

• Cooked corn

What does TCS stand for in food safety?

• Temperature Control for Safety

• Total Cooking Standards

• Time Control System

• Temperature Cooking System

What are biological toxins?

• Chemicals used for cleaning

• Natural toxins from plants or animals

• Artificial food additives

• Preservatives in canned food

Which of the following is NOT one of the "Big Eight" food allergens?

• Crustacean shellfish

• Eggs

• Rice

• Peanuts