Parasites, viruses, allergens, and bacteria.

Quiz
•
Hospitality and Catering
•
11th Grade
•
Medium
Michael Geddes
Used 8+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A guest has hot and cold sensations after eating seafood. What mostly likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical Contamination
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Store the sanitizer bottle away from the prep area.
Store the sanitizer bottle on the floor.
Store the sanitizer bottle on the work surface of the prep table.
Store the sanitizer bottle with the food supplies below the pep table.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should food handlers do to prevent food allergens from being transferred to food?
Use clean and sanitized utensils when prepping the order.
Cook the food to the appropriate minimum internal temperature.
Store cold food at 41 degrees or lower.
Label chemical containers correctely.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature
Prevent cross contamination
Practice good personal hygiene
Practice good cleaning and sanitizing
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important way to prevent a foodborne illness from viruses?
Control time and temperature.
Prevent cross contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Parasites are commonly linked with what type of food?
Rice
Poultry
Seafood
Canned food
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does most contamination of food happen?
Through contaminated water
When contaminants are airborne
When people cause the contamination.
Through the use of contaminated animal products.
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