Food Safety Quiz 5

Which is a chemical hazard that can cause foodborne illnesses?

• A. bacteria

• B. fungi

• C. pesticides

• D. viruses

The type of contaminants that cause the most foodborne illnesses are:

• A. biological.

• B. chemical.

• C. environmental.

• D. physical.

Which are physical hazards that could contaminate food?

• A. bandages and false nails

• B. allergens and pesticides

• C. viruses and parasites

• D. bacteria and fungi

Mike has been charged with developing a plan for cleaning up vomit. In his plan, he includes procedures for wearing gloves and a face mask. Which procedure does he include in his plan?

• A. segregating the contaminated area

• B. using personal protective equipment

• C. cleaning, sanitizing, and disinfecting surfaces

• D. throwing away food that may have been contaminated

In two-stage cooling, cooked food must be cooled from 135°F to 70°F within how many hours?

• 2

• 3

• 6

What does CCP stand for?

• Critical Concern Points

• Critical Control Posts

• Critical Control Points

• Cross Contamination Points

How many steps are there in HACCP?

• 5

• 7

• 9

• 3

Bandage, fingernail, piece of glass, a ring are what type of hazard in food?

• Biological

• Physical

• Temperature

• Chemical

To avoid loss of quality in stored food, follow which of the following guidelines...

• Buy only what you need

• Use the First in First out principle to use older food first

• Clean storage areas and throw out foods that are spoiled

• All of the above

The refrigerator temperature should be kept at or just below ___.

• 32 degrees F

• 40 degrees F

• 140 degrees F

• 0 degrees F