
Providing Safe Food
Authored by Kaysey Sanford
Hospitality and Catering
10th Grade
Used 8+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the three ways to contaminate food?
Biological, Chemical, Physical
Biological, Chemical, Nutritional
Physical, Nutritional, Biological
Chemical, Physical, Nutritional
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fill in the blank: An illness is considered an outbreak when ______.
One person has symptoms
Two or more people have the same symptoms after eating the same food
An investigation is conducted by local authorities
The outbreak is confirmed by laboratory analysis.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a common symptom of foodborne illness?
Diarrhea
Vomiting
Fever
Headache
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fill in the blank: To prevent cross-contamination, it is important to wash hands and cook to proper temperatures. Which bacteria is commonly associated with farm animals and requires these precautions?
A) Salmonella (Typhi)
B) Salmonella
C) Shigella
D) E. coli
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following statements is true about viruses according to the ServSafe study sheet?
Cooking kills viruses.
Viruses can grow in food.
Viruses require humans or animals to be transferred.
Viruses are as common as bacteria.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To prevent parasites, it is important to ______.
Cook properly
Use high heat
Freeze food
Use preservatives
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the minimum time required for scrubbing hands during hand washing?
5 seconds
10-15 seconds
20 seconds
30 seconds
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