Food Safety and Hygiene Content Topics

Types of contamination or hazards in food include:

• Physical, chemical, and biological

• Only physical and chemical

• Only biological and chemical

• Only physical and biological

Cross contamination in food safety is:

• The transfer of harmful bacteria from one food to another

• Cooking food at high temperatures

• Washing hands before eating

• Storing food in the refrigerator

Which of the following is a best practice for food storage?

• Storing food at room temperature for long periods

• Keeping raw and cooked foods together

• Labeling and dating food containers

• Leaving food uncovered

Which of the following are important steps in food preparation and handling to ensure safety?

• Washing hands and surfaces, cooking food to the right temperature, and storing food properly

• Using the same cutting board for raw meat and vegetables

• Leaving food out at room temperature for long periods

• Ignoring expiration dates on food packaging

Signs of food spoilage include:

• Fresh smell and appearance

• Change in color, odor, or texture

• Firm texture and bright color

• No change in appearance

What is food safety?

• The absence, or safe, acceptable levels, of hazards in food that may harm the health of consumers, involving processes, rules, and regulations to reduce foodborne illnesses

• The act of washing dishes

• The process of growing food

• The act of eating food

Fill in the blank: Food hygiene involves measures and conditions necessary to control ______ and ensure fitness for human consumption of a foodstuff.

• hazards

• flavors

• colors

• prices

Fill in the blank: Food safety involves maintaining hygiene and sanitation during harvest, processing, storage, distribution, all the way to ______ and consumption.

• preparation

• packaging

• advertising

• transportation

Match the following food safety keywords with their correct meaning:

• Official approval for safety

• Hazards

• Dangers to food safety

• Inspection

• Checking food for safety

• Certification

• Person who eats the food

• Consumer

Fill in the blank: When food items are not handled or cooked safely, the disease-causing organisms such as ______, parasites, and viruses result in food contamination.

• bacteria

• minerals

• enzymes

• vitamins