POULTRY-TLE10-Q3

Which of the following is NOT a common cause of food spoilage?

• a) Microbial growth

• b) Temperature control

• c) Proper storage

• d) Enzymatic activity

What type of food spoilage occurs due to bacteria, fungi, and molds?

• a) Chemical spoilage

• b) Microbial spoilage

• c) Physical spoilage

• d) Enzymatic spoilage

What is the best way to prevent cross-contamination?

• a) Using the same cutting board for raw and cooked foods

• b) Washing hands before handling food

• c) Storing raw meat above ready-to-eat food

• d) Letting food sit at room temperature for hours

Cross-contamination happens when:

• a) Bacteria are killed during cooking

• b) Clean food comes into contact with harmful bacteria

• c) Food is stored at the correct temperature

• d) Perishable foods are kept in the refrigerator

Which of the following is an example of physical contamination?

• a) Mold growth on bread

• b) A metal shard found in canned food

• c) Spoiled milk turning sour

• d) Cooking oil turning rancid

Storing raw meat with vegetables in the same container prevents cross-contamination.

• TRUE

• FALSE

Refrigerating food slows down bacterial growth.

• TRUE

• FALSE

Cross-contamination can occur when using the same knife for raw and cooked food without washing it.

• TRUE

• FALSE

Cooking food at high temperatures kills all types of bacteria, making cross-contamination impossible.

• TRUE

• FALSE

Using separate cutting boards for raw meat and vegetables is a good food safety practice.

• TRUE

• FALSE