Food Safety and Hygiene Content Topics

Food Safety and Hygiene Content Topics

University

25 Qs

quiz-placeholder

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Food Safety and Hygiene Content Topics

Food Safety and Hygiene Content Topics

Assessment

Quiz

Science

University

Medium

Created by

Nur Hafizah

Used 1+ times

FREE Resource

25 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Types of contamination or hazards in food include:

Physical, chemical, and biological

Only physical and chemical

Only biological and chemical

Only physical and biological

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Signs of food spoilage include:

Fresh smell and appearance

Change in color, odor, or texture

Firm texture and bright color

No change in appearance

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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