Free Printable grade 10 food nutrition and health food safety/spoilage quiz

Worksheets

grade 10 food nutrition and health food safety/spoilage quiz

Total questions: 20

Worksheet time: 15mins

Name

Class

Date

Identify three micro-organisms responsible for contamination of food

Bacteria, yeast, molds,

Yeast, fungi, bacteria

Mould, yeast,fungi

A _________ is an illness transported to people by food.

Foodborne Illness

Contamination

Pathogen

Microorgansim

The most common reason for food contamination is

Harmful Food Product

Human Error

Unsanitary Cropping

Unsanitary Delivery

Where can food contamination occur?

harvesting

transporting

cooking/serving

All of the Above

Bacteria in general needs four things to grow they are?

water, heat, air, soil

water, air, warmth, moisture

warmth, time, moisture, food

warmth, air, time, light

The deterioration in the color, flavor, odor, or consistency of a food product is ?

Food contamination

Food poisoning

Food spoilage

The are two main causes of food spoilage are
Natural decay and action of microorganisms.

True

False

When storing food, where should the food with the earliest use-by-dates be stored?

Below food with later use-by dates

Behnind food with later use-by dates

In front of food with later use-by dates

Alongside food with later use-by dates

What is the most important way to prevent a foodborne illness from viruses?

Control time and temperature.

Prevent cross-contamination.

Practice good personal hygiene.

Practice good cleaning and sanitizing.

10.

Which of the following are purchasing guidelines to prevent food-borne illness:

select meat, fish, poultry, eggs last during the shopping trip

do not purchase items in bulging or dented cans

wrap perishable items so that juices don't drip onto other food items

all of the above

11.

What is an example of cross-contamination?

Cutting raw vegetables with a clean chef's knife

Placing raw meats on the same shelf of the refrigerator

Preparing raw chicken and vegetables on the same cutting board

Using clean hands and work surfaces when preparing food

12.

Avoidance of coughing or sneezing on foods, hand washing, and wearing gloves while working are precautions aimed at

preventing the spread of pathogens.

keeping the food preparation and serving areas clean.

meeting health inspector requirements to do so.

13.

What is the best way to thaw out frozen foods?

Warm Water

In Sink

Refrigerator

On Counter

14.

All microorganisms are bad. [ex. Parasites, viruses, yeasts, molds]

False

True

15.

One of the most common food-borne illnesses from undercooked poultry and eggs is:

Trichanella

Salmonella

Clostridium perfringens

16.

If you have a cut on your hand, you should wear a glove while cooking

true

false

17.

Ripening is an example of natural decay.

True

False

18.

You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food-borne illness.

True

False

19.

Perishable foods should not be allowed to stand at room temperature for more than:

1 hour

2 hours

4 hours

8 hours

20.

Leftovers can be reheated as many times as you like?

True

False

Reset

grade 10 food nutrition and health food safety/spoilage quiz

Total questions: 20

Worksheet time: 15mins

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