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WorksheetsLesson 3: Contaminants
Total questions: 20
Worksheet time: 10mins
Toxins from seafood, mushrooms, and molds present the greatest potential for:
Physical Contamination
Biological Contamination
Chemical Contamination
Cross-contamination
The contamination that results from the spread of bacteria from meat to vegetables is called:
Cross
Transfer
Chemical
Physical
Perhaps the most common vehicle of contamination in the food industry is:
Jewelry, and so should be sterilized weekly.
Clothing, and so should be dry cleaned often.
Hands, and so should be washed often.
Hair, and so should be kept cut short and clean.
Contamination of food items by other living organisms is known as:
Physical Contamination
Biological Contamination
Chemical Contamination
All of the above
You notice a food handler trim excess fat from a T-bone steak and then move towards a bowl of potatoes to begin peeling them with the same knife. What action should you take?
Caution the food handler that she must was the potatoes before peeling.
Direct the food handler to give the steak to the cook immediately.
Caution the food handler that she must clean and sanitize her knife.
Direct the food handler to wipe off the preparations surface before continuing.
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?
Herbicides
Antibiotics
Heat
Pesticides
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of:
Chemical contamination
Physical contamination
Cross-contaminations
Biological contamination
An employee brings you a bag of oatmeal that he had found black specks. What is the MOST LIKELY cause of those specks?
The supplier’s bulk bins have not been cleaned, and rust has built up in them.
Pest have gotten into the bag and left waste secretions in the oatmeal.
Oatmeal usually has black spots on the flakes, so the cause is natural.
The bag was left open and dirt and/or dust has settled on the oatmeal.
Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?
Educating employees about clean, responsible, and legal food handling.
Keeping foods separate.
Forbidding unauthorized persons from handling food.
Encouraging the reporting of contamination.
Which one of the following contaminants is a physical contaminant?
Hair
Salmonella
Botulism
Insecticide
Which of these is commonly associated with foodborne illness?
Corn
Tater tots
Meats, milk, eggs
Hungry hungry hippos
What is a host?
An animal or plant a parasite lives off of.
An flower blooming.
A person having a party.
Hungry hungry hippos.
Food safety is the practice of handling food in ways that prevent contamination or spoilage.
True
False
What should be done if there is ANY doubt regarding the quality and safety of food?
Take a bite to test the food item.
The food item must be immediately thrown out, and the disposal recorded.
Remove any part of the food item that is compromised, then it will be safe to use.
Have your manager check the food item.
Match the contaminant with the appropriate category: Animal bones
Biological
Chemical
Physical
Match the contaminant with the appropriate category: Cleaning supplies
Biologial
Chemical
Physical
Match the contaminant with the appropriate category: Rocks/stones
Biological
Chemical
Physical
Match the contaminant with the appropriate category: Pesticides
Biological
Chemical
Physical
