Free Printable FOOD SPOILAGE AND CONTAMINATION

Worksheets

FOOD SPOILAGE AND CONTAMINATION

Total questions: 21

Worksheet time: 14mins

Name

Class

Date

Identify three micro-organisms responsible for contamination of food

Bacteria, yeast, moulds,

Yeast, fungi, bacteria

Mould, yeast,fungi

A _________ is an illness transported to people by food.

Foodborne Illness

Contamination

Pathogen

Microorgansim

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

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.

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

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.

10.

What is the best way to thaw out frozen foods?

Warm Water

In Sink

Refrigerator

On Counter

11.

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

False

True

12.

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

Trichanella

Salmonella

Clostridium perfringens

13.

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

true

false

14.

Ripening is an example of natural decay.

True

False

15.

Leftovers can be reheated as many times as you like?

True

False

16.

Enzymes cause which types of food to ripen?

Meat and fish

Fruit and vegetables

Poultry and cheese

Vegetables and pastries

17.

Which micro-organism is used to make bread?

Mould

Enzyme

Bacteria

Yeast

18.

Which of these is not a symptom of food poisoning?

Headache

Vomiting

Diarrhoea

Weight gain

19.

High-risk foods allow harmful micro-organisms to grow and multiply because they:

Contain a lot of moisture and protein

Contain a lot of sugar

Contain a lot of preservatives

Contain a lot of air

20.

When micro-organisms come into contact with food and make it unsafe to eat, the food is said to be:

Conserved

Contaminated

Concentrated

Condensed

21.

To thoroughly clean surfaces to get rid of bacteria and it is the first step in preventing foodborne illness.

Sanitize

Miracle Worker

Sanity

White glove treatment

Reset

FOOD SPOILAGE AND CONTAMINATION

Total questions: 21

Worksheet time: 14mins

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