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WorksheetsFood Safety
Total questions: 22
Worksheet time: 11mins
Find one way food becomes unsafe in this drawing.
The milk is wide open
The milk is out of fridge
The dad is not wearing gloves
The dad is not wearing a hair net
Find one way food becomes unsafe in this drawing.
The kid is vomiting all over the table
The dad is cooking with the pan handle sticking out
The dad is not wearing gloves
The hamburger is out of fridge
A food-borne illness is:
Food not washed, cooked and unclean
Any food that associated with salmonella
Illness caused by contaminated food.
What should you do before cutting whole melons?
Sanitize with bleach
Wash with soap
Wash with water
Intentional adulterants are
stones
Pesticide residues
droppings of rodents
mud
Formation of dense lather in milk on agitation indicates
good quality milk
presence of detergent
large amount of fat
aulterated milk
Name the adulterant present in milk?
Water
Starch
Urea
All of the above
A substance intentionally added that affects the nature and quality of food is called _____
a) Food poison
b) Food adulterant
c) Food contaminant
d) Food material
Statement 1: Adulteration takes place more in loosely sold items than those sold packed.
Statement 2: Powder and paste forms are more adulterated than solid lumps.
a) True, False
b) True, True
c) False, False
d) False, True
Why are adulterants added?
a) To increase shelf-life of products. E.g.- Urea
b) To improve flavor color and appearance
c) To sell lesser quantity at the same price
d) All the mentioned
Which of the following reason shows the impact of adulteration on the economy?
a) Adulteration → People falling sick → Spending money on treatment
b) Adulteration → People falling sick → Court cases
c) Adulteration → People falling sick → Spending money on treatment or Court cases
d) None of the mentioned
Which stage does adulteration take place in?
a) Producer
b) Distributor
c) Retailer
d) All of the mentioned
The given symbols indicate that the foods are
a) lacto vegetarian, non-lacto vegetarian
b) non-vegetarian, vegetarian
c) vegetarian with milk, non-vegetarian without egg
d) vegetarian, non-vegetarian
Select a food preservative from the following
Sodium Benzoate
Streptomycin
Chloromycetin
All the above
Process of preservation of milk
Fermentation
Pasteurisation
Salting
Dehydration
The removal of water from a substance is called
Fermentation
Dehydration
Fermentation
Salting
Vacuum packing is
air free packing
water free packing
Both of these
None of the above
Amlas, Tamarind, Raw mangoes are preserved by
Salting
Chemical method
Canning
Freezing
Freezing is a food preservation method because
Low temperature retards the growth of microbes.
Low temperature removes water content
Both of the above
None of these
Most microbes cannot grow and multiply when the
conditions are dry
temperature is low
temperature is very high
All the above
