WorksheetsFood Safety Quiz
Total questions: 10
Worksheet time: 5mins
What are the three main types of contaminants that can make food unsafe?
Biological, Environmental, Nutritional
Biological, Radiological, Mechanical
Biological, Genetic, Psychological
Biological, Chemical, Physical
Which international agencies work on initiatives like the 'Codex Alimentarius' to address food safety?
World Health Organization and UNESCO
Food and Agriculture Organisation and UNICEF
World Health Organization and Food and Agriculture Organisation
UNESCO and UNICEF
What is the name of the global network of national food authorities that shares information and collaborates on food safety issues?
HACCP
FAO
WHO
INFOSAN
Which group is at higher risk of being impacted by consuming contaminated food?
Children over 10 years
Elderly people over 65 years
Adults over 30 years
Teenagers
What is the name of the food safety management system that can be used to identify and control potential food hazards?
Lean Management
HACCP
Six Sigma
ISO 9001
What is the name of the collection of international standards, guidelines and codes of practice related to food safety?
Codex Alimentarius
Codex Sinaiticus
Codex Vaticanus
Codex Gigas
What is the name of the fraudulent practice where unnecessary, inferior or toxic compounds are intentionally added to food?
Food Adulteration
Food Contamination
Food Tainting
Food Spoilage
What are the symptoms caused by biological contaminants in food?
Fever, Abdominal Pain, Nausea
Muscle Pain, Joint Pain, Back Pain
Headache, Dizziness, Fatigue
Cough, Sore Throat, Runny Nose
What is the impact of unsafe food on economies?
Strain due to the cost of illness and reduced productivity
Reduced cost of illness
Increased productivity
No impact on the economy
What are the simple steps that can be taken to reduce the risk of foodborne disease at an individual level?
Not using safe water, Not keeping food at a safe temperature, Not cooking thoroughly
Not cooking food to the right temperature, Using unsafe water, Using expired raw materials
Keeping hands and preparation areas clean, Separating raw and cooked food, Cooking thoroughly
Not washing hands, Mixing raw and cooked food, Using unsafe water
