WorksheetsFood Safety Quiz 1
Total questions: 5
Worksheet time: 3mins
Name
Class
Date
1.
What are the three categories of hazards in food preparation?
a)
Biological, chemical, and physical
b)
Biological, thermal, and chemical
c)
Physical, thermal, and biological
d)
Chemical, thermal, and biological
2.
Which of the following is NOT considered ready-to-eat food?
a)
Washed fruit
b)
Deli meat
c)
Raw chicken
d)
Cooked corn
3.
What does TCS stand for in food safety?
a)
Temperature Control for Safety
b)
Total Cooking Standards
c)
Time Control System
d)
Temperature Cooking System
4.
What are biological toxins?
a)
Chemicals used for cleaning
b)
Natural toxins from plants or animals
c)
Artificial food additives
d)
Preservatives in canned food
5.
Which of the following is NOT one of the "Big Eight" food allergens?
a)
Crustacean shellfish
b)
Eggs
c)
Rice
d)
Peanuts
100 %
