WorksheetsFood Safety Quiz 5
Total questions: 17
Worksheet time: 9mins
Which is a chemical hazard that can cause foodborne illnesses?
A. bacteria
B. fungi
C. pesticides
D. viruses
The type of contaminants that cause the most foodborne illnesses are:
A. biological.
B. chemical.
C. environmental.
D. physical.
Which are physical hazards that could contaminate food?
A. bandages and false nails
B. allergens and pesticides
C. viruses and parasites
D. bacteria and fungi
Mike has been charged with developing a plan for cleaning up vomit. In his plan, he includes procedures for wearing gloves and a face mask. Which procedure does he include in his plan?
A. segregating the contaminated area
B. using personal protective equipment
C. cleaning, sanitizing, and disinfecting surfaces
D. throwing away food that may have been contaminated
In two-stage cooling, cooked food must be cooled from 135°F to 70°F within how many hours?
2
3
6
What does CCP stand for?
Critical Concern Points
Critical Control Posts
Critical Control Points
Cross Contamination Points
How many steps are there in HACCP?
5
7
9
3
Bandage, fingernail, piece of glass, a ring are what type of hazard in food?
Biological
Physical
Temperature
Chemical
To avoid loss of quality in stored food, follow which of the following guidelines...
Buy only what you need
Use the First in First out principle to use older food first
Clean storage areas and throw out foods that are spoiled
All of the above
The refrigerator temperature should be kept at or just below ___.
32 degrees F
40 degrees F
140 degrees F
0 degrees F
To avoid loss of quality in stored food, follow which of the following guidelines:
buy only what you need
"first in, first out" to use the older food first (FIFO)
Mould is an example of .................. contamination?
biological
physical
chemical
environmental
If a CCP is not being met then .................. must be implemented?
corrective action
critical limits
monitoring procedures
verification procedures
What is the purpose of a Hazard Analysis?
develop a list of hazards
developing corrective action
implement controls
recording hazards
Define HACCP
The system used when producing food
A company to help provide fresh produce
System used to keep food safe on its journey from the kitchen to the table
A company that inspects kitchens
This system identifies major biological, chemical, or physical hazards at specific points
within a food’s flow.
NSF
MSDS
HACCP
OSHA
Which are the 2 methods for calibrating a thermometer
Ice- water bath and Ice-point
Ice-point and Boiling- point
Boiling- point and Putting in new batteries
Putting in new batteries and Ice-point
