WorksheetsFood Safety Quiz Per 1
Total questions: 15
Worksheet time: 8mins
Maya is conducting an experiment in her food science class to observe bacterial growth. She notices that bacteria grows best in food with little or no acid.
True
False
Aiden is curious about food safety and wonders if viruses can survive refrigerator and freezer temperatures.
True
False
Michael is learning about food safety in his culinary class. He learns that pathogens need six conditions to grow - food, acidity, temperature, time, oxygen and mold.
True
False
Emma is studying for her food safety quiz and she learns about different types of pathogens. She comes across a definition that describes what pathogens are. What is the definition?
microorganisms that cause illness
harmful things present in food making them unsafe to eat
diseases that spread from one surface to food to another
chemicals found in air, soil, plants, water, and some foods
James and Daniel attended a picnic where they both ate the same chicken salad. A few hours later, they both experienced symptoms of food poisoning. A foodborne illness outbreak occurs when
one person gets ill after eating food
one person gets ill after eating food that was not completely cooked
two or more people get the same illness after eating different foods
two or more people get the same illness after eating the same food
Michael is organizing a community health seminar and wants to address why the young (Y), the elderly (O), pregnant (P), and people with immune compromising illnesses (I), are at a higher risk for foodborne illness. What should he highlight?
Their appetites have decreased with age.
Their immune systems have weakened due to age/conditions.
They are more likely to spend time in the hospital.
They are more likely to suffer allergic reactions.
Food safety hazards are classified into three main types: biological, chemical, and *
mechanical
physical
thermal
practical
What is the temperature range in which pathogens thrive in food?
32°F and 120°F (0°C and 49°C)
41°F and 135°F (5°C and 57°C)
50°F and 140°F (10°C and 60°C)
60°F and 160°F (15°C and 71°C)
Emma noticed that her homemade jam, stored in the refrigerator, started showing signs of spoilage including discoloration, slime, bubbles, and odors. What could be causing this? *
Mold
Fungi
Yeast
Parasites
What is the term for the presence of harmful substances in food that makes it unfit for consumption?
Contamination
Cross-Contamination
Mold
Yeast
While working on a school project, Noah and Hannah discovered that pest control products like rat poison are examples of what type of hazard?
Biological
Chemical
Physical
Thermal
During a cooking class, Mason noticed that hair and fingernails could fall into the food. These are examples of which type of hazards?
Biological
Chemical
Physical
Thermal
What is the temperature range called where bacteria thrive in food, between 41°F and 135°F?
Danger Zone
Safe Zone
Cold Zone
Hot Zone
Hannah went to a picnic and ate some food that was not properly cooked. Later, she felt sick. Which of the following is a disease transmitted to people by food?
Foodborne illness
Airborne illness
Waterborne illness
Contact illness
What is wrong with this picture?
The milk jugs are not sealed.
The milk jugs are stored at room temperature.
The milk jugs are expired.
The milk jugs are in a clean environment.
